kherder330 Profile - (1521446)

cook's profile


Home Town: Staples, Minnesota, USA
Living In: Duluth, Georgia, USA
Member Since: Jul. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Needlepoint, Hiking/Camping, Reading Books, Music, Wine Tasting
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Just hopping on the bike to go grocery shopping...
Molasses Crinkles
About this Cook
I love to cook but hate to measure :-) Measuring only counts in baking! I learned to cook from my mother, who always explained what she was doing in the kitchen and always let me help out. I also learned a lot from the food network!
My favorite things to cook
Asian food, soups/stews, potato salad (a GREAT blank canvas!), meatloaf, pasta dishes (I make awesome pesto!),chili, and COOKIES!
My favorite family cooking traditions
We don't cheat. No box mixes, no shortcuts-- it's all from scratch. The only "cheats" in my kitchen are store bought stock, onion soup mix and taco seasoning!
My cooking triumphs
I make great chili-- we never use a recipe in my family but it is always pretty darn good. Hmmmm.... I don't mean to sound arrogant, but everything I make is pretty good. I learned from the best. They call us Marsha and Katie Stewart for a reason!
Recipe Reviews 21 reviews
Black Bean Brownies
These were great! I used black eyed-peas because that's what I had. I used a teaspoon of brewed coffee instead of instant coffee granules. The texture is great!

2 users found this review helpful
Reviewed On: Jul. 15, 2009
Sun-Dried Tomato Basil Orzo
I followed this to a "T", except that I added one clove of raw garlic to the pesto mixture and used Romano cheese, I was AWESOME with baked stuffed chicken breasts and salad.

1 user found this review helpful
Reviewed On: Feb. 25, 2009
Bacon and Potato Soup
I made a triple batch of this for a church fundraiser and it was well received. I used gouda instead of cheddar as I am in Holland and it is much cheaper than imported cheddar. I also took the advice of others and stirred in some creme fraiche to add some creaminess. Next time, I might save some potatoes to add later on, as many of my potatoes had dissolved by the time we served.

2 users found this review helpful
Reviewed On: Nov. 30, 2008
Published Recipes

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