Tess Profile - Allrecipes.com (1668385)

cook's profile


Home Town:
Living In: Columbus, Ohio, USA
Member Since: Dec. 2001
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Wine Tasting
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seared tuna on wilted spinach
Baked Tilapia
About this Cook
Very happily "partnered" for 16 years. Four wonderful kidlets (all grown now mostly). My twins are my babies and now they are college sophmores! Love to travel and love France and all things French. Spend a great deal of time in France and South Beach and other parts of the world and try new cuisines wherever I go!
My favorite things to cook
tartes, slow cooker soups and roasts, lamb chops, pasta dishes, roast poultry, anything new
My favorite family cooking traditions
My mom didn't like to cook and so we always had the "basics" but they still are comfort foods to me! Baked Beans, Spanish Rice, Tuna Casserole and so on.
My cooking triumphs
I make a mean rack of lamb! My fall soups are always a hit when entertaining. I pride myself on highly detailed dinner parties.
My cooking tragedies
Having my oven break while roasting lamb for a dinner party...the guests already being there...and having to try and cook everything in the small second oven. YIKES!
Recipe Reviews 141 reviews
Broccoli and Garlic Penne Pasta
This is a great go to side dish or entree. Yes, as is it's a little bland but that makes it easy to personalize! I doubled the garlic, used italian seasoning and added a few pinches of red pepper flakes. I boiled my pasta in chicken broth and kept the broth to use with the broccoli. The starch in the pasta broth helps thicken it. I also whisked a few tablespoons of cornstarch in some of the pasta broth. It thickened up very nicely. Make sure and do not overcook the pasta. It should be just barely done. Otherwise it will end up overdone when you add it to the hot broccoli mixture. I love this recipe and will definitely make it again.

0 users found this review helpful
Reviewed On: Apr. 8, 2014
Pan-Seared Chicken Breasts with Shallots
Excellent recipe. I used bone in chicken breasts. I removed the skin and brined them for an hour prior to cooking. They are definitely more juicy. Make sure your chicken is at room temperature prior to cooking it. This will help keep it from becoming dry or tough. Tripled the garlic (we like garlic!) and sprinkled with chopped fresh parsley prior to serving. Definitely a company worthy dish!

1 user found this review helpful
Reviewed On: Mar. 8, 2014
Italian Bread Using a Bread Machine
Great recipe. I switched out 1 1/2 cups of bread flour with white whole wheat bread flour and added 1 tbs Italian Spices and 2 tsp garlic powder. Made it more of a country loaf, very tasty, and boy did it smell great cooking!. Family loved it! I also let the bread rise on my bread pan. The second time I mace it I froze one loaf before rising for the future.

0 users found this review helpful
Reviewed On: Mar. 2, 2014
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Cooking Level: Intermediate
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