DianeTampa Profile - Allrecipes.com (18617930)

cook's profile

DianeTampa


DianeTampa
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Tampa, Florida, USA
Member Since: Oct. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Charity Work
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About this Cook
I enjoy cooking and baking for family and friends. I also like tweaking recipes to make healthier or accent certain components. Recreating a dish I've been served at home.
My favorite things to cook
Greek, Italian, breakfast, grilling, baking, and experimenting with new cuisines and ingredients. Candy making.
My favorite family cooking traditions
Classic Greek dishes and desserts.
My cooking triumphs
1. Bread baking like my Mom and Yiayia used to make. 2. Making a perfect batch of kourambedes. 3. Homemade yogurt-turns out great every time. 4. Mastering the traditional components of the Thanksgiving dinner-serving every dish hot and done well. It's an easy meal to prepare, but timing IS everything. 5. The perfect pie crust.
My cooking tragedies
1. The first pot of beef stew I made was inedible-too many red pepper flakes! Whhhew! Hot stuff. 2. The ONLY time I used meat tenderizer, I ruined the kabobs, which got very mealy and mushy, so I served a meatfree vegeterian dinner! 3. Crockpot rice casserole-a very, very bad thing. There have been more over the years...
Recipe Reviews 27 reviews
Shanibars
Made according to the recipe and it is very good. Place in center of large piece of parchment, fold up the sides and chill, then cut into squares. Also made a batch with dried Kalamata figs, almond butter, coconut, roasted almonds and 2 scoops vanilla protein powder. Excellent! One tip: spritz your processor and blade with non-stick spray for easy clean-up.

14 users found this review helpful
Reviewed On: Jul. 22, 2012
The Best Ugly Turkey
I have been roasting my turkeys breast side down for years and it is the BEST way to deliver a very juicy moist bird. I do not tuen it half way through. I promise, you will have a wonderful turkey. Rub with olive oil, season inside and out with salt & pepper and roast at 20 minutes/lb at 325 uncovered till thigh temp reaches 165. (temp will rise to 170 while it stands). Just roast on a bed of carrot, onion, and celery and don't waste your time using a rack. Add 1/2cup water to the bottom of the roasting pan. When the tem hits 165 remove from the oven to a platter, cver with foil and let and stand for 15-20 minutes for the internal juices to redistribute. Remove the veggies from the roasting pan and set aside. Spoon off excess fat and use the pan juices to whisk up a wonderful pan gravy. Enjoy!

18 users found this review helpful
Reviewed On: Sep. 24, 2011
A Simply Perfect Roast Turkey
Pretty straight forward. My only suggestion is to roast thighs up, and I promise yout turcky will be supremely moist. * must use meat thermometer. * must allow to stand for 15 minutes to rest the meat.

6 users found this review helpful
Reviewed On: Sep. 11, 2011
 
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Cooking Level: Expert
About me: I enjoy cooking and baking for family and… MORE
 
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