Chef guruow's

24out of24

Reviews

Flour Tortillas

Posted by lkadlec  

When I was 12 (now 65), a Mexican woman taught me to make these. This is the same recipe she used. Works perfect every time! Really yummy when fresh hot off the old wood stove lid with real butter. — Chef guruow Sep 28, 2007

Recipe #4132

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Shortcrust Pastry Dough

Posted by Mille® ™  

I love this one! It's quick and easy. A suggestion? Why not try putting ingredients in a large reclosable plastic bag, massage to mix and shape before refrigerating? Would this work-anybody? — Chef guruow Sep 28, 2007

Recipe #16541

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Brisket of Beef

Posted by Lauren  

I've made it this way at home. Commercially, for the larger ones, I cover it on the fat side with 1 cup of mixed with 1/4 cup black pepper. Then roast in a hot oven to rare before slicing off most of the fat and the salt mix. I seldom get any at... — Chef guruow Jan 2, 2007

Recipe #10623

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Basic Pesto Recipe

Posted by Gaelige Coinnaigh  

You mention garlic and nuts, but not in the list of ingredients. How much garlic and how much and what kind of nuts? — Chef guruow Jul 20, 2006

Recipe #155668

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Shrimp Scampi

Posted by Shawn C  

I serve it over rice and save the shells to make a non-petroleum based varnish that works well on musical instruments. — Chef guruow Apr 27, 2006

Recipe #92573

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Pan Release, Professional Pan Coating (Better Than Pam Spray!)

(41 people found this helpful) Posted by KITTENCAL  

I found this mixture to be amazing! And, easy to use. However, I make two differrent kinds. The one with flour, and one with cocoa powder instead of flour for use when making chocolate cakes. (YUM!) — Chef guruow Apr 20, 2006

Recipe #78579

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Homemade Curry Powder

(1 person found this helpful) Posted by Dancer^  

I've made this in 3 "heats" from this mild version to a jalapeno version. A lovely addition to any spice cabinet! — Chef guruow Mar 24, 2006

Recipe #38702

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Tempura Batter

(6 people found this helpful) Posted by pressurecooker  

I've Made and used this professionally. It is really excellent. — Chef guruow Feb 9, 2006

Recipe #108851

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Eggs Stuffed With Crabmeat

(3 people found this helpful) Posted by ratherbeswimmin'  

I've made similar to this. An easy way is to place the yolks and other additives in a relosable plastic storage bag to mix. Massage until mix is uniform, cut a corner and squirt into the whites, then discard the emptied bag. — Chef guruow Feb 6, 2006

Recipe #154381

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Clarified Butter (How to Clarify Butter)

(19 people found this helpful) Posted by Julesong  

I have done this many times professionally while working in food service around/in KC,MO. I've used both a cheese cloth and coffee filter, depending on which was handy at the time to filter up to 6 pounds of butter at a time. — Chef guruow Feb 6, 2006

Recipe #51525

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No Knead Batter Dinner Rolls

Posted by Marie  

Believe it or not, I never thought to make this as rolls! I used to make it at a coffee house I used to have as "Batter Bread"! Just shows to go you what a little imagination can do. Thanks for the idea. — Chef guruow Feb 3, 2006

Recipe #76312

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Oriental Broccoli Slaw

Posted by Sheri-BDB  

You forgot to say when or in what to add the noodles. — Chef guruow Feb 2, 2006

Recipe #61693

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Yummy Hamburger Casserole

(1 person found this helpful) Posted by Mysterygirl  

This is a great one. I made a small change however. I had leftover mashed potatoes, so I spread them over the top and sprinkled more shredded cheese on top. The edges got a little dark, but it didn't affect the flavor. — Chef guruow Feb 1, 2006

Recipe #30778

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Homemade Sausage Seasoning Blend

Posted by HeatherFeather  

A good blend I've used many times. Kept in a pepper mill, I grind as needed. — Chef guruow Jan 31, 2006

Recipe #102718

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Mascarpone Cheese (Italian Cheese) - the Real Thing - Substitute

(2 people found this helpful) Posted by Jangomango  

I have a suggestion. You might try using "mr coffee" filters in place of cheesecloth, or a new pair of nylon women's stocking feet. (one inside the other) — Chef guruow Jan 31, 2006

Recipe #49011

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Bavarian "Pulled" Apple Strudel (Gezogene Strudel)

(3 people found this helpful) Posted by glitter  

I watched a swiss granmutter make this on PBS some years ago. My mouth was hanging open so that my jaw landed on the floor! I have since managed to make this in a commercial kitchen. I made 6 small slashes for steam to escape. — Chef guruow Jan 30, 2006

Recipe #84737

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Mini Lemon Cream Pies (no bake)

Posted by DDW  

This is a quick and easy way to make a pie. A suggestion. Buy a jar of dried zest and keep some in a container in the refrigerator with just enough water to moisten. Also, why not use Lemon flavored Yogurt? — Chef guruow Jan 30, 2006

Recipe #85553

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Authentic Jamaican Jerk Sauce

(2 people found this helpful) Posted by CHRISSYG  

Now THIS is authentic. However, if you want a truly HOT sauce, substitute Habenero for Scotch Bonnet peppers. Or go medium with Jalapeno. — Chef guruow Jan 24, 2006

Recipe #124184

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Basic Stir Fry

Posted by alyseepoo  

As I said, a good one. But you can save time by using precut vegetables from a salad bar at the local supermarket, and use only the oil to cook with and add the soy and such at the last. — Chef guruow Jan 24, 2006

Recipe #152758

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Fluffy Pancakes

Posted by Kathy-Lynn  

As a former professional I/we would make this either from "scratch" or from a mix. But what made them very light and fluffy was that we used Club Soda for the liquid. It was stirred in just until incorporated at the last just before being... — Chef guruow Jan 23, 2006

Recipe #16376

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