Cactus Kim's Kitchen Profile - Allrecipes.com (11423308)

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Cactus Kim's Kitchen


Cactus Kim's Kitchen
 
Home Town: California, USA
Living In: The High Desert, Nevada, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music
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Prickly Pears
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Recipe Reviews 5 reviews
Pesto Chicken
I made this exactly as per the recipe. I'm not sure what made this "too salty" for some other people, because we thought it was fantastic! Only three ingredients and it worked really well together. Two slices of prosciutto per breast was needed, and my SO suggested pounding the breasts flat next time. Fast, easy, and delicious? I will definitely be adding this to the rotation!

3 users found this review helpful
Reviewed On: Sep. 27, 2012
Banana and Peanut Butter Pancakes
I read through the reviews as usual. I read that they did not have a strong enough peanut flavor, then I read that it had an overpowering peanut flavor. However, I found this recipe to be a perfect balance. My husband said they were the best pancakes he had ever had. I served mine topped with some warm, homemade applesauce. I doubled the recipe, with the only variance being that I added a little extra salt to make up for the lack of it in my natural peanut butter, added a little extra vanilla, and substituted whole wheat flour for half of the all purpose. Cutting the peanut butter into the dry ingredients was a clever method of incorporating it evenly. Although some reviewers suggested mashing the banana, I am glad I chose to chop them into extra small pieces as more per the recipe. The little bites of banana added some bursts of moist, flavorful goodness that made for a nice contrast with the peanut flavored pancake. I had no issues with it seeming too watery nor did the banana chunks sink to the bottom as another reviewer mentioned.

6 users found this review helpful
Reviewed On: Dec. 27, 2011
Indian Chicken Curry (Murgh Kari)
This was excellent! The changes I made were minimal and, although good, not necessary to create a wonderful dish- used 1/2 cup of yogurt and 1 cup of light coconut milk in place of the 1 cup of yogurt and 1/2 cup of water; one 15 oz can of diced tomatoes in juice in place of the crushed tomatoes, letting them cook with the onion mixture for a couple of minutes prior to adding the yogurt and coconut milk; used 1/2 the amount of cayenne called for to accommodate my kids; and cut the chicken into chunks after browning (in ghee rather than oil). I served it with brown rice and roasted, curried cauliflower.

4 users found this review helpful
Reviewed On: Oct. 25, 2011
 
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Cooking Level: Intermediate
About me: I'm a storyboard artist, a comic book artist, an… MORE
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