Teresa Profile - Allrecipes.com (137361)

cook's profile

Teresa


Teresa
 
Home Town: Connecticut, USA
Living In: California, USA
Member Since: Mar. 2000
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Gourmet
Hobbies: Music, Wine Tasting
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About this Cook
Full time professional, and married with 2 kids.
My favorite things to cook
I never really learned how to cook, and my favorite thing to do is to find a recipe that looks interesting and try it. I love to experiment.
My favorite family cooking traditions
With my husband and kids: We always sit down and have dinner together as a family - even if it's boxed mac and cheese. Thanksgiving - To use my mother's traditional meat stuffing. I've never had a dry turkey in my life. Christmas Eve - Always a meatless meal with lots of seafood. We traditionally open gifts on Christmas Eve as well.
My cooking triumphs
Most of my attempts are successful
My cooking tragedies
Usually due to burning food and not paying attention to the stove - not necessarily due to the recipe.
Recipe Reviews 15 reviews
Baked Pork Chops I
In preparing this recipe, I took into consideration some of the other suggestions (e.g. frying the meat until the coating was crispy, cooking the soup/wine sauce in a saucepan separately, adding fresh garlic and mushrooms to the sauce, and reducing the oven time to about 20 - 25 minutes.) The result? Although the dish "looked" good, it still lacked flavor and was bland. It needed more oomph. Perhaps more garlic or salt or pepper, but it tasted like plain ol' pork chops with breading and mushroom sauce. My kids and father-in-law agreed with me as well. I also found that after pan frying the pork and putting it into the oven (without adding sauce), the coating still became soggy. Why bother frying the meat in 4 Tbsp of oil (fat, calories, etc.) if it doesn't retain the crispy coating and just becomes soggy? You would think that with over 3,000 mostly positive reviews, this recipe would be a sure thing, but that wasn't my experience. I won't be making this again.

1 user found this review helpful
Reviewed On: Dec. 20, 2011
Shrimp Scampi Bake
I incorporated the most helpful review, and I wish I didn't. I think the recipe would have been better with a full cup of butter (Eeek - must hit the gym tomorrow!) and 2 Tbsp of Dijon mustard, as the recipe calls for. The reason why?? The extra sauce is the perfect accompaniment to a full 16oz. box of cooked pasta. The only minor thing I would do is cook the fresh garlic in a wee bit of butter before adding the other ingredients to the saucepan, as the 12-15 minutes in the oven wasn't enough to cook the garlic and it seemed a bit raw. Otherwise, the recipe is PERFECT as is.

2 users found this review helpful
Reviewed On: Oct. 8, 2009
Brown Sugar Meatloaf
I made the recipe with some slight changes as mentioned by other reviewers, and after making it will make 2 more changes. Hmmm... after all these changes, it almost becomes a brand new recipe. Anyway, this is what I did: 1. I added 2 slices of bread to the bottom of the pan (before adding the meatloaf mixture in) to absorb the fat while it baked. I just tossed the bread afterwards as the other reviewer mentioned. 2. Instead of cracker crumbs, I used 3 slices of bread, which I cut up into tiny pieces. 3. I used 1/4 cup of milk as others mentioned, but did use 2 eggs as the recipe called for. 4. Added 1 tbsp. Worcestershire sauce to the meatloaf mixture. 5. I made the glaze using: 1/2 cup ketchup, 1/4 cup brown sugar, and 1 tbsp. Worcestershire sauce. I added this to the top of the meatloaf about 30 minutes into baking, so that it would glaze over nicely without overcooking it. The result: The glaze was awesome, and the meatloaf was good. I thought the meat was a little tough. I used extra-lean ground beef and I wonder if there simply wasn't enough fat. Perhaps next time I'll try something slightly less lean. Another thought was that I only used 1/4 cup of milk instead of 3/4 cup as the recipe called for. Perhaps bringing up to 3/4 cup of milk would help. One of the biggest changes I would make would be to fry the onions in a bit of olive oil prior to adding it to the meatloaf mix. I added the chopped onions raw (per the recipe), but they didn't cook all the

3 users found this review helpful
Reviewed On: Sep. 7, 2009
 
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