alwyzawondercook Profile - (10522999)

cook's profile


Home Town: Sicilia, Italy
Living In: Acapulco, Guerrero, Mexico
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I developed a passion for cooking as a child watching the servants in my mother's wonderful kitchen working there magic.. Cooking is an art, it takes passion & creativity..My grandmother always told me "A way to any mans heart is through their stomach".. This was an ingredient I used to perfect everything I cooked for my husband(and now my family N friends). My passion grew from there.. I'm still going strong, and often begged to open a restaurant.. It is my passion and I desire to keep that way.. So guess, the only restuarant I choose too have will remain in my home!! Would you like to be my guest? Happy Cooking!!!~ Ciao
My favorite family cooking traditions
Thanksgiving Dinners with family and friends...
Recipe Reviews 6 reviews
Buffalo Shrimp
these were tasty.. i used the creole recipe from here for the creole style seasoning, and intensified the seasoning the shrimp recipe called for by adding some ground habanero.. i used franks hot sauce and a few splashes of El Yucateco Salsa Picante de Chile habanero,.. I like my wings intense... I served with homemade fries and truffle cream, which i got from diners, drive-ins, and dives.. AFTER I fried the fries once, i dusted them with the left over flour for the buffalo shrimp and fried them again for a minute.. they were perfect.. i topped the fries with the truffle cream and instead of using ranch or blue cheese for the shrimp, used a side of the truffle cream for dipping... this was SCRUMPTIOUS.. THANKS FOR the recipe.. i enjoy the fact it was light and not heavy on the batter..

2 users found this review helpful
Reviewed On: Jul. 31, 2012
Creamy Au Gratin Potatoes
This is a good easy recipe, I followed it as directed, however I butter the dish, and layered it with onions first, then the potatoes, use salt and white pepper, paprika and red pepper flakes, then i layered it again till i had three layers ending with potatoes. when it came to the cheese I used cheddar, but also added a blend I use when i make my quesadillas... the blend is manchego, provalone, pepper jack, mozzarella,cheddar and I season it with cumin, dash of paprika, chili powder.. this is my blend that i keep in the freezer.. It gives a unique taste rather than just cheddar cheese...... it wont disappoint!

3 users found this review helpful
Reviewed On: Apr. 7, 2012
Slow Cooker Creamed Corn
this is close but not the same as RUDY┬┤s BBQ as some have claimed... they DO NOT USE CREAM CHEESE.... you cook the corn in 1 C of heavy cream and 1 cup of milk, sugar, and white pepper. cook for 1 hour then just before done add the roux which is 1/3 cup melted butter and 1/3 of flour and add, and a dash of paprika..

22 users found this review helpful
Reviewed On: Apr. 6, 2012

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