Kate Smith Profile - Allrecipes.com (10002151)

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Kate Smith

Kate Smith
Home Town: Minneapolis, Minnesota, USA
Living In:
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Music, Wine Tasting
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Recipe Reviews 8 reviews
Delicious Ham and Potato Soup
Made this last night for our church group, it turned out excellent! I added carrots, didn't add salt and did 50-75% of the bouillon, just because I don't like overly salty soup and it was just right. (Plus I'm not big on measuring and I think I added extra ham, so that probably made up for some of the salt content). Also let it simmer for about an hour at the end to break down some of the potatoes, worked great. Topped with green onions and cheese.

0 users found this review helpful
Reviewed On: Nov. 24, 2014
Juicy Thanksgiving Turkey
Fabulous recipe, but TIPS! I made this last night, just as directed though I substituted sparkling cider for the champagne (trying to save a stop at the liquor store and it sounded good, shame on me). I do NOT recommend this. I will in the future go for a white wine or dry champagne, as I was not a fan of the sweetness from using the cider. Also, the orange in the cavity sounded so fancy and like it would have this nice light aroma of oranges. Nope, tastes like sweet orange turkey. However, I can see where this recipe is going, and I am giving it 5 stars because never in my life have I had turkey this moist. With the exception of my personal taste preferences, this is a fantastic recipe! I'll still eat the turkey, just have to find the right recipes for the meat :) As far as cooking the turkey, I used a roaster on 350 for about 2.5 hours (the turkey was in a bag), and this was for a 12# bird.

4 users found this review helpful
Reviewed On: Dec. 5, 2013
Banana Pancakes I
I made this recipe last night, it was fantastic! The only tiny things I changed were that I used brown sugar instead of white and a little bit of vanilla (just love those flavors). Otherwise the recipe was spot on, and I'm sure it would be good either way. Make sure you set the griddle to a lower-than-usual setting and give them time to "bake" to avoid getting the gloppy texture on the inside. If you have a little patience, they will turn out to be fantastic! I used somewhat small organic bananas that were over-ripe, and it was just right. I also let the mix sit for about 30 minutes while I did the dishes to try to get it to rise up as much as it could before starting. I served mine with boysenberry syrup and whipped topping, and woooow.

2 users found this review helpful
Reviewed On: Nov. 22, 2013

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