Elizabetta Profile - Allrecipes.com (13845043)

cook's profile


Home Town: Waterford, Connecticut, USA
Living In: Beech Island, South Carolina, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books
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About this Cook
I'm 51 years old and married to my husband Pedro. I have one daughter and one grandaughter whom I love dearly. I've got 5 siblings and my parents are both still with us. The family is kind of spread out between California, Virginia, Rhode Island, Pennsylvania, Connecticut and South Carolina. We have a family reunion every year and talk often, so we maintain close contact. I'm currently living in South Carolina because that's where the work is for my husband. I am fortunate enough to have retired early since he makes a good living. We recently bought a new house so I've been busy decorating, painting, adding decorative molding, etc. I love going to flea markets, spending time in the great outdoors, gardening (vegetables, plants, and flowers). I'm a life-long nature and animal lover and I absolutely adore my dogs Nina and Coco and my cats Blackie and Anika...all rescues. I wish I could rescue more, but I have to be responsible and keep only as many as I can afford to care for.
My favorite things to cook
To tell you the truth, I get sick of cooking simply because I'm tired of making the same old things, so I've been trying a lot of new recipes. My husband likes to have the same old things because he knows for sure that he likes it. But I am bored to tears with the same old, same old so he's going to have to broaden his horizons a bit.
Recipe Reviews 2 reviews
French Breakfast Muffins
Not so good, sorry.

3 users found this review helpful
Reviewed On: Jun. 4, 2011
Sausage Stuffing
We make a very similar stuffing except that we use the Pepperidge Farms dry herb seasoned stuffing mix, add diced onions, diced celery, raisens, diced apples,crumbled spicy sausage, and lots of poultry seasoning. It's then moistened very well with chicken or turkey stock before we stuff the bird and/or put in a baking dish for extra stuffing. It's one of my families favorites for Thanksgiving and haven't had another kind that we like as much as this one.

2 users found this review helpful
Reviewed On: Nov. 25, 2008

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