Eyzrblue Profile - Allrecipes.com (1032870)

cook's profile


Home Town: Lindenhurst, Illinois, USA
Living In: Haddon Township, New Jersey, USA
Member Since: Dec. 2000
Cooking Level: Expert
Cooking Interests: Baking, Italian, Dessert
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Painting/Drawing, Charity Work
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My Girls
About this Cook
I have two daughters who are now 14 and 12. Ever since they could chew I've always asked them to "Just taste it, you might like it". I can honestly say they are not picky eaters. They eat everything from mussels in wine to succotash (something I don't even like). My husband was in the Navy for 20 years and retired 2 years ago. He now works for the government as a GS. We live in NJ but am trying to talk him to moving back to VA or possibly NC where it is a bit warmer and in my opinion more relaxing.
My favorite things to cook
I love to bake. I guess I get that from my Mom. She will be 80 this year and is an amazing woman not to mention a fantastic cook. She does most by memory but loves a new recipe every so often. She admires Paula Deen and gets alot of recipes from her show and books. She loves butter! When she comes to visit, I ask her to make my favorite recipes, for some reason they just taste better when she makes them as opposed to me making them. Maybe it's just good Ol' Fashioned Mamma Love or she's leaving a key ingredient out...hmmmm. I like to try new things also and this site gives me that opportunity. I have quite a few recipes in my recipe box.
My favorite family cooking traditions
My Family back home in Illinois is quite big. One year at Thanksgiving, we decided to start a tradition of having Sailors from Great Lakes Naval Base who were in Boot Camp over for dinner. They were not able to go home but were able to be "adopted out" for the day to local families. We already have a large number of people to begin with but in the spitit of Thanksgiving we took the last 11 Sailor that were left. We had two vans and we brought them home. My brother-in-law had to build an additional table to accomodate us all. I think the total number ended up being around 35-40 people..with a few stragglers in and out. We kept that tradition for a few years until we moved.
My cooking triumphs
I suppose when you get married you are faced with the challenge of cooking. I just love cookbooks. I bought them, got them as gifts, even checked them out at the library. Pretty soon I had my own library. I think when you really love to cook, and enjoy it, people can taste that and it shows in your food.
My cooking tragedies
I've really had quite a few in my earlier years and not too many as I've matured. I've grown comfortable with my cooking style and I can honestly say that my tragedies are few and far between now. I don't really think I can pick one specific one since I've had too many to count when I started out as a young wife. But you learn to "fix" certain mistakes, divert huge tragedies and become an experience cook within your level of comfort. And all without going to Culinary School....whoohoo
Recipe Reviews 6 reviews
Mozzarella and Tomato Appetizer
I couldn't find cocktail toothpicks but found a little larger wooden ones. To make everything fit, I just cut a bigger slice out of each grape tomato. I also used a large leaf of basil for each. I bought small marinated mozz. balls from the deli section at the food market. Everyone at the party just raved about them. The only thing I would change is to make more next time, which according to my father-in-law, is the next party!

7 users found this review helpful
Reviewed On: Jan. 14, 2009
Puerto Rican Garlic Marinade
This was a great recipe for having only 4 ingredients. I doubled the garlic, only because we are a family that loves garlic, and I processed it until it was of a soupy consistency. I poured it over a London Broil and let it marinade overnight in the fridge. My daughters usually want to use A-1 on their steak, but chose to pass on it this time. I'm almost positive the marinade was the culprit. Nice Job!

1 user found this review helpful
Reviewed On: Oct. 24, 2008
Roasted Garlic Mashed Potatoes
Great recipe, I also made a few small changes. I used heavy cream and heated it up, it does make a difference. I used about 10 cloves of garlic and roasted for about 30 min. After I mashed the potatoes, I then mashed the garlic and added that along with the rest except for the parm. cheese. I transfered the potatoes to a oven proof dish and then sprinkled the parm cheese over the potatoes and baked for 15 min. It was Scrumptious!!!

5 users found this review helpful
Reviewed On: Sep. 11, 2007

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