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personalchef

Sierras of California

Chef #104998

Sierras of California

Joined: Sep 21, 2003

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My Journal

New Topic TOO HOT Peppers in Cooking Q & A

"I planted Jalapenos, bells, pasellas (sp?) and something that I thought were a mild, Anaheim chili. They are producing like crazy, but they are so darn hot I can't think of how to use them. They are about 5-6 inches long, a very pale green and soft skinned.

My Jalapenos and bells are just as expected, but I don't know what to do with these..."

Aug 5, 2012 on Food.com

New Topic 8 oz jelly jars with plastic lids in Canning, Preserving and Dehydrating

"I have thousands of blackberries, most of which go to waste every year.

I finally found my jelly jars in an old shed, but they have plastic lids. I have no idea how to process my jelly in these jars.

A neighbor suggested that I just cook the jelly in a pan, place in sterilized jars and put the cap on, or perhaps put paraffin, then put the ..."

Jul 30, 2012 on Food.com

Reviewed Creamy Swiss Chard Pasta

"I'm sorry but I had to make so many changes that my review would not be fair.

I am at about 97 percent of always making any recipe exactly as written the first time.

I could not do it with this one.

First, about the Swiss Chard, harvested from my garden 10 min before cooking. I cooked it more than three times longer th..."

Jul 4, 2012 on Food.com

Saved Recipe Shrimp Scampi With Pasta Alfredo by Mercy

Jun 29, 2012 on Food.com

Reviewed Chocolate Pudding Cake

"I have used this recipe 4-5 times now and keep forgetting to write a review. I make it exactly according to your recipe and it is just wonderful. Thanks for this quick and easy fabulous chocolate yummy dessert.

2012 Wow, I can't believe it was 2005, my first review. I've continued to use recipe for 7 years and it never disappoints.

May 25, 2012 on Food.com

Reviewed Honey Roasted Carrots - Variations

"We love carrots, thank you soursugar for making me figure out how to use my mandolin for something other than slicing potatoes. I made little sticks on the mandolin, just as you suggested.

I chose the fennel variation for the "Variety is the Spice of Life Event" Boy am I happy I did, it was great. I roast a lot of veggies, but never tri..."

May 4, 2012 on Food.com

Reviewed Basic Chicken Breasts W/ 4 Variation Toppers

"I chose the red onion-Dijon mustard variation for the "Variety is the Spice of Life",event, and it was simply fabulous.

Good job Renee, I had my doubts, but it was perfect. Lots of sauce for the chicken and the mashed potatoes (I used recipe#181396 181396)

On note, I used pretty thick half breasts, so I knew 8 min wouldn't do i..."

May 4, 2012 on Food.com

Reviewed Mashed Potatoes With Variations

"Thank you for coming up with some innovative mashed potatoes recipes. I made the Posh Mash for the "Variety is the Spice of Life" event.

I followed the recipe exactly, and I have to agree with the last review, the garlic didn't really come through, and the cheese was kinda lost.

However, these potatoes were really good. I thin..."

May 4, 2012 on Food.com

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About Me

I love to cook...surprise!

I really enjoy cooking for small dinner parties and family.

I do everything from scratch and prepare a huge varity of cusines.

We have a fabulous herb garden year round and vegetables during growing season.

My old man Cavalier passed away on July 15, 2009. Maxamillioln was a pure love, and I am so happy that I gave him a forever home for his last few years.

So, I now have one Cavalier, My Toby.

In addition to cooking and gardening, I love making quilts, tho I'm just awful at it 'cause I can't cut straight or sew straight. I also enjoy sewing for my home.

I LOVE Recipezaar and the wonderful community of folks here.

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Favorite Foods

Favorite Foods: Absolutely impossible! Everything from steak with béarnaise to gyoza. I love tamales, grilled vegies, and Bouillabaisse with garlic croustini.

One of the things I make that people like a lot is my Beef Stroganoff, from scratch, of course.
Another family favorite is Hungarian Cabbage rolls, this is a real Hungarian recipe, made with ground pork, and rice and a ton of garlic, and cooked in a large roasting pan in a bed of shredded cabbage and sauerkraut and smoked ham hocks. It is YUMMY. The rolls are served with sour cream when finished.

My favorite restaurant is the Sea Venture in Pismo Beach, California. However, I am far far away from it now. :(

My favorite store is Trader Joe's!!

I just love going to foodie events and wine events.