Luisa Profile - Allrecipes.com (19672499)

Luisa


Luisa
 
Home Town: Farmingdale, New York, USA
Member Since: Aug. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Walking, Reading Books, Genealogy
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About this Cook
I am a retired Aerospace Sales Representative living in sunny Southern California with my sweet hubby. I have a passion for cooking and love all things about food, from meal planning, to grocery shopping and cooking.
My favorite things to cook
I like to cook almost everything and try to make healthy meals. If we indulge one day then the next day usually is a light meal. My favorite area of the grocery store is the produce section. I have recently gotten interested in bread making.
My favorite family cooking traditions
Even though I don't cook this as often as my hubby would like me to, one of my signature dishes is meatballs and spaghetti / also lasagne.
My cooking triumphs
My first loaf of sourdough bread using my home made starter.
Recipe Reviews 30 reviews
Not Thousand Island Dressing
I don't often write reviews but I made this recipe tonight and I can't stop thinking about it. If I could give it 20 stars I would. I told my hubby that I will never buy thousand island dressing. Thank you Mike.

2 users found this review helpful
Reviewed On: Mar. 22, 2015
Oven Roasted Parmesan Potatoes
Absolutely wonderful - I used 1 pound of red potatoes and with the exception of using 1/4 tsp of salt kept everything else as stated in the recipe. I cooked them in a cast iron skillet in a 400 degree oven and they came out perfect. Thank you Bellpepper!!

3 users found this review helpful
Reviewed On: Feb. 8, 2014
Chicken Enchilada Casserole II
Excellent - used 4 frozen chicken breasts cooked in the Crockpot for 5 hours. Then shredded the chicken and added a little cumin and a lot of onion powder. Then I combined 8 ounces of light sour cream, 16 oz medium picante sauce, 1 8 oz bag low fat cheese and 2/3 of an 8 oz bag of regular cheddar cheese, 1 can of healthy Campbellā€™s cream of celery soup, 1 can of Bush's canned chili beans drained. Instead of the flour tortillas I used 12 6" corn tortillas cut in strips and made 3 layers. Cooked covered 40 minutes at 350 degrees. Then cooled 15 min before cutting. Topped with sour cream and jarred chopped jalapenos. This tasted just like chicken enchiladas without all the work. Will definitely make again.

5 users found this review helpful
Reviewed On: Oct. 29, 2012
 
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