DianeF Profile - Allrecipes.com (1661072)

cook's profile


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Living In: Long Island, New York, USA
Member Since: Jan. 2002
Cooking Level: Expert
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About this Cook
Love to cook and bake; KCBS (BBQ) judge; Handcrafted soapmaker; Biking in the mornings; Vacations in Cabo
My favorite things to cook
Varied items as the yearly holidays come around; Recently have gotten into smoking (ABTs, turkey breasts, ribs, fatties, meatloaves so far); Fish/seafood of just about any kind; Deep fried turkey
My favorite family cooking traditions
Standing rib roast, Yorkshire pudding, steamed Christmas pudding; Meatloaf, garlicky mashed potatoes, roasted root veggies; Oven-baked, glazed corned beef and my Colcannon recipe; Making a different pot of soup/stew each weekend during fall/winter;
My cooking triumphs
Getting my hubby to love veggies of just about any kind...of course it has taken many years. ;-)
My cooking tragedies
My friends and family members are guinea pigs...there have been some, but hopefully not too many. :-)
Recipe Reviews 67 reviews
Venison Pot Roast and Gravy
This might have been tender if it was cooked at a much lower temp for a longer period of time, but the venison (butchered and frozen for one month) was tough. Unfortunately I timed the balance of the meal to finish when the meat should have been done. There was too much gravy. It was tasty, but much too thick, but that was easily adjusted with more of the cooking broth. (Basically, for a gravy/sauce a roux of 1 Tbls. fat of choice and 1 Tbls. flour will thicken nicely @1 cup of liquid...just multiply all ingredients by the number of cups of gravy/sauce desired. Adjust the amount of liquid to your desired thickness.)

0 users found this review helpful
Reviewed On: Feb. 18, 2015
The Best Chicken Fried Steak
I'm so glad that I tried this recipe for my first time using cubed steak! It was so tender and crispy! I will ramp up the seasonings as we can take a higher spice level..maybe salt, pepper, and cayenne on the meat before dredging with the flour mixture. Hubby and I felt that the fried steak would make an awesome sandwich...probably a great addition to a BLT!

1 user found this review helpful
Reviewed On: Feb. 17, 2015
Broccoli and Sausage Cavatelli
My family loved this..the guys all went back for seconds! I did sauté a thinly sliced a Vidalia onion along with the garlic. I used the florets from one broccoli stalk and 1 1/2 cups of frozen peas, as that's what was on hand, sauted along with the red pepper flakes in the skillet with the sausage after it was browned. Added @1/2 cup pasta water when combining the the pasta, sausage, and veggies. Served with hot garlic cheesy bread. Yum!

2 users found this review helpful
Reviewed On: Nov. 7, 2012
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