Kristyl Heidenreich Sutter Profile - (14559688)

cook's profile

Kristyl Heidenreich Sutter

Kristyl Heidenreich Sutter
Home Town:
Living In:
Member Since: Sep. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Quick & Easy
Hobbies: Walking, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 6 reviews
Sweet and Spicy Green Beans
Very yummy! I made the recipe mostly as is, but added some red onion when I sauteed the beans in EVOO and added a tablespoon of hoisin to the dressing. A little water added with the dressing allowed me to reduce it down a little longer in the pan while plating the rest of the meal. Will absolutely do this again.

1 user found this review helpful
Reviewed On: Mar. 21, 2013
Hearty Potato, Bacon and Onion Soup
Not a bad recipe to start with.. I swapped out bacon for homemade polska keilbasa, used nonfat yogurt instead of cream and eggs, and seasoned with red chili, garlic, salt and pepper. I left my potatoes in cubes and thickened with a little flour and butter/sausage fat. I used chicken stock as my base and added some shredded cheddar, mustard and apple cider vinegar to cut the richness. Delish!

0 users found this review helpful
Reviewed On: Jan. 22, 2013
Spooky Witches' Fingers
I made this recipe for a party with some changes. I used coconut flavoring instead of rum and cherry pie filling in place of the red food gel. I used Splenda instead of white sugar and like most folks I added an extra 1/2 cup. I also dressed them up with green food color and alternated half with almond sliver finger nails painted with yellow food coloring and half with dried cranberry "scabs". Very creepy result! The reason I gave this recipe a 4 was that baking them was a chore. When the butter gets warm, the cookies spread/swell when you cook them. To keep them petite, you need to roll them very very thin, chilling them before baking, OR roll and bake in small batches, keeping the dough as cold as possible. I think all together I took more than 2 hours to roll, bake and decorate these cookies. Towards the end, I got tired and made some "bloody eye balls" by rolling the dough in to a ball, making a depression with my thumb and filling it with cherry pie filling. Tasty and creepy! Next year I may make more of those and less of the fingers.

0 users found this review helpful
Reviewed On: Nov. 10, 2012

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States