KAWAIIKAMI Profile - Allrecipes.com (1283030)

cook's profile

KAWAIIKAMI


KAWAIIKAMI
 
Home Town: Auburn, Indiana, USA
Living In: Bythesea, South Carolina, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Biking, Walking, Fishing, Photography, Reading Books, Music, Genealogy
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My KawaiiKami
About this Cook
I am a born Hoosier now living in the South by the beautiful Atlantic and enjoying it beyond words! Well I would more if I didn't have to work! I have a wonderful husband who's mother didn't cook unless it came out of a box and since I am a former chef and my family knew how to cook, well suffice to say my hubby loves my cooking! I am teaching him how to cook since I am the only one working; he is retired! He is doing great so far. But the most important person I cook for is that little picture above! She is our dog-daughter and is the sweetest and most playful thing in the world. She is an Orlane and I'm proud of it! She is a beauty too! I have cooked for all my Lhasa's for over a decade now. I do add holistic dog foods only approved by "The Whole Dog Journal" though. My babies get nothing but the best of love and care. Just as any mother would!
My favorite things to cook
I am more of a pastry cook than anything. It allows my creativity to show. I really don't like to cook at all. If I could hire a personal chef I would. (hubby is barely close)! I know he'd love a chef to move in! After cooking for a decade for the public sector, well that did me in! I will only cook for fun or sometimes out of necessity since sometimes the hubby forgets and I end up eating air!
My favorite family cooking traditions
My mom and grandmother used to make homemade beef and noodles! OMG I think everyone in the family always would ask for that for their birthday meal! Other than a few special recipes that I may list here someday when I have free time. We enjoyed a good midwestern fare! Just good ole home cooking!
My cooking triumphs
Okay way back in 5th grade after falling out of a tree and breaking both wrists in both arms. I learned how to decorate cakes! My mom took me to her Wilton Classes back in the 50's! Making bread! Once you've tasted homemade bread you cannot eat store bought bread without tasting all those chemicals. Yuk!
My cooking tragedies
I've had plenty here at home. My oven is weird or possessed. I never know if it will ever cook things right! But my few times in baking bread in my bread machine, if it is too high of humidity, well it seems that will kill any bread. I don't know. Something happens. I may have been a chef but it doesn't make me perfect! Expert I am not, my husband loves my cooking! that was why I chose that category it was the only one that truly applied with the exception of being and expert! Oh NO I can screw up anything in the pastry arena. Main dish meals, I am more inclined to say close to an expert since that was what I did professionally!
Recipe Reviews 5 reviews
Waffles I
This is the best scratch waffle I've EVER tasted...made! So light and airy just PERFECT !! Just for kicks n giggles I will add pumpkin spice one day.

1 user found this review helpful
Reviewed On: Oct. 24, 2013
Creamy Peanut Butter Fudge
This stuff is addicting. This stuff has the best flavor even though I thought OMG there is so much sugar...but it is soo good! Now, I dont' know what I did wrong though. My first time tying this and first time ever making fudge because my Blessed mother used too...this turned out to be Peanut butter soup! So for it not to go to waste I am going to back a carmel cake...or a spice cake and use this as the frosting! I will try to do this again, this time I won't leave the stove and not stir it but it nearly boiled over, so I need a larger pan too!

0 users found this review helpful
Reviewed On: Dec. 24, 2012
Baked Teriyaki Chicken
I made this exactly as written with the exception of I hate basting so I poured half of the most wonderful sauce on my leg quarters. I first had them skin side down. I then baked (350) them for 30min. then turned them over skin side up and baked the last 40 min after pouring the rest of the sauce over them. I also used a small aluminum pan. Easy clean up! Toss it! WhooHoo! Regardless of skin on, off we like skin on with all parts of the fat removed. This was the best ever tasting chicken. I can't wait to use this on a whole baked chicken. Then I will have to baste. Love this!

2 users found this review helpful
Reviewed On: Nov. 15, 2011
 
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