Mike Made Menus - What I like to Cook

Mike Made Menus - What I like to Cook Just one guy's interpretation of some of his favorite dishes. Many have asked for recipes that until recently I had never written down.

Well, here they are on my recipe page "Mike Made Menus"! I want to emphasize recipes that a lot of people will find "unique" , or at least somewhat different. My favorite foods are Korean, Chinese, Taiwanese, Japanese Thai, Mexican, Italian, oh heck, I'll try anything twice! All of these recipes are written by me. I cook by taste, usually without a recipe and without measuring, so you may have to

tweak some amounts to your own taste... but that's the fun of it! When I have used recipes I have usually averaged several the first time, then modified them greatly to my own taste the second time, perfecting the 3rd time. I am not a cook or chef, just a foodie who picks up flavors from around the world and cooks them at home. I have my dad's gift of "reverse engineering" dishes from taste. Food and cooking should never be snobbish or exclusive, it should be shared and enjoyed! Share what you like and remember this isn't a commercial page or a cooking page, it's just a place to share what I like to cook and eat with friends. Share what you like, just be sure to mention our page.

03/12/2023

Corned beef and cabbage... Instead of potatoes, cubes of Diakon and carrots... sauerkraut, coarse mustard and toasted rye bread on the side. Step one, beef is in the pressure cooker!

07/21/2015

Sorry I've neglected the page so much... more to come!

What to do with the zucchini from the garden? Crunchy "Eggplant Parm" Style Pizza... topped with fresh garden Arugula. R...
07/24/2013

What to do with the zucchini from the garden? Crunchy "Eggplant Parm" Style Pizza... topped with fresh garden Arugula. Recipe coming soon!

12/29/2012

Was asked what kind of cookware I use... good question! First, famous commercial brands are far less important than cookware you LIKE and will USE. For me, it's Korean brands with state-of-the-art non-stick coatings. They have a "speckled" appearance and can stand up to high heat. A cone-shaped Korean wok/pan with a flat bottom is my favorite!

12/29/2012

Gotta get back to the recipe page... I've made new discoveries, tried some new Korean recipes as well. Some additions coming soon, promise! :)

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