goodcook Profile - (11580175)

cook's profile


Home Town: Syracuse, New York, USA
Living In: Liverpool, New York, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Italian, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Boating, Fishing, Reading Books
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About this Cook
I am a retired elementary school teacher. I learned to cook by watching my Italian parents, TV, cooking magazines, and surfing the WEB
My favorite things to cook
Anything Italian from soup to dessert.
My favorite family cooking traditions
My family follows the Feast of the Seven Fishes on Christmas Eve, and of course ricott pies for Easter
My cooking triumphs
I baked 16 different kinds of cookies for Christmas
My cooking tragedies
Cook what you love. Always be open to try something new.
Recipe Reviews 24 reviews
The Best Meatballs
THIS is coming from an Italian who has made her meatballs like this recipe for years just like my mom made. Only difference is I soak my Italian bread in water and squeeze out the liquid and crumble it into the meat and use milk instead of water for more moisture. So glad the video emphasized using FRESH ITALIAN PARSLEY and not the curly stuff. Also the fresh garlic and the good grated cheese are what makes these over the top. PLEASE, PLEASE NEVER COOK THE MEATBALLS IN THE SAUCE. You won't get that crispy outside, just boiled meat. Some people roll their meatballs in bread crumb before frying. You could put them in the oven, but I like frying best.

6 users found this review helpful
Reviewed On: Nov. 18, 2014
Homemade Chicken Soup
Pretty much the way I make soup. May I suggest adding the center tender stalks AND the leaves. The leaves add so much more flavor. Also if you wait until the next day to serve this you can lift the solidified fat off the top of soup before you reheat it.

1 user found this review helpful
Reviewed On: Oct. 20, 2014
Chef John's Perfect Mashed Potatoes
This is exactly what I do only I use regular all-purpose potatoes. Mashing them with a masher is the way to go. Don't use a mixer unless you like Elmer' s glue consistency. Also I warm up the milk in the micro first.

2 users found this review helpful
Reviewed On: Sep. 15, 2014
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