grammak Profile - (10510755)

cook's profile


Home Town: Hope, New Jersey, USA
Living In: Knowlton Twsp, New Jersey, USA
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Camping, Walking
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About this Cook
married forever (thankfully), mother of 2 grown children, gramma of Ella & Liam.
My favorite things to cook
soup, comfort foods, I like to try new recipes (but always read the reviews first, then change accordingly).
My favorite family cooking traditions
Beef fondue with 6 favorite sauces on Christmas Day.
My cooking triumphs
Teaching my daughter,Kelly at a very young age, the fun, pleasure and adventure in cooking. She has now done the same with HER daughter, my granddaughter, Ella! Also making my husband his favorite Dutch veal croquettes, he say's they're as good as or better than his Oma's.
My cooking tragedies
Recipe Reviews 7 reviews
Dessert Crepes
YUM!! I made these tonight. I served them with a single swipe-of-the-knife of some homemade blueberry jam, rolled them up, sprinkled with a small amount of powdered sugar. So simple, yet so decadent.

1 user found this review helpful
Reviewed On: Jul. 15, 2014
The Best Seafood Stuffed Mushrooms
This is a wonderful base recipe for stuffed mushrooms. It's creamy without being too creamy. I always read the reviews prior to making any recipe. I did take some of the comments into consideration when making it myself. I added about 1/3 C finely chopped vidalia (sweet) onion (omitting the green onion) along with some finely chopped fresh chives and fresh parsley from my herb garden. I also added 1 T Parmesan to the 1 T bread crumbs (I used whole wheat seasoned Italian). Also used baby bella/crimini mushrooms and finely chopped about 1/2 the stems and added them to the mixture.I used 1 pound of lump crab and omitted the shrimp. I also melted 1 stick butter with about 1 clove garlic finely minced and poured that into the baking pan before adding the stuffed mushrooms. Topped with a mixture of 1/2 C whole wheat Italian seasoned bread crumbs and added about 1/2 C Parmesan cheese to that. Baked them about 20 minutes then popped them under the broiler for a very short time til golden and lovely. As noted by others this recipes as it is, makes a lot more than 12 mushrooms, so be sure to have more on hand OR take the remaining filling and put it in a greased baking dish, then bake to heat through. Serve with your favorite crackers...YUM!!! I will add the adjusted/adapted recipe to my collection of favorite recipes. Enjoy!

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Snow Ice Cream
I made this recipe today (during winter storm PAX...lots of snow). It sooo reminded me of my Moms Homemade Ice Milk she used to make for us when we were kids back in the late 50's/early 60's....YUM!!! Such memories. I did use my HUGE stainless steel mixing (for catering) bowl...probably too much snow for the recipe. Due to that, I definately would have added a second can of sweetened condensed milk. I also added 1 Tablespoon of vanilla. Try it and enjoy!

0 users found this review helpful
Reviewed On: Feb. 13, 2014
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Cooking Level: Expert
About me: I am a single mom of two small children. I work… MORE
Cooking Level: Expert
About me: married forever (thankfully), mother of 2 grown… MORE

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