Gloria Jean Liuzzo Profile - (11746306)

cook's profile

Gloria Jean Liuzzo

Gloria Jean Liuzzo
Home Town: Northeast, Pennsylvania, USA
Living In:
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Dessert, Gourmet
Hobbies: Knitting, Gardening, Biking, Music, Genealogy
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My Sam
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About this Cook
I have been baking since I got my Easy Bake Oven when I was 7. I helped my mother make bread and rolls. At 10 I learned how to make Lasagna watching my dad. I love anything made the old fashion way. I love canning too. I also make my own porketta's and shooters, marinated green tomatoes out of my own garden.
My favorite things to cook
Pasta dishes, soups, stew's, cabbage rolls, stuffed peppers and so on. All the large dishes that take all day. I love to make polish foods, homemade perogies are like making lasagna, it takes all day but it is so worth it.
My favorite family cooking traditions
Lasagna at Christmas with Wedding Soup. Of course Turkey and ham on the holidays. My family also makes homemade sausage and supersata.
My cooking triumphs
I have been told my following dishes were superb; white linguini with clam sauce, shrimp scampi, tripe (cow's belly) porketta's, cheese balls, perogies and of course my cakes; especially the Italian Cream Cake and my Butter Pound Cake, oh and my cheesecakes.
My cooking tragedies
I can't make pie crust, can you believe this. Update, thanks to this site, I got a fail proof pie crust receipe, one that I like, half butter, half lard.
Recipe Reviews 7 reviews
Parmesan Brussels Sprouts
Used this recipe for my Easter dinner today and yes it was very good. I browned them in my cast iron skillet with garlic and green onions. However they weren't cooked through. what I did was put them in a casserole dish with Parmesan cheese sprinkled throughout. I like the idea of the Asiago Cheese too. Then in the oven to bake at 350 until done, this is some good stuff. Will make this again.

0 users found this review helpful
Reviewed On: Apr. 5, 2015
Blooming Onion and Dipping Sauce
I thought it was a super great recipe. I cut the onion per your instructions, because my onion was too big for the plastic cutter that I had. Their recipe was very similar to this one. So I used this recipe, added more cayenne pepper and a little garlic powder, soaked it in just a cold ice water bath for 15 minutes. I didn't take out the bottom of the onion, used the plastic core cutter after it was done. The problem I had was getting all the egg and flour in between all the petals. Jackie, what if I mix the egg, milk and flour all together to make a thick batter (or use pancake mix) and dry off the onion and then let it sit in the batter? Have you or anyone tried this approach? I tried so hard some of my petals fell off. Really though it was a great recipe, the crunch was there and the dip was really good, I love horseradish sauce so I added more, to each his own, right? The other recipe, like others in the reviews said sour cream and mayo, will try that next. I love onion blossoms from T.R. and this recipe is really close, but it could be something I did, not your recipe. If I use pancake mix I would put in corn starch to make them crunchier. I'm being too picky, really mine turned out great, taste, crunch, spicy but not every petal was covered, some stuck together. Must be an easier way to get all the petals covered. Will make this recipe again and again. I am really hard to please so thank you for sharing.

0 users found this review helpful
Reviewed On: Aug. 17, 2014
Fresh Semolina and Egg Pasta
I have been making my own pasta for two years now and this recipe has the ingredients I've been looking for. I did change the following; 2 cups of the semolina and two cups of the OO Flour and more salt. I also kneaded it, pounded it on the table a few times, like your beating on it. This makes the dough more pliable. Let it rest for a good 15 minutes or so. Then I used my pasta machine, first on 6, then 4, then 1. Made Linguine with a sausage, pepper and onion sauce. Also this recipe gives you enough to cook and to dry out for a later date. Great recipe, hope my tips help. I found both the semolina and Triple OO Flour on the internet, little expensive but so worth it.

4 users found this review helpful
Reviewed On: Dec. 17, 2011
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Cooking Level: Expert
About me: I have been baking since I got my Easy Bake Oven… MORE

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