Christianne Profile - Allrecipes.com (13056956)

cook's profile

Christianne


Christianne
 
Home Town: Kentucky, USA
Living In:
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Scrapbooking, Knitting, Gardening, Hiking/Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
Recipe Box 2 recipes
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About this Cook
I'm a 25 year old mother of twins and married to the man of my dreams. We both have lived in Kentucky our entire times and we can't imagine living anywhere else. It has a wonderful mix of southern and nothern traditions, lifestyles and cusines as well as being a great place to raise a family.
My favorite things to cook
I started cooking when I was 12, mostly little things of course. I have 3 older brothers and 1 older sister. We all lived with our elderly grandmother so it took a combined family effort to get dinner on the table. Over the years I've learned to cook a variety of things but my specialties will always be good old southern cooking, soul food(which my husband loves) and italian.
My favorite family cooking traditions
We really don't have any cooking traditions expect on holidays. During the thanksgiving/christmas season my siblings, their spouses, their children, my husband and myself all get together at 7 in the morning and start our day cooking, laughing and generally enjoying spending time together, even if we are slaving over a hot stove. : D
Recipe Reviews 3 reviews
Grandmother's Buttermilk Cornbread
I haven't made homemade cornbread in a long time because my husband doesn't like it. Tonight I made chili so I figured now was the time to try some homemade cornbread on him. He said, "I don't normally like cornbread but I will definitely eat this." It was a great recipe but I did tweak it a bit. I reduced the amount of sugar to 1/4 cup because I felt the amount listed was just too much. I also ground up a can of sweet white corn and mixed all the ingredients in a seasoned cast iron skillet then cooked it in the oven for 23 minutes. It came out perfectly. It held together wonderfully. Had a lightly sweet taste but still tastes like the warm, buttery cornbread my grandma use to make.

0 users found this review helpful
Reviewed On: Oct. 30, 2011
Roasted Garlic Mashed Potatoes
I think this is a good base recipe so I gave it four stars but I made several modifications. Instead of baking potatoes I use red potatoes. My family and I love the taste of these potatoes. I start off by peeling 9-10 red potatoes and then boiling them in a large pot for about 15 minutes. I find this amount of time provides the perfect amount of tenderness. While that in boiling I put a little olive oil and butter into a skillet and sauté 10-12 cloves of garlic as well as 3 sprigs of rosemary. When the potatoes are done boiling I place them into a large mixing bowl and add 1/2-3/4 pint of heavy whipping cream(whole milk works as well) as well as 2 tablespoons butter. I dump in the garlic and rosemary then use a hand masher to mix it together and add salt/pepper to taste.

2 users found this review helpful
Reviewed On: Jul. 24, 2011
Broccoli Chicken Casserole I
I gave this recipe five stars because it's very versitile. I first used this a few years ago when my husband and I got married. It was easy and tasted great. Over the years I've gotten a little more daring with my meals and this option has been pushed to the back of the box but I recently pulled it out again. With a few simple modifications I think it becomes a fantastic meal. * I boiled the chicken in 1 can of broth 1/2 can of cream of chicken 1/4 cup water chopped clove garlic, chopped small white onion, 1 tbsp salt, 1 tbsp pepper, 2 tbsp italian seasoning and paprika When the chicken is tender it remove it from the mix and toss in the broccoli and boil until tender. Mix your boil to 1 can of mushroom soup(or cheddar if prefered) and 3/4 cups of milk. Mix broccoli, chicken and soup mixture into pan and layer with bread crumbs and cheddar jack cheese. Serve with mashed or au graten potatoes and I gurantee you'll have a fantastic meal.

0 users found this review helpful
Reviewed On: Jan. 10, 2009
 
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