malbanese Profile - Allrecipes.com (16494668)

cook's profile

malbanese


malbanese
 
Living In: Fleetwood, Pennsylvania, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy
Hobbies: Gardening, Walking, Reading Books, Genealogy
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About this Cook
I was a cook in the Navy, (a long time ago). I much prefer cooking for my family than 2,000 sailors. :) I have Hashimoto's thyroid disease and Celiac so eating healthy is a big priority for me. I eat low carb and like the challenge of making low or no sugar desserts and treats.
My favorite things to cook
I love making soups and salads. I also love to bake and come up with gluten-free recipes.
My favorite family cooking traditions
Pumpkin and Pecan pies are a favorite at Thanksgiving and Christmas. Summer is fresh salsa, and canning tomatoes from our garden. In our house everyone must have chocolate cake with peanut butter icing for their birthday.
My cooking triumphs
Turning traditional wheat recipes into delicious grain-free alternatives.
My cooking tragedies
I once marinated chicken breasts in fresh pineapple juice too long and they turned to mush! Unfortunately it was when we had company over!
Recipe Reviews 15 reviews
Chef John's Sweet Potato Casserole
I have made this for our holiday meals for two years now. It has been specifically been requested for our family get together for Thanksgiving again this year. I make it exactly as written except that I use a little more vanilla extract and I have to use a gluten-free all-purpose flour. I use King Arthur's multipurpose flour and it comes out great. I usually use the pistachios, but have also used pecans and both are delicious. We love it. The pinch of cayenne may sound weird to some, especially if you're new to Chef John's recipes, but don't question it, just do it.

2 users found this review helpful
Reviewed On: Nov. 9, 2014
Beef and Rice Stuffed Bell Peppers
I made this today for lunch and it was a BIG hit. I actually assembled it yesterday afternoon and refrigerated it overnight. I made it as written except for slightly less salt. It was excellent! In the past I have made these where you blanch the peppers first and brown the ground beef. I thought this was so much easier, even though it does take longer in the oven. The garlic and parmesan cheese gave the dish a wonderful flavor. I'm looking forward to making with half sausage, half ground beef next time. The only thing was that I had to cook it longer than the recipe states. My peppers were large and I have a gas oven which always tends to take longer. I even bumped the temperature up a bit for the first half hour, but it still took just shy of two hours. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Nov. 3, 2014
Creamy Italian Dressing II
I thought this dressing was great, but I did modify it some. I'm not a mayo person so I used sour cream. Instead of sugar I used a little of my raw honey because I keep bees and it is so good! I thought 1 clove of garlic (pressed) was perfect. I was out of oregano so I used a rounded tsp of Italian Seasoning Blend and I highly recommend it. In addition, I added a little Celtic sea salt and ground pepper. Can't wait to have a salad with dinner tonight!

7 users found this review helpful
Reviewed On: Nov. 15, 2011
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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