ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

ChefCosmo's Profile

ChefCosmo

About ChefCosmo
ChefCosmo's Recent Activity
ChefCosmo rated and reviewed the recipe Caprese Chicken
Caprese Chicken
full spoonfull spoonempty spoonempty spoonempty spoon

"The taste is fine and it is very easy to prepare but I gave it 2 spoons for these issues. NEVER, ever pound your meat. It isn't necessary and can tear the breast and pounding can make it tough. If you want thinner and even pieces, just turn the half breast upside down and with a sharp filet knife, hold the small edge and start at the thickness you want and just slice off the rest of the top. This leaves you with even thickness and not a beat up bird. I have been using this method for years for my Chicken Parmigian. Seconldy, there was nothing in the recipe for the linguini which needed something like some olive oil, lemon and basil. Bon Apetit."
Posted on 3/18/2012
ChefCosmo rated and reviewed the recipe Cheesy Spinach Manicotti
Cheesy Spinach Manicotti
full spoonfull spoonempty spoonempty spoonempty spoon

"Update: The 50-50 mix is for the bottom of the pan. Then cover with regular sauce. Bon Apetit."
Posted on 11/13/2011
ChefCosmo rated and reviewed the recipe Cheesy Spinach Manicotti
Cheesy Spinach Manicotti
full spoonfull spoonempty spoonempty spoonempty spoon

"Just one important thing. Do NOT, I repeat...do NOT boil, par boil or any other kind of cooking to the shells before you stuff them. All you need to do is stuff them raw, which is MUCH easier then use a 50-50 mixture of sauce and water or wine for them to steam in. The flavor is much better and extremely easier to stuff."
Posted on 11/13/2011
ChefCosmo rated and reviewed the recipe Open-Face Chicken Pitas
Open-Face Chicken Pitas
full spoonfull spoonfull spoonempty spoonempty spoon

"P.S.- Secondly, instead of saying use a greek seasoning, how about telling us exactly what spices to use? I've been cooking and shopping for 40 years and I have never seen anything in the market that says Greek Seasing. Just a thought. TY"
Posted on 8/28/2011
ChefCosmo rated and reviewed the recipe Open-Face Chicken Pitas
Open-Face Chicken Pitas
full spoonfull spoonfull spoonempty spoonempty spoon

"This is just a comment. I didn't get a chance to try this yet as I couldn't get past the first line. It says to use 2 cups of chicken(from a 2-2 1/2 lb rotisserie chicken}. Say what now? So, you can't use a 3lb chicken or a 4lb chicken? If you're just using 2 cups, what difference does it make what size the chicken is? Hmmm... "
Posted on 8/28/2011

See All

ChefCosmo's Recipes
No recipes have been submitted.
ChefCosmo's Recipe Reviews
Posted 3/18/2012 3:14:50 PM REPORT ABUSE
Caprese Chicken
Caprese Chicken
Rating:
The taste is fine and it is very easy to prepare but I gave it 2 spoons for these issues. NEVER, ever pound your meat. It isn't necessary and can tear the breast and pounding can make it tough. If you want thinner and even pieces, just turn the half breast upside down and with a sharp filet knife, hold the small edge and start at the thickness you want and just slice off the rest of the top. This leaves you with even thickness and not a beat up bird. I have been using this method for years for my Chicken Parmigian. Seconldy, there was nothing in the recipe for the linguini which needed something like some olive oil, lemon and basil. Bon Apetit.
This reply was: Helpful  Inspiring
 
Posted 11/13/2011 2:04:35 PM REPORT ABUSE
Cheesy Spinach Manicotti
Cheesy Spinach Manicotti
Rating:
Update: The 50-50 mix is for the bottom of the pan. Then cover with regular sauce. Bon Apetit.
This reply was: Helpful  Inspiring
 
Posted 11/13/2011 1:55:25 PM REPORT ABUSE
Cheesy Spinach Manicotti
Cheesy Spinach Manicotti
Rating:
Just one important thing. Do NOT, I repeat...do NOT boil, par boil or any other kind of cooking to the shells before you stuff them. All you need to do is stuff them raw, which is MUCH easier then use a 50-50 mixture of sauce and water or wine for them to steam in. The flavor is much better and extremely easier to stuff.
This reply was: Helpful  Inspiring
 
Posted 8/28/2011 11:13:44 AM REPORT ABUSE
Open-Face Chicken Pitas
Open-Face Chicken Pitas
Rating:
P.S.- Secondly, instead of saying use a greek seasoning, how about telling us exactly what spices to use? I've been cooking and shopping for 40 years and I have never seen anything in the market that says Greek Seasing. Just a thought. TY
This reply was: Helpful  Inspiring
 
Posted 8/28/2011 11:11:17 AM REPORT ABUSE
Open-Face Chicken Pitas
Open-Face Chicken Pitas
Rating:
This is just a comment. I didn't get a chance to try this yet as I couldn't get past the first line. It says to use 2 cups of chicken(from a 2-2 1/2 lb rotisserie chicken}. Say what now? So, you can't use a 3lb chicken or a 4lb chicken? If you're just using 2 cups, what difference does it make what size the chicken is? Hmmm...
This reply was: Helpful  Inspiring
 
Posted 7/10/2011 1:04:25 PM REPORT ABUSE
Three-Berry Trifle
Three-Berry Trifle
Rating:
To: msuchocki So basically, you're saying you didn't actually make this at all, so how can rate it? You changed the cake and added pudding, so this wasn't the recipe after all, was it? You ought to try actually making the recipe before you rate it. It's always annoying to read somebody critiquing a recipe that they never really made. You can'r comment on how good it is if you don't actually make it. By the way...the recipe as is was awesome. TY
This reply was: Helpful  Inspiring
ENDECA_EXCLUDE_START
 
ENDECA_EXCLUDE_END
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END