cook's profile


Lisa T
 
Home Town: Dorchester, Massachusetts, USA
Living In: Winchester, Virginia, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking
Hobbies: Walking, Reading Books, Wine Tasting
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About this Cook
I'm an active baby boomer who loves to cook when I have time. I work full time and have a wonderful hobby of horseback riding that includes showing my draft-X, Koro, in low level horse trials. I also have a retired arabian mare, Sulitaa. I train with Jill Henneberg who was on the '96 Olympic eventing team and love every minute of it. My husband is a great cook and does most of the cooking during the week and of course in the summer on the grill. So we fight over the kitchen at times.
My favorite things to cook
Old recipes from the 50's and 60's BEFORE convenience boxed foods.
My favorite family cooking traditions
A good old fashioned New England dinner which would be my mother's favorite of hot dogs, boston baked beans, and brown bread.
My cooking triumphs
A perfect, from scratch, gourmet cake.
My cooking tragedies
Homemade strawberry jam using what I thought was sugar but my husband had put SALT in the sugar canister!!!! Absolutely awful.
Recipe Reviews 3 reviews
Angel Hair Pasta with Garlic Shrimp and Broccoli
This was a hit!! I followed the suggestion to double the sauce and make it ahead of time and that was an awesome suggestion. I used whole milk and half and half since I didn't have cream. Worked well. I also steamed fresh broccoli instead of frozen. Other than that just followed the recipe as written and it was great. A perfect company dish. We will be having this again. I served it in my Southern Living large red pasta bowl and according to my husband it looked like something the Barefoot Contessa would serve!!! Thank you for sharing.

14 users found this review helpful
Reviewed On: Jan. 28, 2011
Delicious Ham and Potato Soup
I made this on a very snowy day....wonderful recipe. I doubled it and followed the original recipe. I used sauted bacon and country ham cut into small pieces instead of cooked ham. I also added a couple of handfuls of grated cheddar cheese and a dollap of sour cream just before serving. It was awesome.

0 users found this review helpful
Reviewed On: Feb. 7, 2010
BLT Pasta Salad
I made this over Labor Day weekend and will make it again. I used red onion and added chopped celery and green pepper to give it some color. I also added chopped cucumber with the seeds removed. I used fresh tomatoes with the seeds removed too. I also added celery salt,dried basil and parsley. I followed another suggestion and used Zesty Italian dressing and a bit of mayo with the ranch dressing. This made it real creamy. It turned out wonderful and my husband even ate 2 big bowls. 2 days later it is still creamy, not dry at all, and makes a great lunch. Thanks for sharing your recipe.

1 user found this review helpful
Reviewed On: Sep. 3, 2008
 
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