Lori Profile - Allrecipes.com (10935110)

cook's profile


Home Town: Baltimore, Maryland, USA
Living In: Hampton, Virginia, USA
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
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My grandson, Zachary
About this Cook
Mom to three boys; grandma to Zachary, Timothy, Rylee and Reagan. Love to cook, read, play Scrabulous at Facebook and spend time with family and friends.
My favorite things to cook
Love to use the slow cooker. Love soups and stews and love to roast chickens either to eat as-is or use the meat for other things. We really enjoy using fresh vegetables from our garden - making our own salsa, pico de gallo and such. I enjoy trying new things, especially learning to make things we've enjoyed from places we've visited. Love, love, love seafood!
My favorite family cooking traditions
Thanksgiving. My mother always made two types of stuffing - traditional bread and oyster. Mmmm .. Mom's stuffing ... Grandmom's potato salad. Oh yeah. She gave me the recipe, but I swear she left something out, because I just can't duplicate it. Succotash - hubby doesn't get it, but I have to have this on Thanksgiving! Deviled eggs - the more, the better! I've learned to make several varieties, to punch up an old standby. Love the deviled egg. My favorite part of this holiday is melding hubby's Hispanic traditions with my classic northeastern upbringing. We eat good food, yo!
My cooking triumphs
Pork barbeque! Mine rocks it. Cowboy beans. Mine are awesomely tasty.
My cooking tragedies
I can't bake well! My fudge must be eaten with a spoon, or maybe a straw. It's a family joke. I do make a nice apple pie, though.
Recipe Reviews 1 review
Brandied Shrimp with Pasta
One thing that I love about recipes like this is that they are so infinitely customizable. I love this recipe. Usually when I make it, I have a few simple changes - I leave out the alcohol and I add some fresh lemon juice and about a teaspoon of capers at the end (the capers give the pasta a nice bit of saltiness). Great recipe!

21 users found this review helpful
Reviewed On: Jun. 12, 2012

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