Kami Profile - Allrecipes.com (183947232)

cook's profile


Home Town:
Living In:
Member Since: Jun. 2014
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 10 reviews
Sour Cream Sugar Cookies V
This is absolutely the type of cookie I was looking for. Only change I made was adding a tad more flour and using 1/2 tsp almond extract and a 1/2 tsp vanilla extract. When I first put the dough together I really thought it was going to go wrong because it's a very sticky, loose dough. But when I make a recipe for the first time I try not to make major changes but I did feel it needed a tad more flour so I added another 2tbsp flour. Instead of refrigerating, I put the dough in the freezer for about 2 hours. I was more than surprised that it came out the perfect texture and was very easy to roll out too. So please do not make the mistake of adding an extraordinary amount of extra flour. This is probably why some are saying this is very biscuit-like. After rolling and cutting, they baked up perfectly, rising just enough to make them cakey. It's very hard to tell by looking that it is done baking so just set the timer for 10 minutes and trust it. They will not look browned but that doesn't mean they aren't done. As long at the tops are dry looking and look slightly "puffy" then they are done. These are rather plain on their own so frosting is almost necessary. I used a butter cream (3tbp butter, 1 tsp vanilla, ~3 tbsp milk, and powdered sugar to bind) I whipped my frosting longer than I normally would because I wanted to create an airy frosting. In the end they were yummy and perfect! On their own this is

0 users found this review helpful
Reviewed On: Feb. 14, 2015
Pinot-Glazed Mushrooms
Love this with steak

0 users found this review helpful
Reviewed On: Jan. 24, 2015
Best Ever Beef Stew
This is a great basic stew recipe. I use a can of tomato soup instead of tomato juice and coat the beef in flour when browning. I also used just water instead of broth but I think it's a great idea. The flour then acts as a thickener for those who like a more stewy stew rather than a soupy stew. Great with some fresh or sour dough bread.

0 users found this review helpful
Reviewed On: Jan. 23, 2015

In Season

Muffins Are Perfect Anytime
Muffins Are Perfect Anytime

Muffins are great for breakfast, with coffee, or just as a snack on the go.

Soup For What Ails You
Soup For What Ails You

Soup is what the doctor ordered to cure those winter blahs.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States