karenury Profile - Allrecipes.com (16858213)

cook's profile

karenury


karenury
 
Home Town: Westland, Michigan, USA
Living In: East Jordan, Michigan, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing
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Spaghetti alla carbonara
About this Cook
I go to sleep thinking about recipes and wake up thinking about them. I spend my days looking at recipe websites and browsing cooking magazines and cookbooks. I watch just about every food show on TV...I'm definatly a foodie! (I never cook without a meat thermometer, why chance it.) One of my greatest accomplishments is my cooking website, https://sites.google.com/site/karenscookingobsession
My favorite things to cook
Gourmet food. I love making things that have a nice looking presentation. My goal is to become better at it so I can become a food photographer one day.
My favorite family cooking traditions
I LOVE cooking breakfast on the weekends, and when we have guests, I gorge them with food until the minute they walk out the door. It's one of my greatest pleasures.
My cooking triumphs
The first great "company" dish I ever made was Emeril Lagasse's Lobster stuffed Beef Tenderloin with Bernaise sauce. It was so mouthwatering and professional looking, I was hooked. That was over 15 years ago. Since then, I want to recreate that sense of pride in every meal I make.
My cooking tragedies
I hate it when my sauces separate, or when a dish doesn't turn out as I had envisioned it, but for the most part, I can't remember any real TRAGEDIES.
Recipe Reviews 11 reviews
Classic Goulash
My mom always made this dish when we were kids, but she didn't add the bay leaves or soy sauce. I cant wait to try this version. She always cooked it with a whole green pepper for flavor then removed it before serving with cheddar cheese and sour cream. This dish is 100 times better the next day!

7 users found this review helpful
Reviewed On: Sep. 22, 2012
Cheddar Bay Biscuits
If you want them to taste more like the original, cut 4 T. of butter into the dry mixture before adding the milk. The difference is amazing.

3 users found this review helpful
Reviewed On: Mar. 30, 2012
Penne with Chicken and Asparagus
This version is good, but I like to add an additional 1/4 C. of olive oil to the pan after sauteing the chicken, then add 1/4 C. of flour. Cook one minute, then prepare as usual, adding an additional 2 C. of stock. This makes a nice creamy sauce, otherwise it's very dry. I also add 2 t. of dried marjoram for great flavor.

8 users found this review helpful
Reviewed On: Mar. 30, 2012
 
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