KatFlyGrl Profile - Allrecipes.com (18040121)

cook's profile


Home Town: Okinawa, Japan
Living In: Oklahoma, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
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Recipe Reviews 5 reviews
Cranberry-Pumpkin Cookies
Great holiday cookies! I had a Cookie Exchange on my birthday and shared these cookies with everyone. They loved them as much as I did. My husband also enjoys them since they are not overly sweet. They are perfect with morning coffee and afternoon tea or as an 'in between' snack. I didn't ice them until the following day since they get very moist in the storage container. I read another review where their batch turned into a gooey mess overnight. Not airing them appropriately and/or icing them prior to storage adds additional moisture so don't ice them until day 2 if you're not going to eat them right away.

10 users found this review helpful
Reviewed On: Dec. 16, 2007
Sushi Roll
These were great! Tip: For the section of the recipe that calls for adding/blending the rice vinegar, sugar and salt mixture into the rice pan - do the opposite. Remove the rice from the pan and mix it into a large bowl of the rice vinegar, sugar ,and salt blend. By doing this you won't scorch your rice when the sugary mixture meets the hot bottom of the pan. This may have been what happened to the one reviewer who said her rice scorches each time she's made it. This also helps the rice to cool faster. :o)

52 users found this review helpful
Reviewed On: Dec. 17, 2006
Focaccia Bread
We made several batches of this "flat bread" on Christmas eve for all of our guests that were coming over on Christmas Day. We paired each loaf with a tub of the Tuscan Cream Cheese Spread as gifts for everyone and it was a hit. We made one very minor change: instead of making them into a rectangular shape, we shaped them into flat rounds. The bread turns out very dense and the aroma in the kitchen is exquisite! Very similar to the restaurant variety only better because you make it yourself (and can customize it by adding only the herbs you like.) It's an excellent appetizer served with a small bowl of olive oil and balsamic vinegar for dipping or as-is with chunks of ham and aged cheese. Simply devine with a hot bowl of tomato soup - the herb flavors in the bread enhance the tomato. This definitely earned 5 stars!

4 users found this review helpful
Reviewed On: Dec. 31, 2004

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