judy2304 Profile - Allrecipes.com (15220157)

judy2304


judy2304
 
Home Town: Franklin Park, Illinois, USA
Living In: Illinois, USA
Member Since: Jan. 2012
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Gourmet
Hobbies: Gardening, Music, Painting/Drawing
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Nov. 11, 2014 2:37 am 
Updated: Nov. 21, 2014 12:38 am
I wasn't going to do much more on updates of my mother's condition, but I wanted to offer a word to the wise from our personal experience. For those of you who are caring for a love one with dementia, I'm sure that you can relate to what I have been going through. I had done so much… MORE
 
 
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About this Cook
I breed large parrots, like to write, raise most of our veggies, completed my AS degree at 65, enjoy cooking specialty dishes and baking bread. I have done extensive study of cooking and eating healthy. A few years ago, I started researching healthy eating for my parrots, and it has since changed focus to the diet of my family. At this point, I make all of our bread using fresh milled flour that I make. We eat primarily pastures fed meats and eggs, and I make many of our condiments. We also avoid GMO foods and ingredients as much as possible. Since my 93 year old mother has moved in with us, we have eliminated the 10 medications she was on, and her physical and mental condition has improved considerably. I totally believe that we are what we eat. What is really best for us is a constant learning experience.
My favorite things to cook
I get bored with cooking daily meals, but enjoy making specialty and new dishes. I also enjoy baking breads from scratch using freshly ground flour made from various grains that I buy in bulk.
My cooking triumphs
One of my cooking triumphs was baking whole grain breads that are light, tasty, and healthy.
My cooking tragedies
My latest cooking tragedy was recovered with some effort. I made the Navy Bean and Ham soup that I posted and after the cooking time, much of the liquid had evaporated. I was tired when it finished and put it into containers and froze it as it was. The next day we had it for dinner and it was way too thick. As much as I didn't feel like it, I thawed 8 containers of the soup, added more broth, and repackaged it for freezing. It was really a pain, but I'm glad I did it. The finished soup was so much better.
Recipe Reviews 32 reviews
Garlic-Lemon Double Stuffed Chicken
I made this tonight for dinner, and my family loved it. I halved the recipe using 4 chicken breasts. The only changes were to accommodate personal tastes and ingredients I had on-hand. The breasts were very large. So I increased the bread crumbs and added Kraft Oven Fry for more crunch. I used fresh shredded parmigiano reggiano instead of Romano cheese because that's what I had on hand, and increased the garlic and lemon juice a little for the butter sauce. I pounded the breasts before cutting the pockets, and baked them for 40 minutes because they were so large. 3 of us ate only two of the breasts with mixed rice and Normandy veggies, and we were all stuffed. Prep took me about 30 minutes and cook time 40 minutes. The finished dish looked, smelled, and tasted wonderful. It was very rich will all of the cheese, and not something you would want to eat too often. As a special treat or an elegant looking meal to serve guests, this would be perfect. When making it, choose small breast for each person to have a whole one, or plan on 1/2 breast for each person. This recipe also opens a whole realm of ideas for different stuffings.

2 users found this review helpful
Reviewed On: Mar. 12, 2015
Italian Chicken Skillet
My husband, my mother, and I all thought this was really good. My tomatoes were unseasoned. So I added 1 tablespoon of Italian seasoning as suggested by another reviewer. I thought this was a bit too much. Next time, I will add 1 teaspoon as suggested in the cook's notes. I doubled the garlic, and added 1/4 large onion, chopped, and 2 cans of mushrooms. I used whole wheat penne noodles that I cooked separately. I had fresh baby spinach on hand. So I weighed out 5 ounces and added it without chopping it. I had to break up a couple of clumps after it was cooked, but it worked out fine. So other than the added onion and mushrooms, I pretty much followed the recipe. I think it would have been just as good without the additions. For those of you who have the Ninja Cooking System, this is what I used to cook the entire meal except the noodles that were added after they were cooked and drained. By the way carcinogens form on meats only when cooked at a high temperature or when its overcooked or burned. Browning meats at a lower temperature is not harmful.

1 user found this review helpful
Reviewed On: Jan. 6, 2015
Simple Beef Tips and Noodles
I made this recipe pretty much as stated, but doubled it to have left-overs and cooked it in an electric pressure cooker. The only thing that I didn't double was the beef stock - I used 4 cups of homemade beef stock. I didn't have fresh mushrooms on hand, so I used 2 4 oz. cans of mushrooms (probably should have used at least 3 cans), and used top round steak. After browning the meat, and sautéing the onions and garlic, in the pressure cooker, I added back the meat and the rest of the ingredients. I also added 1/4 cup of red wine. I pressure cooked everything for 20 minutes on the beef setting and let it slow release the pressure. Since I didn't double the amount of beef stock used, I didn't double the cornstarch/water mixture, but found that I had to double that so the gravy wasn't watery and more like gravy. I served it over mashed potatoes, and my family loved it. By doubling the recipe, I had enough for 3 meals for 3 of us. So we have two more meals to look forward to. The next time we have it, I will try it over egg noodles. Thanks for the pressure cooker recipe, Dennis. It was great, and I will definitely make it again.

2 users found this review helpful
Reviewed On: Nov. 12, 2014
 
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