fioremarie Profile - (16674870)


Home Town: California, USA
Living In: Golden, California, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Knitting, Hiking/Camping, Camping, Boating, Biking, Walking, Reading Books, Music
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About this Cook
I'm a 30-something girl who loves the important things of life: my family, my friends, my puppies and my food. I truly believe that God placed the ingredients on this earth to cure any disease and to bring us happiness through our sense of taste.
My favorite things to cook
I love Indian-inspired dishes. My favorite spices are yellow curry, cumin seed, thyme. I love to make yum dishes that are also healthful and guilt-free. I like to make sure that my ingredients are wholesome and natural. Processed food has no place in my kitchen. =)
My favorite family cooking traditions
Our family always makes a ribeye roast at Christmas and Thanksgiving instead of Turkey. We love our family recipes. My grandma's banana bread, cinnamon rolls and pumpkin roll are to die for. One of my favorite dishes growing up was my mom's beef stroganoff.
My cooking triumphs
I have to say my Chianti meat sauce is pretty awesome. It's a recipe that took years to perfect and it is perfect.
My cooking tragedies
I tried to make a honey glaze salmon one time that left a stench in my house for a week. It was so bad I just took the whole pan outside and put it on the porch. Nasty!!!
Recipe Reviews 3 reviews
Bubba's Jambalaya
Love it! Definitely gets my top approval rating of YUM! Of course I changed a couple things... I cooked the rice separate and just ladeled the soup onto the rice. Instead of salad shrimp I used tiger prawns which I blackened and served on top of the soup. My hubby went bananas for this stuff! YUM!

6 users found this review helpful
Reviewed On: Nov. 29, 2010
The Best Bean and Ham Soup
This was the best chili I have ever tasted. I made this for my family yesterday with the leftover ham bone/ham from Thanksgiving dinner. I had nothing but rave reviews. I did make some changes, of course. First of all, I bypassed the dry bean soak by using four cans of beans (kidney, chili beans, white beans and pintos.) I then substituted the vegetable juice for a can of tomato paste. I added a teaspoon of ground cumin. And I didn't put carrots in it because I didn't have any. I cooked it about six hours. Because the beans were canned, I didn't use nearly the amount of chicken stock called for. The recipe yielded 10 servings. My family LOVED it. I will definitely be making this again!

1 user found this review helpful
Reviewed On: Nov. 27, 2010
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