Idalhi Profile - (18401347)

cook's profile


Home Town: Chihuahua, Chihuahua, Mexico
Living In:
Member Since: Jun. 2006
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Southern, Mediterranean
Hobbies: Sewing, Gardening, Fishing, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I'm 31 years old, married, mother of 2 little girls (8 and 2) that make my life a fun and wonderful chaos. I'm a stay at home kind of person, except for when I go out with my family, or a friend for chat and coffee.
My favorite things to cook
I am a baker. I can also cook fairly well but I just love to use the oven and make big hearty meals, breads and pastry.
My favorite family cooking traditions
I love holidays. All of them, and we have a few family traditions for each one of them. My favorite one is making cinnamon rolls for xmass morning.
My cooking triumphs
Making my own white bread loaf for the first time, and having my family asking for more after we ate it all in one sitting.
My cooking tragedies
For some reason I can't make souflé. It always comes out of the oven flat as a plate. Might be because of all the noise in my house... :D
Recipe Reviews 9 reviews
Chantal's New York Cheesecake
I made this recipe 3 days ago, it's gone now, and I wish calories were a myth because I want to make it again. I don't understand the bad revies this has. mine turned out to be creamy, rich, sweet, cheese flavoured, light, and all over delicious and decadent. I followed the recipe exactly, while putting to good use my own experience baking cheesecakes; always grease the mold so it won't stick to the sides and break, always let it set inside the oven with the door cracked a bit so the cake won't crack, for a moister cake always bake in a ban marie, (I didn't use the ban marie and it turned out great though). Thank you for the recipe.

0 users found this review helpful
Reviewed On: Apr. 12, 2014
Rosettes I
Thank you for this recipe, I just made them yesterday, they taste delicious, my family loved them. I dipped them while still hot on regular white sugar and cinnamon. They are still fresh and crisp a day after, inside a cellophane bag, and they don't seem like they are going to get soggy any time soon.

6 users found this review helpful
Reviewed On: Dec. 21, 2012
Barbequed Pork Ribs
Finger licking delicious. I took the advise of wrapping them in foil then baking for 2-2 1/2 hours instead of boiling. Followed the rest of the recipe with the addition of 2 tablespoons of siracha sauce for extra heat. This is one of those recipes that once you've tasted it, you want to have them as often as your waistline permits.

4 users found this review helpful
Reviewed On: Apr. 24, 2012
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