cook's profile


Shell Bell
 
Home Town:
Living In:
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Reading Books, Music, Painting/Drawing
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Acting Headshot
Me and the Gator Sculpture
About this Cook
I'm a happily married and mother to a wonderful little boy; I'm a financial expert by day and a model, actress, seamstress and exhausted human being by night.
My favorite things to cook
Italian food (especially family recipes), Asian Food, anything unique or out of Gourmet Magazine!
My favorite family cooking traditions
Making "Christmas Soup" (AKA Italian Wedding Soup) every year for the holidays; Pizzeles from my mom, and my aunt's biscotti.
My cooking triumphs
I was just invited to be a finalist for Aetna's "Healthy Food Fight" competition. My recipe was selected by the Culinary Arts Institue of America to be re-created in person at the event on 10/16/10! I will be cooking for Sara Moulton from Food Network and Gourmet Magazine! If my entry wins, I will be flown to LA to cook for Bobby Flay, Cat Cora, Sara Moulton and Sunny Anderson! WISH ME LUCK!
My cooking tragedies
I attempted to bake my own wedding cake -- thank God I practiced first -- the hideous thing was covered in a thick layer of the most disgusting fondant ever, and was lobsided to boot. Needless to say, we left the cake to the professionals.
Recipe Reviews 11 reviews
Easy Hamantaschen
Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.)

1 user found this review helpful
Reviewed On: Mar. 17, 2011
Best Big, Fat, Chewy Chocolate Chip Cookie
These are without a doubt the BEST chocolate chip cookies I have ever made! I followed one reviewer's advice and chilled the dough before baking (overnight) so the cookies woudn't come out too flat; I also used my cookie dough scoop and rolled the dough portions into balls before baking. The result was a delightfully moist and perfect looking cookie to rival anything from a bakery!

0 users found this review helpful
Reviewed On: Feb. 3, 2011
Valentino's Pizza Crust
I have made this at least 4 times now; it is the easiest pizza crust and doesn't have a ridiculous rising time! Certainly comparable to any canned pizza dough you would purchase, and tastier than most frozen pizzas, this crust offers ease and cost savings. Adding italian herbs and garlic gives it a nice flavor, and be sure to oil your hands when pressing out as it is VERY sticky! I also find that using bread flour produces a nicer texture than AP. GREAT!

1 user found this review helpful
Reviewed On: Sep. 15, 2010
 
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