frenchchick123 Profile - Allrecipes.com (19579136)

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frenchchick123


frenchchick123
 
Home Town: Paris, Île-De-France, France
Living In: Poughkeepsie, New York, USA
Member Since: Oct. 2011
Cooking Level: Expert
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About this Cook
My cooking triumphs
Roaming the fridge for leftovers, the pantry for ideas/add-ons and throwing it all together on a whim and a hunch, usually at the last minute when everyone is starving... and coming up with something delicious, that I never write down and never come up with again!!!!!
My cooking tragedies
Banana bread...always dry...I blame the oven!
Recipe Reviews 4 reviews
Ultimate Twice Baked Potatoes
This was my first time making these, I always add or subtract a little to my liking and consistency; I forgot to buy green onions, so we did without it. I made them the night before Easter, I was feeding 10 people and had no room in my fridge to keep them overnight so I baked the potatoes and scooped out the middle and put it in a covered bowl, then covered the hollowed potatoes as well and left everything on the counter overnight without adding any of the dairy products that would spoil. I warmed the flesh the next day in the microwave, heated the milk and added all other ingredients. I used a pastry pouch with a decorating tip to make them a little more fancy, then put them in the oven while the meat was resting on the counter. They were a hit!

3 users found this review helpful
Reviewed On: Apr. 7, 2013
Tiramisu II
This was my first attempt at making this desert and it was great. I made it in a 13x9 pan, used 3 packages of lady fingers and followed others' advice to use 8oz marscapone & 8oz cream cheese (diluted with a bit of cream only), I folded the whipped cream into the cheese mixture. I used Kahlua and rum...more than suggested by others! Delish! A word of advice from a French master pastry chef's daughter to those of you who end up with watery, flat whipped cream: Use a brand with CREAM only (no carrageenan) with at least 36% butterfat.

6 users found this review helpful
Reviewed On: Jul. 23, 2012
Chicken Cordon Bleu II
I enjoyed this recipe, but would omit rolling in flour when I make it again. I doubled the sauce thanks to everyone else's suggestion. I served the sauce on the side as my husband doesn't care for cream sauces, the rest of us finished every drop!

3 users found this review helpful
Reviewed On: Nov. 20, 2011
 
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