valereee Profile - (18610536)

cook's profile


Home Town: Dayton, Ohio, USA
Living In: Cincinnati, Ohio, USA
Member Since: Oct. 2005
Cooking Level: Not Rated
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Boston Cream Pie 1/13/06
About this Cook
Email me if you have any questions about my recipes or my reviews of other recipes! I'm at listval (at) cinci (dot) rr (dot) com .
My favorite things to cook
Soups, stews, appetizers.
My favorite family cooking traditions
We tend to be ingredient snobs. My dad grew his own asparagus and wouldn't send us out to cut them until the water was boiling. He refused to eat a tomato that wasn't homegrown, and won't buy corn that wasn't picked that day.
My cooking triumphs
I love to develop my own recipes by looking at several recipes and deciding which elements and techniques to incorporate into a sort of 'best of all possible' versions that is my own. I have had some great successes and some great failures, but it's always been more fun than simply following a recipe exactly.
My cooking tragedies
As a newlywed I once cooked a pot of beans for 12 hours and they never softened. I finally served my new in-laws grilled cheese sandwiches at 9:30 at night.
Recipe Reviews 17 reviews
THE Pasta Salad
I'm wondering if the folks who are finding this salad too dry aren't following the direction to toss it with 3/4 of the dressing, spread the rest over the top edge to edge, then cover tightly and chill at least 4 hours and preferably overnight. The salad is not dry when you do this. The dressing weeps a bit when you follow these directions exactly, and when you stir it up the next day (or after the chill) the dressing is slightly thinner and the salad isn't dry any more. I like this dressing -- don't skip the mustard or hot sauce, they are NOT overwhelming at all and they make the salad -- but I really prefer a pasta salad with a lot of veggies. I made this for a group who really love PROTEIN in their pasta salads, but next time I make it for my family I'll probably try to substitute a lot of veggies for the meat and cheese.

48 users found this review helpful
Reviewed On: May 19, 2008
Butternut Squash Risotto
I found this bland. It was just squash with rice in it, for us.

4 users found this review helpful
Reviewed On: Dec. 11, 2007
Awesome Broccoli Casserole
I was intrigued by the combination of corn and broccoli, but this recipe just was too rich and too bland for us. WAY too much sour cream -- that's all you could taste. I'd agree with the earlier reviewers who suggested cutting the sour cream in half, using using more of the cheese in the sauce, and finding an alternative to the stuffing as a topping, as there was too much of it and it just sat there. It also needed a LOT longer than cooking than is specified.

2 users found this review helpful
Reviewed On: Feb. 6, 2007
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