NUNPUNCH Profile - (1283717)

cook's profile


Home Town: Greensburg, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Mediterranean
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About this Cook
I've learned the majority of my favorite recipes from friends with different ethnic backgrounds. I proud to have expanded my repertoire so much and get a real sense of satisfaction when someone asks for one of my recipes.
My favorite things to cook
I am best at appetizers and am thrilled to pass on my recipes. Lately, I have been trying more difficult asian dishes.
My favorite family cooking traditions
My mom was a big 'comfort food' cook. I learned how to make most of her dishes as a little girl through directions given to me over the phone while she was still at work! One of my favorites that she taught me to make is a one skillet fried potato, onion and keilbasa dinner. Too artery-clogging for frequent use, but so good.
My cooking triumphs
I grill a mean asian flank steak and am super proud that my Buffalo Chicken Dip has done so well on the site!
My cooking tragedies
I cannot bake a lasagna that doesn't collapse all over the plate. My father, on the other hand, makes a mile high, tasty lasagna that is humbling to look at.
Recipe Reviews 16 reviews
Lentils and Rice with Fried Onions (Mujadarrah)
LOVE IT. I use chicken broth instead of water and add Pensey's Balti powder instead of basic curry. Lowfat Greek yogurt (Fage) and extra onion. Cannot be beat for a warm, filling meal. I'm pregnant, and I actually eat this for breakfast. One full recipe lasts all week for one person (my husband doesn't like onion or lentils).

4 users found this review helpful
Reviewed On: Dec. 2, 2011
Pan Fried Halibut Steak with Light Green Sauce
This dish was easy and very good - the directions allowed me to perfectly pan fry the fish - something that I have struggled with for some reason in the past. The sauce was very good, very lemony, as others mentioned. The cream wanted to curdle when I added it to the the lemon/butter/wine sauce, but I did it in a slower drizzle while wisking quickly and it eliminated the curdles. The sauce does taste like it is missing something, which is why I only gave it 4 stars. The lemon flaver dominiates over any other flavor in the sauce, so I will have to work to make it a little more complex of a flavor. Great over basmati rice.

7 users found this review helpful
Reviewed On: May 23, 2010
Enchiladas Suizas
My dinner guests exclaimed that it was better than enchiladas from a restaurant! mission accomplished! I slow cooked the chicken with some salsa verda (la victorias) over night and added some jalapena salsa (same brand) to the mixure after shredding. I used the same salsa verde rather than make the one in this recipe to save some time. I used some other reviewer suggestions and used half and half instead of heavy cream and used half corn, half flour tortillas so I could try them both. Both were excellent, but the corn had a really nice flavor - and yes, I fried them and it was worth it. I fried up triangles of my left over tortillas and served them along side with a blended mixture of sour cream, half a bunch of cilantro and salt, and a dash of chipotle pepper. everyone loved this dish.

7 users found this review helpful
Reviewed On: Oct. 30, 2009
Published Recipes

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