BERMYROSE Profile - Allrecipes.com (1194095)

cook's profile

BERMYROSE


BERMYROSE
 
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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BermyRose
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 22 reviews
Day Before Pay Day Fried Rice
This recipe was pretty good. I made it a few times so far and Hubby likes it, too. Here are a few tweaks, though, for those who didn't find it as good and for anyone else who might wish for more authentic flavor: Fry all the vegetables in the oil first, then add in the rice, eggs and soy sauce - in that order; Sprinkle some Chinese 5-spice blend into the mixture while cooking; Add a few drops of sesame oil in with the vegetable oil for a flavor boost; Don't cover the pan, because the rice will become mushy and watery-tasting...instead, cook it for the full 5 minutes uncovered; And lastly, omit the celery! I've slso made this recipe using brown rice and multi-grain rice, and it was just as good (but healthier). And if you just want a tasty, different side dish, this can be made with the chicken left out, too. This is a nice, versatile little recipe. Thanks for posting it!

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
Kettle Corn
i was pleased to find this recipe, as I remember making this years ago when I was a girl for my family and I to enjoy while watching movies at home. Here are my tweaks: Use the very best popcorn kernels (Ive tried them, all and now swear by PopSecret brand); Try using superfine sugar (not confectioners powdered sugar!) to cut the time it takes for the sugar to melt, reducing the chances of it burning; If using salt, mix it right in with the sugar instead of sprinkling it on top of the popped corn afterward; And if you want colored popcorn, measure out your sugar into a small cup first, then add 3 or 4 drops of food coloring (one color per batch) to the sugar and stir well so that the sugar granules are now lightly colored, then add to your batch at the correct time. A couple of more CRUCIAL tips: Keep things moving, and keep the heat on medium-low! After making MANY batches of this stuff, I can attest that most of the accidents and burnt batches reported here had little to do with the recipe and more to do with user error. The whole shebang takes a mere 5mins, so devote your full attention to your pot and you'll be rewarded with a really wonderful treat!

2 users found this review helpful
Reviewed On: Nov. 22, 2013
 
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Cooking Level: Expert
About me: I was born right here in Manhattan, which is… MORE
 
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