KEATINKP Profile - Allrecipes.com (18319956)

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KEATINKP


KEATINKP
 
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Member Since: Feb. 2005
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About this Cook
As a nurse practitioner I am always looking for healthier recipes, or ones I can tweak to make healthier. I have been cooking for years, am a cook not a chef, and rarely meet a recipe I don't think I can improve upon! I always decrease the amount of peppers in a recipe (IMHO their flavor is way too dominant), salt (unhealthy) and sugar. I usually cook for my hubby, adult children and their assorted friends. From elementary school through college, I put on dinners at least once a week (chicken parm, BBQs, tail gates, after game dinners) for the 25 or 30 members of the kids soccer teams and their families. Also spent time cooking, putting up and delivering home cooked meals to my elderly mother-in-law ans her friends.
My cooking tragedies
Once bought a "hen" and grilled the pieces. It was so tough that even my German Shepherd could not chew it!
Recipe Reviews 4 reviews
Marinated Grilled Shrimp
Made this last night for dinner. Only made 1/2 of the recipe because I only had 1 pound of shrimp (13-15 count). Made marinade as directed, except added slightly more garlic and cayenne peppe. Marinaded for about an hour and a half. The shrimp had a good flavor, and went well over spaghetti. Will definitely make again.

0 users found this review helpful
Reviewed On: Jul. 20, 2013
Breakfast Sausage
Have made this twice now. I use 80/20 ground pork as we found the 85/15 a little too dry. If you want to use it to make sausage and gravy, use 75/25 or 70/30 if you can find it. Otherwise you will need to add oil to the pan to make gravy. The only changes I make is leaving out the brown sugar (we do not like sweet sausage)and putting in half as much salt as recommended. To be sure that the spices are evenly mixed, I sprinlkle a small amount of the spice mix on the top of the pork, turn the pork over, sprinkle a little more, and then mix it with my hands. I repeat this two or three times. Comes out perfectly blended. I make it into sausage patties (6 per pound) and put them in the freezer for at least a day or two to let the flavors meld. Everyone likes this. A good recipe for people with food allergies as you know exactly what is in it.

0 users found this review helpful
Reviewed On: Aug. 13, 2011
Andie's Stuffed Mushrooms
Made these last night for the hubby and I so only madehalf of the recipe. Made exactly as directed. Not impressed. They are OK. The Italian sausage taste was predominate and overpowered the more delicate taste of the mushroom. May try the left over stuffing ( with a little more bread crumbs, cheese and garlic) in a zucchini.

5 users found this review helpful
Reviewed On: Jul. 4, 2011
 
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