Mike "Tartags" Profile - Allrecipes.com (1400620)

cook's profile

Mike "Tartags"

Mike "Tartags"
Home Town: White Plains, New York, USA
Living In: Yonkers, New York, USA
Member Since: Nov. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Mexican, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Music
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Maple-Bacon Chip Cookies
Me, Summer 2007
About this Cook
Cooking was a childhood hobby of mine. I still remember making pizza-cheeseburgers, turkey mini-loaves, brownies and cakes from scratch. But as I grew, my skills and tastes did as well. Some examples of my modern cooking are: my brownies include Lindt or Ghirardelli; my cakes are low-fat; my trademark raspberry chicken which goes very well with a fruity red wine. Over the years, I learned to adapt recipies for a low-fat diet vegetarian sister, a beef-hungry brother, an acidity sensitive mother, a food texture sensitive father, and a low-sugar diet partner. Most of my main dishes therefore are derivitve of the eclectic vegetable-based Mediterranean recipies. The inspiration for my cooking, however, has made very few (if any) Mediterranean dishes. My Oma always keeps my family's stomachs full with her traditional German cooking... all from scratch... and all made with love.
My favorite things to cook
I am currently in a cookie craze, producing and experimenting with ingredients such as bacon, maple, chili peppers, mint, and coffee in my recipes. Previously, I've adapted many brownie mixes to include a little bit of rum for a nice kick. On the entree front, I do a lot of broiling and cooking-by-baking. I cook a lot of seafood and beef in the oven with special secret marinades! On the stovetop, I enjoy making risotto and other fresh vegetable dishes.
My favorite family cooking traditions
My family enjoys the rich meals prepared by my Oma on Easter and Christmas holidays: her Knödl (dumplings) and Saurbraten are my favorites. On Thanksgiving, my mother makes the best stuffing I may ever have - it's just the simple dried Stove Top variety, but made with sausage, walnuts, celery, onion, and apple juice instead of water.
My cooking triumphs
I absolutely exploded with delight the first time I nailed a Margharita Pizza recipe which I based on a crepe recipe I found on this site. All I had as a reference was the “basic crepes” recipie I found at allrecipes.com. My big dessert trimph was an “Assault by Chocolate” cake, make with Ghirardelli filings and dark chocolate chips... of course, no oil was used in the recipie, and I substituted apple sauce for the eggs, so it was lower in fat.
Recipe Reviews 5 reviews
Habanero Cookies
I'm still fanning the flames after this. I did find myself altering the recipe a bit to purposefully leave out the step of antagonizing the pepper's heat (and therefore use fewer habaneros). It's also of note that you *must* wear gloves and maybe protect your face while handling the peppers. Capsaicin (the irritant that makes the peppers hot) can be extremely bothersome if you don't protect your hands!

3 users found this review helpful
Reviewed On: Jan. 23, 2009
Basic Pasta
Pluses: it's fun to make; it's fun to cook; and it's a great blank slate recipe (I used basil as an added seasoning). Minuses: it's tough without a pasta maker, it doesn't look so good and even when hand-cut, and the recipe is dangerously time consuming (I was able to eat it about an hour and a quarter after starting the recipe, with 1/2 of dough-set time included). Overall, a decent recipe, but not for beginners.

2 users found this review helpful
Reviewed On: Dec. 1, 2003
Almost Eggless Egg Salad
I'm not a big fan of tofu, but when I had a pound of tofu at my disposal, I found this recipe. It turned out great -- especially because it has nowhere near the amount of cholesterol that "real" egg salad has. The only alteration to the recipe that improved it for my taste was using diced fresh onion and celery instead of the freeze dried or ready-minced varieties. Great recipe!

3 users found this review helpful
Reviewed On: Nov. 24, 2003
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