tina2 Profile - Allrecipes.com (11964037)

cook's profile


Home Town:
Living In: Michigan, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Gardening, Boating, Walking, Fishing, Photography, Reading Books, Music
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About this Cook
I just love cooking, entertaining, throwing parties, etc. I was raised with Polish/ Slovaian style of cooking...But I grew to love all ethnic foods
My favorite things to cook
Anything Polish, Italian, Lebenese, Mexican.... I love making cakes, cookies, homemade chocolates I always seem to "just taste something "once" at a restruarant...Then "go home", and make it even better. I have never really followed a receipe...I just "sorta "figure it out"
My favorite family cooking traditions
Every Holiday season, I just love to "set the table to a T"...Then make a beautiful sit down dinner, from 3 to 6 courses.
My cooking triumphs
Planning and cooking for my younger sisters baby shower...I had 80 people at my home and cooked TONS of good polish food. There was Roasted chicken, Pork Chops, potatoes, "city chicken" polish kielbaska/saukrute. I even did the setting up the tables and decorating, salads and a huge display of desserts. Plus I made her a lovely wedding shower cake. I did it all myself. It turned out beautifully.
My cooking tragedies
The first time I made lasanga for my husbands Italian family...I was sooo nervous I "forgot" to let the lasanga "set" for 10 minutes before I served it....OMG! I took out the "first piece, and "all the filling stated running out of it! I though I was going to DIE!...I made lasanga a hundred times before, but this was the first time I had his whole family there for a "sit down dinner!"...To this day(30 years later...I think of that each time I make lasanga!..Funny now...Not then~Laughing~
Recipe Reviews 9 reviews
Perfect Crispy Fried Chicken
This is a true Southern Fried Chicken recipe...I've made it for years. To those of you who "burned on outside, pink in middle, you could of done a number of things either "flame to high, crowed your pieces, or did not make sure pieces were of the same uniform size. Also, make sure oli is hot enough before placing piecec in...Any GOOD quality deep fry pan, will work. Do NOT fill oil more than one inch. Make sure "one side is completely browned and crispy "before turning over. Do not "over turn. You must use the buttermilk to get it tender and juicy. It "does not change or alter the flavor in any way:)..I do cook at approx.370...350 is not hot enough to get that "instant crisp." after about 5 minutes that "seals the juices".Take your time. Never be in a hurry when making this.You can change up the spices you use. Sometimes I use Italian spice mix, with added garlic powder(yum) and then other times I make it spicy with garlic powder/salt pepper to taste.MAKE SURE to drain on paper towels or you'll get "wet coating". Do this EVERY time you fry anything. Never skip o the "little details when you cook. Enjoy! I get requests for my old fashion Southern fried chicken ALL the time. Its TOTALLY different than the " you get in restrurants:)

2 users found this review helpful
Reviewed On: Jan. 17, 2015
Basic Ham and Bean Soup
I use "mixed beans" in a bag and it really is so much better than bland Northern. I use both, ham hocks and I buy a small chunk or "real ham" on the bone. If you buy these packages of "pre cut diced ham", DO NOT. There is no flavor in them, and they "just don't produce the same results and flavor". Plus, "they make your soup look fake with these "perfect square cubes!' floating around. But seriously, the flavor is "just not the same". Do not forget the "smocked ham hocks", because "that IS the secret ingredient to a fine tasting Bean soup. I do add, diced onion, celery, and carrots. Be real careful with your salt, wait till almost finished and taste the soup. The reason for this is because both the ham hocks & Ham are cured with salt. I also mix "low sodium chicken broth" with equal parts of water( for the broth base) Just be careful and watch your salt. Freezes well.

5 users found this review helpful
Reviewed On: Nov. 18, 2013
Boilermaker Tailgate Chili
pretty good...but i would omit the oregano...serve with nachos, shreded cheese and chopped fresh sweet onion . our gang even likes to add a teaspoon of sour cream on top...i just have all these topping on the counter next to the chili pot...people get addicted to having the 'Taco flavor Nacho and shredded cheese and diced sweet onion on top...:))

1 user found this review helpful
Reviewed On: Sep. 17, 2013

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