LovetoCook Profile - (10731863)

cook's profile


Home Town: Florida, USA
Living In: Falls Church, Virginia, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Charity Work
Recipe Box 0 recipes
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About this Cook
I have been a stay-at-home Mom since 2002 after being a busy career woman - and I love it. However, my creative "outlet" since staying home has become searching for new recipes to experiment with as I get bored with the "same old, same old".
My favorite things to cook
I like to try a variety of things, sometimes the more challenging the better. I like trying new recipes from this site as well as those from some of the Food Network chefs: Paula Deen, Giada DiLaurentis, Ina Garten, Emeril. I also enjoy making decadent goodies for my sons' school bake sales. :-)
My favorite family cooking traditions
Big feasts for Thanksgiving, Christmas and Easter along with a cookie smorgasbord for family and friends for Christmas.
My cooking triumphs
Finding a recipe for Roast Duck that has absolutely "wowed" my family that included some strong non-duck enthusiasts.
My cooking tragedies
Homemade bread! Just can't seem to get the knack on kneading loaf bread properly......
Recipe Reviews 14 reviews
Tomato Pie I
I discovered this recipe about four years ago when I started getting bumper crops of tomatoes and this is definitely one of my "go to" recipes to use them! Two things I recommend doing are briefly draining the tomato slices on paper towels to drain excess juice prior to putting them in the shell. *Also, prebaking the shell for 10 minutes helps prevent a soggy bottom due to the tomato juice that cooks out. Definitely a keeper recipe!

39 users found this review helpful
Reviewed On: Aug. 23, 2011
Chicken Pasta Primavera
After one substitution and a streamlining of cooking direction steps, my family gives this five stars! I substituted a can of Italian Stewed Tomatoes for the diced tomatoes w/green chile peppers. To streamline the process while giving the chicken more flavor AND cut some of the fat, I sauteed the chicken chunks with the peppers and fresh garlic in 2 T olive & 2 T butter. *I still used the garlic powder as well during this process to ensure there was enough seasoning. Once the chicken was cooked through and the peppers tender, I added the two cans of tomatoes and the herbs (heaping 1/2 tsp of each of the three herbs) and let the mixture simmer while I boiled the water and cooked the pasta. This process seemed to have eliminated the comments of bland-tasting chicken and gave a more flavorful sauce. Very tasty, not too heavy and delicious leftover!

11 users found this review helpful
Reviewed On: Nov. 10, 2009
Penne with Pancetta and Mushrooms
Wonderful, simple flavor and easy! Only made a couple "measurement" revisions to original recipe: I used only 11 ounces of Penne as I like to make sure my pasta is not dry. I used a good heaping tablespoon of garlic as we like it, and I doubled the amount of Italian seasoning since it was the only other seasoning. I mixed the Parmesan cheese into the pasta mixture at the end so that it would blend with the sauce. Delicious! Everyone, including picky 5-year old, loved it. Will definitely make again.

0 users found this review helpful
Reviewed On: Mar. 27, 2009
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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