Acc Chef Profile - Allrecipes.com (13090125)

cook's profile

Acc Chef


Acc Chef
 
Home Town: Grants Pass, Oregon, USA
Living In: Tustin, California, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Walking, Music, Wine Tasting, Charity Work
Recipe Box 3 recipes
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ACC Chef
About this Cook
I love to cook & teach people. I also love to learn & I love ALL RECIPES It is the best!!!
My favorite things to cook
Sautee Fish, roux, sauces, gourmet, learning vegan & cooking healthy. I just switched to grapeseed oil. It is wondeerful.
My favorite family cooking traditions
Christmas & all holiday meals.
My cooking triumphs
I j ust started a cooking club where I live & I have a new gourmet kitchen with a huge island.
Recipe Reviews 8 reviews
Green Chicken Enchilada
Loved this basic recipe. I too like to chop chic breast, saute with onion & garlic + mex spices I put some of the sauce & cheese inside the tortilla and then pour over the green sauce & then sprinkle dried cilantro & paprika on for color. I make two 9x13's & freeze one. Why make the mess and not make 2 batches :-}

4 users found this review helpful
Reviewed On: Dec. 9, 2009
Coq au Vin
I made a rendition of this tonight. I looked it up to see what herbs went in. I browned white chicken tenders in butter/oliver oil. I coated them with herbs, parsley, rosemary,thyme all dried. I took them out after browning & put 1 carton of sliced mushrooms in & browned them. I took them out & added more herbs, a little butter,some garlic and 1 cup red wine. I let that simmer,added thickner. (flour & water) & added the cooked mushrooms The finally added the cooked chicken. It was awesome ( no veggies)

2 users found this review helpful
Reviewed On: Aug. 17, 2009
Chicken with Lemon-Caper Sauce
WAY too much lemon! I made it twice today. First batch I saw the amtlemon juice and halved to 1/8. Still too much.I corrected that with wine & broth. the 2nd batch I halved it again & it was better BUT I will put less in next time as when it cooks down, it gets way too concentrated.. Other than that it was awesome, tender & everyone loved it.

0 users found this review helpful
Reviewed On: Jun. 30, 2009
 
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