kerrbeark Profile - (16722017)

cook's profile


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Member Since: Jul. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Middle Eastern, Dessert, Kids, Quick & Easy, Gourmet
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About this Cook
My favorite things to cook
Bread. I love to cook breads of all kinds. I also love baking. Cookies, muffins, cakes, puddings etc.
Recipe Reviews 5 reviews
Hamburger Potato Casserole
Made this last night, huge hit with the whole family. My only addition was bacon that I cut up into small pieces and fried until just crisp. Put bacon aside let grease in pan, added onions for a few minutes, then added the burger. Not healthy I know but flavored the meat well. Sliced redskin new potatoes extra thin and layered everything. reserved some bacon for garnish. Added cheese on top and reserved bacon and it was a quickly put together meal (though it must bake a while to cook potatoes) that helped me use up hamburger. My 6 year old said it was her *favorite recipe*

0 users found this review helpful
Reviewed On: Jan. 7, 2013
Real Sopapillas
This is a perfect sopapillas recipe! I have wanted to recreate this dish for years and tried over a year ago on new years and it failed miserably. Since finding this recipe I have made 3 batches and every single drop was snatched immediately. TIPS: If you want puffy then your oil must be at minimum 375 degrees F. Roll them thin and don't undercook. Give them a minute or two on one side and you will notice it rise to the top and puff after that. flip with tongs until lightly golden on each side and discard to a paper towel. I make mine the following way: Fry chips, place on paper towel, dust with powdered sugar/cinnamon/scant pinch of salt(the extra salt boosts all the flavors and helps with all the sweetness of the way I make them). Heat oven to 425F. Place dusted chips in baking dish. Grate mozzarella cheese in a nice layer covering chips. Drizzle a fair (for us, god awful LOL) amount of honey. Bake for 5-7 minutes until cheese melts. OMG just try it! I know cheese might seem weird to some, but it is truly a whole new way to indulge with this recipe. 10 Stars!

2 users found this review helpful
Reviewed On: Jan. 5, 2013
Creamy Rice Pudding
Super easy. Fantastic taste. I omitted raisins because we don't like them in our pudding. I doubled the recipe and had plenty of rice left over that I put in the fridge. TIPS: KNOW YOUR RICE! Rice comes in many different forms, short-medium-long-extra long grain. The type of rice you use will GREATLY AFFECT your outcome. USE MEDIUM GRAIN RICE when making rice pudding. Short grain is very high in starch and will likely produce a very heavy, sticky and overly thick pudding that is mushy after cooking. Long/extra long grain rice while much easier to make and with less starch content, will not give you the same mouth feel your use to in typical rice puddings. Medium grain is the way to go. Temper your milk and eggs before adding them to your cooking pudding. In a bowl on the counter add your smaller divided portion of milk and your beaten eggs. After cooking your mixture on the stove for the 15-20 mins, add some of that hot liquid to the milk/egg bowl STIRRING CONSTANTLY for a few minutes and finger test for warmth. When you think its hot enough add to your cooking mixture and stir to finish pudding. Tempering like this ensure your eggs don't cook and become scrambled.

1 user found this review helpful
Reviewed On: Dec. 29, 2012

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