Background

Hello and welcome to my Open Recipe Box!   I do get asked that question, “Why did I start this?”  “Why am I doing this?”  It is not for any profit.  Well, I guess it is because I have all these great recipes I’ve saved through the years that I just have to share them! I am always testing new recipes too.

 “Can I have that recipe?” is a question I hear often and one I’ve asked many great cooks and bakers myself over the years. I’ve always believed in freely sharing recipes. After all, what good is keeping a recipe you like to yourself?

These are my actual recipes cards but my cookbook collection really needs an entire room with shelves just for them!  So I wanted a place for family and friends to easily get my tried and true, old and new recipes.

I love SUPER FAST RECIPES! To me that means no more than 10 minutes from start to finish!  

 I hope you like it here and come back often to check my posts!!  I sure do appreciate your likes and comments right here on the webpage even more than on the facebook page.  

Please let me know if you tried a recipe from my box!  Even send me a picture of something you made from here and I will post it!  

Happy cooking, happy baking, and enjoy!

RI
Long IS

     

I grew up in Rhode Island and I have spent my adult life on Long Island. And both places have a food culture unique to its own!  But they have one thing in common!  They  share a love of seafood!
I have been so lucky to have such great cooks in my family, immediate and extended, and in my friendships.  These wonderful people readily and lovingly shared their recipes with me through the years.  
From when I was 12, I began cooking and baking, saving and researching recipes and techniques, and later occasionally taking courses online or in a local class.
I am convinced good results come not just from the recipes, but from the TECHNIQUES!  A recipe has to be well written to understand the preparation techniques.  The more you learn WHY you do something, the better cook or baker you will be.  A simple example a lot of people already know is the difference between FOLDING an ingredient into a batter as opposed to MIXING it in.  The science behind it is how much incorporated air you want to be in the mixture. 
So keep learning….and in the meantime, enjoy the process! 

10 Comments

  1. Angie March 21, 2018 at 9:08 pm

    True! It’s usually “in” Rhode Island and “on” Long Island! LOL

    Reply
  2. Carolyn DeSpirito May 4, 2014 at 1:39 am

    Angie:

    This is a wonderful site! Your recipes look very good. It is so nice of you to share your recipes. I love the added photos.

    I am especially glad you have an egg biscuit recipe since we cannot find my mom’s recipe (she too had boxes of recipes…they are in my basement.) I will have to make them.

    So is the milkman story about my dad? (i never knew that!)

    Carolyn

    Reply
    1. ang1m May 4, 2014 at 11:48 pm

      Thanks, Carolyn! Glad about the egg biscuit recipe, you will like this one. Oh yes, that was your Dad! I edited the story now, so that is clear it was my dear Uncle Tony! He never failed to sit down and chat for a few minutes with coffee and whatever my Mom had on the stove. He loved to talk! I have great memories of those mornings! What a kind, loving, funny, sweetheart of a man he was!

      Reply
  3. Tricia May 2, 2014 at 12:31 pm

    Loved this! I look for low cal and quick dinners ..the combo is a challenge. I enjoy this site and will visit often .Ill look forward to a low cal cheese cake too ๐Ÿ™‚

    Reply
    1. ang1m May 2, 2014 at 4:27 pm

      Glad you like it, Tricia and thanks for the compliment! Yes, low cal, quick, and it’s got to be so delicious no one knows it’s low cal or quick! LOL ๐Ÿ™‚

      Reply
  4. brian your favorite child April 24, 2014 at 8:44 am

    Looks good ma. I always enjoyed the fruits of all your cooking! Now with my weight loss plan I have to have no more than 20gm of carbs and 1000 calories per day…very difficult with an Italian mom, especially since i love all the sweets. Maybe when we come you can make some things with splenda for me? Lol! See you soon. Love you!

    Reply
    1. ang1m April 24, 2014 at 11:48 pm

      Thanks, Brian and I will! … and I will post low sugar ones and low carb ones too, for you and for me!

      Reply
    2. Bill Morris April 25, 2014 at 7:49 pm

      Maybe Patsy can come up with low-sugar variation of her famous cheesecake?

      Reply
    3. Triciayourfavoriteniecelol May 2, 2014 at 12:32 pm

      Looks very good auntie

      Reply
      1. ang1m May 2, 2014 at 4:28 pm

        thanks, Trish! love you!

        Reply

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