STLGina Profile - (11271427)


Home Town: Chicago, Illinois, USA
Living In: St. Louis, Missouri, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
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About this Cook
Mom to 3 girls, Grandmom to 5 girls. I'm a busy, working professional, but I can find time to enjoy cooking when there is an appreciative audience.
My favorite things to cook
My favorite comfort food will always be meatloaf, and I love creating casseroles and anything that includes bacon. I love cooking ethnic foods such as Cajun jambalaya, Indian curry, anything Mexican and traditional Irish dishes. My goal, some day, is to make a paella that anyone in Barcelona would be proud serve...
Recipe Reviews 4 reviews
Classic Bangers and Mash
This is a good recipe to start with. I went to my local butcher shop and got a package of authentic Irish banger sausage. For the recipe, I pan-fried my sausages, then removed them as noted, to sauté the onions, which I did for somewhat less than the five minutes suggested, because we like them to still be crunchy, so long enough just to heat them through. Also, I never buy canned gravy, so I made some pan gravy. I removed the onions from the skillet, added some beef stock that I had in the fridge to and brought that to a boil while stirring with the juices still in the pan. I gradually sprinkled in a bit of Wondra flour to thicken it up just a little and then dropped the onions back into the mixture and stirred everything together. I let the whole thing simmer for another 8-10 minutes, stirring every couple of minutes. I prefer to mix the onions into the gravy to give the gravy more of a flavor kick. For the potatoes, I did not add the chicken bouillon; rather, i drizzled a little bit of the beef stock in while I was mashing. When I had mashed the potatoes done and plated, I added the sausage on the potatoes and ladled the gravy mixture over everything. It was yummy!

1 user found this review helpful
Reviewed On: Feb. 10, 2014
Scalloped Corn
I made this today for dinner as a side dish with the smoked pork loin and it was very good. I used lite sour cream and an extra can of whole kernel corn with the red and green peppers in it, and threw in some cajun spice for a bit of extra flavor. It cooked up quite nicely. I cut the sugar in half, but next time I will take the advice of others here and leave it out completely as it really did not need it. I guess everyone enjoyed it -- there was none left. :-)

0 users found this review helpful
Reviewed On: Oct. 20, 2013
Red Skinned Potato Salad
This is a good recipe, and red potatoes work better than the standard baking potatoes I think. I did make some changes. I used only 1/2 lb of bacon to cut out some of the fat and sodium, and only 3 eggs instead of 6. I used chopped green onion instead of standard white onion. Then I also added 1/2 cup of chopped dill pickle and half a cup of shredded lowfat Sargento 3-cheese mix. Finally, instead of mayo (which I don't particularly like) I used a cup of lite ranch dressing, which adds a whole different dimension to the flavor.

0 users found this review helpful
Reviewed On: Oct. 20, 2013

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