DinnerDiva Profile - Allrecipes.com (18150421)

cook's profile


Home Town: New Castle, Pennsylvania, USA
Living In: Saint Augustine, Florida, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Indian, Italian
Hobbies: Sewing, Walking, Reading Books, Painting/Drawing
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our wedding cake
Emma Cooking
About this Cook
My favorite family cooking traditions
My family was making Italian Wedding Soup before it became popular. It's one of the special recipes handed down through my family - my son makes it now! Also, Easter Bread - an awesome egg bread made at Easter time.
Recipe Reviews 108 reviews
Amazing White Clam Sauce
Very good. I am rating this as made from the recipe as posted. I then made some changes on the next batch that I with a few changes made it even better. My hubby gobbled it up and I was amazed by how much he liked the modified version. I will post that version later. Thanks for a great starter recipe.

0 users found this review helpful
Reviewed On: May 25, 2015
Grilled Lemon Herb Pork Chops
I needed a recipe for pork country ribs that ddidn't includ BBQ sauce. I tried this one and it was really good. I will make it again but plan to marinate longer. Thank you so much Doreenbuch for this recipe. It's a keeper.

0 users found this review helpful
Reviewed On: May 17, 2015
Chef John's White Sauce
I cannot resist making a comment here. Chef John did a great job presenting this recipe, however, I have to laugh when I read reviews of folks who consider themselves "pro's" and obviously have no concept of the basic "mother sauces" and what goes into them and what they are used for. This recipe is (except for the thyme and cayenne) a very basic Bechamel or White Sauce - I learned this way back in 8th grade home economics class many decades ago and, yes, it does and should have nutmeg in it. You don't just make this and dump it over food and expect that to be it. You must adjust it - add cheddar cheese for a cheese sauce a 'la Mac and Cheese. Add Gruyere and Parmesan to make a Mornay Sauce - great over veggies and even pasta - also used in a Kentucky Hot Brown. There are 4 other Mother or basic sauces in French Cuisine which are the basis of almost all sauces - think Hollandaise (if you've had a yummy plate of Eggs Benedict you've had Hollandaise (a mother sauce) - it's the technique used to make mayonnaise. This is such a basic sauce and can be made thinner or thicker depending on what you want to use it for - just use equal amounts of butter and flour to milk with a dash of nutmeg which enhances the taste of the sauce. More flour and butter equals a thicker sauce. Easy.

5 users found this review helpful
Reviewed On: Mar. 29, 2015
Cooks I Like view all 3 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Professional
About me: I've been married to my husband for almost 10… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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