elizabeth32 Profile - Allrecipes.com (16030754)


Living In: North Yarmouth, Maine, USA
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Reading Books, Wine Tasting, Charity Work
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Oxford in UK
About this Cook
Since retiring from the business world I have spent the past ten years travelling and collecting recipes. We visit Italy at least once a year and always come home with a new "favorite" for the year. I'm a first generation American, my parents were from Croatia, Croatian recipes are bacically Mediteranian with a lot of Italian influences. I love trying just about anything and many times end up in a kitchen where we are dining, especially in Italy, the Italians love to share their expertise and love of food!
My favorite things to cook
Just about anything fresh, using seasonal available foods. I dislike "contrived" recipes, they never really "wow" my visitors. Most people love fresh, good quality and simple, it can't be beat! If you ask any Italian/Mexican/Croatian/French chef they will all tell you the same thing....freshness and quality are the only things that really matter.
My favorite family cooking traditions
I have so many recipes that have been handed down to me from my Mother and Aunties from Croatia (most I can't even spell!) that are prepared and served on special holidays, religious days, birthdays, food can always be a celebration!
My cooking triumphs
Are when guests do not want to leave the table and extend the coffee to liquors to cheese, nuts and more conversation!
My cooking tragedies
The first year I moved to Boston in 1979 and invited neighbors to dinner and served a traditional Mexican dinner, not one had tasted Mexican food before and everyone politely pushed the food around on their plates! Now Mexican restaurants abound, it's very popular but about 30 years too late for that night!
Recipe Reviews 80 reviews
Very tasty dish. I did add 1/2 cup of thinly sliced mushrooms but otherwise followed the recipe exactly.

0 users found this review helpful
Reviewed On: Jun. 21, 2014
Rotisserie Chicken
I really love this recipe and fix it often. I do however use a brine for chicken available on this site. I brine the chicken only for about 3 to 4 hours or it's too salty, then I omit the 1 tablespoon salt from this basic recipe. You have to determine what the temperature of your grill is, some are much hotter than others, my grill is super hot so I have to cook this recipe at almost it lowest setting or even on the cool side. The results are always wonderful, but...you have to monitor the cooking process, it doesn't do it on it's own. If you know how please let me know.

0 users found this review helpful
Reviewed On: Jun. 21, 2014
Imitation Crab Salad
We were in the process of moving and I had a lot of items in the freezer and fridge that I wanted to use up. I used up a package of faux crab, 1 can of the real stuff, 4 eggs, 2 stalks celery, 1 lonely bread roll, about a half cup of frozen peas left in a bag, 4 strips crispy minced bacon, 1/2 small minced onion, 1/2 cup mayo, 1/4 cup sour cream, S&P to taste and a few drops hot sauce. I prepared it according to the directions, chilled it for a couple of hours. Scooped it onto a bed of lettuce and a couple dozen halved grape tomatoes. My husband said it was the best meal he ever had, (I take umbrage with this...I am a cook!) I think it had something to do with working hard all day and not being able to watch TV! Thanks Audrie for the inspiration!!!! I have saved it as "Audries Crab Salad"

0 users found this review helpful
Reviewed On: Jun. 15, 2014
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