Millie Profile - (12555861)

cook's profile


Home Town: Center Moriches, New York, USA
Living In: Cobb, Georgia, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Dessert, Kids, Gourmet
Hobbies: Camping, Boating, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
Love making food from scratch. I make my own Italian Bread since there aren't any bakerys where I live except Grocery store kind.
My favorite family cooking traditions
Deep Fried Turkey, bread stuffing with sausage and sage. Homemade meat sauce with Beef/Sausage meatballs with cheese. Fried donuts with the grandkids.
My cooking triumphs
Italian Bread. Stuffing. Meat Sauce Meatballs Soups
My cooking tragedies
A birthday cake that cracked and fell apart. Beef Stew the first month that I was married.
Recipe Reviews 3 reviews
Fried Irish Cabbage with Bacon
I absolutely love fried cabbage and bacon, but for "Bubble and Squeak" you need very fine diced potatoes and l clove fine diced garlic, salt and pepper. Don't OVERCOOK the cabbage. It's fantastic with a little "bite" to it.

2 users found this review helpful
Reviewed On: Mar. 13, 2013
Slow Cooker Beef Pot Roast
I have tried this recipe and it's good, but I think it's even better cooked covered in the regular oven at 275 degrees over time. I also left out the tomato paste and used beef broth instead. I also sear the meat very dark, only saute onions, garlic and mushrooms quickly in the pan with some butter and then pour over the roast. Add more raw onions and mushrooms and cover. 275 degrees for at least 3 hours. Test meat so that it slices, but doesnt fall apart. You can also add a large can of Cream of Mushroom Soup about an hour before it's done and wisk it into the juice. Cover again and when it's done the gravy will be thick, creamy and delicious.

3 users found this review helpful
Reviewed On: Mar. 13, 2013
Hash Brown Hot Dish Stuffed Bell Peppers
I too like this recipe but modified it. I added a can of Cheddar Cheese Soup to the cooked beef and also browned l/2 lb. sage sausage to add to the meat mix. Once mixed together, added crispy onions, topped stuffed peppers with shredded cheddar and a dash of parmesan. Much better.

1 user found this review helpful
Reviewed On: Feb. 7, 2013

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