kellieann Profile - (13670593)

cook's profile


Home Town: Manson, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Walking, Reading Books, Music, Wine Tasting
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Blog...  2 posts
May 15, 2012 8:27 pm 
Updated: Jun. 5, 2012 11:39 am
My boyfriend and I moved in together in 2007. I was an 18 year old beginning cook, with very little in the way of experience in the kitchen. I didn’t know how to make hard boiled eggs or even a baked potato. I discovered and a love for cooking. A few years later I discovered… MORE
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About this Cook
I'm 24 and I love to cook.
My favorite things to cook
I love hosting parties and using fresh ingredients.
My favorite family cooking traditions
Baking cookies with my mom and me accidentally spilling flower all over the kitchen. It seems to happen every time I bake.
My cooking triumphs
I've cooked for all of my friends and family and have never had a bad review.
My cooking tragedies
When I was about 12 I was home alone and bored and I decided to make an angel food cake. Don't know what I did wrong, but I cooked it for about 3 hours and the middle was still not cooked through.
Recipe Reviews 1083 reviews
Easy Roasted Broccoli
Love this recipe. I add garlic powder and I personally prefer my broccoli a little more done, so I typically roast it for closer to 30 minutes. It's also great with sesame oil.

4 users found this review helpful
Reviewed On: Jan. 22, 2015
Stuffed Peppers
These were really good. I added shredded mozzarella during the last 15 minutes. Served them with lemon basil carrots.

2 users found this review helpful
Reviewed On: Jan. 22, 2015
Apple Bacon Tomato Soup
This was pretty good. I was worried about the amount of salt, so I used no salt added tomatoes and then just added a teaspoon of italian seasoning. I also used reduced sodium beans and I didn't add any additional salt at the end. I did find that I needed to use the whole container of beef stock though, so I'm guessing I ended up doubling the amount of liquid, to get the consistency that I was looking for.

1 user found this review helpful
Reviewed On: Oct. 22, 2014
Cooks I Like view all 2 cooks I like
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About me: I'm a mom to 5 great kids and married to my best… MORE
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