MARIKABAR Profile - Allrecipes.com (18130161)

cook's profile

MARIKABAR


MARIKABAR
 
Home Town:
Living In: Crown Point, Indiana, USA
Member Since: Jun. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies:
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About this Cook
I am 20 years old and I started cooking with my Baba when I was three years old! I love to cook. It helps relax me and I really kind comfort in the kitchen. Right now I use my parents kitchen and the kitchentte down at Purdue University but soon I will have my own to make wonderful creations in.
My favorite things to cook
I love cooking Ukrainian food. I love borscht and varenyka which comes from my mom's side of the family. MMMMmmmm! I also love cooking Italian food which is my dad's side of the family.
My favorite family cooking traditions
We all seem to be the kitchen at the same time. the kitchen is our gathering place and we all love to be there. When someone cooks in the family everyone helps...or eats!
My cooking triumphs
I just love to cook without a recipe in front of me. I get ideas from things I have ate or other recipes but I always add my own 'flare' to it.
My cooking tragedies
Baking.... I am not so good with baking. I have messed up many times. One time when i was about 13 I tried making a lemon meringue pie. What a disaster. It never got hard. Recently I tried making a cake but not looking at directions...BAD IDEA!
Recipe Reviews 2 reviews
Remarkable Rib-eyes
This is my recipe and believe me it is good. I forgot to put that you need to use a low-sodium soy sauce because otherwise it will be too salty. Also try a teriyaki sauce which I have also used. Either way they come out great and moist.

37 users found this review helpful
Reviewed On: Jul. 18, 2005
Ukrainian Olha's Varenyky (Perogies)
This is just how my baba and I make them. They were wonderful! I did add more water. You just have to have a feel for the dough it has to be soft and sticky enough to roll out, then cut and roll again. Wonderful!

0 users found this review helpful
Reviewed On: Jun. 2, 2005
 
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