KATYPI Profile - Allrecipes.com (10791517)

cook's profile


Home Town:
Living In: New Hampshire, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Italian, Southern, Mediterranean, Vegetarian, Dessert, Gourmet
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
Spring Glory
About this Cook
I'm short, plump, middle-aged, not quite qualifying for the Tuesday 10% senior discount at the dept. store, but getting there. I love to cook, laugh, exchange ideas, and be in the company of like-minded folks.
My favorite things to cook
New England, Amish, Heartland, Italian, Asian. I collect antique cookbooks, community cookbooks when I travel.
My favorite family cooking traditions
Weekend meals, when I have time to explore, prepare, and present my new "best of the best".
My cooking triumphs
Frosting roses! Three-tiered wedding cake!
My cooking tragedies
Do you want an alphabetical or chronological list?; I figure you have to fail a little to grow.
Recipe Reviews 162 reviews
Pastry Cream
More of a vanilla pudding; I don't know that I'd call it a pastry cream. I had no real issues with lumps as I slowly tempered the egg mixture with about 3/4 cup of the hot milk mixture, whisking the entire time, and continuing to whisk as I poured the hot egg mixture into the remaining milk. I removed the pan from the heat as I added the egg mixture to the milk and once it was combined I put it back on the burner, whisking until desired thickness was achieved. I removed from heat, whisked in the butter and vanilla, giving it a good blending, and it came out fine. My only issue is the flavor--I find it to be a bit blandish, hence the 3 stars. Perhaps more vanilla? This recipe worked up lickety split and worth a try and perhaps a repeat with the increased vanilla.

0 users found this review helpful
Reviewed On: Jan. 1, 2015
Sweet, Sticky and Spicy Chicken
This was indeed very good, but as others mentioned, this is on the salty side. Next time I will use reduced-sodium soy sauce. I used Sriracha sauce for the hot sauce, which added a nice heat. There were also a couple of reviewers who remarked the sauce was thin, and that was my initial reaction, but I turned up the heat to allow the sauce to come to a nice bubbly boil, and soon enough the sauce thickened nicely. I was hesitant to serve this to my sweetheart as he is spice shy, but surprise, he loved it and actually went back for seconds. I will definitely be making this again!

0 users found this review helpful
Reviewed On: Apr. 6, 2014
Curried Chicken Tea Sandwiches
Truly a lovely, elegant chicken salad. I made this for a party and I overhead the hostess tell one of her guests, "She's like a gourmet cook or something." That's far from the truth, but it's nice to be able to take the mundane and make it extraordinary. Lots of texture from chicken, to the mayo, to the dried cranberries, as well as a nice crunch due to the apples and pecans. The curry, which I had doubts about as I'm not a curry fan, it added a nice subtle flavor that makes you go, "hmmmm, what is that?" and I now wouldn't even begin to consider omitting it. So okay, you probably won't want to serve this to a bunch of burly guys watching the Super Bowl, but it's perfect for those occasions when you need something elegant and delicious. Take the time to find some beautiful tea rolls and put these out on a gorgeous platter. I think this would be nice without the lettuce and served in prebaked phyllo shells.

1 user found this review helpful
Reviewed On: Dec. 29, 2013

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