Luv2Cook Profile - (1518082)


Home Town:
Living In: Baltimore, Maryland, USA
Member Since: May 2003
Cooking Level: Expert
Cooking Interests: Italian, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Needlepoint, Gardening, Hiking/Camping, Boating, Walking, Reading Books
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About this Cook
My favorite things to cook
I love to cook seafood dishes and anything Italian. I also like to make desserts for parties.
My favorite family cooking traditions
My mom is the best cook! Everything she makes, from eggplant parmigiana to roast turkey with stuffing and homemade gravy is the best. She can bake anything, and we hade homemade desserts all the time growing up. It's a miracle that none of us are overweight!
My cooking triumphs
I rarely invent my own recipes, but I am very good at tweaking recipes to make them better. People request my crab dip over and over. I make a very good seafood pasta dish, and everyone loves my pulled pork recipe. I like to take bits and pieces from recipes, add my own twist, and create something different. Anytime my father-in-law asks for a recipe it's my biggest triumph because he was a pro baker and awesome cook!
My cooking tragedies
Too many to list! From undercooked stuff to overcooked stuff to stuff that just plain tasted bad!
Recipe Reviews 35 reviews
Savory Chicken Breasts
We really liked this with a few changes. I butterflied the chicken breasts and shortened the cooking time to about 20 min covered and 15 uncovered. The ratio of topping/sauce to chicken was perfect this way. If I had left the breasts whole, it would have been too bland and a bit dry. I also seasoned the chicken with a garlic seasoning blend along with the pepper, and I mixed the melted butter with the breadcrumbs before sprinkling it on top. Definitely a keeper recipe for busy nights. It was so quick to put together. Next time, I might try adding a slice of ham or prosciutto on top along with the cheese. Switching it up with cream of mushroom soup as others suggested sounds great too!

0 users found this review helpful
Reviewed On: Feb. 21, 2015
The Best Parmesan Chicken Bake
This was very good. I browned the breasts as shown in the video. I would only tweak things a little next time. I would slice the breasts in half or pound them thinner because the best bites were the ones that had a fairly even balance of topping to chicken breast. I also had large croutons so I broke them up some before adding them to the dish, and I think it would be even better if I crushed them more next time - not completely crushed into bread crumbs, but crumbly with some chunks so it's easier to get them spread evenly over the breasts.

0 users found this review helpful
Reviewed On: Jan. 3, 2015
Italian Breaded Pork Chops
I was hoping to love this, but it was just OK. I used 1 egg for dipping and halved all the ingredients for the breading, and it was plenty for 4 large chops. I coated them with flour seasoned with salt and pepper before dipping in egg and then breading. The coating was nice and thick and crispy after baking. The dish really turned out beautiful - it was just the flavor that we didn't love. My family is Italian, but not Sicilian, and I didn't grow up eating pork chops this way. Anything breaded was either veal or chicken. I think my taste buds were just expecting something different than pork with each bite!

1 user found this review helpful
Reviewed On: Dec. 18, 2014

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