BelleResa Profile - (10928994)

cook's profile


Home Town: Valparaiso, Indiana, USA
Living In: Dallas, Texas, USA
Member Since: Jan. 2008
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Walking, Reading Books, Wine Tasting
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About this Cook
I am an eyewear sales rep but, my true passion is cooking. I have been "cooking" since I was a toddler when I pulled all the pots and pans and all the baking mixes and flours out of the pantry and mixed it all up in the middle of the kitchen floor. This was what my mom found when she woke up in the morning. I really started to cook when I was 8 and was trying to take over the preparation of the meals- starting with making toast or whatever my mom would let me do. I was making the family meals by the time I was 11. With 6 kids, my mom was glad to have someone who wanted to do it. I would also bake cakes and cookies. I especially loved baking cookies at Christmas time. I collect cookbooks--I have over 300! I love my books and have bookmarks on pages of recipes I want to try. I never get to them because I am always finding great recipes on this site. I probably should be cooking for a living but, I never have because I don't want it to feel like a chore.
My favorite things to cook
wow! It depends on the day. I grew up in Indiana and my family is from Kentucky so, we grew up with a lot of southern cooking-which I adore. My mom always made comfort food-fried chicken, mashed tates, meatloaf, spaghetti. I love this stuff but, my taste have expanded so much. I also have become a very adventurous cook.I like everything but, especially ethnic food like Indian and Thai. I love making curries. I think my fave to cook is something cooked in the french oven---soups, stews, roasts anything that cooks all day and the seasonings must be adjusted and things added here and there. I like to make lamb shanks-osso bucco style-in the french oven with parmesan polenta. My husband votes this as HIS favorite thing. I also make a killer traditional casaer salad-anchovies, coddled eggs, and homemade croutons.
My favorite family cooking traditions
My grandmother cooked, my mom cooks, my sisters (3) and I cook. We have recipes that have been passed down. Most of them are very traditional southern style food. I am the one in the family that has branched out and will try different things. I cook a lot of vegetarian foods (moosewood coop cookbook is great for this). So I guess I am starting new traditions.
My cooking triumphs
My lamb shanks osso bucco or anything that people enjoy eating.
My cooking tragedies
My first cake (chocolate) I baked at age 10 I made from scratch. I measured, mixed, put the batter in 2 round pans and popped them into the oven. About 30 or so minutes later I hear a loud pop sound come from the kitchen. I run into the kitchen to peek through the oven door to check on my creation and all I see it chocolate covering the door. I open the door and there is CAKE all over the oven. My mom went through the recipe with me and we discovered I had put 1 cup of baking soda instead of 1 tsp. Oops! ha! It taught me to read recipes VEERRRYYYY carefully. What a mess!
Recipe Reviews 4 reviews
Gingery Quinoa-Stuffed Acorn Squash
This is very tasty. I recommend cutting back on the ginger and cinnamon a tad....I made it with the amounts called for and feel it needed less of each. I had a very small apple-so in addition to the apple I added some dried cherries which I soaked first in white wine. I used the white wine instead of vinegar called for. I also used parmesan cheese instead of mozzarella because that is what I had on hand. It turned out perfectly! I topped the dish with chopped toasted almonds before good. My hubby and I both enjoyed this dish and will make it again and again!

6 users found this review helpful
Reviewed On: Jan. 24, 2010
Artichoke Chicken
Yummy! Just made this for me and DH. We both loved it. Used 1/2 light mayo and 1/2 greek yogurt--to save on calories. It was excellent. Didn't have garlic pepper--so used dried garlic/parsley and some fresh ground pepper. We ate half tonight. I chopped the leftovers and plan on using it as a topping for whole wheat angel hair for dinner tomorrow night. Glad for the extra juice in pan as it will work with tomorrow nights pasta.

3 users found this review helpful
Reviewed On: May 14, 2008
Perfect! I love this recipe. Easy and delicious! Made them to go with a traditional roast dinner and they were a huge hit! Much easier and better than the William Sonoma recipe I have been using that was included with my popover pan. I wonder if one could use beef drippings instead of butter in the popover pan for more of a "Yorkshire pudding" popover..or should the beef drippings replace the butter in the batter? or leave the recipe as is....Any thoughts???

2 users found this review helpful
Reviewed On: Feb. 22, 2008

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