suzicat Profile - Allrecipes.com (11748173)

cook's profile

suzicat


suzicat
 
Home Town: Knoxville, Tennessee, USA
Living In: Key Largo, Florida, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Sausage Stuffed Turkey
Danny Boy
Sausage Stuffed Turkey
About this Cook
I was a Realtor in Knoxville until I found my true love and we moved to Key Largo. We are LOVING our new life together in sunny Florida. I have time to get creative with cooking and have all new ingredients to use. Coming from Tennessee, seafood is certainly not my specialty but I have always loved it. I'm excited to learn how to make all the wonderful things we've eaten here at the local restaurants.
My favorite things to cook
Italian - from my past life, where I learned from Sicilian grandma, so I'm GOOD at it. Grilling - Everything on the grill is better in my opinion. I especially love those new grilling planks...ahhhhhhh-mazing! Southern Soul - Being from East Tennessee, you can't grow up without learning how to make Flat Cornbread in a Skillet, Pinto Beans, Fried Green Tomatoes, Fried Okra, Fried Corn, heck, anything FRIED in bacon grease. Cajun - I'm learning that now from new hubby.
My favorite family cooking traditions
CAJUN - since I married a Cajun, I'm now getting the new 'training' - ooh wee! We're having Gumbo at Thanksgiving along with the more traditional foods.
My cooking triumphs
Thanksgiving Feast a la Bon Apetit's Elegant Dinners Cookbook with full menus and shopping lists...everything is unbelievable. Lasagne, Spaghetti Sauce and Stuffed Mushrooms from the X-Grandma-In-Law. Salads - Everyone says I make the best salad they've ever had. I cant take the credit - I learned the secret from Lynn Rosetto Casper's cookbooks - she is genius. And, it's a very simple secret that makes all the difference.
My cooking tragedies
My first roast chicken at age 18. I moved into my first apartment and didn't have a clue. I put the thing in a pot, without removing the guts, no seasoning, no oil, nothing. I baked it on 250 degrees for 5 hours. The neighbor's cat wouldn't even eat it.
Recipe Reviews 26 reviews
Zesty Quinoa Salad
I just made this recipe for dinner and it is delish! It was a very easy week night recipe too. I am vegan but my omnivorous hubby is going to love this beside some BBQ, I just KNOW it! Thanks for a lovely VEGAN recipe that rocks!!

1 user found this review helpful
Reviewed On: Mar. 26, 2014
Tomato-Cream Sauce for Pasta
Thanks for an inspiring vegetarian dish! I would improve it by removing the dairy and in its place use earth balance spread and coconut cream which is delicious and much healthier. To get the cream, keep your can of coconut milk in fridge, 24 hrs minimum, the cream will rise to the top and you can scoop it off!

0 users found this review helpful
Reviewed On: Nov. 6, 2013
Portobello Mushroom Burgers
I gave this recipe 5 stars because it is really delicious, has very few ingredients, is so simple to make and fast from start to finish and finally because it is HEALTHY & VEGAN (leave out the cheese or replace with vegan cheese)!!! I have in fact gone vegan and Im experimenting with ways to change up favorite recipes without buying the tofu and soy substitutes like "veggie burgers". This is a super yummy burger alternative. It really did taste like a burger except I didn't feel like a big fat hog after dinner! A couple of things I did to make it my own: Instead of mixing the marinade, I saved the bowl and utensils and sprinkled both sides with the oil, then red wine vinegar, rosemary, oregano, salt & pepper. Let it sit while the grill heated then I GRILLED GILL SIDE DOWN FIRST. This trick lets the juice out of the shroom so when you flip it to finish cooking it, you won't have a soggy shroom. I bought onion buns at the grocery deli which we all think really takes this burger to new heights - oh man yummy. Also I added a little BBQ sauce instead of ketchup, fresh sweet onions, fresh spinach leaves

1 user found this review helpful
Reviewed On: Sep. 17, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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