cook's profile


Baby Pop
 
Living In: Simi Valley, California, USA
Member Since: Jul. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Gourmet
Hobbies: Gardening, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
Im a 25 years old and I live in Southern California with my boyfriend and doggie.I looove to cook...dunno where I got it from. I wasn't raised around much cooking. My mom would make dinner (but didnt have a passion for it) and my dad was always on the bbq. Im self taught and loooove it. My Fav time of the year is thanksgiving...DUH! Need I say more? :)
My favorite things to cook
Anything and everything...I love to cook new things and use unique ingredients Ive never used before. Im always buying random foods and experimenting with them.
My favorite family cooking traditions
We dont have any...Im the only "chef" in the family. haha.
My cooking triumphs
Turkey day eeeeevery year! Stay out of my kitchen! oh...I can make a mean cheesecake! :oP
My cooking tragedies
On one of my first attempts I made 3 cheesecakes for Christmas for my family. I spent so much time making them. I dyed each cheesecake an xmas color (green, red and blue). I even made a sour cream topping for each (colored as well) Anyway, long story short...I added too much sugar to the graham cracker crust, causing the crust to turn rock hard. The cheesecakes were impossible to cut through so everyone just ate the filling. :P What a disaster!
Recipe Reviews 85 reviews
Peking Pork Chops
This was very good. My bf and I both enjoyed this. Only thing I will change next time is use a different cut of pork. My bf and I kept finding little itty bitty bones from the chops...or maybe use boneless pork chops. Anywho, very good....i added cornstarch and 1 cup water to the sauce (after I took the meat out) and let that heat up on high heat (still in the crock pot) to get a little thicker sauce to drizzle on top. Served with steamed jasmine rice and steamed cabbage.

0 users found this review helpful
Reviewed On: Nov. 19, 2009
Squash and Sweet Potato Soup
I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet potato (not yam), carrot, acorn squash, onion and garlic in the oven for about an hour. I added this to a pot and heated over low heat with chicken stock for about 20 minutes. I dont have one of those hand blenders (I really should invest in one of those) so I transfered soup into my blender and gave it a 15 second puree, poured it back into the pot and seasoned with grated ginger, red pepper flakes, pepper, dried dill weed and curry powder then let it simmer for another 20 minutes. Poured in some half and half until I got the creamy consistency I desired. Heated for another minute or two. I will definitely be making this again. YUM!

2 users found this review helpful
Reviewed On: Nov. 9, 2009
Garlic Chicken Kabobs
These were great! I put them in pita pockets and we dipped them into the garlic sauce. This was amazing and I am adding it to the Favorites folder so I can make it again and wont forget about it! I served this with grilled veggies from my garden. Healthy, organic and delicious!

1 user found this review helpful
Reviewed On: Nov. 8, 2009
 
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