kimmy Profile - (10646689)

cook's profile


Home Town:
Living In: Memphis, Tennessee, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Italian, Southern, Quick & Easy
Hobbies: Needlepoint, Walking, Photography, Reading Books, Music
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Kimmy the Chef
About this Cook
I'm a mother who loves to eat out just as much as I love to cook : )
My favorite things to cook
Soulfood.. it just warms the spirit
My favorite family cooking traditions
Having my mom make her famous sweet potatoe pies for christmas...She only does it once a year.
My cooking triumphs
The first Thanksgiving meal I made in 2007; Turkey, cornbread dressing, and greens from which I got all my recipes from here.
My cooking tragedies
The candied yams that I attempted on Thanksgiving...They were horrible and mushy!! Then I tried to salvage them and put them in a pie...Just bad all the way around.
Recipe Reviews 6 reviews
Baked Ham and Cheese Party Sandwiches
Simple, easy and delicious! Made it for the first time last night for a women's group as we were about to dismiss someone said hold up first I have to know who made the sliders?! It was awesome! I made a few small changes. I omitted the poppy seeds, used I Can't believe It's Not Butter and I used provolone cheese instead of swiss

0 users found this review helpful
Reviewed On: Sep. 28, 2014
Red Skinned Potato Salad
This was by far the BEST potatoe salad recipe I have ever tried or eaten!!!! Only a few subs, I used green onions instead of white and I used a cup of sour cream instead of the mayo..A little extra seasoning to taste!!!!

0 users found this review helpful
Reviewed On: Dec. 19, 2008
Slow Cooker Collard Greens
this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little.

199 users found this review helpful
Reviewed On: Nov. 27, 2007

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