KINSALOT Profile - Allrecipes.com (10191406)

cook's profile

KINSALOT


KINSALOT
 
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Palm Bay, Florida, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Nouvelle, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Charity Work
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About this Cook
A widow for 10 years so cooking isn't so important anymore since I'm alone and have no family - miss cooking and the satifaction and appreciation that came from it. Still love baking and do bake usually several times a week. Give to friends and church groups.
My favorite things to cook
I love casseroles and they work for 1 person with many easily heated leftovers - I also love a challenge with something new - I watch Food Network and am on this site many times a day.
My favorite family cooking traditions
I don't have any particular traditions since it was only my husband & I - he was a cook and had a restaurant (Greek) for many years. So a compliment from him always made me proud!
My cooking triumphs
I once tackled Osso Buco and the results were amazing - it was without a doubt my best meal ever...
My cooking tragedies
The Key Lime Pie that we sipped thru a straw!!!!
Recipe Reviews 9 reviews
Easy Crustless Zucchini Quiche
I tried this recipe and was surprised to find vegetable oil as an ingredient. I have made many quiches and seen many recipes for quiche,but none of them had oil. I think milk, cream or such would definitely be more compatible with quiche than oil - the pan was oily, it tasted oily, perhaps will make again with milk/cream in place of oil.

0 users found this review helpful
Reviewed On: Jun. 14, 2014
Sausage, Peppers, Onions, and Potato Bake
Yes I did try this recipe with Turkey Sausage and followed directions. I don't understand why it says to preheat oven to 400 when all has been precooked. I added some mozzarella cheez over the top for extra flavor and the whole dish came out totally overbrowned and overcooked. I can understand the cheese being over done but it was all overdone but it still tasted good. Next time, I will bake @ 350 with foil over it and uncover and add cheese and bake additional 5 minutes. Think this will solve the problem. Did anyone else have these same results?

1 user found this review helpful
Reviewed On: May 10, 2013
Rhubarb Bread I
Wow, haven't had anything "rhubarb" for about 50 years except fond memories of those delicious rhubarb pies my mother used to make so I wanted to make this bread. I got the rhubarb from the produce dept and it was already sliced and I wonder if that was the problem. I followed the recipe except used low fat sour cream in place of the milk and did use cinnamon/nutmeg in the flour. I cut the rhubarb into small cubes and it made exactly 2 cups. I used 4 baby loaf pans and it took an hour to bake. The topping was as the recipe said and it didnt' sink into the bread as I added the nuts to the topping instead of in the bread mixture. Couldn't wait for this to finish baking. What a disappintment! There is no flavor to this bread. Its very moist and tastes good with butter on it but it has no particular flavor. I wonder if the rhubarb was old or what? Don't think I will make again, so sorry!

7 users found this review helpful
Reviewed On: Mar. 27, 2011
 
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