Kelley Profile - Allrecipes.com (18488248)

cook's profile

Kelley


Kelley
 
Home Town:
Living In: Bellevue, Nebraska, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mediterranean, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Charity Work
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About this Cook
I'm a relatively novice cook but am learning quickly and am starting to enjoy myself in the kitchen.
My favorite things to cook
I love to bake and try new things all the time.
My cooking triumphs
Most of my holiday baking goes very well.
My cooking tragedies
Made goulash for my dad once. I added in the macaroni not realizing it should have been cooked beforehand. Disaster! But, dad was very gentle with me. It wasn't until YEARS later that I would attempt to make something for someone else.
Recipe Reviews 13 reviews
Slow Cooker Taco Soup
Made this exactly as printed and took the taco seasoning recipe exactly as stated from the person who submitted the original recipe. I was not in love with this on the first day. I thought the taco seasoning was way too strong. HOWEVER, and that's with a capital "H" - I thought this got better and better as leftovers as the week went on. The flavors just needed time to meld. Will make it again - terrific soup for a cold winter night. Thank you for the submission.

1 user found this review helpful
Reviewed On: Feb. 10, 2012
Baklava
I overcame a 30-year fear of making Baklava because of phyllo dough fear and let me tell you, this was a piece of CAKE (er, I mean Baklava...). It was very, very simple to make and tasted wonderful! I went out and got some phyllo dough and it was frozen (naturally), so let it sit in the box, overnight in the fridge and it was ready to go first thing in the morning. I followed the advice of several people and put wax paper and a very slightly dampend towel over my unrolled dough. Just a tip, make sure your damp towel isn't too wet as when your pile dwindles down, the dampness can make your dough sticky even though you have the wax paper barrier. Also, the recipe never said to butter the top layers of the dough before putting it in the oven, and I just went ahead and buttered every two sheets as I had done in the stacking process and then buttered the very top. Using your brush, "paint" in one direction and hold the edge down with your fingernail as you make your strokes and you should be fine. I also made my syrup first and put it in the fridge while I stacked and then baked the Baklava. Baked for 52 minutes at 325 degrees. It came out perfect and I'm very, very happy! Try it!

7 users found this review helpful
Reviewed On: Oct. 13, 2010
Southwestern Chicken and White Bean Soup
Was delicious and so easy to make. I'd recommend sauteing the onions for a few minutes before putting in the crock pot. I used a rotisserie chicken and shredded it instead of cooking chicken breasts, otherwise, made exactly as directed. Wonderful!

0 users found this review helpful
Reviewed On: Feb. 2, 2010
 
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