VICKSEXT Profile - Allrecipes.com (18897883)

cook's profile

VICKSEXT


VICKSEXT
 
Home Town: Clarksville, Tennessee, USA
Living In: Pensacola, Florida, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Walking, Photography, Painting/Drawing, Charity Work
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Chiles Rellenos (Stuffed Peppers)
About this Cook
I was borned and raised in Clarksville, Tenn. Now I live in Pensacola Florida. My husband Bob and I have five grown daughters. Last Dec. we adopted a 3 year old boy and have been foster parent for 5 years. We love being foster parents and living in Florida.I am a nurse and Bob is in the PGA.
My favorite things to cook
All food. We grill out alot. I have over a hundred cook books and at the present my sister is putting together a family cook book which I have put all my favorites in.
My favorite family cooking traditions
southern cooking
My cooking triumphs
My sisters and I put together a family cookbook. Mama's Kitchen. In it we wrote comments about recipes and even had memories about our childhood and family. It was a great success. Since so many family members have had breast cancer we donated all the earnings to the Breast Cancer Assoc. It was a very emotional experience. I hope that we do another because it sold out so fast.
Recipe Reviews 22 reviews
Jalapeno Strawberry Jam
Just finishing making a batch and lids are sealed. This is so good. You keep eating it even though it at times taste a little warm the sweetest of the strawberries balances the flavors. Can not wait until next year when the berries come in and the peppers are fresh. Thanks again for a great recipe.

6 users found this review helpful
Reviewed On: Aug. 31, 2012
Crispy Crunchy Chicken Strips
I have a very picky 9 year old and he loved these. I did use real egg. Cut the chicken breast into bite size pieces and deep fried them. He said they were better than chicken bites and chicken nuggets. Thanks it is a keeper for us.

1 user found this review helpful
Reviewed On: Mar. 21, 2012
Chicken Pot Pie IX
This is a good start for a pot pie. I used cresent rolls for my crust because my husband likes more crust than pie shells. I cooked my chicken breast (3) after taking off the skin and ribs but adding them to the water also cut up the chicken in nice bite size pieces to make the stock. I seasoned it more 1 tsp curry powder, garlic power,no celery seeds salt and pepper. I also added my celery, onions, 4 cubed potatoes, about 1 cup mixed vegetables and a cup of carrots chopped to the water and let them cook for about 30 minutes. Used my stock water (broth) no milk to make my sauce. Which I doubled. I used a slotted spoon and dipped out my veggies and chicken placed them on top of my cresent roll crust then pour the sauce on top of the veggies and chicken and baked for 30 mins till the top was golden brown and you could see the sauce bubbling. My husband ate 75% of it and sayed he had never had chicken pot pie that good before and he has eaten alot of it. THANK YOU !!! Keeper recipe.

4 users found this review helpful
Reviewed On: Mar. 11, 2012
 
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Expert
About me: I was borned and raised in Clarksville, Tenn.… MORE
 
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