ronnielee33 Profile - Allrecipes.com (10868365)

cook's profile

ronnielee33


ronnielee33
 
Home Town: Palehua, Hawaii, USA
Living In: Locke, California, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy
Hobbies: Gardening, Walking, Reading Books, Music
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About this Cook
Turning 6 years old in my father's house meant learning to cook. First recipe: Bechamel sauce + cheese (cheese sauce). I've been cooking ever since.
My favorite things to cook
Pasta, meats, soups; I am drawn more toward the savory side of cooking.
My favorite family cooking traditions
Dad was from MA and CA, Mom was from the south; they traveled/lived in Europe, I grew up in Hawai'i; the result: family cooking traditions from EVERYWHERE! Asian, European, American cuisines for the most part--I cook Italian (both northern and southern), English, German, Polish, Spanish, Japanese, Chinese, Korean, Philipino, American: Hawai'ian, Southern, New England, Mid-West, Mexican, and California cuisines. My children say they never realized how much of our family's menu was international until they grew up!
My cooking triumphs
Many.
My cooking tragedies
Not as many (thank goodness!)
Recipe Reviews 12 reviews
Deep South Fried Chicken
This is the basic recipe I've used all of my life. It's also the one my Momma used. And her Momma before that. And...Need I say more? I like to salt and pepper the chicken for an hour or more before coating it, and I let the chicken 'set up' after coating (let it rest for 20 minutes or so, in a single layer, before frying--the coating will stick better). I use a bit more salt and pepper than is called for here, and I often add a tablespoon or two of cornstarch to the flour (it makes for a crispier coating that lasts), but it's still the same basic recipe. You can fool around with it, add your own combination of spices (in her later years, Mom liked turmeric and sometimes cumin), and I've played around with it, too. Eventually, I just start craving this recipe. In fact,I'm cooking it right now:)

2 users found this review helpful
Reviewed On: Nov. 14, 2012
Chicken Pot Pie IX
I, like many others, used broth to cook the chicken and most of the vegetables, plus one diced potato (and minus the peas), then I used the broth to make the sauce. I blank baked the bottom crust for six minutes after brushing with beaten egg. I made extra sauce, added a little chicken base for a more pronounced flavor, and I added the vegetables (including the frozen peas) to the sauce before pouring into the pie shell (I used store-bought, the long red box); I had extra filling (no problem). Note: The ready to use pie crusts are smaller, both by weight and measurement, than they used to be, making it harder to use. Next time, I might use that butter crust someone else mentioned to make it truly decadent. I had one piece; by the time I got home from work the following evening, my DH had eaten all but one piece--I let him have that, too, and he poured the extra filling over it. He told me to tell you all that he gave it "Nine thumbs up--out of nine."

1 user found this review helpful
Reviewed On: Sep. 25, 2011
Macadamia Nut Pie
Awesome. My mom, a southerner, used to make this when I was a kid growing up in Hawai'i. Macadamia nuts, particularly broken ones, were cheaper than pecans. We all liked this better. Good for you, STORMY, and thanks!

1 user found this review helpful
Reviewed On: Oct. 9, 2010
 
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