Cyndi K. Profile - Allrecipes.com (18192323)

cook's profile

Cyndi K.


Cyndi K.
 
Home Town: Brecksville, Ohio, USA
Living In: Suburban Chicago, Illinois, USA
Member Since: Jul. 2005
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Knitting, Gardening, Walking
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Cyndi K.
About this Cook
I have been cooking since I was tall enough to reach the stove(over 50 years). My mother was a wonderful cook and made most of our meals from scratch. I learned from her and went on to experiment on my own. I am not formally trained, by any measure, but I make healthy, tasty meals from everyday ingredients. The only drawback is that when my children went to college, they had a very hard time eating "dorm food"...YUCK! I find it disconcerting that the "younger generation" thinks cooking is opening a box and following directions. It's an adventure to take raw ingredients that don't cost a fortune and put them together to make a tasty and nutritious meal.
My favorite things to cook
My favorites are some very old fashioned standards like beef stew, pot roast, my special spaghetti sauce, and plum dumplings. I make lots of soups too. Baking is my passion, especially some old eastern European recipes.
My favorite family cooking traditions
My plum dumplings and a traditional nut roll called "Potica" are my prized recipes. Both are time consuming to make but well worth the effort and both recipes are generations old.
My cooking triumphs
I think feeding a family of 4 well balanced and tasty home cooked meals almost every day is certainly a triumph.
My cooking tragedies
One of the funniest mistakes I made was in making pumpkin pies. I forgot to put the sugar into the filling and didnt realize it until I took the first bite. YUCKY!!! I rescued the pies by scooping out the filling, adding the sugar and mixing well, then smoothing the filling back into the shells again. Believe it or not, it worked beautifully. It looked a little funny, but it tasted just fine after the fix and the whipped cream hid the look of the pies.
Recipe Reviews 20 reviews
Kofta Kebabs
I made this using ground lamb and pretty much followed the recipe except that I did not use the cayenne. I subbed fresh peppermint for the parsley and cut back on the garlic to only 3 clove. I put 3 "patties" per metal skewer, making 12 patties in all. Wow, so tasty! My son, who doesn't like lamb in any form loved this. We put the patties in pita with homemade tzatziki sauce, thin sliced onion and tomato, and shredded lettuce. I will definitely make this again. Not difficult and very flavorful. This recipe is a keeper, for sure.

1 user found this review helpful
Reviewed On: May 30, 2013
Sweet Dinner Rolls
I have made these a few times. After proofing the yeast in the water with a pinch of sugar I add the yeast and all the other ingredients, except the flour and salt, into my Kitchenaid with the paddle. Then I add the salt and 3 cups of flour. When it gets thick, I switch to the dough hook and add the rest of the flour just until the dough pulls off the bottom of the bowl. The mixer kneads the dough for about 5 minutes and I simply move the dough to a cutting board, make round rolls and place them on a greased sheet tray. The last time I cut the sugar to 1/4 cup and used half a large cake of fresh yeast. If you make all dinner sized rolls, it will make 24 good sized round rolls. This time I made 12 dinner rolls and 4 the size of hamburger buns. I baked at 375ºF. The dinner rolls took 12 minutes and the hamburger buns took 16 minutes... both were golden and beautiful. I will be using the buns for pulled pork sandwiches. Since the only rising time really needed is after the rolls are formed, it is one of the fastest, tastiest, and almost foolproof recipes I have found. You can easily make them start to finish in 2 hours because they only need to rise once. Very easy to change it up with less sugar, some finely minced garlic and bits of fresh rosemary too. You just can't go wrong with these!

3 users found this review helpful
Reviewed On: Jan. 5, 2013
Chicken Quesadillas
I used left-overs from a roasted chicken. First I diced some onion and bell pepper and sauteed it. I added the chicken that I had cut into small dice and seasoned it all with taco seasoning and additional cumin, ancho chili powder, and some hot taco sauce. I put a tortilla on a griddle, covered the bottom with a mexican cheese blend, added the chicken. veggie mixture, then put another layer of cheese on top. Cover with another tortilla. (Repeat with as many quesadillas as you want) Fry until cheese starts to melt and the tortilla is lightly browned; flip it over and fry on the other side to make sure it is heated through and all the cheese is melted. Cut into quarters and serve. I served these with a Mexican rice and re-fried beans with sour cream on the side. YUM. We loved it...it was easy and a great way to use up that leftover chicken.

2 users found this review helpful
Reviewed On: Apr. 19, 2012
 
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