JIMBOLYA Profile - Allrecipes.com (18343916)

cook's profile


Home Town:
Living In: Belleville, New Jersey, USA
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests:
Hobbies: Music, Wine Tasting
Recipe Box 1 recipe
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Shoveling with daughter
About this Cook
I am a CPA (so I need an exciting hobbie, like getting fat) trust me.
My favorite things to cook
I am an Italian Stallion, so I am always intrigued by other people's tomato sauce recipes (gravy). Also, I check out variations on standard Italian fare, such as "tofu lasagne", never as good as Grandma's, but worth a shot. I am very open minded when it comes to feeding the belly. I like all kinds of grub and will try anything. I am also a hot sauce fanatic and I love to barbeque.
My favorite family cooking traditions
My family has always gone overboard over the holidays. The mainstay is spaghetti in an olive oil, anchiove and black olive sauce that tastes WAY better than it sounds. Oilia y olio???...I still have no idea how to spell it, but phonetically it is something like... I-ya, Ooh-ya.
My cooking triumphs
Feeding my wife and kids every day.
My cooking tragedies
Many, many in the learning process. But we all learn the best from failure.
Recipe Reviews 4 reviews
The Best Meatballs
There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experience as a chef was telling me not to. Too much cheese. Not enough garlic. And "salt and pepper to taste" is a personal pet peeve. If you are going to post a recipe, include all the measurements, or be prepared to take your lumps. This recipe is good enough to avoid disaster, but DO NOT FRY. They stick to the pan and melt away when you add them to the gravy(tomato sauce). Instead, bake them for about 35 minutes at 350. Then, put them in the gravy for the last hour or two. Replace half the cheese with more breadcrumbs. Less mess, healthier and easier.

327 users found this review helpful
Reviewed On: Oct. 12, 2009
Spinach and Feta Pita Bake
I love this recipe. I could not find sundried tomato pesto, so I used sundried tomato bruschetta. I don't know if there is a real difference, but everyone loved this including my 5 year old daughter who can be finicky. I will be adding this to my rotation. Thanks!

3 users found this review helpful
Reviewed On: Oct. 1, 2009
Sweet Baby Carrots
This was pretty good. The only thing was there was too much butter and brown sugar, not so much because of a health concern, but more because it was a waste. A half a stick of butter and a couple tablespoons of brown sugar was more than enough, and I made more than 16 ozs of carrots. I would make this again.

4 users found this review helpful
Reviewed On: Sep. 30, 2009
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Cooking Level: Expert
About me: I am a CPA (so I need an exciting hobbie, like… MORE
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