norah Profile - (1939108)

cook's profile


Home Town: Peru, Indiana, USA
Living In: Denver, Colorado, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Boating, Biking, Walking, Fishing, Photography, Music, Painting/Drawing, Wine Tasting
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Chicken Fried Steak
My youngest...
About this Cook
Growing up in a military family, when I was younger, we literally traveled the world. Guam, the Philipines, Thailand, Germany...I've seen alot. And it has also opened my eyes to so may types of food and styles of cooking!! I love trying new things, and rarely shy away from the unusual. Also, with my mom being born and raised in Louisiana/Southern Texas, that brings even more flavor to the table!! My boyfriend, who's honduran american, born and raised in Louisiana, says he loves the southern cooking passed down to me from my mom, along with the authentic latin dishes I've prepared for him. I have a close friend from Laos, and she always tells her family that she loves the way I'll try anything she puts in front of me, and that none of her american friends are that adventurous. (some of the things are a little wierd!!) I love All definately is my #1 go to site when I'm looking for something new.
My favorite things to cook
Anything fried!! Also, I love Italian food, Asian food... Ok, fine. I love all food.
My favorite family cooking traditions
Getting together for the holidays. Cooking turkey, stuffing, asparagus cassarole, sweet potato pies, macaroni and cheese.
My cooking triumphs
Anything that brings a smile to my family, boyfriend, or friends faces is the highest compliment. I live with my boyfriend, and everytime I cook for him, without fail, he says 'mmmm...mmmm, you're hired!'. It always makes me laugh.
My cooking tragedies
In my earlier years of cooking, I had my share of tragedies. But thankfully, through trial and error (and with the help of AR) I've become much better!!!
Recipe Reviews 41 reviews
Easy Alfredo Sauce I
This is an awesome recipe, and the taste and texture is spot on. The only issue is that the directions are not the best, and this is why I only gave the recipe 4 stars. I think that many people had an issue with this recipe (though it still has a great rating overall), because the directions pretty much say 'put everything in the pot and cook.' I've made many a cheese sauces and if you follow those directions, you'll end up with grainy or weird textured sauce. The way I make it is I melt the butter, then add the heavy whipping cream. Bring it to a very small simmer, and slowly add the cheese. I literally add a pinch of cheese, stirring constantly and not adding more cheese until the cheese I added melts completely. Once all the cheese is incorporated and the sauce is smooth, I cover the pot, turn it to low and let it sit for about 10 minutes. As far as a few people not liking the taste...I don't know what to say. This is the true taste of a perfect alfredo sauce!

3 users found this review helpful
Reviewed On: Jul. 3, 2014
Shortbread Cookies II
This recipe made the perfect shortbread cookie. I'm not much for sweets and desserts, but every once in a while I get a craving. Well, I had a 'need' yesterday, but didn't feel like spending an hour in the kitchen just to take care of a craving that will be taken care of with a bite or two of something sweet. I scaled down the recipe by 3/4, and was still able to get a nice sized log. I whipped these up in less than 5 minutes, then I placed the mixture in the fridge for about 10 minutes to let it firm up a bit. I then put the mixture in saran wrap and formed it into a log (just kind of form it into a log by hand, wrap it in saran wrap and roll it along your'll be the perfect log shape in no time), then I cut 8, 1/4 inch thick cookies and baked them for about 9 minutes. This was the perfect amount for my boyfriend and I to have a sweet snack. I wrapped the rest of the dough and placed it in the fridge, and I'll be able to slice and bake a few whenever I have my next 'need'. I think the next time I make a batch, I'll add a bit of lemon juice to make Lemon Shortbread Cookies! Either way, great recipe!!

1 user found this review helpful
Reviewed On: Apr. 22, 2014
Chicken Cordon Bleu II
I followed the recipe pretty closely, but took others advice and rolled the cheese up inside the ham, then rolled that up inside the chicken breast. That way I had pretty much no leakage at all. I also pounded the heck out of the breasts to make them nice and thin. I browned the chicken in 1/2 butter and 1/2 olive oil, as the butter might have burned otherwise. I then transferred the rolls to the oven to finish cooking while I made the sauce. The other thing I did different was I used 1/2 panko bread crumbs and 1/2 flour for the breading, as I like a bit of crispiness. The final thing I did differently is I put sauce on the individual servings as I plated them. This way,the breading was not soggy (or as soggy as it would be if the directions were followed), and it still had a nice little crunch. When I stored the leftovers, the sauce and chicken were stored separately and plated the same way when served. Thank you for this recipe, as everyone loved it!

7 users found this review helpful
Reviewed On: Feb. 24, 2014
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me: On August 24th, 2012 on the beach of Wildwood… MORE
Cooking Level: Expert
About me: I had been using AR on and off for over 10… MORE
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