Larry Profile - (10194798)

cook's profile


Home Town: Fresno, California, USA
Living In:
Member Since: Sep. 2007
Cooking Level: Expert
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About this Cook
My favorite things to cook
I like to cook most everything. True favorites would probably be Italian dishes (Main dishes and desserts) and I love baking cookies.
My favorite family cooking traditions
My mom is a deep-fried southern cook, I'm sure she could live of biscuits and fried potatoes if she had to. Dad is full-blooded italian and grew up with his father who did all the cooking using the 'old ways'. There was a standing rule at his house (do NOT look in the soup or sauce pot because it would give you nightmares). The food rocked, though!
My cooking triumphs
I've been told my almond biscotti is to die for. Same with my Apple Pie. (If only they knew the pie crust was from the freezer case at Vons!)
My cooking tragedies
I've yet to barbecue a Johnsonville Brat without them coming out looking (and tasting) like Charcoal.
Recipe Reviews 14 reviews
Sausage & White Bean Soup
Maybe I have just been eating healthy, low fat soups too long, because I could practically feel the cholesterol accumulating in my arteries as I ate this. The amount of sausage in this dish (as well as the half and half I added at the very end to 'finish' it - my one recipe alteration) makes it a very hearty, rich soup - I was thoroughly full after eating a rather modest sized bowl. Still I wasn't as wild about this soup as I was expecting to be. It turned out incredibly oily and (to my palate) almost unbearably salty. I did make an error at the grocery store, and picked up 'Mild' italian Sausage rather than the 'sweet' or 'hot' versions specified in the recipe and this may account somewhat for the problem I had with salt and general lack of spice. I was also in a hurry when I made this and was not at all careful about draining the grease from the sausage. So I personally had some minor (and easily correctable) taste issues, but I will say that EVERYONE I served this to went nuts over it and told me repeatedly how delicious it was. The next time I make it though, I think I will completely cook and drain the sausage and remove as much of the grease I can before reintroducing it back into the pot.

4 users found this review helpful
Reviewed On: Feb. 25, 2011
Bolognese Sauce
Yet another satisfied customer. Wow, what a great sauce. My alterations were minor. I used 3 cloves of garlic (put through a garlic press), not 1 and like many others, I used the 6 ounce can of Tomato PASTE, not sauce. In what is probably considered sacrilege, I also melted in about 3/4 of a block of cream cheese after the sauce was finished cooking. *heaven!* This makes a huge quantity of food and I took it to a potluck at work, expecting to bring home lots of it for lunches the rest of the week. Bad plan. The bowl was practically licked clean by the end of the day. (Oh and by the way, I cooked just a pound of pasta at first, as the recipe calls for and it got completely lost in the sauce. There was so much, it was swimming in it. I cooked an additional half pound and even with the much, it was still VERY saucy. The is enough sauce for 2 pounds of pasta, IMHO.

5 users found this review helpful
Reviewed On: Feb. 24, 2011
THE classic Italian comfort food, IMHO. And unlike other starches that one can dress up like pasta or rice, polenta does NOT suck most of the flavor out of the sauce you add do it. I would even go so far as to say it enhances it. Asf for finding something called 'Polenta' in the store, some have said no such thing exists, rather it is Corn Meal you seek..Well, this is only half true. Italian Delicatessens and probably some upscale markets do sell a product called 'Polenta' which is considerably more coarse than ordinary Corn Meal. Corn grits are closer to Polenta than corn meal is...

55 users found this review helpful
Reviewed On: Aug. 23, 2010

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