gastlygoul Profile - Allrecipes.com (10192114)

cook's profile

gastlygoul


gastlygoul
 
Home Town: Avoca, Pennsylvania, USA
Living In: Pittston, Pennsylvania, USA
Member Since: Sep. 2007
Cooking Level: Professional
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
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Hello Kitty Waffles
The Witch and Groom
Wedding Day
Taking my own picture
Apple of my eye
About this Cook
I am inspired by my Grandmother's home style, Polish cooking since I can remember. I've been working with food for almost 10 years and letting her legacy live on.
My favorite things to cook
Cakes and pies, macaroni & cheese, piggies, chicken soup, breads, stir fry, and anything Italian.
My favorite family cooking traditions
Cabbage soup, mashed rutabaga, piggies, meatballs, pierogies, and fruit cake.
My cooking triumphs
When I was 10 or so, I made up a recipe I called "Dinner Eggs". It was scrambled eggs with just about every spice my mother had in the lazy Susan. They looked black. I fed them to my dad and he ate them and told me they were delicious. I know they weren't and this is hardly a triumph, however, it was the moment that I decided that I would try to become the best cook ever.
My cooking tragedies
I made a banana cream pie from scratch when I was about 13 years old. The pudding filling fell. Whether I messed up or the recipe stunk, I have no idea. I've never tried to make it again.
Recipe Reviews 76 reviews
Will's Spicy New Orleans Catfish Fries
I held off a little on the cayenne, but no one said they were spicy, so next time, it's on.

5 users found this review helpful
Reviewed On: Jun. 6, 2010
Rolled Buttercream Fondant
It was like play-dough textured icing. It was my first time, and I think I did OK. I need more practice. The possibilities are endless with this stuff.

3 users found this review helpful
Reviewed On: Jan. 9, 2010
Taco Rice
I thought at first that 6 oz. of black olives was too much, but I was wrong. It didn't take long to prepare and was done as soon as my taco meat was done.

2 users found this review helpful
Reviewed On: Aug. 2, 2009
 
Published Recipes
 
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