PumpkinPie Profile - Allrecipes.com (19572162)

cook's profile


Home Town: Atascadero, California, USA
Living In: Visalia, California, USA
Member Since: Oct. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Boating, Walking, Music, Wine Tasting
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Wining & Dining in Capri, Italy
About this Cook
I have loved to cook since I was a child. I remember begging my mom to let me cook, not because I was hungry so much but because I enjoyed doing it. To this day, is very therapeutic for me, and I especially enjoy cooking for others. I wanted to go to culinary school several years ago, but it wasn't meant to be. I have learned everything that I know from cooking shows, online, and cook books/magazines.
My favorite things to cook
Too many to list.... My style tends to be more Mediterranean overall. My boyfriend is Italian, and his family has taught me a lot of secrets. I love making homemade sauce, letting a Ragu simmer all day, and homemade pasta. I make homemade limonchello, as well as mandarin and melonchello. Besides Italian, I love to cook just about anything you can name. I grew up in the Centra Coast of California, so Santa Maria style BBQ is hands down the best in my book! I just love to cook!
My favorite family cooking traditions
My dad always tended to the BBQ when I was a kid, now that I'm older I have been blessed to learn some of the Italian traditions of my boyfriends family.
My cooking triumphs
Every time something turns out like I want, it's a triumph
My cooking tragedies
Too many to list... Just a few days ago, I was making creamy tomato bisque, and after all the chopping, simmering, and puréeing, the cream separated at the very end!!! It wasn't even expired!!! Arggggg!
Recipe Reviews 14 reviews
Awesome Sausage, Apple and Cranberry Stuffing
This is the second year that I have made this stuffing, it's amazing!!! I omit the liver, and I don't cook it in the turkey, I cook it in a 9x13 casserole dish. I add extra turkey or chicken stock to it when I pop it in the oven, and cover it with foil for the first 1/2 of the cooking time. Stir it when I take the foil off, and then it will get slightly browned and crispy on top when it finishes. I also made mine the day before, take it out that morning at let it get to room temp before I bake it so it wouldn't take forever. I just didn't add the broth and butter until it was time to bake it. My biggest suggestion, is to use pork sausage. The first year I used pork sausage and it was more flavorful and moist. This year I decided to go by the recipe and I used the turkey sausage and it wasn't as good. Still a great recipe, but it's SO much better with the pork!

6 users found this review helpful
Reviewed On: Dec. 1, 2013
Grandma's Green Bean Casserole
This recipe hands down beats your average "green bean casserole" with canned mushroom soup. I used fresh green beans, boiled them till they were barely tender, also sautéed the onion in olive oil, I also added about 1/3 of the cheese to the bean/sour cream mixture, and I topped it with the crackers and a can of fried onions. It turned out superb, everyone loved it!!! I think next time I will try it with jack or Swiss cheese, because the sharpness if the cheddar cheese kind of took over the dish, but it was still great. I made mine the day before, took it out and let it get to room temp that morning, and just added the topping before I put it in the oven to save time on thanksgiving.

1 user found this review helpful
Reviewed On: Dec. 1, 2013
Yummy Sweet Potato Casserole
Absolutely delicious!!!! I read a lot of reviewers suggestions, and I decided not to add the white sugar to the sweet potatoes since they are so sweet naturally. I didn't want it to be too much like a dessert. I baked 3 large sweet potatoes in the oven for 2 hours, as other reviewers suggested, and they were very flavorful. I followed the recipe to the tee, and I thought it was great. I could have handled doubling the topping, but it didn't need it. The topping had a great caramelization, it was delicious!! I made mine the day before, and just added the topping before I baked it to save time in the kitchen on thanksgiving. This recipe is a keeper!! Next time I will probably sprinkle a little cinnamon and nutmeg on the top too.

2 users found this review helpful
Reviewed On: Dec. 1, 2013

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