Tex Profile - Allrecipes.com (10491806)

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Member Since: Jun. 2008
Cooking Level: Expert
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About this Cook
Native Texan. Don't care for food with too much "heat" - I like to keep my taste buds intact, thank you.
My favorite things to cook
Just about anything.
My favorite family cooking traditions
Buttermilk biscuits. My mother's rum cake. Don't cook with cheap booze; if it's too icky to drink, it's not worth eating. Always put Kahlua in anything chocolate; it really brings out the flavor. If you're out of vanilla, use Amaretto. Sherry can almost always be substituted for wine in most recipes (thanks, Mom!). "Everyone knows a good cheese sauce needs a shot of sherry" (when someone suggested that mac & cheese was the one thing I couldn't put booze into...).
My cooking triumphs
"World famous" brownies and (from scratch) banana pudding (exchange students from all over the world adore them!) Killer pound cake, both plain and chocolate; marble version combining both is out of this world!
My cooking tragedies
Let's not go there.
Recipe Reviews 2 reviews
Chicken In Sour Cream
Just fixed this tonight, using 3 skinless chicken thighs, and DH says it's a keeper. Made a few changes... I don't use onion soup mix, so I substituted 2 TB dehydrated minced onion. After browning the chicken in a hot skillet, using cooking spray and a small pat of butter, I blotted the rendered fat out of the skillet then deglazed the pan with 2 TB sherry and 2 TB chicken broth. I stirred 1/2 cup sour cream, 1/2 can mushroom soup and the lemon juice, pepper, paprika and dill together, and added the liquid from the skillet. I also added about 5 sliced fresh mushrooms before pouring the sauce over the chicken in the baking dish. I did not have the problem of the sauce being too thick - probably because of the extra 1/4 cup of liquid from the sherry and chicken broth. Nor was it too salty, since I didn't use the soup mix. I did find the sour cream had curdled and turned grainy, as is all too common with hot sour cream sauces. This is why it only gets 4 stars from me. I want to use creme fraiche next time in place of the sour cream and see how that does.

1 user found this review helpful
Reviewed On: Aug. 7, 2011
Chocolate Angel Food Cake I
My husband said he didn't really care that much for angel food cake... until he tasted this one! But I did make a couple of changes: I cut down the powdered sugar to 3/4 cup, and substituted Ghiradelli sweetened cocoa powder + 2 TB dark cocoa. Also reduced vanilla to 1 tsp and added a tsp of Kahlua, adding them before the flour. Mixing speed is important. Instead of using high speed to beat the egg whites, start on low speed until the whites are broken down and frothy; add salt and cream of tartar and beat at medium speed until the egg whites form billowy mounds. Add sugar, 2 TB at a time, keeping speed set to medium, until all sugar is incorporated and soft peaks form. DO NOT beat until egg whites are stiff; that makes it hard to fold the flour in without deflating the mixture.

22 users found this review helpful
Reviewed On: Mar. 11, 2011

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