Pammy J Profile - (18647036)

cook's profile

Pammy J

Pammy J
Home Town: Bronx, New York, USA
Living In: Middletown, New York, USA
Member Since: Nov. 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Mexican, Italian, Southern
Hobbies: Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Learned everything from Mom. Like to experiment using recipe suggestions. Because I work in the city and commute 165 miles driving daily, I seldom have time to indulge my love of cooking but I am looking forward to spending more time perfecting my skills upon my retirement in about 5 years. Especially want to learn baking like Mom did (she was the pro!) Have 2 Pomeranians and a husband who eats everything and never gains a pound..hate him :-)...I am a videophile that enjoys an active church life, enjoys a good sauvignon blanc in the summer and a VSOP cognac by the fireplace in the winter!
My favorite things to cook
Anything Italian, especially lasagna with my homemade sauce and Southern dishes like black eyed peas, collard greens, smothered chicken and pork chops, ribs. Also anything on the grill!
My favorite family cooking traditions
None...if it tastes good, cook it & eat it!
My cooking triumphs
My first ever roasted turkey was a fresh brined turkey with the recipe from this website...fantastic, whatta hit! Went faster than my father-in-laws fried turkey!
My cooking tragedies
Trying to make my late Mom's ricotta cheesecakes. She was a real PRO and EVERYONE loved them, even people who hate cheesecake. She used to sell them around the holidays and would always have dozens of orders. Although she left a recipe (hidden) I've tried but just cannot get the hang of it...yet, but I'll keep trying!
Recipe Reviews 2 reviews
Baked Maryland Lump Crab Cakes
I made these last night. Purchased the Maryland Jumbo Blue Lump Crabmeat (expensive but soooo worth it). Followed the recipe pretty much exactly except I used 2T mayo and 2 jumbo eggs mixed with light cream (about 2T) rather than Egg Beaters. Refrigerated the cakes (8) for about 1 1/2 hours, then popped in oven. They were good but kinda if something was missing. Not sure what exactly they needed but they were delicious anyway. Prepared a remoulade for them and served with a salad and an excellent Sauvignon Blanc. Will definitely make these again but will add maybe some onion powder, celery and a touch more of Old Bay to spice 'em up some more. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Aug. 11, 2008
Beef Stroganoff II
Excellent recipe! Tried it this evening. I prepared the beef last night (I bought & cubed 2 pieces of London Broil) & let it marinade in beef broth, garlic, seasoned salt, pepper and a decent merlot overnight because I knew I wouldn't be making this until today.) The only variation was I tweaked other member suggestions and added 2/3 cup beef broth and 1/3 cup water to cream of mushroom soup, added additional mushrooms and 1 cup of light cream. After simmering for 15 minutes, I added 1 cup sour cream (not fat free), dash of worstershire sauce, dash of nutmeg and parsley flakes. AWESOME results...not thick at all, very rich and creamy and totally delicious. Kinda fattening with this variation but so can work it off in the gym tomorrow which is what I will do!!! Will definitely prepare again!

104 users found this review helpful
Reviewed On: Nov. 8, 2005
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Cooking Level: Expert
About me: Learned everything from Mom. Like to experiment… MORE

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