Alicia Capozzi Profile - (18203487)

cook's profile

Alicia Capozzi

Alicia Capozzi
Home Town: East Hanover, New Jersey, USA
Living In: Boca Raton, Florida, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Mediterranean, Healthy, Kids
Hobbies: Walking, Reading Books, Wine Tasting
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About this Cook
I have 3 children. My daughter,Skylar, is 7, I have a 27 month old son, Dominick, and my baby girl, Jayden is going to be 1 in October. My husband and I are going crazy!!
My favorite things to cook
I love to make sauce and meatballs the most because we love Macaroni with the family on Sundays!! I also love to make cakes and cookies, but most of all Chantal's cheesecake!! Stuffed artichokes and peppers are other favorites!!
My favorite family cooking traditions
Sauce(gravy)and meatballs for spaghetti on sundays!
My cooking triumphs
Chantal's cheesecake--in allrecipes and Prime rib for Christmas this past year!!
My cooking tragedies
Undercooked Turkey for Thanksgiving a few years back-We thought it was so juicy until clean up time came and the bone was still red. Ugh!
Recipe Reviews 38 reviews
Salmon Patties III
PERFECT RECIPE TO ADD TO AS WELL. Instead of cornflakes, use Panko crumbs-they're japanese breadcrumbs and super crispy. These can be baked. Season according to taste LIKE ANY RECIPE! If you use the italian seasonings and Italiain breadcrumbs have it should have enough flavor.

5 users found this review helpful
Reviewed On: Mar. 11, 2010
Jenn's Out Of This World Spaghetti and Meatballs
I use crushed tomatoes. To cook leave the cover on partially and when you need to thicken it, just take it off. The water will evaporate and it'll be thicker. Too thick? Cover back on and the "sweat" will thin it. Instead of tomatoe paste I add 1 can of plum tomatoes to my sauce and just crush them in my fingers into the pot for a more pomadoro sauce with chunks of tomatoes. Nice change sometimes. I make sauce and meatballs forever. I am Italian, as well. My Nana, mother-in-law, Nani & everyone else I know including me, use a pinch of sugar which I eventually faded out and use a spritz of red wine vinegar, kills some of the acid as well without flavor. I never add oregano to the meatballs. Lots of salt, pepper, parsley, cheese, garlic, crumbs-perfect! I also add 1/4 c milk to moisten and they stay beautiful. I would put 1 egg. A pound of meat may get too hard with 2. Milk moistens w/o hardening. A trick, if you want to make sure meatballs are seaoned enough, before you drop them in, press one to your tongue. If bland, spice it up!!

8 users found this review helpful
Reviewed On: Mar. 1, 2010
Homemade Vanilla Pudding
THIS was amazing! I never even though about a homemade pudding and then came across this recipe! It is so nice! You can use many extracts to flavor it, too. I'm thinking butterscotch is next. How? I hope they have an extract! Thanks so much for a fun family recipe.

1 user found this review helpful
Reviewed On: Feb. 23, 2010
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