KhoKho Profile - (10227133)

cook's profile


Home Town: Chatham, Ontario, Canada
Living In:
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Camping, Biking, Fishing, Hunting, Reading Books, Music, Painting/Drawing
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Before cooking
My Zesty Meatballs
About this Cook
I love to eat good food, it's my number one joy in life besides my 6 month old son, Rex. I am constantly trying new ideas and recipes, and rarely make the same meal twice unless it was just that good. I learned alot from my parents, and the rest is self-taught. My goal and dream is to one day find the time and money to go to culinary school then open my own restaurant, but until then I am just a regular stay-at-home mom who cooks for free for the ones I love!
My favorite things to cook
I will make anything. My fiance loves my crockpot meals, and I especially like baking cookies with my neice!
My favorite family cooking traditions
Sunday family dinner, I always love watching my mom in the kitchen! And helping my dad cut up huge slabs of meat to make his famous beef jerky, snacking on raw meat was our favourite (I know, I'm weird)
My cooking triumphs
I got my 3 year old neice interested in cooking ever since I brought her to a few kids cooking classes with me. I bought her her own apron, and she wants to help in the kitchen all the time. She's my little prodigy! I hope to turn my son into a culinary genius someday too!
My cooking tragedies
Strangely I am better at making something from scratch than out of a box or package. I am terrible at following directions from a box, and I usually ruin it.
Recipe Reviews 2 reviews
Honey Glazed Pork Tenderloin
This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!

196 users found this review helpful
Reviewed On: Dec. 16, 2007

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