Ry and Hal's mom Profile - Allrecipes.com (13483359)

cook's profile

Ry and Hal's mom

Ry and Hal's mom
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, Pennsylvania, USA
Member Since: Aug. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian
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About this Cook
Stay at home mommy of 2 boys (3 if you count my hubby). I have always loved to cook even as a child. I would spend time in the kitchen with my mother and grandmothers, which is how I learned. I also cook by sight and smell, which sometimes gets me into trouble if I need to share a recipe with someone...I don't use alot of measurements!
My favorite things to cook
Italian food...Italian food and more Italian food!
My favorite family cooking traditions
I come from a VERY Italian family...all cooking is a tradition!
My cooking triumphs
I did have one desert triumph...and have made it many times Paula Deen's Gooey Chocolate Butter Cake. The other triumph I had while baking was zuchinni bread. Great recipe and it froze well.
My cooking tragedies
I'm not so hot at baking desserts, etc, but definitely getting better. I made a coconut cream pie that was awful!
Recipe Reviews 10 reviews
Broccoli Cheese Soup V
I used fresh broccoli and let it sit in the chicken broth for a while and added a can of carrots. Instead of onion, I used onion powder and added some garlic powder as well. I couldn't find my white pepper, so I used black. IT IS FANTASTIC! My son who doesn't particularly care for broccoli loves it! YUMMMMOOOO!

0 users found this review helpful
Reviewed On: Oct. 8, 2013
Baked Potato Soup III
I am only giving four stars because I added spices to it. I saw that someone else said it was bland, so I added garlic (fresh)and some onion powder. It came out delicious and I've made it several times. It tastes like TGI Friday's baked potato soup. YUMMY!

1 user found this review helpful
Reviewed On: Nov. 14, 2012
Olive Oil Roasted Eggplant with Lemon
Very easy and delicious. I did what some others recommended; let the eggplant sit and added other spices. Then when it was 3/4 done cooking, I transferred it to a long glass baking pan and layered sauce and cheese and baked. I will make this again!

8 users found this review helpful
Reviewed On: May 19, 2012

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