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Illy luvs to cook

Brooklyn, New York

Member since Aug 2005

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Reviewed Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs

Friday, May 31, 2013 on

"This is a very authentic recipe, just like my Sicilian mother in law used to make. I don't always make the braciole, but always have sausage, pork and beef on hand, if not the ground meat for the meatballs. Always comes out great."

Reviewed Apricot and Nut Cookies with Amaretto Icing

Friday, May 31, 2013 on

"These were delicious and easy with my stand mixer. We live in an area with lots of authentic italian bakeries and these and cookies like this are at least $15 a lb. Baking these cookies made my kitchen smell just the bakeries...Yum! The texture was perfect; nutty, chewy with dried fruit and flaky all at once.I was afraid the glaze would make thin"

Reviewed Rapid Rolls

Thursday, Aug 16, 2012 on Cooking Channel

"Loved this recipe, this recipe recreates those sweet dinner rolls you get at restaurants. Easy, quick and very very good. This is a keeper!"

Reviewed Honeyed Mango and Chicken Saute with Toasted Cashews

Thursday, Aug 16, 2012 on Cooking Channel

"Tried this recipe for Asian nite...I added sliced red pepper and green onions for color and added Sambal Oelek for some spice...was good but could have used a little more honey for our palates...Loved the cashews! Will make again as we are mango lovers in our home. Thanks, Aida!"

Reviewed Tres Leche Cake

Friday, Jul 6, 2012 on

"I am from Miami and Tres Leches Cake is found in every bakery there. They sell it in a loaf pan with three maraschino cherries on the top of the cake. I think this is a very good recipe except the whipped cream topping is not typical...a 7 minute frosting is what is used instead of the whipped cream, it is more stable and lasts a lot longer, that"

Reviewed Linguini with White Clam Sauce

Monday, Apr 2, 2012 on

"Wow, this was so easy and economical, I live in NYC, married to an Italian from an italian neighborhood, our local and fabulous pizzeria serves this and I must admit, this was very close but they use fresh clams and maybe I will next time, too! I used twice the garlic and clams, a little extra parsley and a pat of butter at the end for some silkin""