RookieMom Profile - (10758275)

cook's profile


Home Town: San Diego, California, USA
Living In: Toledo, Ohio, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Dessert, Gourmet
Hobbies: Gardening, Camping
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About this Cook
My mother's family comes from the midwest, my father's hails from the south. Couple that with the fact I married into an Italian family, and you know that food is everywhere! My husband's grandmother is a first generation American. She took me in hand to teach me handmade pastas, soups, meatballs, many other delicious "comfort" kinds of food and basic things I feel most everyone should know how to make. My paternal grandmother from Tennessee unexpectedly passed away Summer 2006. Only distance prevented me from learning what she knew, however I was bestowed with every cookbook she ever had. She was an excellent cook, and now I have everything from the hardbound BH&G series to the southern small-town church publications from around her community.
My favorite things to cook
Pasta fagioli soup, hand-rolled Italian meatballs, pastas, seafood, gourmet salads, casseroles, grilled beef, fish or chicken, fresh green beans or broccoli w/ olive oil & sea salt, Creme Brulee, cheesecakes and chocolate chip cookies.
My favorite family cooking traditions
My mother's "flipped" apple pie is awesome and always a crowd pleaser! Nonna's homemade macaroni & cheese, as Rachel Ray would say: "Yummo!!" My daddy's SKINLESS fried chicken, BBQ ribs, his "Mexican" coleslaw, cornbread, and his red beans & rice are all second to none. His mother's homemade sweet pickles were a triumph and Grampy's peach preserves are Blue-Ribbon delicious. Cannoli is next on the list, I bought the tubes.
My cooking triumphs
Pasta fagioli soup, homemade pastas, BBQ rack of ribs, beef tenderloin roast, cinnamon monkey bread, Creme brulee. When you can share delicious food with friends over a good bottle of wine, to me that's better than any 4-star restaurant.
My cooking tragedies
Learning when butter and margarine can be substituted and when they absolutely cannot!
Recipe Reviews 4 reviews
Fresh Apple Cake I
Delicious cake. Fall is upon us, craving something like an easy snack cake. I was concerned about it being dry (thank you, Reta Forbes!) so I added a capful of vegetable oil into the mix. Thanks to msthomas for addressing my concerns of batter thickness: I thought I missed an ingredient, very much like brownie batter. The little bit of vegetable oil made it super-moist, and you can add about a half-cup more apples, too. Reading these reviews before baking helped. It came out perfect!

2 users found this review helpful
Reviewed On: Sep. 21, 2014
Banana Cream Pie I
I've never made this before. Mom said I should pre-bake the pie crust (plain crust, @ 400, 10 minutes, gently pricking crust bottom & sides w/ a fork beforehand) so I did. Cooled it, used two small bananas (just starting to spot) and one seemingly large, mutant banana not quite ripe (half green/half yellow) Lined the bottom and sides of the baked crust, added the yummy filling, spread it around, did NOT bake it, just chilled overnight. And yes, if you keep stirring this pudding, it will thicken, that's absolutely true, mine was not soupy. Easy to cut, not one droop of gooey mess, the crust on the bottom was actually toasty. My theory is that using ripe or overripe bananas and baking it creates the syrup on the bottom. A delicious 5-star pie, + the added bonus of a homemade vanilla pudding recipe. Family loved it! =:o)

0 users found this review helpful
Reviewed On: Mar. 3, 2013
The Best Meatballs
This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! 3 meats, the breadcrumbs, plus 1 egg. You can also use fresh chopped spinach instead of parsley (or 1 pkg frozen, thawed and all water squeezed out) and pecorino romano cheese instead of parmesan. I make sure I have these on hand almost all the time, I use one lb of EACH meat, and it makes 30-40. Instead of frying, I par bake mine on a cookie sheet at 325 for about 10 minutes, then set the tray (if room allows) into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!!

1663 users found this review helpful
Reviewed On: May 28, 2008

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