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 10 reviews
Best Cream Of Broccoli and Potato Soup
I used what I had in the fridge. I used 1 TBS olive oil and about 3/4 TBS butter. I substituted 3 Leeks,(White part only), for the onion and I only used 2 cloves of Garlic. I added 2 chopped Carrots, and used 3 Red Potatoes. I didn't think that there was enough liquid so I substituted 3 cans of Turkey Broth instead of only 3 cups. I did use an immersion blender and gently chopped the mixture leaving some larger pieces. To thicken the mixture, I used 3 TBS instant potato flakes, and 12 oz. whole milk. This makes 5 Two cup servings. Top with low fat Sharp Cheddar Cheese and you have a relatively low fat and tasty dinner.

0 users found this review helpful
Reviewed On: Mar. 17, 2015
Slow Cooker Fruit, Nuts, and Spice Oatmeal
I also use steel cut oats, apple juice,and whole milk. I always use a hard apple,usually honey crisp,or a granny smith. I like to mix it up, sometimes I use either a chopped dried fruit mix,sometimes sold as a fruit cake mix,(fruit not candied fruit),or chopped dried cherries and apricots. I add the almonds at the start and the pecans at the end. I double the pumpkin spice mix and I add freshly grated nutmeg to taste, about 1/2 teaspoon to 1 teaspoon. I also add 1/2 cup dark brown sugar. I put it all into a buttered souffle dish which I place in my crock pot. I add about 1 1/2 cups water around the edge. and cook on low 6-8 hours. I top each bowl with more freshly grated nutmeg, a dash of cinnamon, a sprinkle of brown sugar, dried raisins or cranberries and a tablespoon or two of cream, half and half or milk.

1 user found this review helpful
Reviewed On: Oct. 23, 2014
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.

2 users found this review helpful
Reviewed On: Mar. 10, 2014
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