Annette Profile - Allrecipes.com (13798851)

cook's profile

Annette


Annette
 
Home Town: Marinette, Wisconsin, USA
Living In: Otego, New York, USA
Member Since: Aug. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Photography, Reading Books, Music
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About this Cook
I was raised on processed foods and when I met the love of my life, who is a foodie, it became obvious that I had a LOT to learn! I've come a long way since we began our courtship. I've developed a palate for foods that I NEVER thought I'd eat, which still amazes me regularly. I used to be very intimidated by cooking, but now I really enjoy it.
My favorite things to cook
I love to cook pretty much anything that makes my husband happy! If he likes it (and he's VERY honest!) I feel a real sense of accomplishment! We're low-carb'ing it, so we tend to eat a lot of salads and dishes that can be altered to fit our lifestyle.
My favorite family cooking traditions
The two family traditions that we have and I love dearly are two different types of dumplings: On my father's side, salami dumplings, which are Italian, but we're not Italian. (I guess a relative married Italian and we adopted this recipe.) On my mother's side, potato dumplings, which are quite addicting. Unfortunately, there's no real recipe because it's all based on texture.
My cooking triumphs
My husband's best-friend is a chef, who owns his own Italian restaurant. My husband's favorite kind of food is Italian and favorite dish is Spaghetti... The day that my husband pronounced MY spaghetti better than his best friends, was the day that I started to have confidence in the kitchen!
My cooking tragedies
I haven't set anything on fire, nor killed anyone (yet) with my cooking. So I don't think I've had any "tragedies"!
Recipe Reviews 4 reviews
Turkey Brine
Very yummy! I agree with the reviewer who said we shouldn't use anything other than food grade plastic to brine our turkey's. One suggestion I wanted to make: I use the pot from my (turkey) deep fryer to brine. It's big enough to hold a large turkey and we keep it out in the garage, adding ice to the brine if the temp gets too warm outside. (We usually only make turkeys in the colder months, so it's rarely required.)

5 users found this review helpful
Reviewed On: Apr. 30, 2011
KJ's Mushroom Chicken
I did follow reviewer suggestions to omit the flour and lemon juice... This was a BIG MISTAKE! This was the only dish I've ever made for my husband (in almost 7 years!)that we wouldn't/couldn't bring ourselves to eat. Unfortunately, we won't try this one again, even using the original recipe. (Sorry!)

1 user found this review helpful
Reviewed On: Aug. 15, 2008
Crustless Spinach Quiche
So simple, so versatile, so yummy!

0 users found this review helpful
Reviewed On: Aug. 15, 2008
 
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