kat Profile - Allrecipes.com (10079807)

cook's profile


Home Town: Many Towns In, Florida, USA
Living In: Barre, Vermont, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I am a military wife, with 4 kids, ranging from 20 1/2, to 6. I love to try new things, and to see what I can make out of things in my pantry. I am a nurse, and also a hairstylist, with a salon in my home.
My favorite things to cook
Simple pasta dishes, stir fry's, and I am in search of really authentic asian recipes. I think I make a pretty killer won ton soup with shrimp !
My favorite family cooking traditions
Cooking for people I care about. I enjoy it so much, and taeching my kids to cook. They aren't as into it as I hoped, but when my oldest moved out, she would call me all the time, asking how to make some of her favorites, so I got one of those journal books, and wrote down everything I could think of, and gave it to her!
My cooking triumphs
Making the best shrimp scampi ever, that my in-laws said tasted better than any restarant version!
My cooking tragedies
Trying a shortcut someone told me about, for making dumplings out of pancake mix. My brother-in-law was over, and I made it. My husband said, "did you put maple syrup in the dumplings?" I said "NO, WHY!!!!" Well, they tasted like it, and I looked at the box of pancake mix, and it said in small print, "maple flavoring added"! How mortifying!
Recipe Reviews 6 reviews
Vesper Cocktail
Dry, but smooth, with a hell of a kick! Perfectly sophisticated flavor. This is a grown up cocktail. No sugary fruitiness here. ;)

0 users found this review helpful
Reviewed On: Jun. 20, 2014
Jalapeno Soup
Okay, very simple to make this right; saute' the onions and celery (and fresh garlic- 2 cloves, minced-forget the garlic salt!) in about 2 tablespoons of corn oil until soft. Add diced Jalapeño, stir and add 2 tablespoons of flour. Cook for about 3 minutes. (It's okay if it seems all clumpy. Just stir and cook.) Now slowly whisk in the chicken broth. bring it to a simmer for a few minutes. Now whisk in the 2 pounds of cheese, but use grated. Add 3 tablespoons of cream at the end. Now you will have a very silky smooth, creamy soup that does not break or separate. Liquid must have a thickening agent in order to incorporate any kind of fat, (such as cheese) I believe the cook here hopes that pulverizing it all with a blender will make it "mash" together enough, and hold just long enough for you to eat it, but it will never have the velvety texture you want for this kind of soup! Top each serving with a little more shredded cheese. Truly very easy and tasty! :)

41 users found this review helpful
Reviewed On: Jan. 26, 2011
To Die For Blueberry Muffins
fast easy and yummmm! i am a very good cook but a terrible baker. This came out just great and redeemed me to my family! Thank you! (I did dust the blueberries with flour, because a friend of mine who bakes said she does that. I don't know if it did anything spectacular or not, but whatever.) It was great!

1 user found this review helpful
Reviewed On: Jul. 12, 2010
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Cooking Level: Intermediate
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