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Patti Barrett
 
Home Town: Calumet City, Illinois, USA
Living In: Fox Lake, Illinois, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Gourmet
Hobbies: Gardening, Camping, Boating, Fishing, Reading Books, Music, Painting/Drawing
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My first attempt at authentic Italian
About this Cook
Married for 16 years to a picky eater who could live on meat and potatoes. I have been a good cook all these years but have decided to follow my creative instincts and start experimenting more with fresher and more complex flavors, and also cooking what I would like to try, because it sounds really tasty! So far, so good, I feel am quite a good cook, lately... and he's liking it, too!
My favorite things to cook
Anything with a specialty sauce or glaze. I'm getting really good at them.
My favorite family cooking traditions
Stews, roasts and breads, comfort foods. Polish/ Irish heritage.
My cooking triumphs
Everything lately! Except the eggrolls :( Though I am especially proud of my Irish Soad Bread.
My cooking tragedies
The eggrolls :(
Recipe Reviews 5 reviews
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Elegant Turkey Stuffing
This was excellent! I used another reviewer's idea and used Amaretto (drained the extra liquid and added no more) and omitted the nuts. Everyone loved it! I might not add quite so much sausage next time as my family is not crazy about spicy, but it definitely needs spicy Italian sausage. I made this last night, par baked, and baked again today after stirring again. SO GOOD! I'm going to make again for Christmas. This time though, I don't think I will use the added butter, just the broth. It really does not need the extra calories, just a bit more broth perhaps. I will let you know :)

0 users found this review helpful
Reviewed On: Nov. 26, 2009
Best Spanish Rice
This is THE best, most authentic (from my experiences) spanish rice I have ever had! I did deviate a bit, because I always fail to measure and use my eye instead... I was heavy on olive oil, likely, and used scallion instead of onion. I used Pace Chunky medium salsa, and was a tad light on the rice, maybe. DO NOT UNCOVER the rice!!!!! You must let it do its thing. You also MUST saute, though I did it gradually and never to browning. That seems to give it that extra texture that I love so much. GReat recipe!!! Thank you ilovetocook!

0 users found this review helpful
Reviewed On: Jul. 23, 2009
Sweet and Savory Ribs
Outstanding recipe! I did boil my ribs first (20 minutes or so) to cut the fat, but I am sure they would still be great if you didn't. We are having the leftovers tomorrow/ pulled pork sammies. So tasty! I'll be making these often.

0 users found this review helpful
Reviewed On: Jul. 1, 2009
 
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