BERMYROSE Profile - (1194095)

cook's profile


Home Town:
Living In: Manhattan, New York, USA
Member Since: Nov. 2001
Cooking Level: Expert
Cooking Interests: Baking, Italian, Healthy, Dessert, Gourmet
Hobbies: Knitting, Sewing, Gardening, Camping, Boating, Walking, Fishing, Reading Books, Painting/Drawing
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About this Cook
I was born right here in Manhattan, which is known to be the restaurant capitol of the universe, so real New Yorkers are sort of automatically "foodies" whether they know it or not! I love food and married a man who loves food, too. We both love to cook, and Hubby's family has a long history in the restaurant business, so we can't seem to get away from food! I've loved baking since I was a little girl, and enjoy it even better now. I have expanded into all types of gourmet and ethnic cooking as the years go by.
My favorite things to cook
Since I'm Italian, I lean toward the Southern Italian style dishes, but Northern Italian, with its lighter sauces, is another favorite. Most of the dishes I create must have a healthy slant to them, and I'm often found in the kitchen modifying old favorites to adapt to our new, healthier lifestyle.
My favorite family cooking traditions
Gingerbread people and lasagna at Christmastime; Heart-shaped desserts on St. Valentine's Day; and little house-shaped cookies every year on June 5th - the anniversary of the day we bought our summer house!
Recipe Reviews 23 reviews
Mom's Sandwich Spread
I tried this recipe for the first time today. Unlike many of the other reviewers, I nor my husband had ever even heard of this stuff prior to finding this recipe here. Out of sheer curiosity, we opted to give it a shot. Well, my husband loved this spread and has asked me to make it regularly! just a few tips: I used a slab of beef baloney from the deli (buy it by the pound, only ask them not to slice it). And rather than using my food processor, I used a potato-masher, and it came out just right! I also reduced the mayo by about half, and added a pinch of both onion and garlic powders, plus a dash of pepper blend to the mix. Served on soft, warm toasted rolls, this stuff was really good.

2 users found this review helpful
Reviewed On: Dec. 28, 2014
Day Before Pay Day Fried Rice
I've made this recipe a few times now, and after the initial try, I modified it a bit each time. I find that this is a good "base recipe" that really begs for individual customization according to one's taste. In my case, I first fried up the vegetables in sesame oil, for authentic Chinese flavor. I then proceeded with the rest of the steps, substituting teriyaki sauce for the soy sauce, to give it a little sweetness. I, too, added some Chinese Five Spice blend to it, and didn't bother covering and steaming the rice, either. I've used different types of meat each time. One VERY important detail to ensure the success of this dish is to use COLD rice! Using just-made or warmed rice will result in an unappetizing, sticky blob. I got this tip from a Chinese friend, and it has proven true every time.

0 users found this review helpful
Reviewed On: Dec. 19, 2013
Sherika's Easy Corn Fudge
This recipe did not work for me.

2 users found this review helpful
Reviewed On: Nov. 23, 2013
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Cooking Level: Expert
About me: I was born right here in Manhattan, which is… MORE

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