ChefNan Profile - (18641962)

cook's profile


Home Town: Cincinnati, Ohio, USA
Living In: Lake Waynoka, Ohio, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Mediterranean, Healthy
Hobbies: Gardening, Painting/Drawing, Wine Tasting
Recipe Box 2 recipes
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About this Cook
I am 46 yrs old, married to a man who loves food. I watched my mother cook as a small child and started cooking meals for the family around 12 yrs old. Now I absoletly LOVE to cook! I spend hours in the kitchen every day! It is definately become a hobby and I see myself getting better and better.
My favorite things to cook
We avoid red meats. I like to cook with fish and organic chicken and vegetarian meals. I love to use a lot of spices in my dishes. I try to cook things using all natural ingredients.
My favorite family cooking traditions
My mother and I baked several different kinds of cookies for christmas.
My cooking triumphs
I am newly married and my husband who has ate all his bachelor meals at restaurants says that my food is better than any restaurant he has ever been.
My cooking tragedies
Not paying close enough attention to a recipe and forgetting an ingredient or important step, hense, ruining the dish.
Recipe Reviews 150 reviews
Cucumber Dip II
Just some comments for a good end result. I read the comments about squeezing out excess water from cucumbers and thought..yes...splendid idea, as for it could be a runny mess. So I did this, and regardless- its a pretty chunky unappetizing looking end product. Looked like cottage cheese- I put it in the food processor, which extremely helped the dip look more appetizing and smooth, but it was pretty stiff, and I knew once it went back in the fridge it would be too hard to dip a cracker in. So I started adding some more cucumber without (de-juicing) it to unharden the dip more. So I would recommend a food processor and kind of adding undrained cucumber as you go, until you get the right texture. Also, these kinds of dips MUST sit in the fridge at least 12 or more hours to bring out the flavors. It will taste totally different from when you first make it, so make it at least 1-2 days in advance for the correct flavor.

1 user found this review helpful
Reviewed On: Jul. 27, 2012
Picnic Potato Salad with No Mayonnaise
This is an extremely delicious recipe. I really love the mayo type potato salads- but wanted a change-and had a party of people with sophisticated palates, Plus I had an abundance of fresh basil and chives in my garden. Here are some tips for a perfect outcome. You really have to watch the cooking time. If the potatoes over cook, they will break down to mush, like mashed potatoes, so depending on how large your cubes are, they need to come out as soon as its soft enough to eat. They need to have plenty of firmness to withstand the mixing. My cubes were approx. an inch in diameter and they were done in 10 minutes. After they cool down to the point where they aren't profusely steaming, you need to coat them with the wet dressing, this will help stop the sticky characteristics that potatoes get as they cool. I would also wait to add the blue cheese until serving. Cheese can start to get runny if mixed in. There are similar recipes on this site that add celery and pickle, and I think that would ruin this elegant and tasty dish that has such great flavors and sophistication without being too complicated.

29 users found this review helpful
Reviewed On: Jul. 27, 2012
Slow Cooker Turkey Breast
Just reference for anyone with a smaller weight breast. Put a 2.5 lb boneless breast in a rival crockpot on low (10hr) setting only, and it had a pop up timer which was great so I could actually see when it was finished cooking, and it took exactly 3 hours and ten minutes.

51 users found this review helpful
Reviewed On: Oct. 20, 2011
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Cooking Level: Expert
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