Karen Soucie Belloise Profile - Allrecipes.com (18138740)

cook's profile

Karen Soucie Belloise

Karen Soucie Belloise
Home Town: Lawrence, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA
Member Since: May 2005
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Italian, Southern, Middle Eastern, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Needlepoint, Gardening, Camping, Walking, Photography, Genealogy, Wine Tasting
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About this Cook
I have been married for 26 years. I love to cook and try new things.
My favorite things to cook
My husband is Italian and is used to authentic home cooked Italian meals. His mother's food is amazing and I continue to learn new things from her every time they visit. Unfortunately for me, he is a very fussy eater. This was a challenge for me, but after 26 years of practicing, my husband now says my cooking rivals some of the best food he has ever tasted.
My favorite family cooking traditions
We never use jar sauce. EVER! It is a sin in our house! Instant potatos? No! Cooking for my husband is and has been quite the challenge. He likes everything from scratch and everything home made. I work full time and he does not cook so I have slowly over the years, worn away at his demands slightly. Maybe a little more than slightly, but he still is very picky. I've found lots of shortcuts and many things that he can't even tell the difference. ( I hide the packages of instant potatos in the closet :) My biggest secret is that when I make potatoes.... I always do fresh, mashed, but I also always make extra. It only takes a couple of extra minutes to make twice as much. I freeze the leftovers and then when I want to serve mashed potatoes later in the week.... I take out the frozen REAL potatoes and if there isn't enough... I add JUST ENOUGH instant to make them stretch.
My cooking triumphs
Most people love my homemade sauce. But my personal favorite is my homemade chocolate cake. Everyone who has ever tried it always tells me how wonderful it is and ya know what? It is wonderful :)
My cooking tragedies
LOL, where do I begin. I think the worst thing I ever made was a homemade ravioli recipe I found from Pilsbury. I don't know what I was thinking when I even ever tried this recipe. It used Pilsbury dough for the ravioli dough and also cream cheese. It was absolutely terrible. I thought it was gonna be so good and I invited people over for dinner that day to show off my wonderful and creative cooking abilities.... I still get a shiver up my spine at the thought of that day. My worst meal ever!!!
Recipe Reviews 21 reviews
Krazy Garlic Trout
I give this recipe a five because the flavor was absolutely delicious..... at first. The only thing I changed was to add a little rosemary to the inside of the fish. Even though I give this recipe a 5..... Me and my family decided we don't like trout. The fish left a strange after taste in our mouths that we can only conclude came from the fish itself. The three huge fish I cooked were fresh caught that same day so I know it wasn't that the fish were bad. It tasted delicious at first. Everyone in the house said the same thing. "It tastes delicious." The flavor was amazing. Actually I was very proud of myself since this was the first time I ever cooked or even TASTED trout and the same was true for my guests. An hour or two after we ate... we all where saying the same thing again... "what is that funky taste in my mouth?" I didn't even want to try trout, but everything I read on this site said it was the same as any other white fish.... It isn't. It's good at first... but even as I am writing this... I can still taste the aftertaste... and I DON'T LIKE IT. Of course this is coming from someone who never tasted trout before so if you already know what trout tastes like then I'm sure you will love this recipe. As I said earlier... I give this recipe a 5 because the flavor was absolutely wonderful and at first bite I thought I discovered something new that I could add to my recipe box. If you already know what trout tastes like then I am sure this will be true for you. For

1 user found this review helpful
Reviewed On: Apr. 14, 2009
Peanut Butter Vegetable Chicken Soup
I give this a 3 because I THOUGHT IT WAS AWESOME!!! Everyone else that I served dinner to that night did not like it. AT ALL. Seriously. They all hated it. I ended up making grilled chese sandwiches for us all later because everyone was still hungry. I, however, thought it was delish!!! I can't think of anything I could have changed to make it better for my guests. I think they all just really didn't like the peanut butter taste. I never told them what it was, the secret ingredient, but they all hated it. They said it had a "burnt" taste and I assure you I did not burn this soup. Anyway... Personally I would give this a 4 or 5..... I loved it. But, when 5 other people all hated it.... I guess I have to take that into consideration when I give the recipe a score. So 3 it is. Sorry to the orignal poster. I loved it.

1 user found this review helpful
Reviewed On: Feb. 11, 2009
Beef Stew VI
I give this 4 stars as written. It's an excellent starter for beef stew but it needs a little more flavor. I read through the reviews and used some of the suggestions and it became a 5 star recipe. I added some ketchup, though next time I might just use tomato paste. I also added some worcestershire sauce and some garlic powder. Also, if you want to stretch this recipe... just add more water and boullion or broth and then add more vegetables. Use my tip below to thicken and you can feed an army from 1 or 2 lbs of beef. I also used flour instead of corn starch because it is what I'm used too and I think it just adds more flavor where cornstarch adds nothing but a thickening agent. Tip to those that have problems making gravy or thickening sauces with flour..... Add flour to cold water in a small container, (my dad taught me to use a baby food jar and that's what I still use today :) Then shake, shake, shake. Then you can pour the flour mixture into whatever it is you are trying to thicken. What I like about this method is that you don't really have to measure the flour and water. Just throw a couple of TBLS of flour in the container. Add enough water to shake it up and make a very thin paste. Then you can add a little bit at a time to your recipe until it gets thick enough to your liking. Then just throw the rest away. Perfect gravy, no lumps, EVERYTIME! Anyway... I know people hate it when you rate a recipe but make lots of changes to it. Just so everyone knows. I made

6 users found this review helpful
Reviewed On: Feb. 11, 2009

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