lutzflcat Profile - Allrecipes.com (11492450)

lutzflcat


lutzflcat
 
Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Boating, Walking, Photography, Reading Books, Music, Wine Tasting
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Mar. 24, 2014 8:00 am 
Updated: Apr. 13, 2014 7:31 am
I’m coming clean with you.  I am a KITCHEN GADGET FANATIC.  Whew, there I've confessed. There is no cure for it, other than staying out of stores that carry kitchen gadgets and small appliances and, honestly, I don’t have the willpower to do that.  Yes, I’m fortunate to have a Kitchen Aid… MORE
 
 
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From The Blog:  New Horizons in the Kitchen
Roasted Pork Tenderloin with Fresh Plum Sauce
Savory Spanish Potato Salad
Orange Tilapia
Easy Baked Pineapple
Nutty Blueberry Oatmeal
  
Slow Cooker Pulled Pork
Mikes' Cole Slaw
Easy BBQ Sauce
Goetta, The Old Fashioned Way
Quick & Easy Chicken Piquant
About this Cook
Retired from a high-stress sales career which involved lots of travel. I now have the time to relax, turn off the alarm clock and sleep in, read a book, magazine or the newspaper (every day, not just Sunday) and, most importantly, take in everything that the Florida lifestyle offers, and that's a lot! And, finally, I have the luxury to really pursue a lifetime passion, cooking.
My favorite things to cook
Enjoy all kinds of food and cuisines, and I literally can't think of one food that I would refuse to eat. And that even includes liver (don't like cooking it, but sure like eating it). I love good food, but you won't find me making a recipe that has 40 ingredients. I just don't have the attention span for that.
My favorite family cooking traditions
My husband's grandmother was from Bavaria, and his mother learned to cook many of her old-country recipes which she then passed on to me. Our traditional Christmas dinner is sauerbraten (which marinates for at least five days) with gravy, homemade egg noodles sauteed in butter, potato balls (which float to the top of the boiling water if prepared correctly), sweet and sour red cabbage, and freshly cooked apples (gotta have something healthy). It's an exhausting meal that literally takes all day to prepare, but it's worth the effort. Yeah, I know it's also a carbohydrate nightmare, but what the heck, we only have it once a year.
My cooking triumphs
Mastering the Christmas sauerbraten meal was a victory. Also, making homemade goetta, a breakfast meat from Cincinnati. My version is made with all pork, equal portions of boston butt and loin. Today's goetta in Cincy has beef in it, as does the recipe on this site, but I'm sticking with ALL pork. It is totally unhealthy for you, but it's a treat, and I don't make it often.
My cooking tragedies
There have been a number over the years like the potato balls mentioned above just disintegrating into a puddle of potato shreds. There's no recipe, it's just a matter of "feeling right" when you're mixing. Not long ago, I made a peach pie and got so caught up in trying to make the pie crust work that I forgot to add the dry ingredients (sugar, flour, cinnamon, etc.) to the peaches that were sitting in a bowl on the counter. Cooked it anyway, it was ghastly, and then threw it away. My ongoing tragedy is making pie crust. There must a black cloud hanging over my head when I'm making pie crust because I ALWAYS have problems. But I'm not giving up, one day this tragedy will turn into a triumph and be listed above!
Recipe Reviews 1060 reviews
Roasted Pork Tenderloin with Fresh Plum Sauce
Followed the directions to the letter, and found the sauce to be a little diluted and bland. I added more balsamic and let it reduce which helped intensify the flavor, but I was expecting more from the sauce (and my plums were perfectly ripe and tasty). I'm wondering if mashing one of the plum wedges into the sauce or perhaps adding more thyme to it would add more flavor? You may want to start checking the pork temperature well before 20 minutes, because mine reached 145 degrees F at about 12 minutes (oven temps do vary). We enjoyed it, it was very moist and tender, and I definitely will make this again, but I will concentrate on improving the sauce (personal taste preference, I suppose).

0 users found this review helpful
Reviewed On: Aug. 31, 2014
Orange Tilapia
Tilapia is such a mild fish that unless you top it with something that’s a bit bold, it can end up bland, and unfortunately, I think that’s what happened here. I marinated the fish for 4 hours, poured additional OJ over the fish before the topping went on and it went into the oven, and I found there was no orange flavor at all...real disappointment. If I were to make this again, I wouldn’t mix the chopped basil into the topping, rather, sprinkle it on after the fish came out of the oven which I think will ramp up the flavor a bit. Also, I baked for 15 minutes, the topping hadn’t browned at all, so I put it under the broiler briefly to get some color and give it some eye appeal. Of course, I then ended up overcooking the fish. If I were to make this again, I’d probably cook the fish for about 12 minutes, allowing for some time under broiler to brown the topping, and then not overcooking the fish. It wasn’t bad, it simply didn’t have much flavor, and it wasn’t really good, either.. SuperN, sorry, wish I’d been able to give your recipe a better review.

0 users found this review helpful
Reviewed On: Aug. 25, 2014
Easy Baked Pineapple
The recipe is described this as a side dish but, honestly, I would never serve this as a side dish. I consider this a dessert, but we all have different taste preferences. I made one change, used Truvia in place of the sugar. This certainly is easy to make, and it’s OK, but I doubt I'll make it again.

0 users found this review helpful
Reviewed On: Aug. 25, 2014
 
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