cook's profile


rosabela
 
Home Town: Windsor, Ontario, Canada
Living In: Regensburg, Bayern, Germany
Member Since: Dec. 2007
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Italian, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Sewing, Walking, Photography, Reading Books, Music, Wine Tasting
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Grandma Ople's Apple Pie
Hasty Chocolate Pudding
Mayonnaise Biscuits
Homemade Flour Tortillas
Braided Easter Egg Bread
About this Cook
In December 2006 I got married in Canada, and shortly after moved to Germany. My husband is German and has a big appetite. When he asks me to make something for dinner that I have never made before, I use allrecipes.com for recipes or ideas to create my own recipes. I've become so hooked on this website that I check it everyday and I have signed up for their daily newsletter.
My favorite things to cook
I love to cook anything that is Italian. Growing up in an Italian household, my mom was adimant about me learning to cook our traditional foods. I hated it when I was growing up, but now I am very grateful that she taught me. Besides cooking Italian, I also like to cook German and North American dishes.
My favorite family cooking traditions
My parents are from Calabria, which is in southern Italy, and in the '70s they immigrated to Canada, bringing with them all the Calabrian traditions. We used to make homemade sausages, wine, and tomato sauce. I don't make these anymore, but I still cook our traditional dishes. The main ingredients used are parmesan, garlic, olive oil, parsley and basil. Almost everything includes the tomato sauce!
My cooking triumphs
Some of my big hitters are homemade lasagna, tiramisu, and cheesecake. There's just too many to list.
My cooking tragedies
I had one of my biggest tragedies shortly after moving to Germany. I made a casserole with grated potatoes, ground meat mixed with some German onion mix, and milk. My husband said it was the worst thing he ever tasted but we still ate it because we were really hungry. My husband won't ever let me live this one down, but I'm happy to say that I haven't had too many tragedies like that since then.
Recipe Reviews 58 reviews
Squash Braid
This is a gorgeous loaf of bread! Even my husband said it was good and he usually doesn't eat butternut squash. I was skeptical about not preheating the oven and about the short baking time, but it really baked up beautifully. I wanted it a little darker, so I turned off the oven after 25 minutes and left the bread in the oven overnight. By morning, it had the sheen golden glow that I was looking for. I did find that 3 cups of flour wasn't enough - the dough was a bit sticky. I added an extra cup of flour plus some for dusting. Other than the extra flour, this recipe is perfect and I'm filing this into my keeper's pile. Thanks for sharing this wonderful recipe, Amy!

0 users found this review helpful
Reviewed On: Oct. 24, 2009
Cream Cheese Pound Cake
This is my third time reviewing this recipe and I changed the rating from 4 to 5. It really is a delightful pound cake. I first tasted it after it came out of the oven and it had cooled a bit, and was turned off by the sweetness. This was my first time making pound cake. The flavour improved the next day (not as sweet), but by the third day it tasted unbelieveably delicious. Even my 17 month old can't get enough of it! I made it with all margerine and used a low fat cream cheese (that's all I had at the time) and it still turned out moist and dense. I must agree with the other reviewers that by adding some vanilla extra it would enhance the flavour even though it still tasted good without it. This is a great recipe and I wonder how it would taste with fresh blueberries, a squirt of lemon juice and some zest from the lemon peel? Pretty darn good, I bet! This is a keeper and will make ahead 3 days before serving it to guests. Thanks for sharing!

0 users found this review helpful
Reviewed On: Oct. 13, 2009
Vintage Lemonade
I have made this twice and the first time I put the original amount of sugar, which I found too sweet. I reduced the sugar to one cup the second time around and it had the right sweetness for me. I also squeezed the lemons the first time around and didn't care for that at all. The second time around I juiced the lemons first and then I added the sugar to the halved peels. The "modern" method doesn't compromise the flavour at all. Will definitely keep making this again and again. Thanks for sharing, Aunt Suzie!

0 users found this review helpful
Reviewed On: Oct. 12, 2009
 
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