cook's profile


rachelle
 
Home Town: Southern Pines, North Carolina, USA
Living In: Raeford, North Carolina, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Mediterranean
Hobbies: Photography, Painting/Drawing, Wine Tasting
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About this Cook
I'm 22 and within the last year have realize just how much fun cooking can be. I've been living in the "real world" for a little over a year now and have officailly graduated from necessity cooking to experiementing with new and exciting recipes. I just love it. I've recently moved in with my boyfriend and now I'm getting used to cooking (on a regular basis) for two. Adapting my cooking to suit both our tastes has been a fun new challenge. I have a good time with it.
My favorite things to cook
Anything and everything, but I do like to keep things healthy. I think it's important (as far as personal happiness goes) to eat good food that's good for you.
My favorite family cooking traditions
Experimenting with a new dinner recipe and a bottle of wine. I got the hostess gene from my mother and I get way too into dinner parties.
My cooking triumphs
I'm just happy when things come out right.
My cooking tragedies
Things have burnt...more than once.
Recipe Reviews 44 reviews
Lemon Garlic Tilapia
I made this as a special dinner for my boyfriend prior to him going out of state for a few days. It was so easy to put together but came out really impressive. Definitely a good company or special occasion dish. I served it along with "pan-fried asparagus" from this site (the best side ever) that I added some mushrooms to towards the end of cooking. A really healthy and satisfying meal. The only thing I would change is maybe adding some crushed red pepper flakes to the fish while cooking. That would have made it a 5*. Yum.

0 users found this review helpful
Reviewed On: Mar. 26, 2008
Asian Pork Tenderloin
We let the tenderloin sit overnight and cooked it on the grill instead. I grilled up some broccoli to serve along side it and turned the extra marinade into a sauce that we drizzled over the pork and veggies. We added a few cashews on top to finish it off. Great taste and presentation. Wish I had taken a picture :)

0 users found this review helpful
Reviewed On: Mar. 26, 2008
Maple-Garlic Marinated Pork Tenderloin
I halved the recipe and then didn't have quite enough maple syurp. This was the first time we've attempted pork tenderloin on the grill and it came out so wonderful. I took a risk and served this for company - not knowing if the maple/garlic combo would work. It totally did. This was great!

0 users found this review helpful
Reviewed On: Mar. 24, 2008
 
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