CooknKristine Profile - Allrecipes.com (15795996)

CooknKristine


CooknKristine
 
Home Town:
Living In:
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Biking, Walking, Fishing, Photography, Reading Books
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About this Cook
I love to create from-scratch meals for my family, especially from our own homegrown vegetables, egg, milk and meats. We choose not to own a microwave and buy no packaged (boxed or frozen) meals or kits. Our bread is baked from grain I mill fresh and I've learned to make soft cheeses, yogurt and kefir from fresh milk. I'm compiling a cookbook of my favorite recipes and recipes from family and friends.
My favorite things to cook
Breads of all kinds, soups, heritage recipes, vegetable dishes, a perfectly roasted chicken, pies-sweet or savory- with homemade pastry.
My favorite family cooking traditions
Pizelle cookies and caramel corn at Christmas; homemade cake and yeast doughnuts for breakfast at Christmas and Thanksgiving; a fancy decorated Lamb cake every Easter; homemade pizza on a Friday night; canning grandma's sandwich spread; canning my mother's tomato soup; making jars and jars of amazing Kosher-style dills every late summer when the cucumbers and dill come in; Concord grape pie; and many other fun family times.
My cooking triumphs
Chocolate raspberry torte; 7-layer Irish Whiskey chocolate cake; baking all our own bread; making a healthy lunch for 125+ children every day for our church VBS; friends and family that show up at my house hoping to be fed, even on short notice; my 3 year old nephew announcing that I'm a great cooker. :)
My cooking tragedies
Salt enchiladas. No, seriously, they were supposed to be chicken but they were so salty we wouldn't even let the dogs eat them. Taking months to learn to consistently make a decent pie crust.
Recipe Reviews 20 reviews
Simple Deviled Eggs
Made this recipe today - multiplied by 12. I was making eggs for a church function so used 6 dozen eggs. I did this as one large batch in my 14-cup food processor bowl. I put the celery and onion in first and processed to a fine mince(so that it will later pipe from a bag without clogging). Then added the yolks (about 8 cups worth) and the remaining ingredients. I used Dijon mustard, halved the salt and added a few squirts of vinegar as it was processing to get the desired creamy texture. It came out delicious. I also split it into three bowls and added pesto to one and horseradish to another for variety. I highly doubt I'll be bringing home any leftovers!

0 users found this review helpful
Reviewed On: Apr. 20, 2013
Restaurant Style Egg Drop Soup
My family liked this recipe enough for me to tweak it through several versions until we finally settled on the changes we liked. I add 2-3 slices of fresh ginger to the chicken stock (and skip the ground ginger powder), along with 4-5 scallion whites and a couple cloves of garlic that I smash to release the oils. Simmer this for 10-15 minutes (with a lid on) and then turn off the heat and let it "steep" another 15-20 mins. Remove the onion, garlic and ginger and add 1/2-1 tsp Braggs liquid aminos and 1/8 tsp turmeric(good for the digestion and adds lovely golden color). Thicken before adding the egg. (I nearly double the cornstarch to create my family's preferred consistency). Bring back to a low boil and stir in the egg. Add salt to taste. Then I garnish with the chopped scallion greens. I'm getting rave reviews on this from friends and family and have made it three times this week. We use our own homemade chicken stock and fresh eggs, as well. It can't be beat!

0 users found this review helpful
Reviewed On: Feb. 10, 2013
Ham Casserole
This was very well recieved by the family. I skipped the roux and added 1/3 cup cheese blend powder to the milk and only used enough shredded cheddar to sprinkle a token amount over the top. This helped me keep the fat down but it remained creamy and cheesy.

26 users found this review helpful
Reviewed On: Sep. 4, 2012
 
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