Angelique Profile - Allrecipes.com (16042160)

cook's profile

Angelique


Angelique
 
Home Town: Minneapolis, Minnesota, USA
Living In:
Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I grew up on pork chops and apple sauce. As an adult I am a much more adventurous eater and cook, thanks to my husband's influence. However, I like cooking with easily available ingredients and with recipes that are simple. I like a clean kitchen with ambiance, like music and candles when I cook. I miss my previous kitchen and am still trying to create that in my current one. Although I really like Midwest comfort food, Thai food is my favorite :)
My favorite things to cook
To start, I like pasta! I like making Chicken Thai Peanut (with rice noodles), spaghetti & meatballs, angel hair with garlic sauce, a few veggies & shrimp, chicken alfredo, chicken enchiladas, pulled pork sandwiches, beef orange stir fry, salisbury steak & mashed potatoes...
My favorite family cooking traditions
I really have no cooking traditions? Other than ideally when I make supper I like having music and candles going. Or I used to watch Martha while I made lunch (when I had a small TV in my kitchen).
My cooking triumphs
I am told my chicken enchiladas are really good. I modified a recipe from a friend. I think the method used for cooking meat makes all the difference in a recipe. That is a hard skill to learn...how to bring the best flavor out of meat. Knowing when to saute, braise, broil, grill or roast, and what oil and spices to use...and not over cooking it.
My cooking tragedies
Nothing specific comes to mind, but over cooking meat in a main dish or serving soggy vegetables is a tragedy.
Recipe Reviews 2 reviews
Rich Italian Sausage and Potato Soup
Absolutely delicious! I used ground Italian sausage from my local market and Yukon gold potatoes. YUM :) The Olive Garden's Zuppa Toscana is my favorite and it tastes just like it :)

4 users found this review helpful
Reviewed On: Dec. 15, 2011
Roasted Brussels Sprouts
I think this is a good recipe. My version is to turn up the oven to 425* , and when the have blackened/caramelized then take them out and sprinkle generously with grated Parmesan. I have used...fresh grated, Kraft brand in the dry container, and pre-grated from the deli. The Parmesan adds a buttery nutty flavor that is worth trying.

2 users found this review helpful
Reviewed On: Dec. 10, 2011
 
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