Stormie Profile - (10275461)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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About this Cook
New England cook. Also learned Italian, French, Egyptian, a little Russian, a little Chinese cooking. Love collecting and trying recipes.
My favorite things to cook
Homemade tomato sauce, lasagna, steak & potatoes, bread, veggies in cheese sauces and whatnot, fried mushrooms and zucchini, New England boiled dinners, Yankee pot roast, Indian pudding, baked beans, cornbread, pulled pork or beef barbecue, slaws, potato salads, macaroni salads, baked or pan cooked salmon or scrod or haddock, stuffed chops, leg o'lamb, etc etc
My favorite family cooking traditions
As a kid when I cooked for my father, he told me everything was delicious. Even the blackened burned cookies which he choked down after breaking them up into a bowl and pouring some milk on them. He never discouraged me, no matter what cooking disaster I presented to him. He always appreciated my effort. He ate all my mistakes and devoured all my successes. He was the best.
My cooking triumphs
People devour my lasagna.
My cooking tragedies
The usual: my first turkey. Also had a problem with a pressure cooker once, it was pretty ugly.
Recipe Reviews 6 reviews
Tim O'Toole's Famous Stuffed Quahogs
Almost identical to the simple quahog stuffie recipe I learned as a kid, and a good base recipe to improvise with. We use either Bells stuffing or bake our own seasoned bread croutons. We finely chop the onions (or shallots) and add finely chopped bell peppers as well. Sometimes we use other types of sausage, such as Italian or Mexican. We usually press a couple garlic cloves into it. If we use canned clams, we add the clam juice and reduce the water by that much. You can basically do anything with this recipe. It's a keeper.

3 users found this review helpful
Reviewed On: Aug. 17, 2012
Honey Glazed Ham
We used this glaze for our Christmas ham. We reduced the recipe by half (except for the cloves) and had plenty of glaze. We applied it liberally with a basting brush every 15 min. Everyone loved it; no leftovers.

5 users found this review helpful
Reviewed On: Dec. 31, 2011
Corned Beef Hash Cakes
My grandmother made an almost identical recipe and formed the mixture into walnut sized balls as opposed to patties. She served them at parties and gatherings along with her homemade cocktail sauce and dips.

6 users found this review helpful
Reviewed On: Oct. 11, 2010

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