zerodramamama Profile - (12559611)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Burgettstown, Pennsylvania, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Kids, Quick & Easy
Hobbies: Biking, Walking, Music, Wine Tasting
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About this Cook
Love, love, love to play golf and tennis. Working mom of 2 sons (both in college)
My favorite things to cook
Lasagna, She-crab soup (chowder), Veal/eggplant Parmesan, Chili
My favorite family cooking traditions
Making pierogies, soups, nut rolls, and poppyseed rolls with Grandma and apple strudel with Aunt Mary!
My cooking triumphs
Being able to master She-crab and wedding soups after my grandmother passed away.
My cooking tragedies
forgetting to put the eggs in my pineapple upside down cake (wasn't really so bad, according to my kids!)
Recipe Reviews 15 reviews
Diane's Colcannon
I made this for my sons' annual St. Paddy's Day party yesterday and ALL LOVED IT! Only things I did different were used red skin potatoes and left the skins on, and used 1 pkg (14 slices) turkey bacon, because I doubled potatoes, cabbage, and onion. This was DELICIOUS! Super easy! This will be made often It might become a Lenten Friday main dish, sans bacon!

0 users found this review helpful
Reviewed On: Mar. 15, 2015
Foolproof Rib Roast
My family RAVED about this! Being VERY discriminating steak eaters (Morton's and Ruth's Chris), I've never done prime rib at home in 33 years of cooking on my own. Adult sons voted prime rib when I gave them the choice, after I saw this post. My family LOVED it! Both sons said, 'Dad would have loved this meal!' He passed away in Sept.':(... I had a 3 lb BONELESS roast. Added cup of beef broth to pan and kept all else the same. My resting time was shortened by 45 min because of such a small roast. Also, only cooked for 35 min for a juicy pink center, medium layer surrounding that, and capped off by the crispy mm mm so good outer seasoned well done layer. I did use a small rack, and did NOT cover. The broth and drippings made the perfect au jus, and served with horseradish and A1. I made the green bean 'casserole' in a large skillet on the stove, and scalloped cheddar potatoes in the electric skillet. Threw the already baked rolls in the oven while the roast was finishing out of the oven for final 10 minutes. Oh, MAN, was this savory and satisfying! I'll make this every time there is a PRIME rib roast on sale, and my family already requested it for next year! Thank you, SALSIEPIE!!!

0 users found this review helpful
Reviewed On: Dec. 26, 2014
Roasted Red Pepper and Tomato Soup
2nd time making this. Only changes...I roasted peppers AND tomatoes, cooled, pulled skins off, and seeded peppers. Kept peeled tomatoes whole.Threw all into pot, as is, no need to chop, as they're going to be pureed anyway. Cooked down as written. Added 2 of the 6 Cups Of broth, pureed with immersion blender. Added rest of broth, (chix, veg, turkey, any will be awesome...I used half chix, half veg) then proceeded as written. Added about 12 oz half and half at end for depth, but we love bisque like soups, you may not! Thanks for an awesome Recipe! My family and paddle team thank you!

0 users found this review helpful
Reviewed On: Nov. 7, 2014

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