Stefanie W Profile - Allrecipes.com (18322220)

cook's profile

Stefanie W


Stefanie W
 
Home Town: Queens, New York, USA
Living In: Hillsborough, New Jersey, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Mexican, Italian, Quick & Easy
Hobbies: Fishing, Reading Books, Music
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Matthew and Mommy in Boston '04
my son and I
About this Cook
I'm 42 years old - and currently living in Hillsborough, NJ - I'm a stay at home Mom for my 2 boys - Matthew and Nicholas. I'm always looking for quick and easy recipes so eating doesn't become boring! I don't have a lot of time to cook - so I'm always looking for recipes that don't take too much time - and have lots of flavor! My favorite Telivision chef is Giada DeLorentiis - Everyday Italian cooking show on the Food Network.
My favorite things to cook
I love to cook "Italian" dishes. Since I grew up in an Italian family - we were always cooking and eating Italian food! I also love to cook seafood - Shellfish in particular. I have accumulated a lot of decicious recipes and love making them when I have a little more time on my hands!
My favorite family cooking traditions
My favorites are - Every Halloween - I make Tacos for my family - Every Christmas Eve(no matter who's house it's over) we ALWAYS have a HUGE display of fish dishes - from fried flounder to baked clams to Crab sauce and linguini and my favorite -cold fish salad!! For Italians, on Sundays, you are supposed to have some sort of macaroni, and eat dinner around 1 p.m. I have broke this tradition (Grandmother and Great-Grandmother please forgive me!) anything the family wants is usually what I make- and we eat around 6 p.m. Grilling is a huge part of our lives - all season long.
My cooking triumphs
I have been told I make one heck of a "Stuffed Shells" - and "Baked Ziti" and an excellent Clam and Crab sauce as well!
My cooking tragedies
I remember when I first started out making a tomato sauce dinner - I was a teenager. I used WAY too much oregano -From what I remember - I put nearly a cup of oregano into 2 cans of sauce that was simmering on the stove. I remember my father telling me - "it's good, but you may want to add a little less oregano next time"!! (he was being so sweet) That's the one tragedy that sticks out in my mind! Also, I've been known to make "soup" out of mashed potatoes if I'm in a rush!
Recipe Reviews 16 reviews
Salmon with Lemon and Dill
I was a little disappointed with this recipe. I'm not sure if its because I am not a huge salmon fan - but I was really hoping as per the reviews that the "sauce" would be really great. I wasn't really impressed. The piece of salmon was good - very flaky and cooked perfect - and as for the lemon and butter together.......that was very good - I think if you put lemon and butter on anything it would taste really good! But I truly think the dill was very overpowering in this dish. I put the true amount - 1 tablespoon and it seemed a lot at the time.......and when I was eating the fish - truly all I tasted was the dill...dried dill is more powerful in flavor than the fresh dill and takes on a different taste - maybe fresh dill would have been better in my opinion. I'm thinking if you maybe cut the dill to a teaspoon - it will balance out the flavors and you would be able to taste the garlic, lemon, butter AND the dill......not just the dill......overall - I will not be making this again.

3 users found this review helpful
Reviewed On: Mar. 18, 2008
Pan-Seared Chicken Breasts with Shallots
This was soooooooooooo good! This was definetly restaurant quality -I did add a few things to it though - first, I added a little more shallots than what the recipe called for - toward the end of the simmering of the shallots, garlic, wine and chicken broth, I added a small can of mushrooms (without the juice) and I added about a tablespoon of cornstarch to the liquid. (I put a little water in a glass and then the tablespoon of cornstarch, and mixed it well until it was all dissolved) After the cornstarch was added, it thickened up considerably. It was absolutely scrumptious and will be made again.......soon! This is a keeper - thanks for the recipe!

3 users found this review helpful
Reviewed On: Jan. 4, 2008
Chicken Piccata II
This is added to my "favorites" from this site. This recipe was soooooooo good!!!!!!! I thought it was restaurant quality. Here's what I did a little different - I browned the chicken in the butter and then removed the chicken-since I doubled the recipe I had to cook it in 2 batches because my pan wasn't big enough for all of it. When all the chicken was finished browning - I scraped all of the bits from the bottom of the pan - those bits make the sauce sooooooo tasty!!! I then added the chicken back into the pan - some pieces overlapped - but all of it fit - I then poured the lemon/broth mixture over the chicken and put the cover on and simmered for 10 minutes......I then rotated the chicken pieces - (the pieces on top I put on the bottom and the bottom pieces I put on the top) and I simmered for another 10 minutes. The sauce thickens as it cooks. When It was finished, I took all the chicken pieces out and put them in a deep platter and then again, with a wooden spoon scraped up all the brown bits on the bottom of the pan, stirred and then poured it over the chicken. I absolutely loved this recipe and would give it 10 stars if I could......I HIGHLY recommend this.....This goes AWESOME with Rice Pilaf - and have some crusty bread handy for the dipping.......oh so good! Thank you for this recipe!!!!!!!!

5 users found this review helpful
Reviewed On: Jan. 1, 2008
 
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