Theresa Rezentes Profile - (1905573)

cook's profile

Theresa Rezentes

Theresa Rezentes
Home Town: Oshkosh, Wisconsin, USA
Living In: Columbia, Missouri, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
Married 5 years, daughter Simone is almost 5. Since I became a stay-at-home mom, I love to try new recipes. Best friend is a gourmet cook, so she challenges me.
My favorite things to cook
Whole wheat pasta dishes and bake with mix of wheat and white. I also try to use lean meat. I love to cook lasagna, fresh fish, exotic salads, and fresh bread.
My favorite family cooking traditions
My grandmother was an outstanding cook. She grew up on a Louisiana farm so fresh vegetables of several kinds were a staple. She also loved to cook Southern with healthy twists.
My cooking triumphs
Using fresh herbs while still growing in the pot. They are the cheapest, tastiest, and healthiest in my meals. Hubby was resistant, but he's come around.
My cooking tragedies
Watching TV while trying to cook. Eventually, something burns!
Recipe Reviews 6 reviews
Simple Whole Roasted Chicken
I have made this several times now and it's super. You can marinate it for 5 hrs. or more and it's just as good. Tonight, the dogs smelled the carcass and promptly stole my leftover. Smart dogs!!

2 users found this review helpful
Reviewed On: Mar. 11, 2007
Sweet Potato Bake
Outstanding on the first try!! My only change was using fresh sweet potatoes. For the new cooks, I wrapped 6 medium ones in foil and baked them for one hour at 350 degrees. Then, I spooned them out and mashed them. Proceed with remaining recipe. My husband who doesn't eat veggies thought it was great!! Tastes like a souffle. Very fancy.

6 users found this review helpful
Reviewed On: Oct. 26, 2005
Three Cheese Garlic Scalloped Potatoes
I substituted the provolone with mozzerella and boiled the potatoes until just soft and baked for 30 minutes at 350 degrees. Just great!

1 user found this review helpful
Reviewed On: Dec. 7, 2004
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