LIZMULLEN Profile - (1228313)

cook's profile


Home Town: Wilkes-Barre, Pennsylvania, USA
Living In: Dallas, Pennsylvania, USA
Member Since: Jul. 2002
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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Me & my hubby in Vermont!
About this Cook
Hmmm....wonderful husband, amazing son and three terrific stepsons. Love spending time with my family more than anything in the world. Homeschool Mom for 8 years and counting! Fall is my favorite time of year - I'm absolutely in love with NY state wines - work for my father's business - we are owned by two hilarious pooches and three (not so hilarious) cats.
My favorite things to cook
Authentic Italian, Stews, soups, anything baked. Love trying new recipes with my hubby. I have always wanted to become a baker of bread, but haven't had the courage to undertake that yet. Not a great grill cook, but excellent with crock pot!
My favorite family cooking traditions
Thanksgiving dinner at my parents' house!!! Singing along to Sergio Franchi while helping Mom finish Christmas brunch.....Nanny's traditional Italian Christmas and Easter dinners......Aunt Bertha's most excellent Christmas Eve dinner!
Recipe Reviews 6 reviews
Bottom Round Roast with Onion Gravy
Thanks so much for this exceptional and easy recipe!! The only thing I did differently was to brown the roast on all sides in a little oil before removing it and sweating the onions and some minced garlic. I then put the roast back into my enamelled cast iron dutch oven, covered it, and stuck it in a 400-degree oven till it was done (about three hours). Moist, flavorful, and tender and delicious served with roasted potato and sweet potato wedges and steamed veggies.....everyone loved it!

3 users found this review helpful
Reviewed On: Jan. 16, 2011
Italian Spaghetti Sauce with Meatballs
This sauce was a big hit in our house! A simple red sauce, but packed with flavor and very easy to throw together. I made some changes, but only out of necessity (didn't have something on hand) or habit (we use ground venison/beef mixture for just about everything). The only trick I always use for meatballs is to put them under the broiler for about 8 - 10 minutes (turn them halfway through) then add them to the sauce as it simmers on the stovetop. The meatballs get a little browned and make the sauce taste even better. (Thanks Mom for the tip!). Thanks to Jeremy for posting this terrific recipe~ !

1 user found this review helpful
Reviewed On: Nov. 17, 2009
Not Your Mother's Pumpkin Bread
Fabulous...followed one reviewer's advice to soak some raisins in the cream sherry for 20 minutes before adding to the mix. A terrific idea, because you pick up the richness of the sherry (I used Vanilla Cream Sherry from NY State) in every bite. My husband and son thought this was a terrific pumpkin bread. Thank you for sharing the recipe!

2 users found this review helpful
Reviewed On: Nov. 16, 2009
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Cooking Level: Intermediate
About me: I am a 33 yo SAHM, living in Ohio with my… MORE

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