Kendra Profile - (1012865)

cook's profile


Home Town: Elkhorn, Wisconsin, USA
Living In: Houston, Texas, USA
Member Since: Jan. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Needlepoint, Gardening, Boating, Biking, Walking, Reading Books, Wine Tasting, Charity Work
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About this Cook
As a working professional, I don't have much time to cook, but I love to make healthy, inexpensive meals that I can portion out to freeze and eat later as quick meals rather than spending a lot of money going out. I love trying new types of cuisine and new flavor combinations.
My favorite things to cook
I'm a big fan of healthy, great-tasting recipes. I love trying low-fat, low-cal recipes to see if they're any good and adding them to my list of successes if they are. If I'm in the mood to splurge, I love French cooking. And I really enjoy baking cookies during the holidays!
My favorite family cooking traditions
I have several hearty, homestyle recipes (lasagnas, stews, pennes, etc.) from my Mom and Grandma. I love making those and several new vegetarian recipes that my Mom and I have discovered together.
My cooking triumphs
When I made my first apple pie completely from scratch for Thanksgiving (crust, filling, everything), that was something. I actually got comments about it from people who weren't even at the dinner, but heard about my pie from those who had tried it! :) It was truly delicious and my boyfriend is still begging me to make another one!
My cooking tragedies
I once made a chicken tarragon pot pie that sounded delicious. I hated it so much it almost made me gag. I was living alone at the time and watching my expenses, plus I had put a lot of effort into making it, so I had to choke down every slice of that pie over the course of a week. I was so happy when it was gone!
Recipe Reviews 44 reviews
Winter Vegetable Hash
I halved the olive oil and butter. I think five tablespoons of fat is too much for a recipe that makes only six servings. But considering the other reviews, the butter and oil must be making this dish worthwhile. The only other changes I made were using button mushrooms instead of shitake and chopped swiss chard instead of kale (all what I had on hand). This dish looked really good in the skillet, but was quite bland like other reviewers have mentioned. I just don't see the point of making this again and don't intend to try it with additional seasoning. Life's too short. The butter and oil are clearly the stars of this dish and, if I want to eat tons of fat, I can just make cookies. As for peeling the acorn squash, with a good peeler, it's actually not that bad. I hadn't done it before either, but found a few videos online. Just cut the squash in half, scoop out the seeds, cut the halves into wedges, and then peel the wedges. I even left little bits of peel in the hard-to-peel grooves of the squash and didn't notice them at all when eating the dish. Revision: At first I gave this recipe 3 stars because it wasn't that bad. But after heating up leftovers and eating it, I changed it to 2 stars. It's HORRIBLE the second time around. I had to gag it down. Will NEVER make this again.

2 users found this review helpful
Reviewed On: Oct. 15, 2014
Tomato Pork Loin Chops
Good, solid, simple recipe. I only omitted the fennel due to not liking that flavor. I found the recipe to be a little spicy, but not overly so.

1 user found this review helpful
Reviewed On: May 8, 2013
Brandy Flamed Peppercorn Steak
I made no changes to the recipe besides omitting the optional teaspoon of sugar. What a disappointment. Let me be clear, I love pepper. I use pepper on everything instead of salt. I love the bite of peppercorns and hot peppers. But the pepper in this was so overpowering, I could barely taste the meat or the other flavors in the sauce. All I could taste was pepper.

2 users found this review helpful
Reviewed On: Apr. 14, 2013

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