cook's profile


norah
 
Home Town: Peru, Indiana, USA
Living In: Denver, Colorado, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Boating, Biking, Walking, Fishing, Photography, Music, Painting/Drawing, Wine Tasting
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Chicken Fried Steak
My youngest...
About this Cook
Growing up in a military family, when I was younger, we literally traveled the world. Guam, the Philipines, Thailand, Germany...I've seen alot. And it has also opened my eyes to so may types of food and styles of cooking!! I love trying new things, and rarely shy away from the unusual. Also, with my mom being born and raised in Louisiana/Southern Texas, that brings even more flavor to the table!! My boyfriend, who's honduran american, born and raised in Louisiana, says he loves the southern cooking passed down to me from my mom, along with the authentic latin dishes I've prepared for him. I have a close friend from Laos, and she always tells her family that she loves the way I'll try anything she puts in front of me, and that none of her american friends are that adventurous. (some of the things are a little wierd!!) I love All Recipes...it definately is my #1 go to site when I'm looking for something new.
My favorite things to cook
Anything fried!! Also, I love Italian food, Asian food... Ok, fine. I love all food.
My favorite family cooking traditions
Getting together for the holidays. Cooking turkey, stuffing, asparagus cassarole, sweet potato pies, macaroni and cheese.
My cooking triumphs
Anything that brings a smile to my family, boyfriend, or friends faces is the highest compliment. I live with my boyfriend, and everytime I cook for him, without fail, he says 'mmmm...mmmm, you're hired!'. It always makes me laugh.
My cooking tragedies
In my earlier years of cooking, I had my share of tragedies. But thankfully, through trial and error (and with the help of AR) I've become much better!!!
Recipe Reviews 31 reviews
Perfect Turkey
Great recipe! But DON'T brine your turkey if it's already injected with a salt solution (like most commercial brand are..Butterball, etc)! This recipe is best for fresh, un-messed with turkeys. I'm sure this is the reason that there are quite a few people that said their turkey was super salty (either that or they didn't rinse it well enough). Either way, this is an excellent recipe! Along with the white wine, I also added a cup of chicken broth. Also, once you rinse the turkey (well), dry it and set it uncovered in your fridge for another 12 hours if you can. It makes the skin super crisp and tasty! Excellent!

2 users found this review helpful
Reviewed On: Nov. 23, 2011
Chicken Pot Pie IX
This is a super recipe! I made a few adjustments to suit my personal taste though. I made 50% more sauce/gravy, tweeked the seasonings, and left out the celery seed (the actual celery was enough). I made the vegetable mixture and added left over roasted chicken I pulled off the bone to the pot and let it warm through. Instead of the pie crusts, I placed puff pastry squares on top (a la Jason's Deli). Just roll out puff pastry sheets, cut into 3x3 squares and bake for 7-10 minutes on a cookie sheet. When the puff pastry is done cooking, ladle your chicken pot pie mixture into a bowl and top with one of the squares. It's simple and in my opinion tastes so much better than the standard pot pie in regular pie shells.

2 users found this review helpful
Reviewed On: May 12, 2011
Fajita Marinade I
This is a good marinade as written, but I took a few of the suggestions from prior reviewers and added a few of my own tweeks. First, I noticed that a few reviewers thought that the water took away from the flavor of the marinade. Basically 'watering' it down. So I added 1/3 cup of orange pop! I know...what the...? Well, I didn't feel like going to the store to find something else more appropriate, like orange juice or the like. I happened to have a bottle of orange pop, so I just added some of that in place of the water. The only other adjustments I made was to add a bit of cumin, I used vegetable oil instead of olive oil and just a couple dashes of liquid smoke instead of 1/2 teaspoon. Liquid smoke is very strong, and I noticed that a lot of people found that even 1/2 tsp was overpowering. Everything else in the recipe I followed exactly. I marinated 2 flank steaks for about 4 hours, and my fajita's came out PERFECT. Thank you for the recipe, as I needed a good starting point, and I think this recipe is it!

2 users found this review helpful
Reviewed On: May 8, 2011
 
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