Kathie Profile - Allrecipes.com (10485176)

cook's profile

Kathie


Kathie
 
Home Town: Costa Mesa, California, USA
Living In: Livermore, California, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Mediterranean, Healthy
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Recipe Reviews 9 reviews
Rachel's Sugar Plum Spice Jam
Excellent! Just delicious on baked chicken. I want to try it on pork chops next. We don't like anything too sweet so I cut the pineapple amount in half and increased the plums to 14 to make up for it, then cut the sugar to 6 cups. I used the juice of 1 fresh orange, which was just the right amount. I plan to give jars as gifts because I think it's so good. Thanks so much.

8 users found this review helpful
Reviewed On: Jul. 3, 2011
Baked Sweet Potatoes with Ginger and Honey
I made this for Thanksgiving this year and it was a HUGE hit! I cut rounds and baked it in a casserole dish, which required cooking it about 15 min longer than stated for the sweet potatoes to be really tender the the juices to caramelize. I cut back the ginger and the cardamom by 1/3 because of other reviews, but when I make it again, and I will, I'll put the full amount in. A wonderful recipe and a great way to get away from that awful pile of goo that we were all raised on. Thanks Christine!

6 users found this review helpful
Reviewed On: Nov. 29, 2010
Roasted Beets and Sauteed Beet Greens
Fabulous! I had some Golden Beets from the Farmers market and wanted a recipe that wouldn't cover up the fresh flavor of the beets. This was it! I cooked them in a Dutch oven with the olive oil. They came out tender, slightly browned, and very flavorful. I served them on top of the sauteed greens. For the greens, my changes were that I used 1/2 c of onion, and Balsamic vinegar instead of red wine for more flavor, then cooked them a little long than stated. I served with baked chicken. It was just delicious and will be made again and again. Thank you!

5 users found this review helpful
Reviewed On: Mar. 2, 2010
 
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