Shannon Profile - (18288206)


Home Town:
Living In: Alexandria, Virginia, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Boating, Walking, Music, Charity Work
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About this Cook
My favorite things to cook
Bread making, soups, stir frying
Recipe Reviews 4 reviews
Best Bruschetta Ever
I first made and tasted bruschetta in a cooking class in Tuscany and this is for the most part a classic Italian bruschetta recipe except for a few things. Fresh basil is a must, a little red pepper, some oregano and a splash of wine vinegar. This will give it the "kick" some reviewers thought was missing. And this Italian antipasto should be served on good, toasted Italian bread - not French! Before spooning on the tomatoes, rub the toasted bread generously with a garlic clove.

0 users found this review helpful
Reviewed On: Sep. 9, 2014
Mama's Asian Chicken and Rice
Once a week I make meals for a large group (15 - 20.) I scaled this recipe up and it got rave reviews. Some of the group is vegetarian and I used fried tofu instead of chicken for the vegetarians - they gave it rave reviews also. Obviously the sauce is everything here. This recipe lends itself to all kinds of variations - add veggies (I add stir-fried broccoli and carrots to mine) and try using chicken broth instead of water for a richer sauce; use lemon zest instead of orange zest, stir-fry in peanut oil instead of olive oil, etc.

1 user found this review helpful
Reviewed On: Oct. 26, 2013
Mushroom and Tomato Bruschetta
This strays pretty far from a traditional bruschetta. Add the tomatoes to step 3 and you will essentially have a pizza sauce - bruschetta toppings are not cooked and the garlic is rubbed onto the toasted bread and not a "topping" per se. It really seems to be pizza except toasted bread is used for the crust. If you ask your taste buds, I think you will find them saying "pizza."

2 users found this review helpful
Reviewed On: Apr. 16, 2013

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