Debi Profile - Allrecipes.com (12618307)

cook's profile

Debi


Debi
 
Home Town: Boonton Township, New Jersey, USA
Living In:
Member Since: Feb. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I have been cooking since I was about 10 years old. I grew up in an Italian/Polish household and was lucky enough to be surrounded by amazing cooks. I love food and anything to do with food. One of my favorite pastimes is to create new recipes and combinations. I'm also compelled to take a recipe and turn it on its head to give it my own special twist!
My favorite things to cook
I eat a lot of chicken and vegetarian dishes, though I can make a mean beef stew. There's not much I won't try or experiment with to come up with an exciting new dish!
My favorite family cooking traditions
Fall Sundays mean I am cooking several dishes while watching football all day.
Recipe Reviews 4 reviews
Quinoa Stuffed Peppers
I have not tried this recipe yet but plan on making it tomorrow. Seeing the comments about the blandness, I would like to offer up what I now plan on doing when I make this. I love quiona and it is excellent if you saute diced celery, onion and carrot. Add a little chicken broth and throw in currants, dried cranberries and diced apricots, a little cinnamon and cardamon. Add the cooked quinoa and the tomatoes if you like. Then fill the peppers. When I make stuffed peppers, I usually slice them longways and lay them down on top of some seasoned tomato sauce and chicken broth. This seems to amp up the flavor of the pepper.

9 users found this review helpful
Reviewed On: Jan. 5, 2013
Fruit Dip I
To add pizzaz I also include a little amaretto or frangelica when making for an adult audience. It's heavenly.

0 users found this review helpful
Reviewed On: Dec. 3, 2012
Cheesy Butternut Squash Pasta Sauce
Another way to prepare this is to use the frozen pureed butternut squash. It's in a box type of container that you microwave. Make a rue with butter and flour and a little milk. When thick add in butternut squash and parm cheese. Loosen with more milk if needed. I then stir in grated nutmeg and a little chopped fresh or dried sage, salt, pepper. Incorporate mixture with cooked pasta, I use shells, put into butterd dish, sprinkle with a mixture of panko, seasoned breadcrumbs, a little more parm, and melted butter. Sprinkle on to and bake 35 to 45 minutes or till bubbly and browned. Yum!

21 users found this review helpful
Reviewed On: Nov. 23, 2012
 
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