JeanneMarie Avallone Profile - (12376102)

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JeanneMarie Avallone

JeanneMarie Avallone
Home Town: Virginia, USA
Living In: Virginia, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Genealogy, Painting/Drawing
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Espresso, chocolate macaroons
About this Cook
I live in the mountains of virginia, I was a cook in the army and brought my spin to the terrible food they used to cook back in the 70's I also have done some catering. and ran a resturant.I have been married to a great man for 36 yrs & counting he is still my best friend.
My favorite things to cook
My cooking triumphs
Peking Duck
My cooking tragedies
I had trouble baking for years but have figured that one out, fried chicken still perplexing, without a deep fat fryer I can’t seem to keep the oil at the right temp. But I don’t eat fried foods anymore so I don’t really care.
Recipe Reviews 17 reviews
Chicken and Red Wine Sauce
Here is my version from last night let me first say I hate meat and almost never eat it I am sad to say I cleaned my plate.. I only used 4 chicken thighs skin on I seasoned the chicken with salt, pepper, paprika garlic powder browned the chicken in my Dutch oven with oil and a tad of butter did not cook it all the way, removed it and tossed the skin yuck, tossed in some onions & the brown sugar (1/4 cup) I know wrong place but his is how I brown my onions I think it can take less. Let them brown for a while then added mushrooms brown, Drained off all the fat left in the pot. I added 1 cup stock scraped up all the bits added the wine I used 1/2 cup wine (pinot noir). Set the burner on 3 cooked for an hour or so turning once. Took out the chicken here is where I must have read too many recipes I had thought it called for a corn starch slurry. So I mixed some starch with water added it to the broth tossed the chicken back in and let it do its thing till veggies were done. Happy mistake as this amazing concoction was just thick enough to stick to the chicken and potatoes yum yum yum thanks so much I was no trying to insult you with the changes this is a keeper it made my husband want to lick his plate clean

2 users found this review helpful
Reviewed On: Oct. 22, 2012
Zucchini Bread II
was good I also used applesauce instead of the oil, equal amts.

2 users found this review helpful
Reviewed On: Jul. 1, 2012
just made this and I thought 3 eggs seamed wrong and as I filled the dish way not enough so the posters that said 5-7 used were correct I tossed in 2 more and a splash more of all the ingredients and crossing my fingers

4 users found this review helpful
Reviewed On: Apr. 11, 2012
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