GypsyRoseDee Profile - (10659035)

cook's profile


Home Town: Boston, Massachusetts, USA
Living In: Dover, New Hampshire, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Camping, Boating, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Liza's Garden
About this Cook
I've been a Licensed Massage Therapist for many years, and a Licensed Aesthetician since 1997. I love working to improve the quality of someone's life whether through pain management, or the improving of someone's skin. I have four beautiful adult children and gorgeous grandson.
My favorite things to cook
Favorite? Probably dinner. But, being that we love to eat, I am happy when ANYTHING comes out well! My challenge as of these past two years has been allergies. No wheat, soy or msg. Probably more, but I can only handle so much at once. I've lost any creativity I may have had...
My favorite family cooking traditions
I was never taught how to cook by my mother, which was ok because her cooking was awful! I've never starved to death either! My famous one liner when food doesn't taste up to par? Put Gahlic in it! (Boston accent)
My cooking triumphs
Actually, some of them have been from this very site!
My cooking tragedies
Well I have two. My first was when I didn't stir the spaghetti after putting it into the pot, and the flames were shooting up the sides of the pan and it caught the spaghetti on fire. (oopsie) and the next was the time when I presented the most beautiful baked chicken dinner, complete with veggies and all, and when my brother in law cut into the bird, it was frozen solid in the middle! I was a new bride back then, with NO cooking experience or training. = p
Recipe Reviews 1 review
Parmesan Chicken I
While I haven't tried this particular approach yet, I have, over the years made this same recipe in the oven. One of the single most important factors in having this dish come out well is not to let your moisture escape, either by lifting the lid of your crock, or lifting the foil in the oven. Often times, it interferes with the absorbency of the rice but also altering the heat factor. I found that warming the liquids made a big difference, but also the slower cooking time on low. I can't wait to try this in the crock!

6 users found this review helpful
Reviewed On: Nov. 20, 2008

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