CORPKID
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Boston, Massachusetts, USA
Living In: Orlando, Florida, USA
Member Since: May 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Hiking/Camping, Photography, Music, Charity Work
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About this Cook
Grew up in an italian home where my parents cooked dinner every night. It's inspired me as I get older and settle down to get myself in the kitchen and I'm loving it. Big fan of bold, robust flavors - and I can mince garlic like a pro! :) Just bought my first high capacity food processor and and love that I don't have to mince onion by hand anymore.
My favorite things to cook
Italian anything, homemade pasta, mexican, stir frys, garlic garlic, GARLIC - anything BOLD and adventurous.
My favorite family cooking traditions
My mom's famous lasagna (which I can't share until she "walks with God"). Sworn to secrecy on this one.
My cooking triumphs
I made lasagna for 30 once. I smelled like a Mofia housewife for weeks after that stint! :)
My cooking tragedies
Was broiling these delicious steaks at a friend's dinner party. OOPS - put the oven on CLEAN cycle and it locked and wouldn't open for 30 minutes after literally incinerating the $100 worth of steaks. We had pizza that night.
Recipe Reviews 12 reviews
Chicken Cordon Bleu II
This was my first time making Cordon Bleu. I was a little nervous but wow, this came out fantastic! I made a few changes based on some reviews: 1) I pounded the chicken breasts to about 1/2" thin. 2) Rather than flour up the breasts, I used plain breadcrumbs which was great, except it kinda messed up my plans to deglaze the pan with the wine sauce. Next time I'll use flour as this time I had to make the sauce in a separate pan as all those fried crumbs would not a good wine sauce make! 3) I only baked this for 20 minutes - if you pound your chicken down to 1/2" which I HIGHLY suggest, you'll want to follow suit. This was EXCELLENT and I'm making it again tonight with flour this time.

0 users found this review helpful
Reviewed On: May 29, 2012
Slow Cooker Pot Roast
Wow - this was VERY good! I followed the recipe exactly except I added some halved red potatoes and some celery. I was worried about not searing the meat first as I usually do, but no need. Literally fall apart good and the flavor was certainly very good! If you don't like salt (I do) then I'd suggest just seasoning the meat with pepper before adding to the slow cooker. The seasoning packets have PLENTY of salt in them and in fact I might even do this next time around, but all in all - this is a keeper and my new "standard" in slow cooker pot roast! Thank you for sharing!!!

0 users found this review helpful
Reviewed On: May 29, 2012
Beer Margaritas
This is my go-to margarita recipe! I use Corona beer and some type of silver-grade tequila. Yum. :)

2 users found this review helpful
Reviewed On: Mar. 17, 2012
 
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