craschi Profile - (10302347)

cook's profile


Home Town: Hampden, Massachusetts, USA
Living In: South Jersey, New Jersey, USA
Member Since: Mar. 2007
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
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About this Cook
I love eating and cooking, which at this time means my focus is on low fat/cal foods that don't taste that way. Following weight watchers and making some surprisingly delicious and healthy recipes!
My favorite things to cook
Baked Chicken Legs w/Potatoes, Onions and Carrots. Comfort Foods. Soups/stews.
My favorite family cooking traditions
Standing Rib Roast with Yorkshire Pudding. Next up I'll be learning how to make my mom's French Meat Pie. Neither are WW friendly! :)
My cooking triumphs
Butternut Squash Soup
My cooking tragedies
Weight Watchers Greek-Style Slow Cooker Meatballs and Artichokes - disgusting
Recipe Reviews 6 reviews
Slovak Stuffed Cabbage
I had never cooked stuffed cabbage myself before, but had eaten my mom's while growing up. Some instruction on how and how long to cook the cabbage would have been helpful. Lacking any, I followed my mom's suggestion to pull off the leaves as they became tender while boiling. I don't that was enough. I baked as instructed at 350 for 1.5 hours. There was a LOT of liquid in the pan, and the cabbage really wasn't cooked through at all. I read another's suggestion to cook for 2 - 2.5 hours instead, and am hoping that overnight and after reheating tomorrow, that the cabbage becomes more tender, and that more of the liquid is absored.

2 users found this review helpful
Reviewed On: Feb. 7, 2010
Cranberry Stuffed Turkey Breasts
I made this recipe for Christmas Dinner and it came out great. I had a lot of stuffing left over, and just baked it off in a casserole dish to serve along side. The recipe says to remove the skin, but I left it on in an effort to keep the meat as moist as possible. Also, I poured about a half a cup of chicken stock in the pan prior to roasting. This allowed me to make a nice gravy to go along with it. The gravy definitely helped with the moisture level. All in all, I'll definitely make again!

4 users found this review helpful
Reviewed On: Dec. 28, 2009
Raspberry and Almond Shortbread Thumbprints
Very nice tasting cookie, however, the dough was very crumbly, and as suggested by others, I needed to add milk to bind. Also, was only able to get 24 cookies out of this recipe, not 36.

2 users found this review helpful
Reviewed On: Dec. 16, 2009

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