kitchenkathy Profile - Allrecipes.com (11828957)

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kitchenkathy


kitchenkathy
 
Home Town:
Member Since: Nov. 2009
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Kathy P
About this Cook
Love to cook, but especially love to bake. Am starting to really understand what you can and cannot or should not do when altering a recipe. I find it so interesting and rewarding to please the palates of friends and family.
My favorite things to cook
Chicken, pork and fish. Love cakes, cookies and all types of baked goods. Just learning about fabulous vegetables.
My favorite family cooking traditions
Annual Cookie Exchange Party, Thanksgiving and Easter dinner parties with the family and friends.
My cooking triumphs
Finally triumphed over jelly roll cakes 'cracking'
My cooking tragedies
Am not good with Pizza. Any helpful hints??
Recipe Reviews 14 reviews
Chef John's Bacon Jam
OMG! OMG! OMG! This is the best appetizer to pass my lips, ever! Trust me, it is not hard, but it takes some time to make. SO.............worth it. I think I was afraid I would burn it, so it took me quite awhile to make. Once I turned the heat up a bit, it went faster. This is DELICIOUS. Coudos to Chef John AGAIN!

1 user found this review helpful
Reviewed On: Dec. 6, 2014
Chocolate Sour Cream Cookies
I doubled the recipe. I followed the tip about using good cocoa powder and additional butter from another reviewer (Nimimerle) and put the batter into a zip-loc bag and piped it onto the cookie sheets as suggested by Reviewer HoneyTree. This made it very easy to handle. Be sure to cool for about 5 minutes before removing from cookie sheets and cool additionally on cooling racks. I found these to be easy, but I did use the Kitchen-Aid with the paddle for a long slow creaming of sugar and flour. Others advised to add some alt and vanilla extract, which I did also.Very good, not real sweet.Thanks for the recipe!

3 users found this review helpful
Reviewed On: Dec. 1, 2014
Chicken Parmigiana
One review stated time consuming, I thought this was fairly easy to make. It is very good tasting. I served over spaghetti (angel hair), using the remainder of the jarred sauce. I used 3 single breasts and cut in half horizontally and then in half again. I still pounded the breast meat to 1/2 inch. I did not have provolone either, but it still was tasty. Thanks for the good recipe.

0 users found this review helpful
Reviewed On: May 19, 2014
 
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