dablacks77 Profile - Allrecipes.com (15775678)

cook's profile


Home Town: Long Island, New York, USA
Living In: Woodstock, Georgia, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
2nd generation Italian and remember how important food was to my grandparents and parents. The day is encircled in what we will eat.
My favorite things to cook
I admire Lidia Bastianich and have all of her cookbooks. There has never been a bad recipe yet.
My favorite family cooking traditions
My kids are grown and enjoy cooking as well. As a working mother for many years, cooking after work became a fun time we spent together. My grand daughter is following in that tradition.
My cooking triumphs
Thanksgiving Turkey. I have searched for the perfect combination of different recipes and have come up with the best combination for the perfect turkey. Also, Meatballs is a family tradition and in this house they are a favorite.
My cooking tragedies
Grape Jelly. Had an old fashioned grape vine years ago. My jelly was more like juice. Found out later that jelly is best made on a sunny day.
Recipe Reviews 9 reviews
Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette
Perfect! I added some fresh flat leaf parsley because I had it and it adds another layer of freshness. I would make this for my garden club's spring salad luncheon.

0 users found this review helpful
Reviewed On: Jun. 22, 2014
Chickpea Salad
I picked this recipe because I wanted something easy for some chic peas that I cooked the day before. I agree, I would never use this much vinegar. I sprinkled with extra virgin Olive oil and about 2 tablespoons of rice vinegar. I prefer the mild taste. I added some pepper, a little oregano and garlic powder, a little Italian twist never hurt anyone. WaLa...My husband loved it.

0 users found this review helpful
Reviewed On: Mar. 18, 2014
Aunt Carol's Spinach and Fish Bake
I also use fresh spinach with an Italian twist. I saute fresh garlic with extra virgin olive oil just for a few seconds to bring out the favor. I add a full bag of fresh prewashed baby spinach all at once and pour in about 1/2 cup or so of white wine, the best to cook with is Sauvignon Blanc. Once the spinach is wilted, I continue with the receipt and found that 350 degrees is much better. I make this at least twice a month and have passed it along to friends.

1 user found this review helpful
Reviewed On: Mar. 25, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
Cooking Level: Expert
About me: 2nd generation Italian and remember how… MORE

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