Nancy Profile - (10052716)

cook's profile


Home Town: Watertown, New York, USA
Living In: Brandon, Florida, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Camping, Boating, Walking, Reading Books, Wine Tasting, Charity Work
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About this Cook
I'm married with two sons. I like to walk outside when the weather is nice. I enjoy traveling to cooler climates in the summer. I keep active with volunteering in my community and church. I also like to sew and knit. Baking is one of my favorite things to do when I have the time. This pastime was passed down from my mother who enjoyed baking and cooking for her six kids! She gave all of us a love for baking, too.
My favorite things to cook
Desserts, such as blondies, brownies, coconut cream cake, chocolate chip cookies, apple pie, and date bars are just a few of the many treats I love to make. I'm always looking for opportunities to take a dessert somewhere, so I won't eat it all myself. I also like to experiment with Asian meals, especially those with zesty ingredients!
My favorite family cooking traditions
I love to bake my mom's lasagna, add some garlic bread, and a tossed salad to share with friends and family. Also, I enjoy serving up a big holiday dinner complete with turkey and all the trimmings. I really like making desserts, like cookies, cake or brownies for my family.
My cooking triumphs
I made fettucini alfredo with shrimp in it, along with some fried shrimp, and also crab legs for dinner. We feasted on seafood that night! I've made chicken and yellow rice with black beans, along with salad and garlic bread that have made my friends ask for the recipe. My personal favorite dessert is my homemade apple pie served with vanilla ice cream.
My cooking tragedies
The first time I made my mom's lasagna, I didn't let it sit in the oven long enough after it had finished baking. I served it to visiting in-laws, and it had to be dished up with a large spoon! Lesson #1: Don't brag about your family specialty. Just let the compliments roll in, smile and say thank you when they do. The first time I made breakfast for my visiting in-laws, I served pancakes that my father-in-law described as great "hockey pucks"! I realized I had left out the baking powder... As a teenager, my first attempt at making fudge was a semi-disaster. The fudge never did get past the liquid stage, so I ended up eating it with a spoon. At least it tasted good! Patience is not always my best virtue, and after baking a brown sugar pound cake a few years ago, I attempted to remove it from my bundt pan a little too soon. The cake broke in pieces leaving the bottom third still stuck to the pan. We ate that cake straight from the pan!
Recipe Reviews 29 reviews
Cheese Lasagna
Sorry, but I need a little more flavor! I used 3 c. ricotta cheese, 1/4 c. dried parsley, and 3 eggs. I also included 1 layer of sliced sharp cheddar cheese to increase the flavor. Other than that, I followed this recipe. Thanks Molson7 for a tasty recipe!

9 users found this review helpful
Reviewed On: Aug. 7, 2012
World's Best Lasagna
Great recipe, John! I like my lasagna a little spicier, so I use either mild or hot Italian sausage. I also add about 1/2 t. crushed red pepper in the sauce. Even though I used to make a similar homemade sauce (my mom's recipe), to simplify this recipe because of time constraints, I now sub 3 or 4 jars of my favorite spag. sauce. This also eliminates the need for most of the spices that are included in this recipe. Absolutely no one has ever noticed the difference. Including my mother who gave me her recipe! I have had plenty of compliments from friends and family who enjoyed my simplified version. I do add sliced sharp cheddar cheese as one of the layers which I think adds greatly to the flavor. If I want to make 2-3 pans at a time, I use 1 1/2 - 2 boxes of unboiled lasagna noodles, plus 1 -2 extra jars of sauce, but leave the proportions of meat and ricotta cheese the same. I freeze additional pans unbaked and well-covered till I want to enjoy lasagna again. Much easier and oh, so good!

5 users found this review helpful
Reviewed On: Aug. 7, 2012
Sesame Pasta Chicken Salad
Wow, what a delicious recipe! I subbed spaghetti strings for the bowtie pasta, used 1/4 c. light tasting extra virgin olive oil instead of veg. oil, and added some LaChoy Garlic Ginger Marinade to compensate for the oil. I thinly sliced a raw carrot to add crunchiness. I cut 2 ch. breasts into small pieces and panfried them. Left out the cilantro because I didn't have any. Next time, I'll add some cashews for more crunch as another reviewer suggested. Thanks for the recipe, Ohines!

8 users found this review helpful
Reviewed On: Aug. 13, 2011
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