mammamoey Profile - (18661870)

cook's profile


Home Town: Belle Harbor, Ny, New York, USA
Living In: Rockaway Beach, New York, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Mediterranean
Hobbies: Gardening, Biking, Walking, Fishing, Reading Books, Wine Tasting
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About this Cook
My favorite things to cook
veggies, pasta & soups
My cooking triumphs
I lived in Italy for 6 years. The day my Italian mother in law told me my meatballs were better the hers, was a very memorable moment!!!
My cooking tragedies
too many to mention!
Recipe Reviews 19 reviews
Baked BBQ Baby Back Ribs
I do a few things differently. Most important is to get the membrane off the back of the ribs instead of just pricking them . Bone side up, make a shallow slice mid way through the rack, then using a paper towel, lift and pull the membrane off the rib bone, it generally comes off easily. Makes a huge difference! I also use my own dry rub mix but that's personal preference. to get them crispy, I throw them on the grill after baking 2.5 hours. when I'm making them for a crowd, I'll bake them in the morning, open the foil and slather on BBQ sauce, then rewrap the foil and ket them rest all day until it's time to throw them on the grill. This way I can enjoy my guests and still serve great ribs! If it's a rainy day, I'll put them under the broiler for about 10-15 minutes instead of grilling, we like our ribs moist with the outside crispy and not so dripping with sauce. On the positive, this is a good recipe but don't be afraid to adjust the seasoning to your liking. We don't use white sugar at all, the dark sugar adds to the caramelization of the finished ribs and we use a lot less salt. Low and slow is the way way to go when it comes to finger licking, fall off the bone ribs! Enjoy!!

54 users found this review helpful
Reviewed On: Aug. 17, 2013
The Best Bean and Ham Soup
I follwed the recipe as far as ingredients went. This soup was devoured by my family. Even the anti bean ones! I used the de-gassing suggestion from another review and was thrilled there were no "after affects" from the beans. The flavor is worthe the work...absolutly delicous! Thansk for posting.

2 users found this review helpful
Reviewed On: May 17, 2012
Cavatelli, Broccoli and Mushrooms
Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter, and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan, no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY!

5 users found this review helpful
Reviewed On: Jan. 23, 2012
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Cooking Level: Expert
About me: I grew up in my mother's restaurant, and some of… MORE

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