Karla Manus Kuepker Profile - Allrecipes.com (10274150)

cook's profile

Karla Manus Kuepker


Karla Manus Kuepker
 
Home Town: Ketchum, Idaho, USA
Living In: Seattle, Washington, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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About this Cook
My favorite things to cook
pies, canning, grilling, pasta/italian, comfort food, healthy gourmet.
My favorite family cooking traditions
farm food handed down from my grandmother; my mom's manicotti, potato salad and carrot cake; my dad's tamales, french onion soup and eggs benedict.
My cooking triumphs
I created a stuffed pumpkin recipe and served it for a dinner party the first time I made it! Crazy, but it worked!
My cooking tragedies
I didn't allow enough time for a turkey to thaw and had to go buy a fresh one on Thanksgiving day. We had to stop at McDonald's around noon because neither one of us had eaten, and it was about 8 pm before we had turkey. Luckily it was just my best friend and I, and though we were snapping at each other that day, we laugh about it today.
Recipe Reviews 10 reviews
Super Duper Slow Cooker Beef Stroganoff
This was fantastic! I followed the recipe exactly, and both stepkids and husband loved it. Do yourself a favor and don't deviate from the recipe-- there's no need to! When I make this again I will double the recipe, as everyone was fighting over the small portion of what was left over. :-)

0 users found this review helpful
Reviewed On: Nov. 12, 2014
Tim's Mac and Cheese
I had to add an additional 2T of flour to make the roux even slightly thick. This is tasty, but dry. The crumbs with melted butter made the topping deliciously crispy without being hard. I'll probably make this again, but double the sauce and/or cover the pan for the majority of baking time.

0 users found this review helpful
Reviewed On: Oct. 11, 2014
Eggplant Bake
The taste was good but the bottom line is, it was "thin" and a little dry. I made some of the modifications suggested by others (baking instead of frying the breaded eggplant, sauteing the onions and garlic first, and adding basil and oregano). I didn't have muenster so I didn't use it, and really, in a dish that is clearly Mediterranean I would use something like mozzarella, not muenster. In a pan that size I only got a little more than one layer of eggplant, which is too thin. If I make this again, I will either use a 9x9 pan or double the eggplant, and I will use mozzarella with the parmesan and possibly leave out the feta altogether.

2 users found this review helpful
Reviewed On: Dec. 19, 2013
 
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