Avigayil Profile - Allrecipes.com (18306109)

cook's profile


Home Town:
Living In: Spring Valley, New York, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy, Gourmet
Hobbies: Reading Books, Music, Painting/Drawing, Wine Tasting
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My son Moshe
About this Cook
My favorite things to cook
pasta, soups, a good slice of meat, and anything with cheese!
My favorite family cooking traditions
we're orthodox jews, so i love to cook for the shabbat meal, making chicken soup, gefilte fish,chicken, kugel, and, of course, all of the yummy sides that go with it.
My cooking triumphs
Until I was married and cooking all of my meals, I could not make vegetable soup or any meat meal without looking at a recipe. Now I rarely open a cookbook, and when I do, I never follow it exactly. I make my husband proud.
Recipe Reviews 5 reviews
Roasted Vegetable Chicken
This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since my husband won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped into large slices. I added water and chicken soup mix (I did not have chicken broth) and put it in an aluminum pan covered with silver foil on 325 for 2 hours, and then on 375 for about 20 minutes to make it crispy. Yum!

142 users found this review helpful
Reviewed On: Mar. 2, 2007
Bread Pudding II
wow! i have never had bread pudding before but i wanted to do something with my leftover challah pieces. I took it out of the oven about 10 minutes ago and I've already eaten half! I made it in a small round aluminum pan (no cleanup!) and sprinkled brown sugar on top (yum!). I also cut out one egg as the reviews suggested. Thank you so much! I will definitely be making this again.

1 user found this review helpful
Reviewed On: Sep. 26, 2006
Goat Cheese and Arugula over Penne
This was ok. As suggested by the other reviewers, I fried the garlic first. I found the end result to be a little bland. Parmesan cheese helped a lot. I think next time, I will use sun dried tomatoes instead of cherry tomatoes, and maybe add grilled portabello mushrooms. Still, a great base recipe--Thanks!

22 users found this review helpful
Reviewed On: Jul. 12, 2006
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