Katrina Profile - Allrecipes.com (18480198)

cook's profile

Katrina


Katrina
 
Home Town:
Living In: New Haven, Connecticut, USA
Member Since: May 2006
Cooking Level: Beginning
Cooking Interests: Baking, Mexican, Italian, Southern, Dessert
Hobbies: Needlepoint
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Me
About this Cook
I'm a Yale student returning from a year off. I've always been somewhat of a dessert connoisseur, but this previous year was the first time I had to cook actual meals. All recipes.com is a lifesaver for me.
My favorite things to cook
Desserts are my favorite although I have to admit half the time I never get to the baking stage, I just eat the dough. It’s a guilty pleasure. Other than sweets I like hearty southern meals, potatoes, things with cheese. Basically anything that is bad for a diet. I plan on learning how to cook healthy stuff some day….maybe next year :)
My favorite family cooking traditions
I’m a direct descendant of a non-cooking family. We buy packaged food for pot-lucks, go to buffets during the holidays, and eat out whenever possible. Not to say I don’t have wonderful memories of my family and eating together, but I don’t know of any cooking traditions.
My cooking triumphs
My cooking triumphs would have to be rum cake. My mom and I baked a few minicakes for my dad and brother in Iraq last Christmas and they were a huge hit with the troops. We are now basically operating a rum cake factory where we ship off the cakes at least twice a month.
My cooking tragedies
Well, I am trying to think of tragedies and there aren’t too many. I just now realized it is because I don’t take very many risks, in fact I only cook recipes that have 5 or 4.5 stars and a try to follow the recipes and reviews exactly. So I guess you could call that my biggest failure, I don’t experiment or try new things nearly enough. I also need to stop eating all my desserts before I cook them. Almost all my cookies are “tragedies,” they die before they are ever born.
Recipe Reviews 5 reviews
Sweet Potato Oranges
I actually made these last year, but forgot to review. They were amazing and I'll be making them again this year. Much better presentation and flavor than traditional sweet potato casserole. A few tips that made things easier for me: The big tip I wanted to impart is that their is def. a science to scooping out the oranges. I know it isn't easy to explain but everything goes about 3x as quickly if you get in between the orange rind and the white skin covering the fruit using your finger. Then you can basically peel the orange out gently with your hand leaving a nice smooth orange rind bowl. A spoon or knife tends to puncture the white skin and makes it harder to get everything out and in the end you are stuck scraping with a spoon, and there are still bits of orange clinging to the inside and a lot more mess. The only problem with the quick method is that you have to be careful when you come to the bottom as you might accidentally remove the very bottom plug and your orange bowl will have a hole. The solution is to pinch that piece off when you are scooping/peeling. If you still accidentally tear out the little bottom part (which I did on one or two) it is all right, just wrap the oranges loosely in some aluminum foil. The second tip. I had some problems balancing my oranges in the pan and the water. I ended up putting aluminum foil around them (loosely) and then when I put them in the pan the foil allowed them to prop up against one another). They still cooked fine but I

38 users found this review helpful
Reviewed On: Nov. 3, 2008
Clark's Quiche
This quiche got rave reviews from my friends. I followed everything to the T, except that on the last layer I thought I would overflow the crust, so I ended up using two less eggs. For those who have never made quiche before (like myself) you'll be pleased to know that the filling barely rises and you can fill the crust basically up to the brim without worries. Next time I will use all 8 eggs.

2 users found this review helpful
Reviewed On: Aug. 21, 2007
Cream Puffs
I love these cream puffs. I followed the directions exactly. The filling is really tasty and really simple. I also put store bought chocolate frosting on top of some. I made the mistake of covering half of the puffs with saran wrap before they had cooled completely and the moisture from condesation sort of made them deflate. Make sure you let them completely cool before covering, oh yeah I had tons of pudding left over afterwords. It might be possible to half the filling.

1 user found this review helpful
Reviewed On: Aug. 21, 2007
 
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