Tiffany Profile - (1277469)

cook's profile


Home Town: New Kensington, Pennsylvania, USA
Living In: Gulfport, Florida, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Baking, Frying, Mexican, Italian, Southern, Dessert, Gourmet
Hobbies: Sewing, Reading Books
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Mile High Apple Pie
About this Cook
I am a licensed cosmetologist and permanent makeup artist. I live in Gulfport, FL with my partner, Donna, and our daughter, Katie.
My favorite things to cook
I most love cooking Italian, Southern and Mexican food, although I'll try just about anything if it looks interesting.
My favorite family cooking traditions
Every year, my mother and I make over 2,000 Christmas cookies and ship them to friends and family all over the United States. It's been a wonderful tradition for many years.
My cooking triumphs
For a while, I had my own catering company and a party I catered included the then-Lt. Governor of the Commonwealth of Pennsylvania. I was told by the hostess he was completely enamored by the meal and I felt like a million bucks :)
My cooking tragedies
A friend asked me to try and duplicate bourbon chicken she had once in a restaurant. She described the dish and it didn't sound too hard. Little did I realize the bourbon sauce would reach a fast and furious boil almost in the blink of an eye. Needless to say, I spent the better part of an hour scrubbing an overflowed and sticky mess off my stove and kitchen floor!
Recipe Reviews 3 reviews
Glazed Apple Cream Pie
I made this for a dinner party last night - I added an additional apple, used a full teaspoon of cinnamon and added about 1/4 teaspoon freshly grated nutmeg. I served it chilled, but I did take it out of the refrigerator about 10 minutes before serving to let it warm up just a bit. My guests absolutely loved it - even my partner thought it was very good and she's not an apple pie fan. I will definitely be making this again. Thank you, Kathy!

2 users found this review helpful
Reviewed On: Apr. 24, 2005
Cheese Blintzes
I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.

47 users found this review helpful
Reviewed On: Apr. 6, 2005
Fresh Broccoli Salad
This is a great recipe and is almost identical to one I've been making for years. I only use 1/4 of the red onion, otherwise it is too strong for our taste; also, I use sunflower seeds and apple cider vinegar instead of almonds and white wine vinegar. For an absolutely awesome pasta salad, add (2) 9-oz. pkgs. of cheese-filled tortellini, cooked al dente, then well-drained and cooled. It makes a terrific picnic and potluck pasta salad and always gets rave reviews.

762 users found this review helpful
Reviewed On: Apr. 6, 2005
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