hope.h Profile - Allrecipes.com (16924552)

cook's profile


Home Town: Pittsburgh, Pennsylvania, USA
Living In: Sacramento, California, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Asian, Indian, Italian, Mediterranean
Hobbies: Gardening, Walking, Painting/Drawing
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About this Cook
I almost hate to call myself a professional, since I've been out of the field for 13 years. I might change it to expert. When I changed fields, I became a high school librarian. Working with teens is real entertainment. I'm married; no children, but we've always had cats. He's a professional, executive chef, and has been in the business for 40 years, as a chef for 20. In 37 years of marriage, our only disagreements have been over food and cooking, lol. Comfortable or very poor, sickness, and all the other things that can befall people, have befallen us. But life is good.
Recipe Reviews 5 reviews
Easy Cabbage Roll Casserole
I can't believe how dumb I was to never think of this before. It's really like an eastern European version of lasagne. Since seeing Tracy's recipe, I've made this dish at least four times. If I'd made the old-fashioned halupki, I would have never made cabbage with meat and rice at all. Thanks so much!

2 users found this review helpful
Reviewed On: Oct. 2, 2013
White Chocolate Cherry Fudge
I just tried it today, but I went with her suggestions for substituting some ingredients. For instance, I didn't have any almond extract, so I used Mexican vanilla. Because I had about a cup of milk chocolate chips around, I used it, plus two cups of white chocolate; figured that milk chocolate is as sweet as white chocolate, so it wouldn't be throwing sweetness off. Don't be tempted to add sugar! It's not disgustingly sweet like some of the recipes here, and it gets more than enough from the sugar in condensed milk and these types of chocolate. Next time, though, I'll try it with all white chocolate, just as it's written. I know that almond extract will be superior to vanilla in this recipe because it's perfect with cherries, so I'll buy some of it for next time. It's fast and super-easy to make, because it's not a real fudge, which is tricky, demanding, and takes some skill. It's a tasty candy, though, and it's quite good enough to give to friends or take to work.

2 users found this review helpful
Reviewed On: Feb. 22, 2013
Wine Jelly
The two reviews below (JW and the one after) are right. The "syrup" should be off the heat when the pectin is added. I haven't seen a wine jelly recipe before that uses dry pectin, only liquid. They aren't interchangeable, so I'll add a few that use liquid. You can't heat anything above 212F without a pressure cooker! It's not possible, at least at sea level. This jelly is more than acidic enough to be canned by the water bath method. I've never even seen a jelly recipe that requires pressure canning. I think the person giving that tip must be a little confused about it. You'd have to pressure can low-acid foods, but not those with a pH below 4.6.

3 users found this review helpful
Reviewed On: Sep. 26, 2012

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