Claudine "Chancy" H. Profile - (10023396)

cook's profile

Claudine "Chancy" H.

Claudine "Chancy" H.
Home Town: Elk Grove, California, USA
Living In: Cat Spring, Texas, USA
Member Since: Jan. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Fishing, Hunting, Photography, Genealogy, Wine Tasting
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About this Cook
I LOVE to cook and pull from my garden. I am a 50 mile plus Endurance racer on Arabian horses and even at events when camping I tend to cook something gourmet and bring along my recipies from this web site. Happy Cooking Everyone!
My favorite things to cook
I love rich saucy foods. I think that my specialties are my own created soups and stews. Pasta would be my next favortie. I try to cook different things all of the time as well as new things. This way we never get bored. I just enjoy sipping a glass of wine and cooking a great gourmet meal atleast twice a week. We also love to entertain when we can and use new recipes from, my books, or our own creations that we have enjoyed and let our friends enjoy them. Grilling, I can't leave grilling out, we grill all summer long.
My favorite family cooking traditions
Moms Stuffed Bell Peppers that simmer in a red sauce for hours. We grew up with this as a favorite and most requested still. I have my own version now. Life wouldn't be complete without a summer shrimp boil southern style. Baby new poatato, corn cobs, sausage, shrimp, crawfish, onion, and shrimp boil mix. All dumped straight onto freezer paper at the table for everyone to peel shrimp and dig in.
My cooking triumphs
Really I have had many triumphs as well as "just ok's" when trying to experiment with new ideas I conjure up. I love to play with food flavors. I think best are when I send food over to neighbors or church potlucks and they come knocking at my door for the recipe. Countless times I have had people over and I have to jot down how I cook something. It really is a good feeling when food warms a persons heart. Recently my best triumph is that I recreated my grandmothers old world recipe passed down through our family from the Volga German side. It was Bierocks, and I nailed it to a T as to how I remembered it tasting and what she added, even the dough. I passed those out to the neighbors and had to give recipes to all of them. Another great feeling!
My cooking tragedies
When I was 8 years old I made a "Spinach Souffle" for my family as part of my 4-H group home project. They were all so excited, and parents and brother were expecting a feast. It was so beautifull when it came out of the oven, like a picture in a cook book, perfect. As we began to serve each other and eat at our fully set table with candles and all... I noticed puckered faces, smiles and a giggling brother. They said, yum, very good and still ate. I finally took a bite myself, it appears that I misread the ingredients. I had added 1 heaping Tablespoon of salt, not 1 teaspoon of salt. Since then, I have always been very careful if cooking from a recipe.
Recipe Reviews 24 reviews
Brian's Easy Stuffed Flounder
This was the BEST recipie, very easy, and very tasteful. It is a wonderful presentation as well. We made exactly to recipie and we will make this again and again when we get a craving for flounder or catch flounder at the coast here. Thanks for a great recipie.

2 users found this review helpful
Reviewed On: Jan. 24, 2010
Amazing Pork Tenderloin in the Slow Cooker
This was a pretty good recipie. I enjoyed the flavor of the gravy. Thickened with flour and I also added mushrooms to the cooker just before done. Easy, throw in cooker, leave and dinner is served hours later. POrk always does well when cooked slow. It was juicey and full of good onion and garlic flavor. I will make this again! Thanks for the recipie

1 user found this review helpful
Reviewed On: Feb. 23, 2009
Jalepeno Cheese Dip
This was fantastic, not messy and easy to make. The flavor was wonderful. It sets some and his easy to spoon or slice to put on crakers, bread, or even roasted jalapeno peppers. At any rate, I am making this ahead, letting it sit in the fridge and then making Stuffed Chili Relanos with the left overs. I plan to stuff the Poblano Peppers fresh and then bake. Im hoping that it will be a big winner too. Thanks for the recipie.

1 user found this review helpful
Reviewed On: Feb. 4, 2009

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