KATTY_B Profile - Allrecipes.com (1653143)

cook's profile


Home Town: Burke, Virginia, USA
Living In:
Member Since: Feb. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Mexican, Italian, Middle Eastern, Mediterranean, Dessert, Gourmet
Hobbies: Scrapbooking, Knitting, Sewing, Needlepoint, Gardening, Camping, Walking, Reading Books, Painting/Drawing, Charity Work
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Recipe Reviews 4 reviews
Whipped Cream Filling
I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from getting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie.

56 users found this review helpful
Reviewed On: Nov. 24, 2005
Cranberry Stuffed Turkey Breasts
Not as complicated as it sounds. I did seasoned the breasts with salt, powder garlic and cumin. Not pepper because it burns the meat if it is put way ahead of cooking time. I put the breasts in the refrigerator for a day, prepare the stuffing on the cooking day, before putting the rolled breasts in skillet I seasoned them with a bit more salt and pepper. When it was done I used warm turkey broth and sprinkle over them. It turned out perfect with the cranberries and pecans. I would definetly make it again.

34 users found this review helpful
Reviewed On: Nov. 24, 2005
Charline's Sweet Potato Casserole
Very good, a couple variations though. First cut the sweet potatoes/yams put them in water, after three hours clean the water, that rinse a bit of the starch. Then boil them, mashed them ,put in the margarine or spread, the nutmeg, cinnamon and the 3/4 cups sugar (I used splenda). I did this the night before. When it was time to cook them added only two eggs and 3/4 cups of the evaporated milk. Skipped the coconut but used marshmallows, which I also sprinkle a few on the top cooked for 15 minutes. For the topping I didn't used flakes, but combined light brown sugar with flour, margarine or spread and chopped pecans until making a crumble topping which I cooked for another 10 or so minutes. It was a hit!

5 users found this review helpful
Reviewed On: Nov. 24, 2005
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