Diane Kester Profile - Allrecipes.com (11703184)

cook's profile

Diane Kester


Diane Kester
 
Home Town: Lamont, Iowa, USA
Living In: Austin, Texas, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Italian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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February 2013
Christmas Eve 2010
About this Cook
I grew up on a 100-acre farm in northeast Iowa. I've now lived over half my life in Austin, Texas. I have a BA from the University of Northern Iowa, and retired from the state of Texas. I'm happily married; no children.
My favorite things to cook
Desserts, casseroles, simple main courses, chicken dishes, pasta, Christmas cookies and candy.
My favorite family cooking traditions
Scrapple, Christmas goodies, cinnamon rolls, kolaches, apple crisp, apple butter, rhubarb desserts, waffles, oven-fried chicken, gravy, chicken noodle soup, potato soup.
My cooking triumphs
Spanakopita; my Apple Crisp II recipe being printed in the very first All Recipes Cookbook,and it's in the All Recipes Top 20 Hall of Fame for 2001, 2002, 2003, and 2007!
My cooking tragedies
Under-baked chicken; separated tetrazzini sauce; flaming pot-holder.
Recipe Reviews 8 reviews
Greek Honey Cake
I made this cake for a Greek-food dinner party, and everyone loved it. None of us had ever had it before, or heard of Karithopeta. The only thing I changed a little was to use a half cup sugar and half cup water in the glaze. Very moist!

1 user found this review helpful
Reviewed On: Jan. 8, 2013
Indian Tomato Chicken
I didn't have cardamom, so left it out; only had powdered ginger so used that. I didn't process the onion and spices into a paste. It still tasted great - very similar to an Indian restaurant dish! I used boneless, skinless chicken thighs and loved the result, served over basmati rice.

2 users found this review helpful
Reviewed On: Jul. 24, 2012
Pan-Fried Asparagus
This is pretty much the way I make my asparagus now. Rather than leaving it whole, I cut it up and stir-fry it. Thanks for a good basic recipe and clarifications.

5 users found this review helpful
Reviewed On: Mar. 24, 2011
 
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