meatball Profile - (1903172)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Caledonia, Ontario, Canada
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Healthy, Dessert, Gourmet
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Seafoam Icing
Us :)
Lizzie (Meatball)
About this Cook
I'm a young chef who's really into cooking! I'm recently married and enjoying converting my new husband to new cuisines. I'm discovering that delicious food does not necessarily mean expensive ingredients; I think the test of a real chef is what you can do with a fridge full of leftovers. I also love pigs (that's right, to look at, not just to eat.)
My favorite things to cook
Game (husband's a hunter). We eat a lot of venison and moose. (I'm probably perpetuating some Canadian stereotypes, eh?) I also love to make homemade breads, heck, everything -including spice blends, dog biscuits, salad dressings and ketchup, from scratch.
My favorite family cooking traditions
Cooking with economy but not having anyone be able to tell.
My cooking triumphs
Huge, tender, company-freakin' cinnamon buns with vanilla glaze; banana cream pie, moist chocolate cake, restaurant style fettucine alfredo, chili, luscious game meats, soft chcocolate chip cookies, tender chicken in homemade barbecue sauce, etc.
My cooking tragedies we really have to go here? Once I made a beautiful homemade vegetable soup for dinner. It was my first time making it and it was perfectly seasoned. Then I preheated the oven for some hot biscuits, and left the room. On the other end of the apartment, I smelled something really raunchy. As I came out, I saw navy blue billows of smoke pouring from every crevice of the stove. I had sprayed it with oven cleaner the day before. My soup was ruined by the fumes, my asthma forced me to evacuate, and my husband and I went out for dinner.
Recipe Reviews 38 reviews
Sweet Dinner Rolls
WOW! Perfect- light, soft, sweet, and addictive. I brushed mine with a mixture of cream, butter, and sugar while they were baking and it made the top sweet and shiny but still soft. I rolled these into balls and they took about 10 minutes longer to bake than the recipe said. I sifted the flour and used a tad more yeast than called for (because it had been sitting in the cupboard for a while and I wasn't sure about its freshness.) I think that contributed to the rolls being so feather-light. They had the perfect amount of sweetness and were so tender! My husband freaked out. I will keep this recipe forever. Yum, yum, YUM! The total time it took to make these was three and a half hours- I just dumped all the items in the bread maker, 1 hour and 50 minutes in the breadmaker, 1 hour to rise, and then 25 minutes to bake. The actual hands-on time is extremely small, though- these were easy!

2 users found this review helpful
Reviewed On: Feb. 16, 2009
Cranberry Gelatin Salad
I made this for my diabetic grandpa who recently had a stroke and is in hospital. He loves gelatin salads. I used sugar free jello, a little less cranberry sauce, and I drained all the fruit and added an extra package of sugar free cherry jello and 3/4 cup extra water (because the fruit has sugar in it.) I poured it into mini disposable tin foil loaf pans, and bring him one every day when we see him. He LOVES it! Thanks for making his day. As a side note: I hate gelatin salads, and I can't stop eating this one...I would eat it as a dessert and can't wait to try other flavors of jello, like black cherry or wild cherry or raspberry...mmmm.

5 users found this review helpful
Reviewed On: Jan. 26, 2009
Best Tuna Melt (New Jersey Diner Style)
So, so good. I've never had a tuna melt before, but today I had a craving for one. (I'm 8 months pregnant.) It was so delicious! I left out the celery by accident, and I used sharp Cheddar and Gouda and fresh French bread because that's what I had on hand. I also chopped up a dill pickle and put it in with the tuna (hubby and I always make our tuna salad this way.) I love it when the cheese gets slightly past melted and the top gets a little crispy and caramelized. The only thing I would change is to toast BOTH sides of the bread, as mine got a bit soft on the bottom, but that didn't make it any less delicious! Y-U-M.

1 user found this review helpful
Reviewed On: Jan. 13, 2009

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