SylviaWW Profile - Allrecipes.com (15763697)

cook's profile

SylviaWW


SylviaWW
 
Home Town: Staten Island, New York, USA
Living In: Valley Village, California, USA
Member Since: Nov. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Southern
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books
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About this Cook
Retired from teaching, 2011. Completely happy and enjoying life each day.
My favorite things to cook
Texas-style barbecue -- brisket, of course -- the slower and smokier, the better. New York Italian comfort food: pasta, sauce, meatballs. Lemon bundt cake. Sliders -- just because they're fun. I make cole slaw to go with them.
My favorite family cooking traditions
Chicken soup with matzoballs; haroset at Passover; sour cream cake; poppyseed cake; sweet and sour meatballs; blintzes; glazed carrots (I've never been able to successfully duplicate my mother's recipe, however).
My cooking triumphs
Brisket 2004. Cooked and served outdoors on July 4th (my husband's birthday). I injected it with marinade. Best ever. Apple fritters - I usually avoid deep frying like the plague, but I made these for a Super Bowl party in 2010, and they were great.
My cooking tragedies
Too many to count. The watery soup, Passover, 2010; the rock-hard potatoes, another Passover (this is when I cook the most and have the largest number of guests); the overdone asparagus, and any number of occasions when I've had to say, "I know what it looks like, but it tastes good!"
Recipe Reviews 1 review
Baked Stuffed Winter Squash
I made this dish and was very pleased with it. The first time I made it exactly as described and my guests loved it. When I made it again for the family, I thought I'd save lots of time by microwaving the squash instead of giving it that 40 min. in the oven ... not a good idea, as it turned out, because the rind became soft and watery and fell apart as I was scraping the insides. I used chicken sausage, which worked out great the first time, but wouldn't brown evenly and was too dry the second -- same brand, too. Go figure. I also substituted dried cranberries for the raisins the 2nd time, and that was fine.

3 users found this review helpful
Reviewed On: Nov. 11, 2011
 
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