BP1220 Profile - Allrecipes.com (13116849)

cook's profile


Home Town: Newport News, Virginia, USA
Living In: Orlando, Florida, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Walking, Music, Genealogy, Wine Tasting
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About this Cook
I started cooking with my Grandma as a child and have been collecting recipes & cookbooks for over 30 years. I cook to relax, it's how I de-stress after a long day. A glass of Pinot Noir doesn't hurt either!
My favorite things to cook
Italian food is my favorite but I enjoy so many different types of food it's hard to say what my favorite things are to cook. I enjoy making appetizers, soups, stews, gourmet dishes, simple dishes, desserts and I love to bake! I used to make my son's cakes and muffins without sugar using fruit and fruit juices, I still believe that children do not need excess sugar in their diets especially since I've gone into the nursing profession and I see so many obese, unhealthy children.
My favorite family cooking traditions
Every Christmas Eve I make a large pan of my homemade Lasagna, salad with homemade dressing and homemade Italian bread. Now if I could just make my own wine...
My cooking triumphs
Lamb chops with balsamic demi glase and new york style cheesecake. I created a low fat Chocolate chip cookie recipe and a Lite Chicken Piccata recipe that everyone seems to really like.
My cooking tragedies
My advise is to NEVER overdo spices, once you've added too much Garlic or Rosemary you've ruined your dish! That goes for all spices, even salt & pepper! Especially chili peppers - unless you like extreme pain! Remember to always taste your food as it cooks - you can alwasys add more spices as you go!
Recipe Reviews 4 reviews
Gourmet Mushroom Risotto
Great recipe! I did add a little more white wine and Parmesan cheese and it was perfect for our taste. I used 2 cups of Baby Bella mushrooms and that worked just fine. For those who think the wine is going to affect an "alcoholic or 3 yr old" It WILL not! Alcohol burns off with the heat, so do not feel that you're giving alcohol to someone if you cook with 4 oz of wine and 32 oz of chicken broth!!! Basically you're cooking with 36 oz of LIQUID...I found this article - maybe this will help explain: "Alcohol itself doesn't add flavor to dishes so much as it helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot. When adding wine to a sauce, make sure you allow most of the alcohol to cook off" Allow the sauce to reduce by half in an open pan to let the alcohol cook off. Now you know you know how to cook with wine :)

2 users found this review helpful
Reviewed On: Oct. 21, 2014
Potato Soup
This is a great "base" for Potato Soup! I added a tsp. of minced garlic to the onion and since I didn't have mashed potatoes I added cubed Red Potatoes that I already had boiled for 8 minutes, I added them to the onion & garlic mixture with a half cup of chicken broth and let them cook for 10 minutes. This allowed me to mash some of the potatoes in the pot which made my soup thicker. I used the amounts listed for the broth and milk and my soup wasn't runny/thin it was perfect consistancy. I also added 2/3 cup of chopped cooked ham, 1 tsp. of sea salt, 1/2 tsp of Basil, 1/2 tsp of Pepper and 1 tsp of Parsley. I topped each bowl with a spoonful of Kraft 2% shredded Mexican cheese blend - turned out to be a really good soup! I will definately make this again.

9 users found this review helpful
Reviewed On: Jan. 4, 2012
Almost No Fat Banana Bread
It turned out perfect, I too made changes, I used 1/2 c. whole wheat flour,1 c unbleached all purpose flour, 1/2 c. organic cane sugar, 1/2 tsp. sea salt, 1/2 tsp cinnamon, 1/2 tsp. nutmeg, 1 egg, 3 smashed banana's, 2 tsp. vanilla, 1/3 c. applesauce and 1/4 c. nuts. So it's still almost no fat - very moist with great flavor!

4 users found this review helpful
Reviewed On: Aug. 7, 2011

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