Dr. Burnzo Profile - Allrecipes.com (10627188)

cook's profile

Dr. Burnzo

Dr. Burnzo
Home Town: Ashtabula, Ohio, USA
Living In: Cuyahoga Falls, Ohio, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Photography, Reading Books, Music
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About this Cook
I am married to a wonderful woman who lets me do the cooking. We have one son who is still too young to appreciate anything more than chicken nuggets and pancakes.
My favorite things to cook
"man food" like burgers, sandwiches, meat, pasta. But I do like to get fancy every now and then. Plus I like to find ways to reproduce things I have liked in restaurants.
My favorite family cooking traditions
I love our Sicialian/American holiday dinners. The food is amazing an no one ever leaves hungry!
My cooking triumphs
The first time I made bread better than my mother's.
My cooking tragedies
Potato soup. I didn't know milk could scorch. oops.
Recipe Reviews 2 reviews
Pizza Stix
it's my recipe! Of course I love it!!

11 users found this review helpful
Reviewed On: Jun. 26, 2012
Vincenza's Pasta Sauce
Hi, I am the orginal poster of this recipe. Thanks for all the great reviews!! I just read the recipe over and I noticed a few glaring mistakes!! Please disregard all cooking times listed!!! If you actually cooked the onions for 20 minutes they would be little bits of carbon! cook the meatballs, sausage, and pork until they are good and crusty, the onions until they nicely browned, and the whole thing until it tastes good. The longer it simmers, the more flavor the meat will impart to the sauce. But please bear in mind that if it simmers too long the meat WILL fall apart. Especiall the meatballs. It is also a good idea to remove the meat after the sauce is done as the acids from the tomatoes will also cause the meatballs to disintegrate if left long enough. I learned this the hard way! My Grandma failed to mention that part!

24 users found this review helpful
Reviewed On: Aug. 31, 2011
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