AMOMMEE Profile - (18386875)

cook's profile


Home Town: Kearny, New Jersey, USA
Living In: Easton, Pennsylvania, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Dessert, Gourmet
Recipe Box 2 recipes
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About this Cook
Like most "good" cooks, I come from a family full of them. I began making dinner for my Dad, my sister & me at age ten when my Mom joined a Thursday evening bowling league. I don't think of cooking as simply preparing a meal; it's a creative art! Anyone who can read, can cook, but it takes an artist to be a great cook!
My favorite things to cook
Wow! I tried to think about this and my head nearly exploded! I love to make cinnamon rolls! Also love to prepare a good turkey dinner. I make a great (but simple) spaghetti sauce. Chicken divan and Cordon Bleu are also faves. I have my grandmothers Swedish meatball recipe that knocks all others out of the park. I guess my ultimate favorite is my crab-stuffed tilapia. That's always a winner!
My favorite family cooking traditions
I grew up in a Swedish family that seems to serve a lot of smorgasbord. It's evolved into a lot of non-Scandic foods over the years, but the idea is still the same: when you serve buffet style, you can mix and match lots of different types, tastes and textures. I love to cater buffets!!
My cooking triumphs
One comes immediately to mind: I recently tweaked an allrecipes "Anniversary Chicken II" recipe, even though I was making it for the first time. It turned out even better than I was expecting and since then, have been asked to make it over & over. I think that when people ask for a recipe for something you've made or when people specifically ask for something again: that's a triumph!
My cooking tragedies
Some years ago, when we were both still living at home, my sister & I decided to surprise our parents with a Mexican dinner. This was before Mexican cooking was so popular and ingredients were scarce. We decided to start w/guacamole. Bought a couple of avocados that were a little hard. What did we know then? Tried to pulverize them in the blender. They just kept bouncing around in there; we kept pushing them back down with the end of the wooden spoon. Lesson learned: the best guacamole does not contain wood chips.
Recipe Reviews 47 reviews
I ALWAYS get a bunch of compliments whenever I make this, especially from one man in our church who is from Greece! It's not difficult, just a bit time consuming. Everyone should make a homemade baklava at least once in a lifetime! I don't change anything and it comes out as delicious as any I've ever had from a bakery. OH, one can now buy phyllo sheets that are precut for a 9"x13" pan. Definitely use them!!

7 users found this review helpful
Reviewed On: Feb. 4, 2012
Swedish Christmas Glogg
This recipe, along with the addition of cardemom, is almost identical to the one my great aunt made every Christmas. It was her Swedish mother's recipe and made the house smell so good!! (She even had a special white enamel pot for it!) Hint: tie the cinnamon sticks, whole cloves and cardemom in cheesecloth. Remove before serving and you won't get them into the cups.

8 users found this review helpful
Reviewed On: Nov. 28, 2011
Slow Cooker Chicken and Dumplings
Not a bad recipe, but does need some added seasoning. I use a little garlic powder, leaf thyme and a little white wine instead of water. Also, big improvement: instead of canned biscuits, I use Bisquik (the dumpling recipe is on the side of the box.) Bisquik dumplings are far better than canned biscuits and easy to make---only one extra step. Dumplings are light and fluffy and don't absorb all the gravy. YUM!!

5 users found this review helpful
Reviewed On: Oct. 19, 2010

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