kt Profile - Allrecipes.com (183769820)

cook's profile


Home Town:
Living In:
Member Since: Jan. 2014
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy
Hobbies: Reading Books, Music
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About this Cook
I am borderline Gluten free and Paleo cook. I love cooking and entertaining for guests or company. I use informal measurements (splashes, dallops, dashes, smidgens, pinches) with freestyle cooking.
My favorite things to cook
A little of everything Almond skillet breads, scones, cakes Almond crusted salmon and grilled cedar plank salmon alfredo sauce tomato bisque chicken/poultry stock ice cream, my poor ice cream maker gets so (ab)used in summer, Slow cooked venison with apples Roast rabbit Honeyed chicken pan fried and stewed lamb various salads.
My favorite family cooking traditions
I create the ice cream flavor of one's choice for their birthdays.I create epic meals for holidays and special occasions besides X-mas and Thanksgiving. I love working with traditional and historical recipes.
My cooking triumphs
Pan seared lamb and tomatoes with steamed spinach strawberry chocolate chip ice cream Enchilada noodles Spiced peach ice cream
My cooking tragedies
Let's say that any and all evidence of them has been erased and forgotten.
Recipe Reviews 2 reviews
Bodacious Broccoli Salad
While this is good I may tweak it a bit. I did substitute sour cream for the mayo. A friend suggest giving the onions a quick sautee with the bacon and reducing the vinegar. Aside from that it was delicious and will be returning to the table.

2 users found this review helpful
Reviewed On: Mar. 9, 2014
Very Chocolate Ice Cream
Love this recipe. The texture is rich, creamy and decedant it also adapts well to other flavors. I have made chocolate, spiced ginger peach, mint chip, strawberry and coffee flavor with this base recipe and I haven't had a hitch yet. Although I will say the two crucial steps are tempering the eggs and letting the milk mixture completely chill. Another step I add is straining the milk/egg before chilling.

0 users found this review helpful
Reviewed On: Jan. 31, 2014
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