Nikol Profile - (10349218)

cook's profile


Home Town:
Living In: Concord, California, USA
Member Since: Jun. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Hiking/Camping, Boating, Photography, Music
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About this Cook
My mother is from Guam and my father is from Cuba. I have had the love for food and entertaining since I was in diapers...ok since I was tall enough to reach the stove. I come from a pretty big family, my grandmother would always be in the kitchen making food for tons of people every Sunday. My Grandparents always entertained and of course cooking was the way to bring the family together and now I realized that was not only a part of our culture but there secret to maintain strong family bonds. Good food, good music and good company.....that is a sure way to keep you smiling!
My favorite things to cook
I love sauce so I am always coming up with new ideas to add to pastas, rice, chicken and fish. I don't eat meat but I found that there is always an alternative way to make something just as delicious. I love to barbecue.
My favorite family cooking traditions
I love traditional Chamorro food. Lumpias, Finadene, Kelaguen, Red rice and Estufao,'s all great!! I'm not afraid to try things out of my comfort zone. I think taking risks and trying new things make you the cook you are.
My cooking tragedies
I don't have a sweet tooth so I RARELY bake. When I do.....well it just never turns out the way I would like. I prefer someone else to bake me a cookie.
Recipe Reviews 14 reviews
Corn Dip
I didn't like this at all. I had to make it based on the reviews but wish I hadn't. Sorry, not my thing.

1 user found this review helpful
Reviewed On: Oct. 29, 2009
Pollo (Chicken) Fricassee from Puerto Rico
I thought this recipe was really good. Perfect for the crock pot. I made this as is except I used 4 big thighs that was about 2 pounds and I thought it still turned out perfect. I didn't have to adjust the seasons infact I thought there would be too much salt but it came out perfect. The red potatoes are a must for this dish because they hold up where regular baking potatoes would dissolve or turn to mush. Perfect amount of broth. You can always save what's left over, strain it, and make a gravy to put over pork, roasted chicken fried chicken....meatloaf.

2 users found this review helpful
Reviewed On: Aug. 13, 2009
Quiche Lorraine I
I did NOT like the fact that the onions were not cooked prior to adding it to the quiche. Also 425 degrees is just way too high. It came out very runny and knew that it would. I did fix it. Eggs should be cooked low and slow (325) for like 45 minutes. Would have been nice otherwise. I gave this 3 stars based on the submitted recipe.

2 users found this review helpful
Reviewed On: Aug. 10, 2009
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