BEARLYBARBIE Profile - (18396587)

cook's profile


Home Town: Lawrenceville, Pennsylvania, USA
Living In: Mount Morris, New York, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Dessert, Quick & Easy
Hobbies: Sewing, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I love to cook, love to learn about and taste the foods of different cultures. Love trying foods that "stand out" as unusual, like kangaroo meat, fried anything from state fairs and love to hunt down the locals favorites when we travel.
My favorite things to cook
Anything Italian (husband is Italian), Copy-Cat recipes, Thanksgiving dinner and Christmas cookies
My favorite family cooking traditions
Thanksgiving, Christmas cookies, Fish dishes on Christmas eve, Christmas day dinner.
My cooking triumphs
Rex and I cooked all the food for our own wedding.
My cooking tragedies
Using Almond Breeze to replace milk since we are lactose intolerant isn't always easy.
Recipe Reviews 43 reviews
Jalapeno Popper Mushrooms
My daughter requested stuffed mushrooms for Thanksgiving. I made another (the most popular) recipe and this one. I made both exactly as written. My daughter and I really loved this one, my husband liked the other one. He said this was too spicy but I thought the other one was too spicy. I'll definitely make these again! I think next time I will (at least) double the recipe though so that I can use a full package of cream cheese.

1 user found this review helpful
Reviewed On: Nov. 30, 2014
Southern Cabbage for the Pressure Cooker
I love this recipe on the stove so of course I wanted to try in in the pressure cooker. I skipped the bacon because I didn't have any. I usually add garlic, onions and crushed red pepper to mine though. I only used one cup of chicken broth and it came out without excess liquid which was perfect and just like when it's made on the stove. I don't ever add salt when I am cooking, so when it goes to the table everyone can add their own level of saltiness. I'm happy to make it in the pressure cooker and get rid of the oil when it's made on the stove and then add butter when it's on my plate. Now I can just sprinkle with salt.

7 users found this review helpful
Reviewed On: Mar. 4, 2013
Super-Delicious Zuppa Toscana
We made this and threw in some carrots because we like carrots in our soups. We browned the hot sausage and onions in the pressure cooker, added the broth, garlic, spinach, potatoes and carrots and cooked on high pressure for 7 minutes. I forgot about the bacon by accident. When the pressure cooker was done, released the pressure and added the light cream (all we had in the house) to it. Absolutely delicious!

1 user found this review helpful
Reviewed On: Feb. 16, 2013
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