ILoveAardvarks Profile - (18077750)

cook's profile


Home Town: Fort Lauderdale, Florida, USA
Living In: Sherman, Connecticut, USA
Member Since: Oct. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Italian, Southern, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Grandma Ople's Apple Pie
About this Cook
I am a 36 year old wife and mother to 7 year-old & 1-year-old daughters. I love cooking and hope I can learn and share from this site!
My favorite things to cook
Any pasta dish, Italian, southern, slow cooker, and Mexican. I love baking pies and making candy.
Recipe Reviews 30 reviews
Italian Spaghetti Sauce with Meatballs
Seriously, I am part Sicilian and this recipe rivals all meatballs I have ever eaten at my Nan's or any other family member's! The sauce is nice and thick and the meatballs were very flavorful. One thing I do is add somewhere between 1/2 and 1 cup of warm water to my meatball mix, until it is moist. This ensures moist meatballs after cooking. I also added a teaspoon of salt to the meatball mix. Great recipe!

1 user found this review helpful
Reviewed On: Nov. 2, 2008
Teriyaki Sauce and Marinade
Hands down the best teriyaki sauce I have tasted. I have doubled it also with great results. I always thicken it with a tablespoon of arrowroot mixed with enough soy sauce to make it pourable, usually 1-2 teaspoons. Arrowroot is a thickener that can be found in the spice section. Arrowroot thickens and stays clear which is nice for this kind of sauce. I will never buy bottled teriyaki again. No need for all those artificial ingredients in the bottled stuff - this sauce is a snap to prepare and cost effective also. Wonderful recipe!

0 users found this review helpful
Reviewed On: Oct. 25, 2008
J.P.'s Big Daddy Biscuits
These came out great considering I have never made a homemade biscuit in my life! I used butter that I had put in the freezer for 1/2 hour. I mixed the dry ingredients, then used my fingers to gently 'pinch' the butter into little pieces, coating the pieces with flour as I went along. This is how I watched my Nanny do it as a kid. I then dribbled the milk in slowly until it came together into a ball. I did not knead it or mix it after that, just patted it out with my hands and cut it with my round cutter. Baked as directed for 15 minutes. Came out perfectly golden and so tender on the inside. I will never buy the pre-made biscuits again - these are so easy and way cheaper also.

3 users found this review helpful
Reviewed On: Oct. 23, 2008

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