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Corchef's Page

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Joined 1 year, 8 months ago.
From Flushing, NY US
GroupRank 6
I'm a self proclaimed Master cook.
I have 32 cooking friends
My recipes have 28779 views with a 4.9 average.

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Comment Wall


welcome and soon i will post new recipes and some of my
creation for u to enjoy..
Lets our friendship grow with every aroma and taste from my
kitchen to you. welcome friends.


Hi. Thanks much for accepting my cooking buddy invite. Looking forward to exchanging recipes/cooking ideas :)


Thanks for friending! 'Looking forward to sharing recipes.


Being very busy in the kitchen soon i will post..ltr my friends and welcome again.........Mei ur rce nver brn..


Welcome to our cooking site! You have shared some wonderful recipes and I am totally in love with the idea of your smoked salmon eclair! Thank you for the cooking buddy invite and I hope to share more recipes in the near future =D


Hi! If you want to know Italian cuisine, please check out my web site www.roma-gourmet.com dedicated to Rome and Italian cuisine and let me know if you like it :)


Hey Corchef... thanks for checking out the portabello stog recipe... it's really good, the mushrooms are so meaty, your guests will swear it's got meat in it....dave


Thanks for the buddy invite, looking forward to good recipes and good eats...dave




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My Shared Recipes

5
Smoked Salmon Eclairs

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Hamburger Soup Corchef Style

4.8
Mongolian Beef

5
Emperial Chop Suey

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People are Talking


Mongolian Beef
eating in is usually better than eating out (except for the dishes} and this is proof.

Smoked Salmon Eclairs
i have a problem uploding images can some one help plz tnks...my email is corchef@yahoo.com

Mongolian Beef
I'm not sure if I'm crazy and just don't know what Mongolian beef is supposed to be like, but I felt like the recipe was lacking in the quantity of the sauce, so I doubled tha

Mongolian Beef
good dish.. thanks for posting.. you get my 5 also

Smoked Salmon Eclairs
Very Nice! Excellent combination of ingredients and I love the twist using the eclair as a boat for the filling. I am just learning how to make my own Salmon gravlax which w

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