NAVYWIFE34 Profile - (18790508)

cook's profile


Home Town: Allentown, Pennsylvania, USA
Living In: Fallon, Nevada, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests:
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My Daughter
About this Cook
I am a Navy wife that often finds myself cooking for a bunch of navy guys that are single. I love to cook, so these helpless guys are the reason I get better and better at trying new recipes. My mother cooked everyday of the week so it was my duty to cook all the time as well. Unfortunatly, my husbands taste for fine cuisine is pretty poor, so I don't make many different dinners. Right now my big thing is chocolate. I don't care for it all that much, but I have been getting into all types of decorative presentations that use chocolate.
My favorite things to cook
breakfast and brunch, pies, cakes, cookies, other desserts and chocolate.
My favorite family cooking traditions
Christmas Eve dinner is all seafood, which I will continue to do with my own family now that we are on the other side of the country, Easter brunch for all the Navy families that can't go home or have family come to them, and a big clam bake in the middle of the summer.
My cooking triumphs
Every year my Easter brunch gets better and better and bigger and bigger. This year I used the Make Ahead French Toast and Best Ever Breakfast Casserole and they came out perfect. Not a single left-over.
My cooking tragedies
I made a cheesecake once and used the recipe several times, so I knew the cake would be good. The cheesecake was in one of the deep style springload pans and probably was about seven inches deep. Unfortunatly, the spring came open about 15 minutes into baking and I had about a gallon of cheesecake batter all over the oven. Haven't make cheesecake since.
Recipe Reviews 10 reviews
Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
I've made this turkey for Thanksgiving for the last 5 years. Its the most flavorful turkey I have ever had. The gravy it makes is fantastic. There is just something that commpliments the apricot and the herb butter just perfectly. Soak your bird in salt water for a few hours and do the butter rub the night before. Try to use fresh everything, sage, ginger, thyme, etc. It really is a fantastic recipe for entertaining. It gives your dinner a touch of "gourmet".

9 users found this review helpful
Reviewed On: Nov. 22, 2008
Focaccia Bread
This was wonderful focaccia bread. It was very easy to make. I made a few changes to our families liking. I used rosemary in place of the basil because I was out and used less salt in the dough because I like to sprinkle corse salt over top. Use an exceptional olive oil for great flavor, and, as one other reviewer mentioned garlic granules are not authentic italian and use milk instead of water. I made one batch with fresh minced garlic and one without and they both were good! I suppose the granules would be okay, but the bread seemed more "fine dining" without them. This bread is very quality and impressive for dinner parties or a gourmet meal. Make sure you know how to work with yeast so you get nice fluffy, chewy, risen bread. Definatly will me making a lot. Thanks for the great recipe.

5 users found this review helpful
Reviewed On: Jun. 17, 2008
Quick and Easy Alfredo Sauce
This recipe is wonderful. If you are having problems with the curdling of the cream cheese, try softening it in the microwave. It will help when whisking. I added fresh shimp to my sauce over linguini. Definatly a keeper.

3 users found this review helpful
Reviewed On: Jan. 18, 2006

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