GottaFeedYa! Profile - (10810731)

cook's profile


Home Town: Bloomingdale, Ohio, USA
Living In: Steubenville, Ohio, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy
Hobbies: Gardening, Camping, Wine Tasting
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My little man!
About this Cook
I am the oldest in a family of seven kids (I still can't figure out how to cook for two!), and have two sons. Ok fine, one is actually my husband but sometimes it seems like he's my first kid! I was raised with a strong sense of family and my Italian heritage, although I am also Irish and German, and this has definitely influenced my cooking preferences. Since I was a girl I have been notorious for choosing cookbooks as my casual reading. I always enjoyed looking up new recipes, unique foods, and different cooking methods, but it wasn't until I got married that I finally had the time and space to really flex my wooden spoon (so to speak).
My favorite things to cook
Jeez, I'll try nearly anything once. I love trying new things, especially if they present a challenge. I'm always proud of anything I've made from scratch and since my husband has a somewhat restrictive diet I do alot of scratch cooking. If I were to pick a more specific food though, I would have to say holiday goodies are my favorite. Fall/Christmas is my favorite time of the year and the food is one of the best parts!
My favorite family cooking traditions
Hmm, not too many food traditions, although I'm working on starting some. There are a few Christmas cookie recipes that are sacred to me and you would seriously have to kiss my bum to get them!
My cooking triumphs
Bread. For some reason I have always been terrified by the thought of yeast breads, certain that I would have the water too hot or too cold and kill the yeast. I was so proud of my self when I took a deep breath and gave it a shot and it turned out so well. There's little that can compare to the smell of a simple loaf of crusty white bread.
My cooking tragedies
I once ruined jello. I was so impatient for *instant* jello to set that I stuck it in the freezer... and forgot all about it. I don't suggest anyone try that. I also seemingly refuse to learn the lesson that you should never try a new recipe for guests, no matter how often my mother told me! I'll never forget the shame of seeing an older relative take two respectful bites of gritty ricotta cheesecake and promptly ignore the plate. Thank God for allrecipes and their reviews! They make my stubborn refusal to make "safe food" alot less painful!
Recipe Reviews 10 reviews
Zesty Slow Cooker Chicken Barbecue
finally a recipe I followed close enough I can rate! This was really really good! I tossed in everything per directions, chicken frozen, and cooked on low for about 5hrs. Then I shredded everything and, knowing the delicious juices would be thinner than I like, I added about 2T cornstarch (diluted in a little water). After mixing that in I let everything simmer another hour until my husband got home from work. Voila! Minimum effort and big taste! I didn't fuss with a 'quality' bbq sauce, the 89 cent Aldi brand worked great for me. You will want to use a brand you already like, as the bbq sauce is by far the dominant (yummy) flavor. In fact, I may try skipping the other ingredients and only dump in the bbq next time, just to see if I taste a difference.

2 users found this review helpful
Reviewed On: Jun. 18, 2008
Cantaloupe Cream Pie II
I give this one a 5* for taste, but a 4* for direction. The filling was a bit too sweet to me, but no one else seemed to mind. My melon was also rather bland to begin with so I would cut the sugar back next time, especially if using a sweet, well-ripened melon. The cantaloupe taste came through well and the cream cheese topping complemented it quite nicely. I will admit to sneaking in a few drops of food coloring to compensate for my mediocre melon. It may have been my inexperience with cream pies, but the instructions didn't seem clear in a few places. They don't specify the type of sugar to use, and for the topping confectioners was the only kind that made sense to me so that is what I used. You will want to make sure the pie has set almost all the way before you try spreading on the topping or you will make a mess. Also, I mixed the topping about 15-20min too early and in the time it sat it managed to go from perfectly spreadable to a thick mass. I would definitely mix it up right when you intend to spread it on the pie instead of getting it done early. Other than minor construction mistakes, I thought this was a really nice pie. It was very light and refreshing, not to mention unique! I will be making this again, tweaking only lightly, and I will wait until I have a good, sweet melon. Oh, and my melon made about 4 1/2 cups of puree.

8 users found this review helpful
Reviewed On: May 12, 2008
Polish Chicken and Dumplings
Mmmm... Like alot of other people, I used this for the dumpling recipe and I really like it. The texture is similar to Cracker Barrel-style dumplings, nice and heavy. I shrunk the recipe down to 1/4 because I knew it would otherwise make waaay too much for my pot. The proportions were this: 1 egg, 1 1/2t oil, 3/4t salt, 1/4t pepper, 1/2c water, and 1c flour. Like others I found it soupy so I added a bit less than a 1/4c extra flour and that helped firm it up. You don't need it really firm, just enough to hold together when you drop them in. I think next time I'll cut the water to 1/3c and see if that thickens it up enough. I just used the side of my wooden spoon to scoop off a thin ribbon of dough and drop (shake!) it in. Definitely aim for really thin ribbons because they plump up alot and then have trouble cooking all the way through. I still had a little dough left over (glad I cut the recipe so small!)but that may be remedied when I reduce the water. All-in-all, a very good dumpling recipe I will be using frequently!

0 users found this review helpful
Reviewed On: May 2, 2008

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