xtinemac Profile - Allrecipes.com (18451445)

cook's profile


Home Town: San Bruno, California, USA
Living In: Tucson, Arizona, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music
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About this Cook
Adopted at birth, I come from Czech descent but was raised with a 100% Sicilian grandmother and a 50/50 mom of Sicilian/Genovese descent. Learned to cook early from Italians. More of an art form than just reading and following recipes. My Noni did not use recipes, mostly she had notes about what worked for her for the recipe. But no recipe! I began baking and cooking around 12. I am no expert, but find my upbringing has given me an approach to cooking that allows me a way to interpret combinations of food in my own way. And I honestly believe that is what cooking is all about. The fusion that is created when you bridge the gap between what you were taught and what you think will work. For the record, I am a cooking slob. I am constantly shocked at how many utensils and plates and bowls and pots that i use as I cook. Not very efficient! My kitchen is spotless otherwise! Love to cook and use this site a LOT!
Recipe Reviews 8 reviews
Banana Banana Bread
This has been my go to banana bread recipe for years now. Of course, I have tweaked it to my own taste, but that is because I never know how many bananas I will have on hand. If I don't have enough bananas, I add some applesauce. I whip the holy heck outta the butter/sugar/vanilla/eggs and then fold in the remaining ingredients, including the bananas. I always double the recipe. I want to make this very important point. Your final product should be fairly sticky. Sometimes I add a cinnamon/sugar/butter topping, not always. I always check it at 45 minutes and if it's too brown on top for my liking i put some foil on it. I have to admit i use a mixture of old bananas from the freezer and ones from the counter top that are just too far gone to eat for my taste. And again, I don't use the mixer on the bananas, I mash those just a little in a different bowl, I add vanilla to the wet mixture. This last time I added chia seeds and cardamom. And the sugar/cinnamon/butter topping! You cannot go wrong with this recipe. I have made it easily a few dozen times. It's always been delicious. Enjoy! And thank you, Shelley!

4 users found this review helpful
Reviewed On: Apr. 10, 2012
Vegetable Filo Pie
Made this the other night with sweet potatoes, orange bell peppers, mushrooms, zucchini and onion. It was good! I lightly steamed the veggies but withheld the onion. Next time I will withhold the mushrooms from steaming, too. They were a little chewy in the finished product. I added fresh dill and it said "to taste" and I didn't add enough. I don't see the point of adding the one egg. I am thinking this recipe will be delicious with fresh tarragon instead of dill! Overall, I enjoyed this recipe and I can see how I can accommodate it to whatever my taste buds need. Thanks for helping me use up my Filo dough!

0 users found this review helpful
Reviewed On: Oct. 22, 2008
Good Old Fashioned Pancakes
I made these for my daughter this morning. She's 5. She thought they tasted like cookies. I disagree. I thought this recipe was fantastic! I did sub unsweetened soy milk for the milk and used Ener-G egg replacer for the eggs. I loved it loved it loved it. I think I did add a touch more sugar than it asked for though. I will definitely make this again. I had to add a touch of water right before cooking because the batter seemed a tad too thick. Delicious! Thanks!

0 users found this review helpful
Reviewed On: Jul. 6, 2008

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