WEAVRE Profile - Allrecipes.com (18317370)


Home Town: Osterhout, Pennsylvania, USA
Living In: Wilkes Barre, Pennsylvania, USA
Member Since: Feb. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Needlepoint, Gardening, Camping, Walking, Photography, Reading Books, Charity Work
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About this Cook
A family of 4: One adult with severe dairy allergy, one teen vegetarian, one adult "picky eater," and one ravenous teenage boy . . . and we all love to eat good food!
My favorite things to cook
Savory, full-flavored, and LOW WORK! I thought I loved to cook--until I married an awesome cook and my kids got old enough for me to realize that I actually just love to eat good food, and am willing to put in the effort if required to get to the good stuff. Now I like to find the best meal possible, ideally with the least chopping and peeling time. :)
My favorite family cooking traditions
Experiment. Take risks. Try new things. Go on a culinary world tour from our own kitchen. Embrace flavor over anything bland. Balance tastes and textures for an awesome meal. Notice layers. Cook for one another. Celebrate!
My cooking triumphs
Stuffed acorn squash. Vegan chili. Both were hurried throw-together-what-we-already-have creations that became family favorites and quickly spread to our friends as well.
My cooking tragedies
Approximately age 8: Take a slice of bread, add a slice of cheese, and top with herbs and spices. Toast. Yummy--when Daddy did it. On my own with no instruction, though, I used all the herbs and spices I loved, all at once: garlic! Cinnamon! Basil! Cloves! Italian seasoning mix! Fennel seeds! Whatever else caught my fancy! Daddy's was MUCH better.
Recipe Reviews 8 reviews
Andi's Apricot Almond Chicken
*LOVE* Very few modifications, too. My local grocery didn't have the jar of apricots, so I used a jar of "simply fruit" apricot preserves instead--which actually saved a lot of chopping and recombining. I added a little extra sesame oil because I love it, doubled the garlic cloves, and doubled the cayenne; next time I'll double the cayenne again, because it still had no bite at all, but I like spice. It wasn't specific about how much vegetable oil to use, so I used enough to almost deep-fry the chicken, garlic, and green onions (OK, didn't spring for shallots. Sue me.) When that was all done, I put the food on a paper towel lined plate to drain, dumped the used oil, and brought the sauce mixture to a liquified boil. Then I transferred the food to a clean serving plate and poured the sauce over it. Rave reviews even from my picky partner! The only drawback at all is that it's definitely not diet food. At more than 400 calories a serving, adding a starch (fresh baked bread from refrigerated dough, for us; rice would also have been nice) and vegetable puts it over the top for how many calories we really want out of one meal. Too bad. It was delicious. Total real world kitchen time was still under an hour on the first time.

2 users found this review helpful
Reviewed On: Jan. 28, 2013
Stuffed Pepper Soup IV
We loved this! Admittedly, we used it as a starting point. With household roots a blend of Puerto Rico and the Mississippi Delta, we do *not* like bland. After reading the other reviews here, I added a few liberal splashes of Worcestershire, somewhere around a teaspoon or so of powdered garlic, several shakes of adobo, two packets of sazón, and more Tabasco-style hot sauce than would probably appeal to many cooks here. We did use black pepper, but no more added salt, because the adobo and sazón contan plenty of that for the main pot; one of us still added more salt at the table. I think I'd have liked a bit of filé instead of the thyme, but we were out, and the thyme worked just fine. Finally, I ended up using a whole 32-ounce carton of fat-free chicken broth; the small can definitely wouldn't have been enough. (I like the suggestions from others to use half chicken and half beef, but since I'd already opened the larger carton, that's what we used.) I agree with the reviewer who offered ten stars if that were possible--this one's a keeper!

0 users found this review helpful
Reviewed On: Sep. 30, 2012
Red, Juicy, Herb-Fried Tomatoes
I'm rating this in the mid-range mostly because I used the idea of the recipe, rather than following the recipe closely, after reading other comments questioning the proportions. I did like what I did, though, and it didn't really seem different enough to merit posting as a completely separate recipe, so here it is 1. I cut 5 roma tomatoes in half along the narrow side and put them on the toaster oven pan. I also preheated the toaster oven to its highest temp. 2. I sprinkled the tomatoes with coarse sea salt, freshly ground black pepper, and a little garlic powder. 3. I topped each tomato half with a fresh basil leaf, then sprayed a light mist of olive oil over everything. 4. I broiled the tomatoes just long enough for them to bubble a bit and look a little foamy, then took them out and served immediately. They were quite good this way! Thank you for the idea, Little Oregon Girl!

6 users found this review helpful
Reviewed On: Oct. 4, 2009

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