Nicole Profile - (10663703)

cook's profile


Home Town: San Diego, California, USA
Living In: Vilseck, Bayern, Germany
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Boating, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
My favorite things to cook
Anything Curry, Dumplins, Philipino Stews, German Beef Dishes
My cooking triumphs
I am most proud of my German Chocolate Cake I made for my husband for his birthday. It took me forever to make since I made it completly from scratch...but it was wonderful! (got the recipe from here too!)
Recipe Reviews 22 reviews
Rice & Beans (Haitian Style)
this had a weird taste to me, I added 1/4 cup of sugar to cancel out the bitterness. I will not make this again

3 users found this review helpful
Reviewed On: Jan. 14, 2010
Shrimp in Sherry Cream Sauce
Microwaving is not my idea of "cooking", so I totally re-did this recipe: 1 cup Cooking Sherry 1/2 cup Milk 1/4 cup Milk 1/2 cup Fresh Chives 2 teaspoon Dried Parsley 1 tablespoon Ranch Dressing 1 Teaspoon Olive Oil 2 Tablespoons Butter 2 Tablespoons Corn Starch Salt to taste Melt butter in sauce pan over Medium heat, in separate bowl mix together 1/2 cup Milk, Corn Starch, Sherry and Parlsey. Add to sauce pan, and stir, do not let boil. Add Chives and stir. Once sauce starts to thicken continue to simmer and add ranch and 1/4 cup Milk. Stir to mix well. Add Shrimp and simmer for about 2 minutes. Drizzle with olive oil and stir. Serve Immediatly. This version is really good over Ribbon noddles. I basically re-did it completly though

5 users found this review helpful
Reviewed On: Jun. 26, 2009
Mint Chicken
This turned out pretty well, I used Crisco (butter flavor) instead of margerine and that was probably not a good idea. The chicken turned out really greasy. I also used 1 tsp garlic powder in the flour instead of real garlic. and it wasn't enough. (we love garlic) So next time, I'll use margerine and extra garlic.

3 users found this review helpful
Reviewed On: Jun. 17, 2009
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