patriciafulda Profile - (183816681)


Home Town: Scottsbluff, Nebraska, USA
Living In: Baltimore, Maryland, USA
Member Since: Feb. 2014
Cooking Level: Expert
Cooking Interests: Baking, Healthy, Gourmet
Hobbies: Reading Books
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About this Cook
I just turned 70 and I have been cooking since I was 10. I live in an efficiency apartment in a senior residence and the cooking space is very limited, although I have worked out ways around that! I am on the waiting list for a one-bedroom apartment with a full kitchen but that is going to take time to come. In the meantime, I am able to cook virtually anything I want, and share recipes I find on All Recipes that I find particularly fine with my daughter and her husband, who is a fine cook in his own right!
My favorite things to cook
I am extremely fond of chicken and I make it in a lot of different ways. While I am good at entrees, however, I am a better baker, and I really like making great desserts for the residents I live with for Thanksgiving and Christmas.
My favorite family cooking traditions
Before my marriage at age 20, I knew how to make Fish in Sweet Sour Sauce, Chicken Paprika, and Croissants from scratch (Tante Marie's French Kitchen; Julia Child didn't exist). To this day I have a passion for what I call "Fancy French," although I maintain the French cooking is a matter of having the right ingredients and cooking them properly: if you do that, you won't fail at French cooking!
My cooking triumphs
I am particularly proud of my Cherry-Covered Cheesecake, my Chocolate Chip Bundt Cake with Chocolate Glaze, and my Turtle Cheese Cake with chocolate, caramel, and pecans. What makes me proud about these dishes is not just that they taste tremendous, but that I have worked out decorations so they look at though they came from a bakery (but they taste better because they're home made!).
My cooking tragedies
I have never been able to make decent pie crust, although I can make a melt in your mouth butter crust for a quiche. I think I don't use cold enough water or refrigerate the dough long enough before rolling it out.
Recipe Reviews 23 reviews
Byrdhouse Spicy Chicken and Peaches
I made this exactly as written, although I did increase the brown sugar from 2 tablespoons to 4 tablespoons. I will make this again, but I will substitute 4 peeled (dip in boiling water) peaches, and vastly reduced spices: 1/2 teapoon basil, 1/4 teaspoon red pepper flakes, 1 teaspoon nutmeg in addition to increasing brown sugar. If desired, mix 1/2 tablespoon cornstarch with 2 tablespoons water, add to the final product, and cook another minute or two until sauce is slightly thickened and glossy.

1 user found this review helpful
Reviewed On: Nov. 28, 2014
Arroz Con Pollo
OUTSTANDING! I used 5 extra-large chicken thighs (4 lbs.) and the result was heavenly. I used 2 14-oz. cans of chicken broth and 1/4 oil for browning. In the future, I plan to use less broth and 2 tablespoons oil since the browned chicken adds fat. You may want to bake it initially for only 1 hour for firmer chicken. I baked it for 1 1/2 hours as called for so that the meat would be falling off the bone which is how I like it.

3 users found this review helpful
Reviewed On: Nov. 16, 2014
OUTSTANDING! BUT, this filled half of a 6 quart Dutch oven even after it was cooked (and required the full capacity with raw ingredients). When I make this again (and I surely will!) I plan to cook the green pepper along with the onions in order to soften the texture of the pepper. For the record, this would feed 8 easily.

1 user found this review helpful
Reviewed On: Sep. 29, 2014
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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