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toni lee

Home Town: Providence, Rhode Island, USA

Member Since: Nov. 2008

Cooking Level: Expert

Cooking Interests: Slow Cooking, Italian, Gourmet

Hobbies: Gardening, Walking, Reading Books, Music, Charity Work

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About this Cook

I am a 51 yr old semi-retired nursing professional, who recently moved to Michigan after living in NYC for 12 yrs. I miss the ethnic mix of the people (and food) in NYC very much. I have a Masters Degree in Nursing from Rutgers University and when health permits, I work as a Nursing Instructor at a local community college here in Michigan.

My favorite things to cook

ANYTHING Italian, as I am a REAL Italian-o-phile. I love cooking all types of authentic, southern Italian pasta sauces, chicken marsala, chicken with wine sauce, roasted chicken with Italian herbs, pork with gorgonzola sauce, chicken scarpiarelli, cheese tortellini with ham and peas in a cream sauce.

My favorite family cooking traditions

I have recently rediscovered one of my mom's FAVORITE baking traditions, Italian Red Wine Biscotti! I love making these tasty, tangy biscuits and I make dozens every week for my husband & I!

My cooking triumphs

I make an INCREDIBLE Chicken Cacciatore, which is one of my husband's favorite dishes. I make great Italian Red Wine biscuits. All of my Italian cooking is superior.

Recipe Reviews 2 reviews

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Aunt Carol's Apple Pie

I have not made an apple pie in years but decided to do so today because I wanted to use up some McIntosh apples before they went bad. I previously used my mother's apple pie recipe, which wasn't great (not an Italian specialty-smile). OMG!!! When I cut into this pie, I couldn't believe it! Could not believe that I made this pie! I used the Pillsbury Refrigerated Rolled Pie Crust (delicious) and followed the recipe to a near "t" with the following changes: I added 1/2 tsp of fresh grated nutmeg and 1 tsp of vanilla to the apple mixture, I baked the pie at 450 degrees for 15 minutes then 350 degrees for 55 minutes. Pie came out PERFECTLY!!!! Not too sweet, not gooey, not too wet or too dry, perfect mixture of sweet and spicy, tender & tasty apples, perfect crust! Absolutely wonderful! Can't wait for my dear husband to taste this tonight! Will definitely be making this pie again and again and again!!!

3 users found this review helpful

Reviewed On: Nov. 17, 2009

Holiday Cranberry Sauce

My husband cringed when I told him I wanted to make cranberry sauce for this upcoming Thanksgiving because he has HORRIBLE memories of cranberry sauce, past & present! OMG!!! This cranberry sauce is so tasty, delicious, tangy and easy to make! I rarely follow any cooking recipe to a "tee," so I did improvise a bit. I decreased the sugar to 1 cup and instead of bundling spices, I used a few pinches of nutmeg, a few pinches of cinnammon and an exotic mixture of dried allspice (with ginger, anise, clove, cinammon & nutmeg). I went VERY EASY (a spinkle or two) with this exotic allspice 'cause I didn't want the sauce to become too bitter. Also, the cranberries, sugar & water DO need to cook for approxiamtely 20 minutes to get a true sauce consistency. But ohhhhh so good! I cannot believe how tasty this recipe turned out, with a deep red color...so pretty, too! Cannot wait to serve this cranberry sauce to my family for Thanksgiving! Thank you!

3 users found this review helpful

Reviewed On: Nov. 24, 2008

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