Reine333 Profile - Allrecipes.com (10128178)

cook's profile

Reine333


Reine333
 
Home Town: Savannah, Georgia, USA
Living In: Atlanta, Georgia, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Indian, Italian, Southern, Mediterranean, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I took a regional cooking course at the Cordon Bleu in Paris, and it was so inspirational! Unfortunately I caught a bug there and missed three days of the class :(
My favorite things to cook
I love spicy as well as "comfort" foods.
My favorite family cooking traditions
Southern food.
My cooking triumphs
Learning to follow a recipe.
My cooking tragedies
Improvising while having a recipe that I did not follow.
Recipe Reviews 5 reviews
Chicken con Vino e Aglio (with Wine and Garlic)
I marinated the chicken (three breasts equaling .8 of a lb) for three hours, using Sauvignon Blanc. I pan-fried the breasts in olive oil for 5-6 minutes on each side, until juices ran clear. I removed the breasts and sauteed 1/2 lb fresh sliced mushrooms and 4 shallots, adding 1/3 cup low sodium chicken broth when they had suitably cooked. I mixed 2 teaspoons of cornstarch with 1/2 cup lowfat milk until smooth. When the mushroom/broth mixture boiled, I added the cornstarch mixture with a pinch of Herbes de Provence and stirred for 2-3 minutes until thickened. Pour the sauce over the chicken and serve! Amazing!

0 users found this review helpful
Reviewed On: Apr. 20, 2014
Yellow Squash Casserole
I added a total of 5 cups steamed (3 mins in a microwave) mixed sliced summer and zucchini, one small vidalia onion & used lowfat milk, 2% cheese, 1/4 cup melted lowfat butter and 2 tbs fat free french onion dip. I also used about 1/4 teaspoon of freeze-dried basil, finely crushed and garlic pepper instead of black pepper. Yum!

1 user found this review helpful
Reviewed On: Jun. 6, 2013
Make-Ahead Slow Cooker Beef Stew
De-glazed the pan used to cook the beef and onion (I left out the mushrooms) and poured all the liquid into the crock pot. As we're a small family, I froze half of it to use at another day, as the chef suggested! I also added a potato and 1 carrot and 1 stalk celery. I used Hungarian Paprika, as well. This will now be the Beef Stew recipe we will use! NO leftovers :)

1 user found this review helpful
Reviewed On: Jan. 5, 2013
 
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