Kristin Estes Profile - Allrecipes.com (16774483)

cook's profile

Kristin Estes


Kristin Estes
 
Home Town: Winter Haven, Florida, USA
Living In: Maysville, Kentucky, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Dessert, Kids, Gourmet
Hobbies: Knitting, Fishing, Music
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About this Cook
I am a Pastor's wife and mother of 3 girls. I enjoy playing piano & singing, crocheting, and cooking. I love putting smiles on people's faces with the food I cook. I love looking through my cookbooks and on the internet for new recipes to try.
My favorite things to cook
Apple pie, cakes, casseroles, pot roast.
Recipe Reviews 3 reviews
Chicken Pesto Paninis
This combo tastes so perfect together and so easy, my husband could eat them now on a regular basis for lunch! I prefer the provolone cheese, but any kind of white lunch meat and cheese works.

1 user found this review helpful
Reviewed On: Mar. 25, 2011
Pumpkin Spiced Latte
I made this like I was making cappuccino. I recommend using vanilla syrup instead of extract because the extract left it feeling like it was missing something; also double the pumpkin pie spice if you like a lot of flavor. It ended up like this: For each individual cup mix 1 cup milk, 2 splenda (what I always use) or sweetener of choice, 1/4 tspn pumpkin spice, 1 Tbsp Vanilla syrup. Froth in cup using steamer. Then add your shot of expresso. Tastes great!!

17 users found this review helpful
Reviewed On: Oct. 2, 2010
Chicken Marsala
Me & my husband LOVE italian food! It makes us remember our time we spent in Italy. This dish was amazing! I, like everyone else, made a few adjustments myself. If you want enough sauce to pour over your pasta, you really need to do the following: 1. Add a slurry mix. I mixed about 3-4 Tbsp of cornstarch with about 3/4 cup of cream or thick milk. This adds a creaminess to the sauce as well as thickens it. Otherwise the sauce is more soupy. 2. Add chicken broth. This adds flavor as well as makes a larger amount of sauce. Add both the slurry and broth little by little until you reach the thickness you prefer.

4 users found this review helpful
Reviewed On: Jul. 25, 2010
 
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