SusanC Profile - (13720253)

cook's profile


Home Town: Buffalo, New York, USA
Living In: Granger, Indiana, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Southern, Gourmet
Hobbies: Reading Books
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About this Cook
My favorite things to cook
Shrimp, lobster, crab, fried chicken, ribs, pasta
My favorite family cooking traditions
Easter Sunday. My Hungarian grandmother emigrated to NYC and always followed her own traditions that were very similar to other eastern Europeans. Everything was cooked the night before (ham, kielbasa, hrutka, paska and Easter eggs) and put out on the table ready to be eaten the next morning. We would eat all day and it was a great time for the whole family to be together. Cooking all the food the day before is a tradition that goes back to the days when my grandmother was growing up in Hungary and they would take the food to church on Saturday for the priest to bless. It wouldn't be Easter without this tradition passed down from my grandmother.
Recipe Reviews 3 reviews
Mussels Marinara di Amore
Wonderful! Doubled recipe for 1 1/2 lbs of mussels. Used the dried herbs while cooking the sauce along with lots of extra garlic and a diced shallot. But also added fresh basil and oregano with the mussels which added a freshness to the taste. Used petite diced instead of crushed tomatoes. This was easy and delicious with just some garlic bread on the side. Would definitely make again!

7 users found this review helpful
Reviewed On: Jul. 26, 2010
Cassava Cake
I use frozen grated cassava too, which can be found in many Asian stores.

103 users found this review helpful
Reviewed On: Mar. 5, 2010
Cajun Style Red Bean and Rice Soup
Delicious! I've made red beans and rice before, which is rather thick and takes much longer and more work to prepare. I like the soupy consistency of this recipe since it makes it more of a main dish. Don't leave out the rice or green onions. I used extra of both. The rice cuts the richness of the dish and the spiciness of the andouille. The green onions add a bit of crunch and freshness which complement the dish. I wouldn't leave out the bacon either since it gives added flavor. I used a leftover ham bone instead of a ham hock and after cooking for an hour, added a couple cups of diced ham along with the salt. It was plenty spicy with the andouille but my boyfriend who likes things hot added Tabasco. Would definitely make again! A great way to use a leftover hambone and ham.

4 users found this review helpful
Reviewed On: Nov. 2, 2008

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