loves2cook Profile - Allrecipes.com (1591037)

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loves2cook


loves2cook
 
Home Town: Corning, New York, USA
Living In: Santa Marinella, Lazio, Italy
Member Since: Aug. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian
Hobbies: Hiking/Camping, Camping, Walking, Reading Books, Charity Work
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Feed me Woman!
April 18. 2009
we just got married!
About this Cook
Time does fly! In 2009 I married my husband who comes from Ukraine and is a better cook than I am!!! We spend our time between Corning New York, Rome Italy and Lviv Ukraine. Brings a fun international diversity to our cooking and eating! Now we've been joined by our little papoose who I'm making baby food for these days!
My favorite things to cook
I love making soups as well as baking. So I guess comfort foods are my favorite things to cook! Also love trying new recipes and since we live abroad, making favorites from home that we can't get here by scratch! IE, bagels, ranch dressing, taco seasoning and Peanut butter cups! :)
My favorite family cooking traditions
My mom is a homemaker in the truest sense of the word. Her lemon chicken is a classic for birthdays and special meals, and I am a sucker for her no-bake cookies! My hubby has his own traditions and makes some amazing vereniky (Ukrainian perogies!) complete with butter and onions, and his chicken-garlic soup is a frequent item on the menu during cold/flu season! YUM.
My cooking triumphs
I've pulled off some pretty great dinners in a number of different countries, relying on allrecipes.com, especially referring to the ratings and comments of recipes. A few favorites were an Easter dinner for 40 eastern european students at an institute in Austria, (ie, Coconut Cake III, Spring Strawberry spinach salad and more) and a 35th anniversary meal for my parents: Balsamic Filet Mignon, Field Salad, Syrian green beans and White Chocolate Raspberry Cheesecake.) and most recently, a Christmas Themed Mystery Dinner for my mom's 61st birthday. (including Cream of Garlic Soup and Orange Ginger Pork Roast). So much fun, and such great results!! Thanks a million!
My cooking tragedies
flopped tiramisu a few times. brownies that burnt on the corners and were soup in the middle... (I blamed it on the oven). Oh, and did I mention that I caught the toaster on fire while making...um....toast?
Recipe Reviews 43 reviews
Best Brownies
I found this to be a solid 4 star recipe. Batch # 1 had me thinking it didn't need the frosting- the brownies were perfectly, mouth-wateringly fudgy and delicious, (I baked them for about 23 minutes & they seemed the perfect chewy consistency) It didn't SEEM like there was a need for frosting, and the frosting was too clumpy to adequately spread, so I just kind of lopped it on there the best I could. HOWEVER, there were nowhere near 16 servings. I could barely cut them into 8 fair slices for guests, so I made Batch #2, and omitted the frosting. I baked batch #2 for the full 25 minutes, and they came out much more cake-like and less tasty (to me) and I didn't have time to do the frosting, which these definitely needed. So, my recommendation is- under-cook them just slightly, and use the frosting, even if it is a bit unsightly. I found myself going back to Batch #1 and having to slap my own hands not to eat all of them!

1 user found this review helpful
Reviewed On: Apr. 29, 2013
Super Easy Chicken Noodle Soup
So simple. Flavor would vary widely I guess depending on the boullion used. I used 3 tbsp better than boullion, and 1 cube of knorr vegetable boullion. Used 10 cups water, and added a cup each of celery and carrots, a quartered clove of garlic and some parsley at the end. Used broken angel hair pasta and chicken breasts. Very tasty, and super easy and quick. Great easy, basic recipe.

1 user found this review helpful
Reviewed On: Mar. 3, 2013
Best Marinara Sauce Yet
Quick and perfect! I eyeballed all the quantities because I was in a hurry. Used dried parsley. Sauteed green onions in butter instead of Olive oil since I had some left over from another recipe I wanted to use up. Used a hand immersion blender instead of a food processor and that made it all the easier. Finally, added about 1 TBS of brown sugar as suggested by other reviewers to balance the tartness. Didn't let it simmer the full 3O minutes, only as long as my other recipe was cooking. Still turned out fantastic. A very forgiving recipe and definitely a "Go-To" for a quick red sauce!

2 users found this review helpful
Reviewed On: Mar. 25, 2012
 
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