YHWH Bread of Life Profile - Allrecipes.com (1128602)

cook's profile

YHWH Bread of Life

YHWH Bread of Life
Home Town:
Living In: Newark, Delaware, USA
Member Since: Oct. 2001
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Photography, Charity Work
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me and my daughter @ the horse pasture
My family...my inspiration
Hannah Reagan - 7.5 months - Mar 06
About this Cook
I am a born-again Christian, and have been married to my wonderful husband for 10 years now. We have a little 3 yr old girl who is just learning her way around the kitchen. I went from only knowing how to make boxed pasta our first year of marriage (and bringing things like Jello to a pot-luck) to having the most requests for my cooking at church and work. It is an accomplishment I can only give glory to God for. My poor husband ate anything I put in front of him like it was his last meal, and loved it (and me!) through it all!
My favorite things to cook
I'll cook and try anything. Almost anything. I won't cook snakes or snails. Weirdly enough, I'd probably eat them from a restaurant. That's because I trust that the chef knows what (s)he's doing!
My favorite family cooking traditions
Not so much traditions, but more history, but...Well, my mom came from a country where meat was served only at weddings and Christmas. I am Albanian, and Albania is an under-developed nation where many struggle to provide the basic necessities in life. After coming to the states in '72 and getting married in '73, my mom quickly became a whiz in the kitchen. There wasn't a dish she could merely look at that she didn't herself perfect. I can't say I have inherited this knack for cooking, but the love of good food runs in my blood! If I had more money, I'd choose all high quality ingredients, but that's not always possible. I just want to pass that "tradition" to my daughter...not to be afraid of the kitchen-it's a blessing!
My cooking triumphs
The Spinach Quiche, the "World's Best Lasagna," Banana banana bread, Chili I, Green Bean Okazu (simple, but FAB), Mouth-Watering Stuffed Mushrooms, and the Harvest Thyme Rice are all things I make over and over again simply because they are mostly seasonal items that my family (and others) look forward to when that time of year comes. A note ont he Worlds Best Lasagna-I make that whenever anyone has a baby or has been in the hospital and can't cook for a while. It feeds a family of 4 for at least two days. And it's real authentic tasting as the homeamade meat sauce is slow simmered before being layered in the lasagna.
My cooking tragedies
Sadly, it was a recipe from this site. Don't try the Mock Tuna Salad. If it isn't tuna...it isn't tuna. That's all I have to say about that.
Recipe Reviews 40 reviews
Spinach and Sweet Corn Mashed Potatoes
Don't laugh. I had this in my recipe box for 3 years before I even tried it! We happened to have a bag of spinach (in fact, two, since we overbought for a recipe), and I used the yukon Golds (which needed about 3 large), and this turned out soooo good! easy enough for a weeknight dinner, boil the potatoes while you make the main dish! Thanks for a great recipe! Glad I finally used it!

1 user found this review helpful
Reviewed On: Feb. 19, 2009
Peanut Butter Chip Chocolate Cookies
I made these with my 3 yr old tonight...they're fabulous! I agree with a past reviewer that these are like 2 bite brownies with pb chips in them. I used the Reese's chips, and I have to say it took away from the cookie, buy a non Reese's pb chip./ Their chip has too much of a distinguished flavor. The cookies were very moist but slightly crispy on the outside at 11 minutes. I agree that 8-10 minutes is not long enough, but I was working with a gas oven. Different ovens result in different cookies. Overall a fabulous cookie I will make again. Definitely necessitates a TALL glass of milk.

4 users found this review helpful
Reviewed On: Oct. 16, 2008
Grilled Marinated Swordfish
This recipe was phenomenal! We used our Food Saver cylindars to marinade the steaks, and it really only needed 10-20 minutes as the juice sucked right into the steaks (after extracting oxygen). They were sooo flavorful! We basted the steaks between flips. We had to cook a little longer than indicated, more like 7-8 minutes each side. Very tasty. We made them with squash/zucchini cut lengthwise, lightly seasoned and put on the grill for about 5 minutes each side. We will definitely use this recipe again!

3 users found this review helpful
Reviewed On: Jul. 1, 2008

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