karla Profile - Allrecipes.com (10792230)

cook's profile


Home Town:
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Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Music, Genealogy, Wine Tasting
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About this Cook
Wife, mother, doggy-mom, cook!
My favorite things to cook
Everything! But mostly I like to bake and can. My husband is the creative kitchen genius when it comes to out of this world entrees.
My cooking triumphs
I once served a beautiful Thanksgiving dinner to 20 of my relatives. I cooked everything myself...this was no potluck! Dessert included 9 homemade pies. I had to mix my dressing in my water bath canner!
Recipe Reviews 7 reviews
Pork Carnitas
These were great. My daughter's little friend who was staying with us this weekend ate so many I thought she was in competition with my husband. This was a great recipe. The only thing I did differently was to use less chicken broth since my dutch oven wouldn't hold it all, and it certainly didn't hurt a thing. My husband told me he could eat them everyday. I served them with fresh homemade tortillas and pico de gallo. Interesting aside: I sent my hubby to the store to buy the meat. He came back with a 4 pound boston butt and said, "They didn't have a shoulder, but this was just the right size." I laughed and said, "Well, you did good, dear. A butt is a cut from the shoulder."

6 users found this review helpful
Reviewed On: Aug. 12, 2012
Clone of a Cinnabon
No bread machine so here's what I do: Add yeast and 1 tsp of the sugar to the warm milk, stir to dissolve, and let it sit for 10 mins until foamy. I use shortening softened a bit in the micro for the dough b/c I don't use margarine. I use my mixer to mix the dough on the knead setting. After it's formed a ball, this is sticky dough, I turn it out onto a WELL-floured surface and knead it a couple times by hand, form into a ball and place in a bowl sprayed w/ cooking spray, cover it with a damp cloth and let rise in a 200 deg oven that's been preheated and then turned off. After 1 hr, roll it out on a VERY WELL-FLOURED surface. If you don't flour the surface well, you'll have a mess trying to roll your stuck dough off the surface. Roll a 16x21" rectangle, spread on butter and sprinkle/spoon/pour on the brown sugar mix, leaving 1/4" margin of no butter/no sugar at the far end of the rectangle so I can seal the roll, as another review suggested. Also per said reviewer, I use my rolling pin over the sugar mixture to smoosh it into the dough and to compress it so it's not falling out all over when I roll up the dough. Cut into 12 rolls, use a glass 9x13 pan, cover and let rise 10 minutes in 200 deg oven again, cover in plastic wrap and refrigerate overnight. No problems with loosing goo, so not sure why that happens to some. Cooks perfectly in the a.m. Frosting makes too much though. I put it on when the rolls are hot or it's too thick. The family loves it.

5 users found this review helpful
Reviewed On: Feb. 19, 2012
Sausage, Apple, and Cranberry Dressing
I made this for Christmas dinner, increased the recipe by 50% (except for the butter) and so increased the cooking time somewhat. All my guests raved about this dressing. My husband told me, "I wouldn't be disappointed if you made this dressing for every holiday dinner for the rest of our lives." Definitely going in my box of favorite recipes to use again and again. Thanks a TON, Alan!

7 users found this review helpful
Reviewed On: Dec. 26, 2010
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