WatsonGrl Profile - Allrecipes.com (18414804)

cook's profile

WatsonGrl


WatsonGrl
 
Home Town: Chicago, Illinois, USA
Living In: Upper East, Tennessee, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Mexican, Indian, Mediterranean, Vegetarian, Dessert
Hobbies: Scrapbooking, Sewing, Gardening, Music, Genealogy, Painting/Drawing
Recipe Box 3 recipes
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About this Cook
I get a lot of pleasure from planning and cooking meals for my large, extended family. My 6 year old granddaughter enjoys helping me in the kitchen. It's nice knowing that I am passing something on.
My favorite family cooking traditions
I feel very honored to prepare a traditional Thanksgiving meal for my large family. Staples for the meal are roasted turkey, mashed potatoes/gravy, broccoli casserole, stuffing, and gingered cranberry sauce. The only things that change from year to year are the appetizers and desserts.
My cooking triumphs
Making a coconut cream pie that my husband says is every bit as good as his grandmother's! That's high praise!!
My cooking tragedies
The first time I tried to make southern biscuits. If we had put mortar between them, instead of jelly, we could've built a fine house!
Recipe Reviews 45 reviews
Aussie Chicken
OOOhhhh! So good! The only thing I changed was in the method. We prefer chicken to be more on the done side, so I cooked the chicken in the skillet as directed, and placed it in the oven with the sauce. While the skillet was still hot, diced the bacon and cooked it with the mushrooms, in the oil the chicken was cooked it. When it was ready, added it to the chicken already in the oven. It was perfect! Served it with mashed potatoes and asparagus. Restaurant quality meal, with a cooked at home price tag!! Definitely adding this to the rotation!

2 users found this review helpful
Reviewed On: Feb. 28, 2015
Classic Greek Spinach
OOOOhhhh, soooo good!! My husband says this is the best new dish we've tried in a very long time! Read the reviews. Decreased olive oil to about 3 tbls. Used 1 red onion. Reduced water to 2 cups. Increased garlic dramatically (our preference!), skipped tomato paste and used small can tomato sauce. Used chicken bouillon. Increased rice to 1 cup. This was so easy, and yet it was restaurant quality. The addition of feta cheese put it over-the-top delicious! Thanks so much!!

0 users found this review helpful
Reviewed On: Oct. 28, 2014
Filet Mignon with Rich Balsamic Glaze
This was amazing! I followed the advise of other reviewers and added brown sugar and butter to the sauce, prepared in a separate pan, and spooned over meat at serving time. Hubby says it was restaurant quality! I used Chianti, as that was the only red wine we had available. It was delicious! Thanks so much for sharing!

3 users found this review helpful
Reviewed On: Jan. 4, 2014
 
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