RUMOUR Profile - Allrecipes.com (1818992)

cook's profile

RUMOUR


RUMOUR
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Cranberry Township, Pennsylvania, USA
Member Since: Aug. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music
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About this Cook
I'm your average middle-aged married floral designer; we live about 20 miles north of Pittsburgh, PA. I have a son who is quite an adventurous eater...he's only 8 this year (2009), but he loves artichokes, crab, anchovies, capers, mushrooms, etc., etc.!
My favorite things to cook
I love the old-fashioned heirloom recipes that have been handed down from my grandma, good ol' farm stick-to-your-ribs comfort foods.
My favorite family cooking traditions
I make corned beef & cabbage every St. Patrick's Day (my maiden name is O'Leary!); We canned every summer growing up, and my sisters & I still do; My husband & son help me make 5 gallons of refrigerator pickles (my Uncle Ronnie's recipe) every summer to give away to family & friends.
My cooking triumphs
Since I grew up in Pittsburgh, I was very proud of myself when I learned to make stuffed cabbage!
My cooking tragedies
When I was around 14, I decided to make popcorn balls. The recipe called for 1/2 tsp. vinegar, but I thought it said 1/2 cup (oops!). Also discovered (that same day) that you shouldn't put unpopped popcorn kernels down the garbage disposal (my dad almost killed me!).
Recipe Reviews 59 reviews
A Simply Perfect Roast Turkey
I made this as written, and it turned out perfect! The turkey was nice & moist, and it browned beautifully. Thank you!

1 user found this review helpful
Reviewed On: Nov. 30, 2014
Garlic and Parmesan Chicken Wings
SO GOOD! I'm sure to make these again & again! I'm really picky with wings; they have to be cooked thoroughly...loved the parboiling method.

0 users found this review helpful
Reviewed On: Nov. 7, 2013
Chicken Enchiladas I
My family & I loved this dish! I've never made enchiladas before, so I wasn't sure what to expect. I guess I didn't cook it down long enough (a bit soupy), so I just filled the tortillas with a slotted spoon, mixed the left-over "gravy" with the taco sauce, then poured over all, topped with cheese, and baked as directed. Thank you for sharing!

0 users found this review helpful
Reviewed On: Jun. 13, 2013
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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