cook's profile


NKTAUBE
 
Living In: Chicago, Illinois, USA
Member Since: Apr. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Mexican, Italian
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Roasted Potatoes with Greens
Tequila Lime Salad
Salad with Prosciutto and Caramelized Pears and Walnuts
Velvety Pumpkin Soup With Blue Cheese and Bacon
Asparagus Swiss Quiche
About this Cook
I am a young wife - 23 and have been married for a year and a half already. I grew up with a mom who is a perfectionist in the kitchen. She cooks very gourmet and a lot of variety. We always joke (though it's true) that if the family likes the recipe, we'll only have to wait a year to eat it again. I picked up a lot of tips from her, but didn't put them into practice until getting married and having someone to cook for. Now I enjoy finding new recipes and am constantly looking for new and exciting recipes.
My favorite things to cook
Cheesecakes - I love trying all sorts. My husbands like fruit variations while I love deep, rich chocolate or coffee types. I also love to cook mexican food - anything mexican, though I'm afraid mine is not as authentic as the real thing since I don't do any deep frying.
My favorite family cooking traditions
Decorating hundreds of Christmas cookies each year, homemade cinnamon rolls on Sunday mornings, and the nights my dad got to do supper - waffles or pancakes for dinner!
My cooking triumphs
My 4 Layer Chocolate Cappuccino Tort!
My cooking tragedies
Trying to squeeze food coloring for icing out of an old bottle, squeezing too hard and ending up with yellow dye all over my clothes, my friends clothes, our faces, hands, and the marble kitchen counter!
Recipe Reviews 270 reviews
Mrs. Sigg's Snickerdoodles
So good that I made them twice within 5 days! Perfect texture, perfect flavor. Don't change a thing.

0 users found this review helpful
Reviewed On: Jun. 1, 2009
Grilled Ginger-Peanut Pork Tenderloin
Great flavor. This turned out so moist. I did some research, because I don't have an outdoor grill. I ended up roasting the tenderloins at 375. They took probably about 20 minutes, but I wasn't counting minutes. I read as long as it hits 137 degrees it is safe, so I took it out at 140 and tented it for 10 minutes. Not a dry bit on the pork!

0 users found this review helpful
Reviewed On: Jun. 1, 2009
Artichoke Stuffed Mushrooms
Quick and great flavor!

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