ItBitKitty Profile - Allrecipes.com (19041683)

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ItBitKitty


ItBitKitty
 
Home Town: St. Louis, Missouri, USA
Living In: South Side, St. Louis, Missouri, USA
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Reading Books, Music, Genealogy
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Me in the kitchen! :)
About this Cook
When I started cooking at 25 I couldn't even hard boil an egg. Do you put the egg in the water when cold? Boiling? How long do you cook the egg? The first thing I ever made was potato salad and I had to call one Grandmother on how to cook the egg and the other on how to cook the potato's! I still get teased about that but now it's always with their mouths full!
My favorite things to cook
One of my favorite recipes is for Lentil Chili. Even my hard core meat loving friends do not realize their is no meat in this! I also love to cook an old family favorite, Sheppard's Pie!
My favorite family cooking traditions
My dad's mother is a very Southern style cook who taught me to cook greens and Chicken n Dumplins with strips of dough. My mother's mother is an old fashioned New England/Irish cook who taught me to make Chicken Devine and a Sheppard's Pie recipe that has been in the family for 7 generations and was brought over from Ireland!
My cooking triumphs
Avocado Gazpacho! So good!
My cooking tragedies
Beef burgundy! It was sooo bad even the dog wouldn't eat it!
Recipe Reviews 3 reviews
Green Goddess Salad Dressing
I have been looking everywhere for this recipe! Just like my Great Grandmother Estelle Lechner used to make! Couldn't find it in restaurants for years but I have noticed lately it is making a come back! Yay!

13 users found this review helpful
Reviewed On: Aug. 18, 2011
Absolutely Fabulous Greek/House Dressing
Great recipe for dressing, Thank you Danielle M. for sharing this! I have always preferred to make my own and cannot stand 'store bought' dressing. My one concession to time has been to use the packaged dressings (only vinaigrette type) that you mix in a carafe. This dressing blows them all away! I really love it on my mothers recipe for tomato salad, which consists of slices of tomato, cucumber, and red onion!

5 users found this review helpful
Reviewed On: Aug. 18, 2011
Alice's Sour Cream Chicken Breasts
All my family and friends loved this recipe! I made a few adjustments: My chicken breasts where HUGE, almost 16oz, so I doubled the sauce part of the recipe. I halved the amount of wine, and for my broth in the sauce I used the reserved broth from cooking the chicken. I browned the chicken seasoned with garlic, lemon pepper and fresh squeezed lemon in a cast iron skillet with garlic browned in a little bacon grease and butter. After browning I reduced the heat and simmered in it's own juice. I halved the amount of wine in the sauce, used juiced of 1/2 lemon, and 1 1/2 tsp pepper. I also added 1 cup frozen peas and 8 oz fresh diced mushrooms. I sliced the chicken length wise and served it over fettechini ladling the sauce over top. A small hint, though I did read that the sauce would thicken eventually but, mine did not, maybe because I cooked it separately from the chicken. Instead I took very fine metal strainer (or you could use a sifter) and slowly stirred in about 1 tbs flour, or until desired thickness. I like the sauce a little thick for angel hair, Spaghetti, or fettechini noodles or rice and a little thinner over any tubular noodles. For a low calorie alternative, you can use yogurt instead of sour cream with little to no difference in taste. Another plus I discovered the next day when I reheated it is that it does separate when reheated in the microwave like a lot of milk based cream sauces do. A winner all around and is definitely going into my recipe book!

2 users found this review helpful
Reviewed On: Aug. 3, 2011
 
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