Vanguardista Profile - (14343822)

cook's profile


Home Town: Queensbury, New York, USA
Living In: New Orleans, Louisiana, USA
Member Since: Jun. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Nouvelle, Healthy, Quick & Easy, Gourmet
Hobbies: Walking, Music, Wine Tasting, Charity Work
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  • Member Rating
Baked eggplant parmesan
Baked Potato Soup
About this Cook
Born a New-Yorker, I have lived in New Orleans since 2002. I have really grown to love the cuisine here. I love cooking and going out to dinner at some of the finest restaurants this city has to offer. I am a Spanish teacher, foodie, celebrity gossip-monger, and spinster cat lady (with a sense of humor, of course).
My favorite things to cook
I hate to brag, but I make an awesome french onion soup au gratin. My smothered pork chops are the most tender! My Italian meatloaf is pretty darn tasty. My spaghetti sauce with meatballs and hot sausage is my boyfriend's favorite. I really enjoy cooking anything Italian.
My cooking triumphs
Family recipes that were staples in my household: poached salmon, prime rib, spaghetti and meatballs with italian sausage, creamed pearl onions at Thanksgiving, and apple pie.
My cooking tragedies
I have not found the perfect pot roast recipe yet, so I have ruined quite a few dinners...
Recipe Reviews 9 reviews
Stuffed Tomato Basil Chicken
I do not include the bacon or the sprinkle of parmesan at the end. I also make my own marinade. The recipe is great without the provolone too! For me, a marinade, tomatoes, chicken, and basil will suffice. the way I make is Paleo-friendly.

1 user found this review helpful
Reviewed On: Jul. 5, 2014
Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Better than the store-bought! Not as great as some restaurants, but still pretty good for homemade! My boyfriend was very impressed with how it tasted. It was very quick and easy to make. I tripled all of the ingredients because I needed enough for 2 iceberg lettuce wedge salads. I added white wine vinegar to taste, because I wanted to avoid having a bitter flavor. This was very good and I would recommend anyone to try it!

2 users found this review helpful
Reviewed On: Oct. 12, 2012
I am on a health kick and this recipe really proved not only healthy, but delicious! To avoid mushy eggplant, I wouldn't saute the eggplant for 10 minutes. I would recommend cooking the eggplant for about 7 minutes. The eggplant will soften more in the oven while baking. I did have to use quite a bit of salt, but it came out perfectly. This recipe was economical, healthy, and delicious, easily giving this recipe 5 stars!

1 user found this review helpful
Reviewed On: Jul. 6, 2012

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