ILENEFAITH Profile - Allrecipes.com (111391)

cook's profile

ILENEFAITH


ILENEFAITH
 
Home Town: The Bronx, New York, USA
Living In: The Sharpest Town In Pa., Pennsylvania, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening
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About this Cook
As a child I was not permitted in the kitchen, so disapointing. Although a late bloomer I did catch up. I was a vegetarian for almost 20 years (used eggs and dairy products). For the last 12 years I use Scripturally clean meats. No pork or shell fish. My husband was born in Belize, Central America. As a result I have truely expanded the borders of my food preperation. Most dishes that I prepare have an Ethnic twist to them. Always want to learn more and experiment.
My favorite things to cook
Coming from a Jewish background and remembering what a GREAT cook my Grandma Lillie was, at an early age I learned to make blintzas and stuffed cabbage. Supposably I make the best (stuffed cabbage)and have had to mail it to Florida. I enjoy making diverse kinds of salads, main dishes, and baking. The simplicity can start at one or be gormet.
My favorite family cooking traditions
Traditionally (now)I have learned to appreciate spicey foods and enjoy cooking that way, always keeping in mind who I'm serving to. You can always add heat and salt, but it's difficult to remove.
My cooking triumphs
Most all of my cookin does not back-fire. This is probably because I use Allrecipes.com and select my recipe by ratings. Usually takes the stress out of preparation.
My cooking tragedies
I made arecipe for chocolate cake, infact doubled it and made it more than once. Could not understand why I would burn it. Finally realized that my oven went coo-coo. Great excuse to get another one. Sometimes tragedies turn into triumphs. Most of all, ENJOY your cooking experiences and work with recipes that you can easily understand....HAPPY COOKING TO YOU ALL!!!!!
Recipe Reviews 8 reviews
Black Bean and Salsa Soup
I made this from memory and it turned out great. I sauted a small red onion, used 1 can of chicken broth, one can of black beans and 3/4 of a table spoon of toasted fresh ground cumin seed and a small handful of cilantro, I didn't remember the green onion. Topped it with sour cream. It was DELISH. My hubby and I finished the pot. THANKS a bunch. This will be great throughout the winter as I always have the ingred at hand. Served it with pan toasted corn tortillas

0 users found this review helpful
Reviewed On: Oct. 4, 2009
Spaghetti Torte
I just love a recipe with a great presentation. so I gave this recipe an additional twist. I basically followed the recipe although I used a pint of the ricotta cheese and 3 whole eggs, but hear is the prsentation twist,. I had a large eggplant in the house. I sliced it thin the long way, egged (w/a bit of milk) and breaded it, then fried it. I then put a layer of the fried eggplant on the bottom of the springform pan and around the sides. I added half of the prepared spaghetti, then sauce, eggplant and cheese. Then put another layer of eggplant and sauce and the rest of the spaghetti. Then another layer of eggplant,pressed it all down real well. Finished off with sauce and pizza cheese. Thankfully I had enough of the ingredients left over to make 2 mini bread pans of it. I'm so glad that I had enough left because my hubby was ready to make an attack and it's to be brought to a potluck tomorrow. Anyhow he just LOVED IT!!!!! Going to bring an extra jar of spg. sauce with us just in case its a little dry as some others have said. Will get back tomorrow and give you the final results, Well...the results are in....DELISH, everyone enjoyed it and will definatly prepare it again.

2 users found this review helpful
Reviewed On: Apr. 5, 2008
Polish Style Lasagna
My hubby said this was just great, I thought so also. Follow the recipe, except for using garlic mashed potatoes and added a 16 oz, can of kraut to the onions. Will enjoy the spin-offs that will come next. Ironically I was looking at the recipe and then my daughter mailed it to me and told me how delish!!!!...she was right.

4 users found this review helpful
Reviewed On: Mar. 11, 2008
 
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