Tricia Profile - Allrecipes.com (18995880)

cook's profile

Tricia


Tricia
 
Home Town: Billerica, Massachusetts, USA
Living In:
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Wine Tasting
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Arthur the Corgi
About this Cook
I love to cook but since having kids i try to make things that are simple and kid friendly. I also like them to do as much of the cooking as possible.. we are Montessori people.
My favorite things to cook
fillet mignon with Bearnaise sauce, grilled asparagus and garlic mashed potatoes
My favorite family cooking traditions
don't really have any but ma does make scalloped potatoes every Easter that no one can do without
My cooking tragedies
lets face it we have all made duds. My husband doesn't like it when i cook Indian
Recipe Reviews 47 reviews
Awesome Broccoli-Cheese Casserole
Awesome is right! I tweaked it the way many others have. I used cream of chicken soup. 1/2 c sour cream and 1/2 c mayo. I used powdered onions so the kids wouldn't know it was in there. I used 12 oz of sharp cheddar and twice as much fresh broccoli which i par boiled. I also topped it with ritz crackers pulverized and mised with melted butter. I omitted the salt and never missed it. My daughters (age 11 and 8) both told me to never again buy the frozen broccoli and cheese that this was far better than anything they have ever had. This will go into my normal rotations! Thank you!!

12 users found this review helpful
Reviewed On: May 3, 2010
Chili Rellenos Casserole
This is really really good!!! It's more of a side dish than a main meal. It would be great with black beans or Spanish Rice. I made this with 3T flour, 2 eggs 1 egg white, omitted the 1/2 c milk and added a slightly more than 5 oz of evaporated milk. I used enchilada sauce, almost a full can. I used less than the 16 oz of cheese. I used an 8x8 pan and cooked it for 30 min the first time and 15 min after adding the sauce and then i put it back in till the cheese melted. It comes out a bit like a green chilies quiche with sauce on it. Very good. I will make again!!

2 users found this review helpful
Reviewed On: Apr. 23, 2010
Prize Winning Baby Back Ribs
This just wasn't meant to be... first i THOUGHT i bought baby back ribs but i had beef ribs. I decided to go ahead anyway. The rub smelled great. Then i went to grill and the top piece was missing. So i put them in the oven for 2 hours at 250 degrees covered and on a rack so they didn't sit in the liquid. I took them out and covered them in bbq sauce then grilled them on low till both sides were the color i wanted. They were WONDERFUL!!! Can't wait to use these with actual babyback ribs!! The only things i changed was i added brown sugar to the rub. It leaves a crust and seals in everything!!

13 users found this review helpful
Reviewed On: Apr. 20, 2010
 
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