LauraLuuu Profile - (12933203)

cook's profile


Home Town:
Living In: Long Island, New York, USA
Member Since: Mar. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking
Hobbies: Hiking/Camping, Camping, Walking, Fishing, Photography, Music, Wine Tasting
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Ms. Lauralu
Balsamic Baked Tilapia
About this Cook
I am a 24 year who absolutely LOVES creating new and exciting dishes. I do not cook professional but it is something I enjoy very much!
My favorite things to cook
I am a big fan of creating all different kinds of salads (my speciality!). I am also in love with Seafood and prefer to cook and eat things from the sea.
My favorite family cooking traditions
German good has always been a tradition in my family (as my grandparents were born there). I am a little new myself to German Cuisine but hope to get better!
My cooking triumphs
I recently just made Balsamic Cheddar Tilapia baked served over mixed greens with home made garlic bread. Absolutly delicious!
My cooking tragedies
I decided to make scallops one night for dinner with a pineapple ginger lemon grass salsa to go over the top. I guess I over did it with the ginger. The salsa was so potent it was almost inedible! LOL
Recipe Reviews 5 reviews
Easy Meatloaf
Delish! I made this recipe but only had 1.25 lbs of beef so i eyeballed everything. I also didn't have ketchup so I substituted with Sweet Baby Rays BBQ sauce. To Die For! Will make again!

0 users found this review helpful
Reviewed On: Jan. 30, 2013
Bacon Wrapped Pork Medallions
This recipe was to DIE FOR! I absolutely LOVED it and so did the BF! I used pork short boneless ribs and bent them into a circle. Then I wrapped each piece with 2 pieces of bacon. My stove is a little on the hotter side so I only needed to cook the each piece for about 3 mins on each side. I needed 15 mins in the oven but like I said before my stove is on the hotter side. Served with cauliflower and a nice salad. Yummy! Will def make again!

0 users found this review helpful
Reviewed On: Jan. 29, 2013
Garlic-Lemon Double Stuffed Chicken
I enjoyed this recipe but I did make some changes: I used thin sliced chicken breasts because I never have any luck trying to butterfly the thicker ones. I pound them a little thinner if need be and place the filling in the middle and roll in both sides. I filled with creamcheese and a slice of sharp chedder. I wrapped each piece of chicken in bacon instead of breading them which was sufficient enough to keep the breasts closed. Halfway through the baking process I poured the butter lemon mixture over the top. At the very end, I broiled them for a few minutes to brown and crisp the bacon. Delish!

2 users found this review helpful
Reviewed On: Feb. 21, 2012

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