Catherine Corn Profile - (10531847)

cook's profile

Catherine Corn

Catherine Corn
Home Town:
Living In:
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
My favorite things to cook
I like to cook almost anything, I love to try new recipes.
My favorite family cooking traditions
I come from a family where coking is a way of live, "don't cook don't survive", I learned at a very early age how to make bread, cook meals, adjust recipes to serve more or less and how to substitute ingredients fopicky palates.
My cooking triumphs
I make killer stuffed potaotes and mean blue cheese burgers, I have yet to meet a recipe I can't master.
My cooking tragedies
Too little time these days with two little ones under foot, but I am over coming this by teaching them the same way I learned!
Recipe Reviews 15 reviews
Cream Of Chicken Soup
I have made this several times and if you half the sugar it is amazing good enough to eat jsut like it is. For the sake of trying a healthier version, (and because I am in love with cooking and eating) I have adjusted this to be slightly what one may call lighter/healthier, although it may not be in the least:) 4 cups milk 2 TBSP Whole Wheat Flour 1 TBSP Corn Starch 1 TBSP white sugar 1/4 cup cooked chicken 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Garlic Powder 1/8 cup minced onion 2 TBSP olive oil 1 cup Chicken Broth Sautee onions in 1 TBSP O/O until tender, add cooked chicken & all seasonings, + 1 cup water, bring to simmer for 5 min, remove from heat and pour into food processor. Heat 1 TBSP O/O and add flour, create roux, assemble recipe as directed, then pour into food processor and process till smooth, mix cornstartch with equal amount of milk and add to mixture, return to stove and cook till thickened.

5 users found this review helpful
Reviewed On: Mar. 28, 2011
Vinegar Cookies
We love these cookies especially for school treats where some kids may have allergies to eggs... I did try it a bit different this time. I used 1/2 cup white flour and 1 cup whole wheat flour 1/2 cup white sugar 2 sticks of butter and 1/2 margarine. They turned out perfect. One note though, it is advisable to let them sit for about 5 minutes after mixing them to let the mixture "set" then it will hold its shape while baking.

6 users found this review helpful
Reviewed On: Mar. 24, 2011
California Grilled Veggie Sandwich
Allrecipes' Focaccia Bread: Do not buy bread when you can MAKE it!! this is awesome!! Marinate the veggies for 24-48 hours in the following dressing, you will thank your self as your tummy gets fuller:) Chop all veggies and place in a sealable container or bag. 1/4 cup balsamic vinegar 1 teaspoon garlic powder 1/4 teaspoon salt 2 TBSP Balsamic Vinegarette stir together and pour over sliced veggies, shake to coat evenly then refrigerate, shake every few hours to keep the sauce distributed evenly, Broil and serve on homemade facaccia bread.

6 users found this review helpful
Reviewed On: Mar. 15, 2011

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