cook's profile


TAMEEKA
 
Living In: Sacramento, California, USA
Member Since: Dec. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Sewing, Biking, Photography, Music, Genealogy, Wine Tasting, Charity Work
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Me
About this Cook
I enjoy travel and preparing good food with my family and friends. I enjoy baking for my co-workers and I am always in search of the next "out of this world" cookie recipe. I love wine and I am learning how to pair food with wine. I would love to go to cooking school some day and learn some French tecniques.
My favorite things to cook
My favorite things to cook are cookies, desserts and corn bread. I looove corn bread. I also enjoy stews and soups and other comforting meals. I love Mexican and Asian foods as well. I make great chicken tacos and enchiladas and I am pretty skilled at looking in the kitchen and using the available ingredients to create something delicious.
My favorite family cooking traditions
My family has the tradition of gathering on every holiday for dinner. We do a lot of barbeques and southern dishes like collard greens, corn bread and peach cobbler. My most favorite tradition is Thanksgiving. I have been hosting Thanksgiving for the past few years and I really enjoy showing my love for my family through the food that I serve them.
Recipe Reviews 12 reviews
Chinese Napa Cabbage Salad
Easy, fast and tasty.

0 users found this review helpful
Reviewed On: Jan. 25, 2009
Amish Breakfast Casserole
This was very good. I did not have swiss cheese so I use a combo of shredded cheddar and jack. Otherwise, I used all other ingredients as listed. Very easy, filling and tasty. I will definitely make this again.

0 users found this review helpful
Reviewed On: Jan. 11, 2009
Roasted Root Vegetables With Apple Juice
This was a wonderful dish. I did not use the sweet potato in mine and I added a chopped fennel bulb to the mix of vegetables. I seasoned the vegetables with kosher salt, fresh cracked pepper, dry italian herbs and garlic olive oil. I started the roasting process while reducing the white wine and apple juice and then added the reduction to the vegetables and continued to roast them until tender. I served this with boneless, skinless chicken breasts that I coated in seasoned breadcrumbs, sprayed with cooking spray and baked in the oven. I had never eaten a parsnip, rutebega or turnip until I tried this recipe. This was hearty, filling and delicious! My husband proposed to me again when he tasted this dish!

2 users found this review helpful
Reviewed On: Jan. 10, 2009
 
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