My Latest Recipes 13
  • Cajun Pineapple Red Curry from taelsin in Monaca, PA.
    I'd bought some andouille sausage and was trying to figure out what to do with it and a few weeks back had gotten some red curry p...
  • Apple/cheese Tartlet With Spiced Honey Glaze from taelsin in Monaca, PA.
    playing around with an idea, I'd gotten my hands on some 18 month aged beemster and wanted see how it worked with honey and apple....
  • Sweet And Spicy Guacamole from taelsin in Monaca, PA.
    I like guacamole, but I usually can never find one that is exactly what I want, so like all enterprising cooks I made my own...
  • Summer Fruit Soup from taelsin in Monaca, PA.
    was asked to come up with a cold soup for work, working mostly off a vague idea came up with this. Its a mixture of several fruit...
  • Tuscan Meatball Soup from taelsin in Monaca, PA.
    this is a modified recipe I got from somewhere else, I love the result so putting it down for my own use and for others. The soup...
  • Pineapple Upsidedown Topping from taelsin in Monaca, PA.
    got the idea into my head that I wanted pineapple upsidedown waffles, so armed with some idea of a caramel recipe i made a while ...
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  • taelsin 3 months ago about Drunken Irish Onion
    waywards see here
  • Good4U 4 months ago about Basalmic Glazed Salmon
    Review in IMI
    Balsamic Glazed Salmon
  • jett2whit 9 months ago about Sweet And Spicy Guacamole
    Hmmm sounds interesting!
  • Pinikula 1 year ago about Tomato Bisque
  • Pinikula 1 year ago about Tomato Bisque
    Made this with a few alterations: used 3 28-oz cans crushed tomatoes, reduced water to 1 qt, reduced red pepper flake to 1 tbs, added 2 small finely diced onions (one red, one yellow). After initial serving (YUM!), filled, cooled and refrigerated 5 1-qt mason jars (about 10-15 single servings worth). Great for work lunches and quick dinners for one. To mix up single servings, I've taken turns adding 1/4-1/2 cup rice or mild italian sausage or shredded cheddar - the sky's the limit! Will definitely make again...and again...(you get the idea). Thanks for sharing!
  • californiacook 4 years ago
    Thank you for accepting my cooking buddy invite. Like you, I don't know where I fit in re cooking level -- wouldn't call myself an expert, but somewhere in between. Never attended a culinary institute, but have rattled a few pots & pans around ;-) Looking forward to swapping recipe ideas, & sharing some of your knowledge with us.
  • taelsin 6 years ago
    Well I claim expert level, but lets just say somewhere 3/4 of the way between expert and intermediate, they just don't have a rating for that. I'll try cooking anything, I work really well with recipes and I'm not particularly bad at free styling. I enjoy baking almost as much as regular cooking, and have had some very well received results baking.