TheChaoticChef Profile - (15277094)

cook's profile


Home Town: Penfield, New York, USA
Living In: Walworth, New York, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
My mind is happy when I'm cooking and baking. I love filling up the house with great smells from the dinner and dessert that are cooking. I want my daughter to grow up in a house where mom's cooking is a fantastic reality and memory.
My favorite things to cook
I love preparing food in new ways to avoid getting in a rut of cooking the same thing over and over. I move fast in the kitchen, but enjoy every moment. I love planning desserts and meals and have been known to make slight changes to make the recipe easier. I hate using ingredients that are too hard to find in the supermarket. I have too much going on in my life to be stressed out about every little ingredient and locating it.
My favorite family cooking traditions
My mom would have a dessert ready every day after a meal that could feed an army. I loved her Italian cooking. We had a lot of laughs while she was on earth in our various kitchens.
My cooking triumphs
Mexican wedding cake. To die for!!!!
My cooking tragedies
I rarely have them. Probably if I burn cookies. That makes me pretty upset!
Recipe Reviews 24 reviews
Italian Stuffed Chicken Breast
Put on your list to make for sure!!! I used chicken tenderloins. I dipped one side of the tenderloin in egg and placed egg side down on a layer of the bread crumb mixture which I had ready in a glass 13x9 pan. I pushed the tenderloins(strips) close together so there weren't any gaps. I then put the cheese mixture on top and covered with another layer of strips. I put egg on top and then pressed bread crumb mixture on top of that. Baked for 46 minutes and followed the rest of the instructions with sauce, etc. Came out moist and heavenly. Put on a bed of angel hair.

1 user found this review helpful
Reviewed On: Jul. 25, 2013
Cream Puffs
Made these EXACTLY as they suggest except I made them kind of huge. I yielded about 13. THEY CAME OUT PERFECT!!! Make sure your oven is heated up. I baked them for 23 minutes and had about 5 on a cookie sheet. Used a sil pat. I did not put vanilla in. My fiance doesn't care for desserts, but these certainly had him reconsidering.

0 users found this review helpful
Reviewed On: Jul. 25, 2013
Chicken French - Rochester, NY Style
PERFECTION. EASY. No problems at all or like other reviewers mentioned. I used white white instead of sherry...came out great!!

0 users found this review helpful
Reviewed On: Jul. 24, 2013
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Cooking Level: Expert
About me: My mind is happy when I'm cooking and baking. I… MORE

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