Jill Faucher-Ross Profile - Allrecipes.com (1587186)

cook's profile

Jill Faucher-Ross


Jill Faucher-Ross
 
Home Town: Plainfield, New Jersey, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Biking, Walking, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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At the Romeo and Juliet table on my 8th wedding anniversary
with my new hat in front of our apartment
me at a fashion show
About this Cook
I am Jill, I come from New Jersey but now I just joined my handsome Scottish husband here in Springboig, Glasgow, Scotland! I am a melting pot person,lots of nationalities, but I'm mostly Italian, and I cook a lot of Italian foods. Now I'm learning to do Scottish foods, too!
My favorite things to cook
my lazagna, my grandmother's Italian stuffed artichokes and spicey Italian mushrooms,roast chicken with gravy stuffed with sausage-cornbread stuffing, mashed potatoes, spanicopita, Baklava, apple pie, butter cake with chocolate fudge frosting. I am always open to and looking for recipes from other regions and cultures and my current favorite right now is Indian!
My favorite family cooking traditions
at Thanksgiving, besides turkey, pasta with meaty sauce, meatballs, Italian stuffed artichokes, Spicey Italian mushrooms, antipasto, brascioli,cranberry sauce,mashed potatoes, and two of every pie you could imagine. At Christmas, all this plus a roast beef or pork, and Nana's Italian cookies. At Easter, Pizzachiana, Grandma Mangione's Easter Bread, and a nice fish dish for good friday. In the summer down the shore-Zeppoli,aylo oila, ciabbotta,Jersey farm fresh sweet corn on the cob, and green salads with fresh Jersey beefsteak tomatoes, dandalion greens that Pop-pop would pick olive oil and vinegar- all with garden fresh basil! Homemade pastas, Fresh homemade pizzas Then there were the Italian pasteries--rum baba, canolies, strawberry tarts, crostata de riccota,pastachaut,spooliadela, too many foods to count!
My cooking triumphs
I am known for my genuine Italian lazagna--completely from scratch--four cheeses-regiano parmesean, peccorino romano, Polly-O Riccotta and lots of mozzerella, pepperoni, brascoli, meatballs and hot italian sausage-takes me 8 or 9 hours to make and that's if I don't use homemade noodles.
My cooking tragedies
Shoprite supermarkets used to have a music jingle that used to come on the radio and tv when I was a child that went "Hey mom, what's for dinner? Shoprite has the answer". Back when I was 11,my father used to work for Durling farm's dairy delivering dairy foods wholesale by truck. He used to bring home leftovers and my mother used to make homemade butter out of the heavy cream, roll it in balls, wrap in wax paper and freeze. She also used to freeze balls of mozzerella cheese. One day, I tried to make oven grilled english muffin pizzas with what i thought was mozzerella and it turned out to be my mother's homemade butter. It melted, spilled over and caused an oven fire. I was so frightened, I ran next door to a neighbor to call the fire department. After a while I went into the house to see how it was going and guess what all the firemen were all singing when I came back into the house? They were all laughing! It made me laugh, too!
Recipe Reviews 19 reviews
Thirty Minute Cocoa Cake With Quick Cocoa Frosting
This recipe really is THE BOMB ?? ! I did, however, make a couple of substitutions. I used brown sugar and instant coffee ? instead of the cinnamon because both of those ingredients intensify the chocolate ?? flavour. I also doubled the cocoa in the recipe. The frosting is fantastic, but please do remember to sift the icing sugar because the lumps are very hard to get out. Fantastic recipe, thanks for sharing!

0 users found this review helpful
Reviewed On: Apr. 16, 2015
Best One Pot Cheese and Macaroni
Just a note: The trick to getting this recipe to work is to make sure that the water from the pasta has boiled down low enough. Then add your milk and cheeses. If not, it will be soupy and the fastest way to fix that is to put it in a casserole dish and bake it. It took me a couple of tries to get this right myself.

0 users found this review helpful
Reviewed On: Mar. 15, 2015
Zucchini and Eggs
Yes! My family is Italian and we used to call this gugutz e lovo! (spelling!) lol!

3 users found this review helpful
Reviewed On: Aug. 18, 2012
 
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