ManassasMa Profile - (10181522)

cook's profile


Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
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About this Cook
I am 56 years old, married and have 3 children. My daughter is 21, my sons are 18 and 16. We have 2 dogs and 5 cats. I work outside of my home, but since I don't like my job all that much, I won't go into that. Have a great day.
My favorite things to cook
I love making soups, salads, and casseroles. There's virtually nothing you can do to any one of these that will ruin it. My grandmother told us: "If you like it, add it; if you don't, leave it out." I've followed that advice my entire adult life and, now, just about any dish I prepare is well received by my family and driends.
My cooking tragedies
I cannot bake a cookie that doesn't "stay with you" for DAYS! :( I'm better with pies but, generally, I prefer to buy my desserts rather than attempt to prepare them myself.
Recipe Reviews 96 reviews
Dad's Best Haroset
I will be making this this year on Holy Thursday (my traditional commemoration), but I will be using Pomegranate Juice instead of Wine. We have alcoholics in our family, and there will be children there for dinner, too. I'm thinking that I'll use only 1 kind of Nuts (probably the Pecans, since I still have some left-over from Christmas Pecan Pie baking :) ) and that I'll toss in some Raisins or Craisins for just that additional "something" that will make it perfect.

0 users found this review helpful
Reviewed On: Mar. 30, 2015
White Cheese Chicken Lasagna
This SAUCE for this recipe is wonderful (hence, the 5 star rating); I use it often for various pasta preparations (for example, when I make Ravioli, Rigatoni, or Fettucine). I usually add just a dash of Nutmeg to it -- just to make it a tad more "interesting". For my Vegetable Lasagnas, I use "regular" Lasagna (not pre-cooked) noodles (remember to transfer them to a pot or bowl of cold water once you drain them -- they stick to one another if you don't), a 4-Italian Cheese blend, and I make 1/3rd more Sauce than this recipe calls for. I use fresh Spinach and I include sliced (with a vegetable peeler, then chopped into 3 parts) Carrots and sliced (ditto) Zucchini. Sometimes I also include Mushrooms, sometimes I don't; sometimes I include Chicken (and when I do, sometimes I use pre-cooked boneless thighs instead of breasts and sometimes I use leftovers from a whole roasted chicken), but sometimes I don't. I'm never particular about how I layer (except for the Sauce); I pretty much mix all of my "filling" ingredients together in one large bowl and then I proceed as follows: (a) Sauce, Noodles, Filling, (b) Noodles, Filling, Sauce, (c) Noodles, Sauce, CHEESE. I let it sit for about 10 minutes (giving the ingredients a chance to "get used to one another"), and then I bake it, covered with aluminum foil, for 30-40 minutes at 350 F. After the 30-40 minutes, I remove the foil and bake for another 10-15 minutes. I let it "rest" for at least 20 minutes before attempting to slice.

0 users found this review helpful
Reviewed On: Dec. 24, 2014
Christmas Coffee
This is a very good recipe. I served it at our family Brunch last Christmas (for the adults; the kids got heated Chocolate Ovaltine topped with Marshmallows), and got complements from all around the table. I used Vanilla-Caramel Coffee-Mate because that was the only variety I could find that was sugar-free, Splenda Brown Sugar Blend, and Folgers Classic Decaf Instant Coffee. I set out small peppermint Candy Canes on each napkin, too; both the Adults and the Children enjoyed those.

0 users found this review helpful
Reviewed On: Nov. 8, 2014
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