Joe Sperrazza Profile - (13909431)

cook's profile

Joe Sperrazza

Joe Sperrazza
Home Town: Aberdeen, Maryland, USA
Living In: Baltimore, Maryland, USA
Member Since: May 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Charity Work
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Joe Sperrazza
Sweet Potato Souffle Pie (cut)
Sweet Potato Souffle Pie (top view)
About this Cook
I'm widowed, work in management, and cook to feed myself & my friends.
My favorite things to cook
Healthy foods, like black beans & rice; ethnic food, like eggplant parmesan and enchiladas; regional foods like Pennsylvania Corn Soup; breads; pies
My favorite family cooking traditions
Traditional Thanksgiving and Christmas Dinners
My cooking triumphs
Eggplant parmesan, cuban black beans & rice, sweet potato souffle pie, pizza, challah bread, hummus, cookies & pies
My cooking tragedies
Dried beans while living at 9,000 ft. altitude (until I got a pressure cooker, due to our altitude, they never cooked fully)
Recipe Reviews 3 reviews
Easiest Egg Nog
I'm sorry, but this is the first time I've made eggnog at home, but this compares very poorly to every eggnog I've ever had. We made

19 users found this review helpful
Reviewed On: Dec. 24, 2010
Hummus III
This is a superb recipe. I have made it several times, and suggest these changes: 1. 1 lb. dried beans (2-1/3 cup dry) = 6 cups soaked overnight = 4 cans (drained). Multiply ingredients accordingly to use more beans and yield more hummus. The changes below are for the original size of 1 can (2 cups) drained beans 2. If you use dried beans, soak them overnight (8 hrs.) or quick soak (boil for 2 min., then soak 1 hr. in the hot water). Then cook for 2-3 hours, until soft. 3. Add 1 tsp cumin. 4. For added flavor and heat (plus some color), add cayenne (1/3 tsp recommended, with no more than 1 tsp). 5. For thinner hummus, add 1/4 to 1/3 cup non-fat plain yogurt. 6. The garlic can be left out, if you prefer, with the dish still being very flavorful.

3 users found this review helpful
Reviewed On: Jan. 29, 2010
Best Pennsylvania Dutch Chicken Corn Soup
An excellent recipe, and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster, PA) given to me. Best part of the recipe: refrigerating and removing the chicken fat. Suggested improvements: 1. Much less salt (perhaps just 1/2 Tbsp), then salt servings to taste 2. Include the celery leaves in with the celery 3. Add 1/2 TBsp dried parsley 4. (crucial for a "thicker texture") substitute canned cream corn for some of the fresh corn.

19 users found this review helpful
Reviewed On: Nov. 13, 2009
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm widowed, work in management, and cook to… MORE

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