KathyT Profile - Allrecipes.com (10888373)

cook's profile


Home Town: Newport News, Virginia, USA
Living In: Fayetteville, Georgia, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Southern, Mediterranean, Dessert
Hobbies: Gardening, Reading Books, Painting/Drawing
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  • Chili I
  • Chili I  
    By: ROBTX99
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About this Cook
I am a homemaker and mother of two. Cooking, fashion, and decorating are my obsessions. My home and my garden are my passion. I studied English in college and I love to read and write. I study many recipes, cross reference them, then read the reviews before I settle on what and how I am going to cook.
My favorite things to cook
I love to bake first and foremost. If I could I would bake everyday. Growing up in a shipping town with a large Greek population, I learned to appreciate Mediterranean cuisine and it is one of my favorite ways to cook. I recently bought a pressure cooker and it is my new favorite toy.
My favorite family cooking traditions
My Grandmother nearly died of malnutrition during the depression consequentially she pretty much lived to eat and to cook. ( Because of her vanity I have to add that was never overweight.) She lived with us on and off in my childhood and my favorite memories are of me, my mother and my grandmother in the kitchen together. Born and raised in North Carolina my mother and grandmother were traditional southern cooks but we experimented with recipes from Ladies Home Journal, McCalls, Woman's Day and countless other magazines. I will never forget the night my grandmother said to my mother, "How are we going to cook them tonight?" My mother was puzzled and asked her, "How are we going to cook what? " My grandmother answered, "The potatoes." Until then we didn't realize that we made them everyday. My grandmother's enthusiasm for cooking and eating was contagious and because of her when I walk through the grocery store I literally marvel at all the amazing possibilities.
My cooking triumphs
My greatest cooking triumph was when I was a little girl under 10. My mother bought a devil's food bundt cake mix with a white cream filling and a white glaze topping. It seemed to me that she would never get around to making that cake. I begged her to let me make it but she said that I was too young to use the oven. The directions were long and I read them and reread them until I committed them to memory and one day when my parents were out temptation overcame me and I made that cake. It turned out perfectly just like the picture on the box. We had a dishwasher but I hand washed everything and put it away. The only evidence that I had baked was the cake on the counter. I was a little sheepish and afraid that she would be mad but she was so surprised that she did not get angry. I will never forget their amazement. I remember saying to my mother, "All I did was follow the directions." And she said, "Kathy that is how you cook"
My cooking tragedies
About ten years ago I was working out with a trainer who wanted me to eat more protein. I started sneaking egg white powder into my recipes. I put egg whites in fish cakes, muffins, meat loaf, cookies....you name it. I tried to keep it a secret but my family was suspicious. In the oven the food would swell and everything looked bloated, tough and rubberized, and had a smooth shiny texture of unparalleled uniformity as if it had all been carved out of some kind of gelatinous space food. To this day I can taste egg whites in anything. I know where they go and where they don't.
Recipe Reviews 18 reviews
Garlic Butter
Wow, I made this tonight and it was unbelievably delicious on crusty French bread. I read another review that said it is too salty but I always salt to taste rather than measure. Instead of Italian seasoning I used Mccormick's De Herbes Provence mixture, and I added touch of sugar. Still I give the recipes all the credit. I have to change things but I need a place to start. I will make this regularly. Thank you!

3 users found this review helpful
Reviewed On: Nov. 13, 2014
Country Pound Cake
Irresistibly good. Everyone loved it and raved. People who don't eat seconds got seconds. I followed this recipe very closely. I often feel that pound cakes fall short of my memories. This cake was all I remembered pound cake to be and more. I struggled with putting the vegetable shortening in this batter. I only used this recipe because it was close to a recipe I already started measuring out, when I realized it had no leavening and I lost confidence and went looking for another with baking powder. This one worked but I didn't like the idea of shortening in my pound cake. I wanted all butter but I added the 1/2 cup shortening. All I can say is that it is perfect. Whatever the shortening adds, the cake must need. The crumb was dense but somehow fluffy and light at the same time- probably from beating the sugar and butter for 10 mins. I used 2 loaf pans. Next time, I am going to buy a flat sided tube pan just to increase the ratio of top crust because the top crust is that good- I think because of the cold oven. Someone said it taste like Sara Lee (which I despise and can't even eat) but mine didn't at all. There is NO comparison. The only thing I changed was with the flavoring. I wanted to try out my new Princess Cake flavoring from King Arthur so I used 2 tsp of that (rather than lemon) plus a tsp of vanilla paste. I don't think it made much difference. I topped mine with a browned butter lemon glaze which I would do again too.

4 users found this review helpful
Reviewed On: Jan. 20, 2014
Alaska Salmon Bake with Pecan Crunch Coating
I made this recipe as directed but I doubled the topping ingredients both dry and wet because we wanted a lot of topping to fish ratio. I followed the directions and brushed the sauce on the fillets and topped them with the breadcrumbs (I used panko) and pecan mixture. When I was finished I dripped the remaining sauce on top of the dry ingredients too. 10 minutes per a inch of thickness was perfect. My husband and I both absolutely loved this. None of the ingredients overwhelm or call attention to themselves. The flavors of the topping and the fish come together in this wonderful cacophony that is indescribably wonderful. It is was one of those dishes where you go, "This is AMAZING what is in it???" And then go back to the restaurant and order it over and over trying to figure it out. I covered my pan in regular foil and then put a piece of non stick foil at the top (which is more expensive) so nothing stuck and there was no clean up either. This is going to be permanently added to the dinner rotation.

2 users found this review helpful
Reviewed On: Mar. 5, 2013

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