Donald Profile - (11808056)

cook's profile


Home Town: Yonkers, New York, USA
Living In: Mahopac, New York, USA
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Healthy, Kids, Gourmet
Hobbies: Biking, Fishing, Reading Books, Wine Tasting
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About this Cook
I went to culinary school in the early 90's. Upon graduation I began working as a Banquet Chef. After a couple of years I soon realized my passion for cooking was more personal then professional. I left the culinary industry never to return. Although, my love for cooking and good food has always remained. Today I cook for my family and friends in the comfort of my home.
My favorite things to cook
Love to cook Italian and French cuisine. Today I need to eat more healthy so I am now cooking with Low Fat, Low Sodium, Low Calorie and High Fiber in mind.
My favorite family cooking traditions
Coming from an Italian family and married into another Italian family I love my family's making of cured meats, pickled eggplant and other Italian specialties.
My cooking triumphs
Currently combining health cooking into my meals. That is a huge accomplishment.
My cooking tragedies
Baking! I did my externship at a bakery. During that externship there were too many health and cleanliness related issues that turned me off of baking. I will not share the main story from my externship at this bakery on this page but trust me it was tragic and disgusting.
Recipe Reviews 7 reviews
I agree with naples31402 that the garlic should be reduced by half. I'm a cheese lover so I kept the amount as is. My biggest alteration was adding a single Thai Pepper. Wow! If you like hot this will work for you. I wouldn't add more than one pepper. You can use a fresh Cayenne Pepper in place of the Thai Pepper which should be slightly less hotter. BEATLEFAN1964 has an excellent point using a few drops of fresh lemon juice to mitigate the oxidation of the fresh basil. I made fresh linguini pasta for this dish which was a great idea. Just remember to keep about 1/4 cup of the pasta water and mix that with the pesto sauce to help bind it to the pasta. Buon Appetite!

4 users found this review helpful
Reviewed On: Aug. 31, 2013
Best Steak Marinade in Existence
This is a perfect marinade for grilling your steak. Absolutely loved it!

1 user found this review helpful
Reviewed On: May 25, 2013
Bow-Tie Pasta With Red Pepper Sauce
I liked the sound of this recipe so I gave it a try with what I had at home. I wanted to make this as healthy as possible so I used whole wheat penne instead of bow tie pasta. I didn't have fresh herbs so I used dried. I think I should have used less than what the recipe calls for for the fresh herbs. The dish came out a little too spicy. Aside from that I will try some variations in the future like the other reviewers mentioned. Definitely worth trying and is easy to make if your short on time.

1 user found this review helpful
Reviewed On: May 24, 2013
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