Donna Brooks Lambert Profile - (13979089)

cook's profile

Donna Brooks Lambert

Donna Brooks Lambert
Home Town: Uxbridge, Massachusetts, USA
Living In: Port Charlotte, Florida, USA
Member Since: Apr. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Scrapbooking, Gardening, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music
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my twin grandkids & I
About this Cook
I never cooked anything, until I got married at 18, & moved out on my own. I married a cook, & helped to run his family's restaurant, until they sold it, & we moved to Florida, when I was 23. By then, we had 3 children, & I cooked everynight. Now that the kids are grown, & on their own, with kids of their own, I cook about 5 nights a week, but considerably, smaller portions. I love to cook, but I prefer not to cook, under pressure.
My favorite things to cook
I love to cook with my electric pressure cooker. I make a "killer" pot roast, bean soup w/ cottage ham, & delicious, beef stew, in it! I also, like to use my rotissary, alot! Prime rib, doesn't get any better! I love to be able to "set it & forget it!" I love using cooking tools & gadgets!
My favorite family cooking traditions
I have a few very valueable recipes, handed down to me, in our family. I make scrumptious, cream puffs, a killer, mocha/chocolate cake, & a delicious, pina colada cake! The most precious recipe, is an apple pie, made with a sweet dough crust, & a tart, fresh apple filling! YUMMY!!!
My cooking triumphs
I enjoy making casseroles & one pot meals. I make stuffed peppers, sheppard's pie, scalloped potatoes & ham, mexican chicken casserole, BBQ meatloaf, ground beef enchiladas, homemade meatballs, macaroni & cheese, etc. I am known for my pasta salad & potato salad, at pot-lucks & gatherings. We like to cook out on the grill, alot, too!
My cooking tragedies
The first night I cooked for my present husband, I baked a new recipe, using monkfish. I used a glass baking dish in the oven, & I learned a lesson, the hard way...Never, use a glass dish in the oven, when the temperature is 400 degrees or higher! I took the dish out of the oven, & it litterally exploded & shattered, in my hands! Glass fragments burned into my skin, & glass fragments & fish, were all over the floor. I had no shoes on! I just cried! We laugh about it now! I married him, & we've been together, & happily married for 15 years! :)
Recipe Reviews 2 reviews
Fabulous Beef Tenderloin
Low sodium soy sauce & 1/2 stick of butter, for a 3 pound roast, with a 1 pound container of sliced mushrooms added, the last 15 minutes of cooking, is Definitely, the way to go! Yummy!!!!!

0 users found this review helpful
Reviewed On: Jan. 8, 2014
Garden Pasta Salad
I use cheese tortelini,spiral pasta, feta cheese,grated carrot, slivered green pepper,red onion slices,grape tomatoes, chopped celery, and black & green olives. I serve Good Season's italian dressing, on the side(made with red wine vinegar).

3 users found this review helpful
Reviewed On: Apr. 26, 2009
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Cooking Level: Expert
About me: I never cooked anything, until I got married at… MORE

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