chefwannabe Profile - (11568480)

cook's profile


Home Town:
Living In:
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Boating, Biking, Reading Books, Music, Wine Tasting, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 5 reviews
Cocktail Meatballs
These were delicious! We had some friends over to watch a football game I saw this on the website and had to try it. I followed the recipe as written except, because of time constraints the day of, I cooked the meatballs the night before and heated the sauce of the stove to get it incorporated. After the meatballs were done, I put it all in a 2 OT Crock Pot and put it in the fridge overnight. All I had to do was heat it up the next day! I will definitely keep this recipe around.

6 users found this review helpful
Reviewed On: Dec. 11, 2013
Italian Vegetable Soup
I have always loved my mother's vegetable soup recipe but this is a much easier recipe and tastes almost the same! My only change was that I sautéed the mirepoix first in a little olive oil until the onion was translucent then added the garlic for 30 seconds before adding the beef. After draining some of the fat (not much since I used 90% lean), I added the rest of the ingredients in Step 1, opting to use beef broth instead of water and bouillon. I then let it simmer for about an hour and a half. I added the cabbage and green beans during the last 15 minutes (omitted the corn because of a family food allergy) and cooked the pasta separately (so that I could control the doneness) adding that just before serving. I did not have to adjust any of the seasonings except I did use a little salt and pepper since I used all low-sodium canned ingredients. After reading the other reviews, I agree that you have to use more liquid. I started out with 2-3 cups of broth then ended up adding another 2 ½ cups towards the end. It is more like a stew that a soup but totally delicious and very hearty. This is not a wimpy vegetable soup!

2 users found this review helpful
Reviewed On: Dec. 11, 2013
Remoulade Sauce a la New Orleans
I have tried many versions of remoulade and had not found one I loved until this one. I served it with crab cakes for a dinner party and it was a big hit. Now I just need to find other recipes to use it with!

0 users found this review helpful
Reviewed On: Nov. 5, 2013

In Season

No-Fuss Party Food
No-Fuss Party Food

Easy recipes for summer get-togethers.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States