Valerie Kasper
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Green Brook, New Jersey, USA
Living In: Middlesex, New Jersey, USA
Member Since: Oct. 2000
Cooking Level: Expert
Cooking Interests: Baking, Asian, Italian, Southern, Dessert
Hobbies: Camping, Fishing, Photography, Reading Books
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About this Cook
I am a nurse and have been on my own since I was 21.I am married to a great guy and have a lovely daughter in college.
My favorite things to cook
I can't really say I have "favorite" things, however, I do like to try new things. My family are my guinea pigs.
My favorite family cooking traditions
My mom was German and she passed along a few of her favorite recipes before she passed away. I also inherited her cook book with many handwritten recipes stuffed into it!
My cooking tragedies
I still haven't quite learned not to experiment with new recipes on dinner guests!
Recipe Reviews 10 reviews
Baked Scallops
Wonderful! I mixed the warm melted butter with the MINCED garlic and tossed with the scallops before placing in the casserole dish. After baking for 15 minutes I also placed them under the broiler to get a crispier, crunchier topping. Marvelous!

1 user found this review helpful
Reviewed On: Feb. 7, 2012
My Special Shrimp Scampi Florentine
Wow! This was exceptional! I varied slightly by adding 1/2 cup of chablis and juice from one lemon. I also thickened slightly with a little cornstarch and water and served it over farfelle pasta. Definetely a keeper!

2 users found this review helpful
Reviewed On: Apr. 8, 2010
Harvest Pork Stew
I was leary when I started, but this dish is AWESOME!! As per other reviewers I cooked the pork for 45 minutes for added tenderness Hint: If using fresh butternut squash, wrap it in plastic wrap, jab it with a large meat fork, then nuke it on high for about 5-7 minutes. Let cool a little then cut up. It is much easier to deal with. I also added a few frozen peas at the end just for a little bit more color.

4 users found this review helpful
Reviewed On: Mar. 26, 2010
 
 
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