Kathy Profile - Allrecipes.com (18144326)

cook's profile


Home Town: Kenosha, Wisconsin, USA
Living In: Mchenry, Illinois, USA
Member Since: Aug. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian
Hobbies: Scrapbooking, Hiking/Camping, Camping, Biking, Fishing, Reading Books
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About this Cook
I'm the third of six children. I grew up in a house where everything was homemade. I would rather eat 'real food' than prepackaged, prefab anyday - and usually do. My boyfriend and I split cooking duties 25/75.
My favorite things to cook
My favorite family cooking traditions
My grandma made salads with lettuce, onions, and carrots picked fresh from her garden.
Recipe Reviews 51 reviews
Baked Delicata Squash with Lime Butter
I liked this, but didn't love the flavors. My hubby did not care for it. He said the squash and lime flavors don't go together at all. Won't be making again.

0 users found this review helpful
Reviewed On: Nov. 15, 2010
Zucchini Corn Fritters
I halved the recipe and this still made a ton. My SO liked them because they were fried. I thought they were okay. The zucchini adds zero flavor to these. All I tasted was corn and cumin.

0 users found this review helpful
Reviewed On: Sep. 28, 2009
Honey Baked Chicken II
I read the reviews and followed other people's suggestions. I used chicken thighs (because it's what I had), decreased the butter to 6 tablespoons, and baked it covered in tinfoil for the first hour. It turned out wonderfully. I served it with rice and sauted zucchini. My S/O loved it and said that he really wants me to keep the recipe in the dinner rotation. While it was good, I had to separate the grease from the sauce in order to have some to pour over the rice. Next time I'll use even less butter. Maybe 1/4 cup like other recommend. I'll only use 1/2 the marinade at the start. At 45 minutes, I'll drain the grease (from the fatty thighs) and put the rest of the marinade in.

0 users found this review helpful
Reviewed On: Sep. 23, 2009

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