Genevieve Profile - (10078493)

cook's profile


Home Town: East Berlin, Pennsylvania, USA
Living In: Harrisburg, Pennsylvania, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Walking, Music, Genealogy, Wine Tasting
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About this Cook
I'm a wife and mother of two wonderful boys. I cook everyday for the always hungry men in my life. I work as a nurse and cook when I get home from work, so I'm always looking for something quick and easy to prepare or delicious slow-cooker recipes.
My favorite things to cook
I've adopted a vegan diet mainly because of my love of animals and dismay over factory farming. My husband and sons are still omnivores, but certainly have more healthful foods in their diet because of the things I make. I love to cook anything, but I actually prefer just making everyday meals something special. I do bake on occasion, but it's not my favorite thing to do.
My favorite family cooking traditions
My dad has always been a great cook and loves to make breakfast for anyone anytime. My mom is a wonderful cook as well. She's known as the "apple pie queen" and people always want to know when she's baking. Growing up she worked full time and often times she'd leave me instructions on how to finish or make supper. I guess that's how I got started. My youngest son seems to be following in his grandpap's footsteps--he loves to help out in the kitchen and he's even making some things all on his own (he's 16). His big brother (age 19) is a different story, and is only able to really conquer frozen pizza. I hope I can convert him so that he'll make a great husband one day. I'm still working on it!
My cooking triumphs
I'm happy to say that I've really broadened my horizons since veganism. Now, I look at meals at lot differently. But sometimes, I still have to remind myself that a meal doesn't have to be "meat", potatoes, and a veggie. I've also become more fond of some ethnic cuisines I might not have been so likely to try before, such as Thai, Indian, Lebanese, etc.
My cooking tragedies
Holy smokes (no pun intended), there have been many over the years! The one that comes to mind involves a stove that seemed really neat- it had a griddle or grill plate that could be swapped for the two burners on one side. The problem was, when you used the grill, there was no place for the grease to go except underneath. Once while grilling pork chops, the grease caught fire. I threw flour on it--to no avail. I knew I needed baking soda, but only box was in the our one and only bathroom (love to brush my teeth with it)--and where was my husband? Of course, on the toilet! I had to run upstairs and pound on the door while jumping up and down to get the baking soda. I finally convinced him to open the door and fortunately was able to put out the fire before burning down the apartment. The pork chops weren't so lucky. Two lessons learned: always have baking soda on hand in case of grease fire, and don't grill inside.
Recipe Reviews 7 reviews
Baked French Toast
This is perfect, and there's no need to change anything. I've been making it for a few years now and my coworkers beg me to bring it to work all the time. The only thing I do differently (and just to make it easier on me) is ask the bakery dept at the grocery store to slice the bread for me and I generally choose an italian-type bread. That way the slices are nice and thin and seem to soak up the egg mixture evenly. This is one of my favorite recipes! And I love that it is SO EASY!

2 users found this review helpful
Reviewed On: Jul. 10, 2010
Amish Sugar Cakes
These cookies are just ok. But having been born and raised in Amish country I can assure you that they are NOT real Amish sugar cakes. They came out way too flat and aren't dense like the authentic version. I even tried putting the dough in the fridge for awhile but that didn't help at all.

5 users found this review helpful
Reviewed On: Dec. 9, 2009
Orange Cream Fruit Salad
I have been making this recipe for years and it is a favorite everywhere it take it. I use red delicious apples cut into chunks, and I also cut my peaches into bite-sized pieces. It is absolutely critical to drain the fruit very well...I sit it in a strainer while I prepare the sauce (and I do everything in one bowl...mix the sauce, and then throw in the fruit). I do recommend adding the bananas as late as possible to keep them from turning brown. If you keep the other fruits covered with the sauce, they won't discolor. And keep it cold--when it gets warm it gets runny. Be prepared, everyone will want the recipe, and you'll be forced to make it everytime you go to an event!

1 user found this review helpful
Reviewed On: Jun. 20, 2008

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