cay Profile - Allrecipes.com (10740846)

cook's profile

cay


cay
 
Home Town:
Living In: Milford, Connecticut, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Italian, Healthy, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Hiking/Camping, Walking, Reading Books, Painting/Drawing
Recipe Box 1 recipe
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About this Cook
I'm a registered nurse and a school nurse. I have a daugher who is 8 and is just starting to become interested in cooking. My daugher and I are planning an organic vegetable garden together and we're looking forward to cooking with the vegetables we've grown.
My favorite things to cook
Unique salads, anything grilled, one dish/one pot meals and casseroles-especially during winter. I love recipes that combine different fruits with meat, chicken, or fish.
My favorite family cooking traditions
Every year my family comes over for our Christmas Eve dinner. It's nothing fancy, but when I try to change it everyone gets upset so I don't even suggest that anymore. It's always the same menu: crab dip with crackers, mixed green salad, baked stuffed sole, and ziti with Italian sausage and broccoli in an olive oil sauce. My Mom brings her homemade Christmas cookies and cheese cake for dessert. It's all very casual and relaxed. It's a great night.
My cooking triumphs
After many attempts I am finally able to make a good gravy from pan drippings and also a good pie crust from scratch.
My cooking tragedies
"eggplant meatballs" A recipe I tried 17 years ago, when my husband and I were first married. I was 22 and still learning how to cook. They were beyond awful. My husband is still haunted by memories of those meatballs...enough said.
Recipe Reviews 10 reviews
Stuffed Pork Chops III
I made this tonight and my husband and 8 yr old daughter, who is very picky, loved it. I did make some changes. I used Italian seasoned bread crumbs and added chopped mushrooms and oregano to the stuffing. I didn't use the salt or sugar in the stuffing, and I didn't need the extra butter or the beef broth because I grilled my chops. I rubbed some garlic, oregano, paprika, black pepper and salt on the chops before I grilled them. I seared the chops on high heat and then slow-grilled them on indirect low heat for about 40 minutes. Here's a tip that was given to me by a friend that makes keeping the stuffing inside the chops much easier. Cut a slit about 1.5 inches through the fat side of your chop. Then open up the inside of the chop using a fan-motion w/ your knife. You'll still have the small opening but will have a nice pocket opened up inside. Fill with the stuffing. Cut some lemon wedges slightly larger than the opening in the chop and squeeze the juice out-I used the juice in a pitcher of iced tea. Pop the lemon wedge into the opening in your chop with the rind facing out. Your stuffing won't fall out and no need for toothpicks!

2 users found this review helpful
Reviewed On: Jun. 24, 2008
Cinnamon Hazelnut Biscotti
I gave this recipe three stars because I had such trouble with the biscotti being crumbly but not because of the taste. They smelled and tasted wonderful. I drizzled a little melted chocolate on them, and my husband loved them, but he also thought that they were too crumbly. I wasn't able to use these biscotti for my cookie swap as I had planned because they were so crumbly and just didn't present very well.

1 user found this review helpful
Reviewed On: Dec. 30, 2006
Green Bean Casserole IV
I made this recipe to bring to my sister's house for Christmas dinner this week. Everyone loved it and asked me to make it again for next year. I changed a couple of things: I decreased the sugar by half and also decreased the onion by about a third. I added some ground black pepper, a little garlic, and I used Stove Top stuffing instead of homemade. I might try homemade stuffing next year. I used frozen green beans that I thawed and drained. I didn't find them to be too crunchy at all, but I hate canned vegetables so maybe that's why.

15 users found this review helpful
Reviewed On: Dec. 30, 2006
 
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