LorelynK Profile - Allrecipes.com (14677333)

cook's profile


Home Town:
Living In: Alabama, USA
Member Since: Jun. 2012
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 1 recipe
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About this Cook
I am a student at Georgia Tech pursuing a Industrial Engineering Degree. While I am not working my tail off at school, I enjoy cooking, art, crafts and just enjoying life to the fullest! This summer my parents have employed me to cook dinner for them Mon-Fri. My father is an excellent cook so the experience will not only earn me a little cash, as well as teach me invaluable lessons on cooking. So far, so good!
My favorite things to cook
My favorite thing to cook is desserts, although I have not picked an absolute favorite, I have made my fair share of brownies. In addition, I also love Italian food and anything fresh. For one reason or another, I do not enjoy pork.
My cooking triumphs
It is a triumph anytime my dad gives the head-nod of approval over something I've made.
Recipe Reviews 1 review
Chicken Cordon Bleu I
I made this recipe (or a wide variation of it) tonight, and all things considered it turned out alright. I decided to make the dish according to several previous comments suggestions, using an egg to batter and bread the chicken as well as a ceram of mushroom sauce. So I gathered my things and went to the grocery store. After a woeful shopping trip, I realized after in my haste to make it home before jeopardy, I forgot cream of mushroom soup as well as the pre-cooked ham. This is when it turned into chicken-cordon-what-ever-was-in-my-fridge. I pounded the chicken and then folded a variety of things into it, most with swiss cheese, some with lunch ham, one with turkey, one with turkey and grilled pepper, one with grilled pepper, spinach and turkey, and another with mushroom and spinach. Then I dunked in a mixture of 2 eggs and a smash of milk to keep it thin. Baked for roughly 35 minutes at 360. For sauce I made a fairly thick pesto sauce, light on the pesto and added garlic as well as fresh chopped basil from the garden to make it flavorful, but not overpowering. As it turns out, you can stuff almost anything in cordon-bleus and it will turn out successful! Best thing to be is flexible.

2 users found this review helpful
Reviewed On: Jun. 25, 2012

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