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
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
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 123 reviews
Cream of Herb Soup
I wanted a vegetable cream sauce that was just a little bit different from my usual Alfredo Sauce to use over Pasta for our "Meatless Mondays" dinner, and this soup (which, admittedly, I totally changed) served as a GREAT base for that purpose (hence, the 5 stars). My "tweaks" included using 3/4 stick of Butter (as opposed to just 3 T.) and 2 pre-cooked (and fully mashed) YukonGold Potatoes instead of flour to make my roux. Then I used 5 Vegetable Bouillon cubes (plus 5 cups of water) instead of chicken broth plus the recommended 1 cup of Half-and-Half (I actually used 1/2 cup of Heavy/Whipping Cream plus 1/2 cup Homogenized Milk) to make the base sauce. I used 1/2 pkg. frozen chopped Spinach, 1/2 pkg. frozen Cauliflower, and 1/2 cup of shredded Carrots as my vegetables. Although I actually altered this recipe irrevocably, I am reviewing it here because I genuinely liked the idea of using Scallions instead of yellow onions and the addition of just the right amount of sugar. I would never have thought to use either of these ingredients instead of my own "old stand-bys", but these 2 adjustments made a BIG difference in the end product. I added the Basil, Parsley, Salt, and Pepper as directed, but I also sprinkled some Paprika over our Pasta just before serving; as always, I made a grated Parmesan/Rommano cheese mix available at the dinner table. I made 2 different shapes of Pasta -- Fusilli for the Adults and Bowties for the Grandchildren -- and EVERYBODY simply gobbled it up!

0 users found this review helpful
Reviewed On: Apr. 26, 2015
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.

2 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.

2 users found this review helpful
Reviewed On: Dec. 24, 2014
Published Recipes

In Season

Rockin' Tacos
Rockin' Tacos

A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.

Mexican Desserts
Mexican Desserts

Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States