lutzflcat Profile - (11492450)


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: May 20, 2015 11:00 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
Beer Cheese Soup VI
Zucchini Gazpacho
Taco Rice Bake
Roasted Tomato Balsamic Vinaigrette
Healthy Nutella(R) Granola Bars
Fruity Rice Salad and Orange Vinaigrette
Baked Oatmeal with Cinnamon
Oktoberfest Potato Salad
Crispy Potato Wedges
Blueberry Cherry Pie
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 1444 reviews
Beer Cheese Soup VI
OK, I'll be honest, I did a little bit of tweaking which I typically don't do on a new recipe. Used 2% Kraft® Extra-Sharp Cheddar Cheese (and added a little more than recipe called for), used only 1/2 can of IPA beer (thought a full can would have overpowered), a good shake of cayenne, salt and pepper. Even though I used less beer and more cheese, the consistency still was a little on the thin side (I could have made a slurry and thickened it more), but that was OK with me because the flavor was where I wanted it. I think the success of this soup is dependent upon 3 things: using a high-quality chicken broth (my favorite is Kitchen Basics or, of course, homemade), flavorful cheese, and a good-quality beer. With the changes mentioned above, I thought this was 5 stars. Thanks, Marlee, for sharing your recipe.

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Reviewed On: Jul. 28, 2015
Zucchini Gazpacho
Zucchini is a very-neutral flavored veggie, and I wondered if this gazpacho would be bland. Well, it was anything but bland, full of good flavors. That little bit of vinegar and the jalapeño bring it to life, the avocado gives it a creamy texture, and the lemon juice brightens the flavor. After I took the photo, I put it back into the food processor, and added a bit of water because I thought it was too thick (sort of like baby food), but that just may be a personal preference. Do give it a chance to chill to allow the flavors to meld. Thanks, Maria, for a tasty new gazpacho, a real summer treat!

0 users found this review helpful
Reviewed On: Jul. 28, 2015
Taco Rice Bake
Turned this into a taco salad by baking a tortilla into a bowl/shell, layering it with chopped lettuce, and then topping with the rice-beef mixture and garnishes. This certainly came together quickly, and I think the recipe itself is good, my only disappointment was with the rice itself (which also is very high in sodium). The Garden Vegetable Ready Rice certainly is not inexpensive in relation to cooking your own rice, and although it had carrots, peas, and corn in it, I couldn’t taste them and visually you really couldn’t see them either (we do eat with our eyes). The good taco flavor certainly is there, and this is not to say that we didn’t enjoy this, but I think I’d simply use regular Uncle Ben’s long grain rice for this recipe and get the sodium under control. But I also have to say that Ready Rice certainly is easy and fast and may just be what many families are looking for.

0 users found this review helpful
Reviewed On: Jul. 26, 2015
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