Kendal N. Profile - (1269615)

cook's profile

Kendal N.

Kendal N.
Home Town: Powhatan, Virginia, USA
Living In: Summerfield, North Carolina, USA
Member Since: Jun. 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Kids, Quick & Easy
Hobbies: Biking, Photography, Reading Books
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About this Cook
Husband and father that enjoys cooking for his family. I do my best to make dinners after work, but my best meals tend to be on the weekends.
My favorite things to cook
I don't really have a favorite. I tend to make a lot of meat and veggie dinners (e.g. Chicken dish with a good sauce and a couple of sides). I often use a slow cooker and the grill. I also enjoy making breakfast foods. I tend to avoid baking or making desserts.
My favorite family cooking traditions
I love when my 4 year old requests me to make pancakes for breakfast because, "They are so much better than those frozen kind!" Otherwise, any family meal is a good tradition.
My cooking triumphs
I catered a baby shower for my wife's friend. I also love it when someone asks me for a recipe.
My cooking tragedies
Nothing to speak of. I hate putting a lot of work into a new recipe for it to turn out to be a dud. Over the years I've learned, even if a recipe has good reviews, always read the reviewer comments sorted by 'Most helpful'
Recipe Reviews 4 reviews
French Beef Stew
I followed recipe except I added 2 celery stalks, used 2 lbs of beef, and cooked in crockpot on high for 4 hours. This was really good and I will make again. Next time I will only use 1 tablespoon of the dijon mustard; it was just a little to overpowering.

2 users found this review helpful
Reviewed On: Dec. 28, 2009
Slow Cooker London Broil
My family loved this. I love the rich flavor the tomato soup adds. Here's what I did the second time to make it perfect: -Used London Broil, not flank steak. -Add 1 tbl worcestershire -Add 1 tbl red wine vinegar -Mix all 3 soups together first. -Added some carrots and potatoes - To keep them from changing the flavor of the sauce and soaking most of it up, I place the veggies in some aluminum foil, fold the sides up to make a little boat and sit on top of the meat - I read this trick in a cooking magazine.

1137 users found this review helpful
Reviewed On: Feb. 23, 2008
Burgundy Pork Tenderloin
This was wonderful! Suggestions: The temperature was only around 143 F. after 45 minutes. Next time I would leave in for atleast an hour before checking the temp. Also, the sauce was sort of thin, but still great. Next time I may try what others suggest and add corn starch or another packet of gravy. I used whatever wine I had on-hand, Savgoun Blaunt (something like that), and it tasted great.

0 users found this review helpful
Reviewed On: Dec. 9, 2003

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