KaraBara Profile - Allrecipes.com (13318425)

cook's profile


Living In: Garfield, Washington, USA
Member Since: Nov. 2008
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Photography, Reading Books, Music
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About this Cook
According to my mother, I began helping myself to the kitchen when I was about three, and no one has been able to keep me out of it since. My grandmother was the biggest influence on me though. I can't pick up a paring knife without thinking of her. Love you, Gram! I know you'd be proud of the woman/mother/cook I've become.
My favorite things to cook
My husband says I make the best roast chicken and apple pies in the world and I've always liked making soups and stews.
My favorite family cooking traditions
Everything Thanksgiving related.
Recipe Reviews 12 reviews
Butternut Squash Soup
I've made this several times and it always comes out wonderfully. It's very forgiving to little adjustments per your taste. I've tried roasting the squash, scooping it out, and burning my fingers (since I'm too impatient to wait for it to cool) and I've peeled it, bruising my knuckles on the cutting board a few times, and honestly, either way, it tastes just great, so whichever seems easier for you. I like the addition of nutmeg to the spices and I definitely use broth (chicken or vegetable). It also works well with the addition of other squash like Delicata, Kabocha, Carnival, etc. Enjoy!

10 users found this review helpful
Reviewed On: Oct. 7, 2011
Whole Grain Breakfast Cookies
**second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?

59 users found this review helpful
Reviewed On: Sep. 24, 2011
Egg in a Boat
I've been eating this since I was a kid (Egg in a Hole according to my Dad). I'd suggest cracking your egg into a small bowl first before pouring it onto the toast for a few reasons; easier aim, less likely to break the yoke, and if the whites are cloudy you have a chance to discard a less than fresh egg before it's too late. I like the suggestions of adding herbs other than straight salt and pepper. Gonna try that! And I've ALWAYS preferred it with a good whole grain bread, sourdough, or even left-over peasant loaf, etc. for the deeper flavor.

10 users found this review helpful
Reviewed On: Aug. 29, 2011

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