dpierro
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Randolph, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
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About this Cook
I'm a wife, and a mom of 2 kids, 3 if you count my husband! I try to eat healthy and organic is a must with chicken, yogurt and eggs. I give veggies and fruit for snacks at school...and my kids love it. I sometimes as if they want pretzels and they usually say no. I sneak veggies into their favorites, like Mac & Cheese...they never know the difference.
My favorite things to cook
Slow cooker recipes because it's so nice to have your meal ready and waiting for you at the end of the day.
My favorite family cooking traditions
Homemade pizza dough, which reminds me of my grandparents. The dough isn't their recipe, though. I feel I'm making our own traditions as my kids grow and ask for certain foods I make.
My cooking triumphs
Venison, which husband brings home from hunting.
My cooking tragedies
I had my apartment building evacuated due to a bubbling-over veggie lasagna. It was very embarrassing. The lasagna ended up tasting great (of course, it was infused with smoke). But, I learned my lesson that certain vegetables release more moisture than others :)
Recipe Reviews 45 reviews
Slow Cooker Venison Roast
Great recipe! Mine turned out more like pulled venison. It was so tender it just shredded apart as I tried to cut medallions, so I went with it. I pulled it and served over rice. It was excellent. The only change I made was using garlic powder instead of garlic salt. It doesn't need any more salt...there's plenty from the onion soup mix. I will definitely add this to my rotation of venison meals! Thanks for sharing.

0 users found this review helpful
Reviewed On: May 26, 2012
Dairy Kugel
This is hands down the best Kugel EVER! Beating the eggs the 8-10 minutes to get that silly smooth consistency is the key here. I only used 1 cup of milk and doubled the vanilla extract. Wow. This will be a keeper for us! Thanks Dawn for sharing the "cheesecake" recipe!

0 users found this review helpful
Reviewed On: Apr. 7, 2012
Ukrainian Chicken Kiev
This was very good. I'm impressed I actually was able to contain the butter, so that once you cut the chicken the butter squirts out. I didn't use toothpicks...I just placed it in the pan seam side down first. I browned both sides then put the whole pan right in the oven for 20 minutes at 400 degrees. Next time I will have to add more of the spices. I liked the flavor, so I wouldn't change the spices...just add more of them. I will be making this again. Thanks for sharing my favorite dish from the famous restaurant...the Russian Tea Room in NYC.

10 users found this review helpful
Reviewed On: Jan. 14, 2012
 
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