niquisita Profile - Allrecipes.com (13443023)

cook's profile

niquisita


niquisita
 
Home Town: Orland, California, USA
Living In: Red Bluff, California, USA
Member Since: Sep. 2009
Cooking Level: Beginning
Cooking Interests: Frying, Stir Frying, Mexican, Italian, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Painting/Drawing
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About this Cook
I am working mom! During the day I am a drafting technician and graphic designer, and at night I specialize in being wife and mommy.
My favorite things to cook
I love cooking pastas and toying with variations on sauces. Rice is a fun and versatile ingredient as well!
My favorite family cooking traditions
My mom, and grandma before her, always cook chicken and noodles (like dumplings) during the cold weather. We all get together and stuff ourselves and play cards. During the springtime, we enjoy a good corned beef and cabbage meal!
My cooking triumphs
I was able to cook a lemon meringue pie... perfectly! The meringue came out beautiful on my first try, and I didn't even have an automatic mixer.
My cooking tragedies
Many tragedies... too many to list. My chicken pot pie's homemade crust was inedible, so the next night I took the leftovers, threw out the crust, revamped the sauce, and served it over rice. Yummy!
Recipe Reviews 13 reviews
Slow Cooker Texas Pulled Pork
I made this recipe EXACTLY as written, and in the end I found it to be edible, but not pleasant. It was WAY too sweet, and the barbecue sauce flavor was too much. The texture did turn out great, and it looked fantastic, but when I bit into it, I just got this overwhelming tangy, way-too-sweet mouthful of barbecue. I will either have to keep looking for another recipe or perhaps read some of the reviews to see if anyone had some suggestions to cut that sweetness. Thanks for the recipe, but it's not my cup of tea.

1 user found this review helpful
Reviewed On: Jul. 6, 2011
Pasta Pomodoro
WOW! These flavors all work really well together. I followed the recipe exactly except I cut the pasta from 16 oz to about 12 oz. Other than that I made it exactly as written and it is delicious.

8 users found this review helpful
Reviewed On: Jan. 26, 2011
Turkey Tetrazzini II
This was ok. It wasn't bad, just blah. I would recommend only using the white meat for this because if you use dark meat it gives it a strange flavor. It's in need of some veggies or bacon or something.

12 users found this review helpful
Reviewed On: Nov. 30, 2010
 
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