Kathy Stuart Dobson Profile - Allrecipes.com (18063649)

cook's profile

Kathy Stuart Dobson


Kathy Stuart Dobson
 
Home Town: Buffalo, New York, USA
Living In: Stafford Springs, Connecticut, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Nouvelle, Mediterranean, Low Carb, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Gardening, Boating, Fishing, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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About this Cook
I'm a good cook [I think "expert" is a little braggy but the only choice between intermediate & professional!] & I like to tinker around with recipes, so cooking is a big hobby [although I hate cleaning up!] I'm also a single grandmother working at a university & selling real estate on the side!
My favorite things to cook
I grill a really mean marinated steak. I do well with boneless chicken breasts and make a good teriyaki/asian country-style bone or boneless pork sparerib. I am the self-appointed queen of a "perfect" garlic-studded roast beef and boneless herbed pork roast.
My favorite family cooking traditions
I like to make a nice basil, white wine whole chicken in the crockpot, it feeds a crowd & really satisfies. My daughter loves my stove top mussels marinara. For a crowd I make a cheesy sausage mushroom baked penne with homemade creamy tomato sauce - its full of cheese, can't go wrong with it.
My cooking triumphs
I make a very simple sauteed boneless chicken breast similar to a chicken Piccata, but without flattening the chicken and using tarragon, basil, parmesan and italian breadcrumbs, it's considered my best dish. I've made another chicken dish similar to Chicken Cordon Bleu using gruyere & proscuitto - it's a lot of work so I make it for company, but again, rave reviews!
My cooking tragedies
I'm no baker!! I really screw up pies from scratch and don't like following recipes with numerous ingredients!
Recipe Reviews 10 reviews
Braised Corned Beef Brisket
This was really delicious. I used brown ale instead of water, about half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fat cap' after browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I will rinse the brisket first, it was a little too salty. It was really really good, this is a keeper!

2 users found this review helpful
Reviewed On: Apr. 8, 2014
Bourbon-Glazed Ham
I made this as written the first time, except I used a bone-in ham & didn't add the pineapple rings on the outside nor the water, but I used a disposible tin pan so I didn't need water & didn't want to dilute the sauce. The 2nd time I added spicy brown mustard- made it during the holidays & we had leftovers plus incredible ham & cheese sandwiches on crusty Italian bread for several days. Each time I used a pre-cooked [smoked] ham so I only heated at 20 minutes/lb. at 325 degrees and it came out perfect & juicy [didn't want overcooked dried out ham!] Bonus: both times got a meaty bone for home made pea soup later in the week!

2 users found this review helpful
Reviewed On: Sep. 17, 2013
Vichyssoise
This was very good, we enjoyed it!

1 user found this review helpful
Reviewed On: Aug. 5, 2010
 
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