TARA200 Profile - Allrecipes.com (1355835)

cook's profile


Home Town: Calgary, Alberta, Canada
Living In:
Member Since: Jul. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Italian, Southern, Nouvelle, Mediterranean, Gourmet
Hobbies: Scrapbooking, Gardening, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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About this Cook
I started cooking basic stuff (egg salad, french toast, box cakes) in elementary school, by 13 years old I was cooking dinner for the family. I love entertaining and cook a lot for friends and family.I love experimenting on co-workers. After all these years I still like to take various cooking classes.
My favorite things to cook
-Slow smoked BBQ -Braised meats like beef bourguignon -Competition chili -Anything with puff pastry -Soup and appetizers I have perfected now. -Still figuring out desserts -very low skills making bread
My favorite family cooking traditions
My mother was the queen of processed food. Kraft Dinner, Rice-a-roni, Sidekicks, Shaken Bake, etc.. Her homemade noodles cooked in broth from the left over turkey carcess is the only thing I still make.
Recipe Reviews 12 reviews
Heavenly Halibut
I always struggle with what to do with fish. This recipe was really, really good. I followed the recipe as is, but did use 1/2 fat mayonaise. My broiler doesn't work that well, so I just baked in the oven at 400 for about 15 mins. Then broiled the top until it had some brown bits on top. I would definately make this again for an ocassion where I wasn't watching fat & calories.

4 users found this review helpful
Reviewed On: Feb. 1, 2012
Baked Spaghetti Squash with Beef and Veggies
Wonderful dish. It's never going to be pasta but it's a nice lighter alternative. This is a very forgiving recipe you like to experiment with your own sauce versions.

0 users found this review helpful
Reviewed On: Nov. 11, 2007
Portuguese Chicken I
This was excellent. I cut down on the fat a little, such as frying in a smaller amount of butter mixed with olive oil, then drained the fat off before proceeding. The sauce turned out fine in terms of thickness. The key is to reduce the broth quite a bit before adding any cream. I would serve this to guests any time. The chicken was succulent and tender. We had it with steamed baby potatos instead of rice. This one's a keeper for me!

15 users found this review helpful
Reviewed On: Mar. 1, 2007

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