Kevan Profile - Allrecipes.com (13573106)

cook's profile

Kevan


Kevan
 
Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Music
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  • Simple Scones
  • Simple Scones  
    By: USA WEEKEND columnist Pam Anderson
  • Kitchen Approved
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About this Cook
My favorite things to cook
Mexican food, fish, stir fry, muffins, cookies, banana bread
My cooking triumphs
Too many to count! ;)
My cooking tragedies
The worst thing I ever made was a Cooking Light pumpkin bourbon soup. I made a huge vat of it and my family hated it. I think after a few bites we were all a bit tipsy...
Recipe Reviews 5 reviews
Pumpkin Gingerbread
Delicious. The recipe made a 9x5 loaf pan and a 7x11 baking dish (which I will cover with lemon icing and take to work). I made quite a few changes to make it better/more nutritious. I replaced all 3 cups of sugar with 2 cups of honey, used white whole wheat flour, milk instead of water, added walnuts. I halved the oil and was going to add applesauce but was out, so I threw in some greek yogurt I had left. My alterations have made this an incredibly healthy AND delicious treat!

2 users found this review helpful
Reviewed On: Dec. 12, 2010
Crabmeat Quiche
I'm not so sure about the cooking instructions on this recipe. After pre-baking my crust for 5 minutes, I had to leave my quiche in the oven at least 35-40 minutes. I don't know why but the crust on the bottom didn't look cooked through. The quiche tastes good, but it's a bit moist. I cut out the bell peppers, used canned lump crab, and didn't add the wine since I didn't have a bottle open. Instead of swiss I used a mexican blend and a bit of shredded parmesan on top - definitely had to use 1 cup or more. I might make this again with some changes.

2 users found this review helpful
Reviewed On: Mar. 7, 2010
Green Hot Sauce (Salsa Verde)
Pretty good recipe but poor instructions. This recipe does not say to drain the water, which you have to do before you put the cooked veggies in the blender. I sauteed the garlic separately since I knew I wouldn't be able to strain it out of the water. As another reviewer suggested, I added lime and some cilantro to mine once everything else is in the blender. Lime makes everything better. I probably used 3/4 of the salt. This salsa is very spicy, in fact I don't think I've ever made one this hot. I'm a bit disappointed since I made this for a party and it might be too much for some people. I used 16 tomatillos, 1 1/2 onions, and 8 serranos, and it was still very, very hot. Next time I would only use 4-5 serranos, but I like my verde salsa relatively mild to medium.

25 users found this review helpful
Reviewed On: Feb. 19, 2010
 
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