SpiceSpiceBaby Profile - Allrecipes.com (12988192)

cook's profile


Home Town: Morgan Hill, California, USA
Living In:
Member Since: Mar. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Photography, Genealogy, Wine Tasting, Charity Work
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Cristin in the Kitchen
About this Cook
Former Garlic Queen from Gilroy, California! Triathlete. Teacher. Entrepreneur. Founder of two Non-Profits.
My favorite things to cook
Bring on the SPICE! Besides adding an Italian flair of spice to my food, I like to use whatever is available. I make a lot of substitutions...sometimes I am WINNING! Sometimes I am FAILING! ;) However, yet I am always honest.
My favorite family cooking traditions
Favorite cooking traditions? ORIGINAL flavors and tastes to the region as to which my families are from. Florence and Abruzzi, Italy and Schwyz, Switzerland.
My cooking triumphs
Not cutting a tip of any of my fingers for 3 months now! WINNING!
My cooking tragedies
Failing to remember that LESS IS MORE!
Recipe Reviews 23 reviews
Orzo with Parmesan and Basil
EXCELLENT! Read the reviews and doubled the basil (as I love it)! In addition, while the rice was browning, I through 1.5 cups of chopped mushrooms in and WOW! Thanks for the simple and delectable recipe!

2 users found this review helpful
Reviewed On: Dec. 29, 2014
Meatball Nirvana
This meatball recipe is fantastic! For those that have reviewed my recipe reviews, I double or triple the garlic which I did for this recipe. Everything else, I followed to a T and then added 2 eggs which my Italian family has always done which bulks up the meatball a bit while baking. I then quickly put together a meat sauce with 1 Tbsp of extra virgin olive oil, 1 Tbsp of garlic, 1/2 cup of onions, salt and pepper to taste (let these cook until the onion has lost its whiteness), 1 C of organic ground beef (cook until brown), then added 1 24 oz can of stewed/chopped tomatoes, 4 fresh tomatoes in which I blanched, chopped, and added to the sauce, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 cup of red wine (the stronger the better). I then used the water from the blanched tomatoes to cook the Fettucine (which adds a delicious infused taste), and when the meatballs were done, I added them to the sauce. Dinner was great and I'll definitely be using the recipe again. THANKS!

21 users found this review helpful
Reviewed On: Oct. 21, 2012
Spaghetti Pie II
Bottom-line, don't be afraid to just use what you have in your kitchen. I really liked this dish and it was relatively easy and I made a lot of modifications because...I just didn't have the ingredients! I used left-over spaghetti and a 9"x9" glass dish as I didn't have a pie dish. I didn't have the Parmesan cheese or eggs either! THEN! I didn't have ground beef so I used the left over filet mignon from a few nights and since it had been already cooked, I let didn't add it to the onion mix right away. After the onion mix was browned, I added the finely chopped filet mignon and once they were mixed nicely, I added the tomato mixture. I didn't have the green bell pepper (plus...I don't like them anyway), and, I quadrupled the garlic. I used 24oz of stewed tomatoes. AND! I didn't have the tomato paste! SO! Once everything was mixed, I followed the same rules as listed, but let the dish sit for 10 minutes before serving it so that the sauce tomato sauce had a moment to firm up. If I have time, I'll just create my own recipe. It was really good! I hope this helps.

3 users found this review helpful
Reviewed On: May 27, 2012

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