Maureen Karamales Profile - (180713555)

cook's profile

Maureen Karamales

Maureen Karamales
Home Town: Fairfax, Virginia, USA
Living In: Boise, Idaho, USA
Member Since: Sep. 2013
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Nouvelle, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
Born&raised in NoVA, married my childhood sweetheart/best friend. We enjoy wine tastings, Celtic festivals, and all the great outdoor and cultural activities that Idaho has to offer. We are dog lovers and have had them almost constantly in our lives. One yr.after moving to Boise we rescued an adorable Westie pup,& then a Poodle/Chihuahua (we think) mix.They are the loves of our lives.
My favorite things to cook
This isn't really "cooking" but I like to get creative with salads. I'll cook a breaded chicken or grill a steak and make an all-in-one meal that way.
My cooking triumphs
Stir-fries and homemade eggrolls are my specialties. I'm a by-the-book cook generally, but I've been making these for so many years now that it's the one thing I feel comfortable throwing in any ingredient, and creating my own stir-fry sauces.
My cooking tragedies
Thankfully it's been a long time ago, but I would say that it is reading a recipe and not being able to see ahead of time it's going to be a flop.
Recipe Reviews 8 reviews
Pork Tenderloin with Apples
Wonderful recipe! I took the advice of some others and doubled the sauce, as well as used half balsamic vinegar along with the apple cider vinegar. I did need to use a bit more cornstarch as the sauce was on the thin side. Also, I used Chardonnay instead of Riesling simply because that was what I had and was opened. I was able to shave 5 mins. off the pork cooking time by simply putting a lid over the skillet. The most tender pork hubs and I have ever tasted. You can easily cut it with a fork. What a perfect autumn recipe, and definitely company worthy! Next time I think I will try adding some thinly sliced onions along with the apples and letting it all simmer together. P.S. Responding to another recent reviewer.... The 2 T. water is mixed with the cornstarch and added at the end. I found that I needed to use a bit more cornstarch-to-water ratio to get it to thicken up.

1 user found this review helpful
Reviewed On: Sep. 8, 2014
Roasted Garlic Cauliflower
Awesome recipe! I pretty much followed the directions, but I lowered the heat to 425F, kept it uncovered, cooked 25 mins. as directed then broiled for 3 mins. at 500F. Make it your own by adding different seasonings. I added a couple shakes of onion powder and Bell Pepper & Herb Rub from the Pampered Chef line. You could use any number of herbs like rosemary or tarragon, depending on what you're pairing it with. Just fabulous. Will be making this again for sure!

0 users found this review helpful
Reviewed On: May 13, 2014
El Paso Pizza
Just made this tonight. Hubby and I loved it. I used a pre-made thin crust (similar to Boboli)that came in a package of two and only needed half of the meat mixture to spread over the crust, so I am ahead of the game when I want to make a second one. Using a pre-made crust I didn't need to mess with moving the pizza from low to higher rack. I just cooked it in the middle at 400F for about 10 minutes and it came out great. I adjusted the seasonings down (about 1/2 tsp. cumin and 3/4 tsp. chipotle pepper) to suit our tastes, and it was hot enough for us with the 1 Tbsp chili powder. I used one poblano pepper and chopped it rather fine, so there was no need to pick any of it out. This was a very simple and tasty recipe, and satisfied our desire for Mexican food around Cinco de Mayo.

0 users found this review helpful
Reviewed On: May 8, 2014
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