Vanessa C Profile - (10009510)

Vanessa C

Vanessa C
Home Town: Willimantic, Connecticut, USA
Living In: Norwich, Connecticut, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Southern, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Walking, Photography, Reading Books, Charity Work
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About this Cook
I probably like to bake more than anything. I like to try recipes from exotic places. I also love "family" recipes that I have accumulated from friends and family. I am almost exclusively a "scratch" cook
My favorite things to cook
Desserts of course is there anything better than dessert?
My favorite family cooking traditions
My grandmother is 94 years old and still cooks. Her southern cooking has influenced my cooking the most and has given me an appreciation for many of the old recipes. I like to use them at church and other social occasions to re-introduce people to these "lost" items.
My cooking triumphs
I cook with a group from my church and we have a dinner at least once a month. These are very popular and we have a talented team. I have also baked a few wedding cakes for my friends and was pleased with them. They delighted the bride, groom and their guests.
My cooking tragedies
None that I can think of. perhaps the occasional burned on the bottom item.
Recipe Reviews 8 reviews
Pork Chops with Basil and Marsala
I didn't have enough garlic salt, and substituted Lawry's low sodium season salt and I added 2 teaspoons black pepper. I browned the pork chops in an iron frying pan. I had fresh basil and sliced it thin. I added 1/2 pound of sliced Portobello mushrooms. I placed the iron cover on the pan instead of foil. I let the chops bake for 30 minutes poured the Marsala wine over it all, and bumped the oven temperature up to 450. I let the chops simmer for 10 minutes and removed the cover for 5-10 more minutes. The chops were done completely and were delicious.

1 user found this review helpful
Reviewed On: Mar. 10, 2014
Creamy Chicken and Wild Rice Soup
I used this recipe as a base for my tastes. I took 1 qt of home made chicken stock and 4 whole,skinless,chicken legs,(legs and thighs separated),put them in the crockpot on low,and let them simmer overnight. In the morning I drained the legs,reserving stock, let cool,and picked & chopped the meat. In the crockpot I threw a whole 6 oz.package of brown & wild mix,into the already hot reserved broth. In a stock pot, I sauteed in 2 TBS olive oil, 1 whole leek,tougher parts of green top removed, 1 cup each celery hearts and carrots,chopped, and 6 oz. mushrooms,diced small, until tender. I added to the stock pot 1 qt of homemade chicken broth and reserved broth/rice mixture,chicken meat, & I brought all to a boil and let simmer. I add an additional 1/2 C. wild rice mix & cook until tender. I wanted less calories so I used 6 TBS unsalted butter and 1/2 C.flour to make roux, and add 2 C. 1 percent milk. This makes 12 servings, and was a big hit at a church pot luck. (Approx. 286 calories).

0 users found this review helpful
Reviewed On: Feb. 2, 2014
Spanish Cod
I made this over the weekend. We eat quite a bit of cod and I love Spanish flavors. I used the mixed vegetables from the grocery store olive/salad bar. This has marinated artichokes, garlic, sun dried tomatoes and black pitted olives. I chopped those removing the harder bits of the artichokes. I increased that to about 1/2 cup. I drained and chopped 2 Tablespoons of capers and added sliced lemon stuffed green olives,(they were what I had on hand). Overall it was a little over a Cup of veggies. I also used sweet onion and increased it to 1/2 Cup. I didn't have any Cayenne pepper so I used Chipotle pepper instead. My husband who claimed to not be hungry ate 2 helpings. The next day I had about a half pound of sea scallops, lightly browned those, and added them to the leftover fish and sauce. Fantastic.

0 users found this review helpful
Reviewed On: Jan. 20, 2014
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