SINGCHEF22 Profile - Allrecipes.com (117328)

cook's profile

SINGCHEF22


SINGCHEF22
 
Home Town: Wappingers Falls, New York, USA
Living In: Fairport, New York, USA
Member Since: Mar. 2000
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Dessert, Quick & Easy
Hobbies: Camping, Biking, Walking, Reading Books, Music, Charity Work
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About this Cook
My name is Karen and I have been married to Kevin for 27 years. We have one daughter who is 23 and lives in Philly. I didn't learn to cook until after I got married, at the age of 21. I always wanted to cook, but my mother wouldn't let me in the kitchen very much. That's what happened to the Barefoot Contessa too, so I'm in good company. I also love to explore new restaurants and I love eating out. I would like to have Guy Fieri's job.
My favorite things to cook
Baking, baking, baking! Cookies! Pancakes (I love to see them rise up when you flip them over). I like to experiment with mixes that are already out there and see what I can come up with. I especially like McCormick products and their website is a gold mine. I like to see how many meals I can make with just a few ingredients, and with things I already have in the house. And I don't like to buy special things to make a meal -- things that I may only buy once, then it sits on the shelf for another year.
My favorite family cooking traditions
Homemade waffles on Sunday morning. Other than that, it's kind of funny, but at our house, we don't have a lot of cooking traditions -- because I'm always experimenting, so we're always changing things around! For instance, I used to always make a Buche de Noel for Christmas. Then, one day I made this chocolate almond cake with a whipped cream frosting, and the gang decided they wanted that instead of a Buche de Noel. Then one year I started a new tradition for Christmas Eve -- a Monte Cristo loaf. Darned if we weren't invited elsewhere for Christmas Eve dinner the next year! So I made it again the following year -- we were invited out again, and I volunteered to make it. It was so loved that it became a tradition again -- only we eat it at someone else's house!
My cooking triumphs
Breakfast Casserole. Cincinnati Chili. Chicken Spaghetti with Mushrooms. Orange Angel Food Cake. The aforementioned Monte Cristo Loaf. Cakes of all kinds -- whether it's doctoring up a mix or making it from scratch. Ricotta cookies. Mint Brownies (a must have every Christmas). Raspberry Snowballs. Lemon Spritz cookies with raspberry filling.
My cooking tragedies
Spaghetti sauce left on the stove for too long -- turned into charcoal. Peanut Butter Rice Krispie Treats -- don't even ask me what I left out, but I've never attempted them again. And S'mores Brownies -- I put them under the broiler for less than a minute for the marshmallows to brown; when I opened the door, they were in flames! I took the flaming pan out of the oven and we were all cracking up -- it was like a cartoon! Flames doused, nobody hurt -- but an unforgettable experience nevertheless!
Recipe Reviews 19 reviews
Pork Chops for the Slow Cooker
This was terrible. I even started with half frozen pork chops, added some water to the sauce to prevent them from drying out, and they were still dry after only 6 hours on low. And they looked nothing like the picture.

0 users found this review helpful
Reviewed On: Jan. 21, 2015
Chicken and Mushroom Chowder
This was a good recipe, and it's great to have a chicken soup that is a little different. We enjoyed it, but I think it could stand a good couple of tablespoons of parsley while it's cooking. I did add some at the end, just before serving. It also needs salt. I had to add about another 1/2 cup of stock at the end, because it was just a little too thick, even for chowder consistency. Also, I covered the pot while it was cooking for the 30 minutes, as I think it's best to cook any soup while it cooks so that the liquid doesn't simmer away.

0 users found this review helpful
Reviewed On: Jan. 3, 2015
Parmesan Garlic Orzo
This was very good, but next time I would make a few changes. I wouldn't add as much milk at the end, I would use about 1 tbsp, and instead of adding the parmesan into the hot orzo, I would put it on top of the individual servings, because it melted into the orzo in clumps instead of distributing evenly. I actually used shredded Asiago, as that's what I usually have, maybe I was supposed to use a grated cheese instead of a shredded, the recipe didn't really indicate which one to use. I also used twice as much parsley, just because I really love parsley, but it's not necessary. But I would like to make it again, and probably will.

0 users found this review helpful
Reviewed On: Jan. 1, 2015
 
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