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
White Wine Pound Cake
Baked Artichoke Dip
No-Bake Key Lime Yogurt Pie
Brined and Stuffed Pork Loin Roast
Herbed Scalloped Potatoes and Onions
  
Easy Rumaki with Pineapple
Carrots with Apricot Preserves
Grammy's German Potato Salad
Nancy's Butter Beans
Tangy Ginger Dip
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 1032 reviews
White Wine Pound Cake
This was just a little too sweet and cinnamon-y (personal taste preference) for us, but it is very, very moist from the glaze and easy to make. Also, I really miss the buttery taste that you typically expect in a pound cake. I added the wine to the cake and the glaze, but I couldn't taste it at all. Maybe that's why the recipe submitter said to use the cheapest white wine you can find (but I didn't). Thanks Donnasa.

0 users found this review helpful
Reviewed On: Jul. 29, 2014
Baked Artichoke Dip
IMO the single biggest problem with this recipe is that it’s like chopped artichokes swimming in oil. I kept dabbing the dip with paper towels, it kept reducing in size, but as you dipped, it was just more liquid. The taste is good, it has a nice tang, but we just couldn’t deal with all of the floating oil. I’d give this a 4 for taste, but a 1 for eye appeal, so overall, I’m giving it a 3. Sorry, this one just didn’t work for us, and I’m going back to my SIL’s recipe, which also is tastier and breaks down much better nutritionally.

0 users found this review helpful
Reviewed On: Jul. 28, 2014
Herbed Scalloped Potatoes and Onions
Wouldn't say that these were my favorite scalloped potatoes, but we still enjoyed them. I sliced the potatoes in the food processor, and if I were to make again, I think I'd slice them a little thicker and also slice the onions rather than chopping. Two hours in the oven is a long time on a scorching hot summer day. The length of time it takes to cook this dish is one thing that I don't like about it, regardless of what time of year it is.

0 users found this review helpful
Reviewed On: Jul. 27, 2014
 
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