captcook Profile - (10747188)

cook's profile


Home Town: Gloucester, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Music
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About this Cook
I have always loved to cook. I'm one who is not afraid of trying out new complex recipes....and being creative with my old, tried and true. concoctions. I work as a cook for a catering company..I've been catering for 9 years. Got married this year. Actually cooked for my own wedding...(had hired kitchen staff for heating and serving the meal).
My favorite things to cook
I love to make coq au vin, beef burgundy, eggplant parmesan, pad thai, hummingbird cake, and stir fries.
My favorite family cooking traditions
My family is of Italian heritage; so on holidays we have ricotta pie, many types of biscottis, stuffed artichokes, and bracciole.
My cooking triumphs
My cheesecakes, my enchiladas, but especially my tortellini pesto pasta salad, which is loaded with sundried tomatoes, pesto, red onions, extra virgin olive oil and pine nuts. Everyone loves it.
My cooking tragedies
When making a brown gravy....takes me a long time to get it right.
Recipe Reviews 40 reviews
Sophie's Zucchini Bread
I followed the recipe except that I decreased the fat by using only 1/2 cup of oil and adding 1/2 cup of applesauce. The cinnamon adds a great flavor. It was so moist. I put about 2/3 cup finely chopped pecans in mine. I used medium sized paper loaf pans that I had so it made 5 loaves. Delicious!!! thank you.

0 users found this review helpful
Reviewed On: Aug. 3, 2014
Mouth-Watering Stuffed Mushrooms
I didn't have any cayenne so made them without. I used 18 mushrooms, 8 oz lite cream cheese that's all I had, abt. 1/4 cup chopped scallions, 3 cloves garlic, 1/2 cup parmesan, and the black pepper and mushroom stems. I sauteed as instructed, and they came out great. Next time I will get the cayenne for a little zip.

0 users found this review helpful
Reviewed On: Dec. 23, 2012
Burrito Pie
I have made this twice now and both times it was a big hit. I did not use black olives or the chiles in tomatoes. I also used a Mexican blend of shredded cheese instead of Colby, 16 oz total, and black beans instead of refried. I cooked the beef, drained any fat, added the onions, (1 time I omitted the garlic-didn't have any), cooked for 10 minutes. Then I added the chiles, 1 packet of taco mix, and 20 oz of Southwestern style salsa. I simmered for 15 minutes. I then put it together following a tip by another reviewer: crush the black beans and spread on tortilla. I layered starting with beef mixture, then cheese, then tortilla with beans (beans face down), and repeated. I ended the pie with a tortilla which I smothered with enchilada sauce and then the remaining shredded cheese. I used all mild ingredients. I served it with a side of sour cream. good stuff!!!!

10 users found this review helpful
Reviewed On: Aug. 31, 2012

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