KCFOXY Profile - Allrecipes.com (131299)

cook's profile


Home Town:
Living In: The Big Valley, California, USA
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Quick & Easy
Hobbies: Gardening, Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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Lunch At K-Paul's In New Orleans
Flower Power a la Kcfoxy
About this Cook
My favorite things to cook
I love to recreate favorite dishes from restaurants we've tried, especially Hawaiian Regional Cuisine, Thai, Mexican, Chinese, Italian and all American comfort foods. I don't mind using shortcut ingredients like prepared sauces, broth, seasoning mixes and the like...the end results are what's key for this completely self-taught cook!
My favorite family cooking traditions
My grandmother was a fantastic baker, with great memories of her wonderful 'from scratch' pies, cakes, Christmas cookies and more. My step-Mom's family is Genovese, have owned several area restaurants and allowed me to expand my culinary horizons to include homemade ravioli, minestrone, spaghetti 'gravy', garden fresh pesto and much much more. I'll always have fond memories of my Dad's wonderful grilled meats and his simply wonderful barrel-smoked spareribs...the perfect Summer's meal.
My cooking triumphs
Teaching myself to cook...mostly out of necessity as a hungry 19 year old college student. Betty Crocker and Joy of Cooking both came in handy since this was cooking-by-the-seat-of-my-pants school. And all those extra taste buds (about 20% more than average) that made new foods so yucky as a very picky toddler? I find they come in super handy in re-created favorite restaurant dishes. Usually only takes 1 or 2 tries to get it right ;-)
My cooking tragedies
Brownies! I can never get the centers cooked through without drying out and over-doing the rest...Pie crust, unless it's the near goof-proof pat in kind. Folding in egg whites...much too heavy-handed I'm afraid.
Recipe Reviews 7 reviews
Lemon Dream Bars
Excited to find this recipe which initially sounded like one my Grandmother used to make years ago. The shortbread type crust and filling were spot on, though with the 9 x 9 pan I was suprised that the filling layer was less than 1/2" thick, about half of what we are used to. I would possibly double up on the filling and slightly adjust the baking time to compensate. As for the topping, would have used 1 1/2 Cups powdered sugar, 1 Tablespoon butter, keep the lemon ingredients as is, and wait to frost until bars were just warm rather than hot, to create more of a distinct and creamy finish. Thank you for this recipe, which I made and rated, as given.

3 users found this review helpful
Reviewed On: Aug. 15, 2012
Curried Salmon Bake
First of call, thank you to the 1,300 plus members who have saved this recipe, and for those who have taken the time to recreate and review. Here is a bit of clarifying information re some differences between curry 'paste' which my recipe calls for, and curry 'powder'. I created this very simple recipe using Yellow Curry Paste. The brand name I prefer is Mae Ploy, a well-known Thai brand. Here is the ingredients list: Garlic, lemongrass, shot, dried red chile, salt, galanga, cumin, cinnamon, star anise, tumeric, kaffir lime peep and coriander seed. On the other hand, a typical curry powder, McCormick's is the most widely used one here in the U.S. contains: Coriander, fenugreek, tumeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, redd pepper and ginger. Very different products, and like apples to oranges when comparing the 'right' amount to use. McCormick suggests 2 teaspoons for a standard 4 serving recipe as a jumping off point, however this particular recipe was not formulated using the quite different tasting powder. Call it a pet peeve, but I will never down-rate a recipe as being 'too mild' or 'too plain' or 'not enough flavor/heat etc' when substitutions have been made, as in the case of paste vs powder. Yogurt is a great sub for the sour cream, and I have made it with both regular and lowfat sour cream as well as lowfat plain (regular and Greek) yogurt and found it quite good. Hopefully this claification will be of help!

12 users found this review helpful
Reviewed On: Jan. 15, 2012
Hi All, thanks for trying this recipe. The original did call for evaporated rather than condensed milk, at the time of publication I miseed the typo, and imagine this would be fearsome sweet if made with the sweetened milk and then served with extra syrup.

10 users found this review helpful
Reviewed On: Jan. 4, 2012
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Cooking Level: Expert
About me:
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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