moncoo2759 Profile - (15441741)

cook's profile


Home Town: Morehead City, North Carolina, USA
Living In: Hampton, Virginia, USA
Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Needlepoint, Boating, Walking, Reading Books
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About this Cook
I love to cook! I love this site and that's pretty much all you need to know.
My favorite things to cook
I love trying to highly-reviewed, highly-rated recipes on this site because they are always smashing good hits!
My favorite family cooking traditions
I come from under the tutelage of a matriarchal Southern chef, comparable to Paula Dean, also known as Grandma!
My cooking triumphs
I cannot take credit for my many great successes because most of the best ones were recipes on this site from lovely people who went before me. One day, when I perfect something myself, I hope to put it on this site and step into that role for someone else.
My cooking tragedies
I once made Steak Gorgonzola for my boyfriend, later husband (thankfully!), without realizing that gorgonzola cheese is sour. Let's just say that he was convinced that I couldn't cook for the first year of our courtship!
Recipe Reviews 2 reviews
Couscous Primavera
I have made this recipe over a dozen times now because my family and I love it. It is a simple, healthy option which we use for a main dish, not a side dish. I do make a yogurt, cucumber, cumin, and mint sauce to go with it because the couscous can be a bit grainy, but don't let that take away from you trying it by itself. Also, there is a video that goes with this recipe that I love to watch each time because it is humorous.

2 users found this review helpful
Reviewed On: Feb. 13, 2013
World's Best Lasagna
My husband still thinks he can do it better, but I agree that it is the world's best lasagna! Instead of simmering for six hours, I cooked it for about 45 minutes. Then, I put my sauce in the frige over night and added bay leaves, a lot of garlic, onions and green pepper. Leaving the sauce in the fridge over night let it thicken and suck up all that flavor. For the meet I used hot italian sausage. The heat from the sausage gave the lasagna another dimension. I loved the parmesean on top. I've always used mozarella but it doesn't pack the punch of the parmesean nor does it crisp. I used a layer of noodle to put under the parmasean and it was impossible to cut with a fork. Next time, I will have a sauce layer on top with fresh parsley and a ton of parmesean until the red is covered and maybe broil to finish if the cheese is totally melted and light brown, so that it is crisp and flavorfully crumbly. Thanks for the recipe!

5 users found this review helpful
Reviewed On: Apr. 27, 2012

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