Krazyquilts Profile - (18729553)

cook's profile


Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Quilting, Reading Books, Music
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Recipe Reviews 40 reviews
Corn Fritters Southern Style
My husband *loves* this recipe and requests it all the time. I usually half the recipe when it's just the two of us and use a quart-size freezer bag of locally grown corn that we freeze ourselves. I also add some kind of onion or leek too. And since we like these served with fresh tomatoes and bacon, I usually fry them up in bacon fat. ;-)

0 users found this review helpful
Reviewed On: May 7, 2014
Creamy Wild Mushroom Ragout
Fabulous recipe! My husband picked some gorgeous Chicken Mushrooms this past weekend and I had no idea how to cook them (besides the boringly obvious butter saute of course) and once again, Chef John has come to my rescue! We wanted to use what we had, so we substituted leeks for the shallots, brandy for the Cognac and vinegar, heavy cream with a little sour cream for the creme fraiche. The creme fraiche sounds Awesome but since I wanted to make this dish tonight, I wasn't going to be able to make the creme fraiche in time, but next time I am definitely going to make it in advance. We used about 8 oz of chicken mushrooms (which looked identical to the lobster mushrooms used in the video for this recipe, btw), 4 oz of shittaki, and 6 oz of portobellos.

1 user found this review helpful
Reviewed On: Sep. 11, 2012
Shawn's Study Snacks
Wow! These are surprisingly tasty! I was pretty skeptical of this recipe, but since I had some bananas that needed used up, I thought I'd make these for my marathon-running husband to snack on after his training runs. However, now that I've tried one, I just hope he gets home quickly or there won't be any left for him! These are really, *really* good!!! I think this just became my new go-to recipe for using up bananas. My changes: I upped the flour to 3 cups and substituted wheat flour for half of that, I changed the sugar ratio to 3/4 cup white sugar and 1/2 cup brown sugar (in hopes that the brown sugar would help "disguise" the wheat flour since I don't usually like the taste of wheat). Next time, I might try using all wheat flour and just 1 cup of brown sugar - no white sugar at all. I also added 1 ts of vanilla and 1 ts of sea salt. I don't like raisins very much, so I split the dough and added about 1-1 1/2 cups chocolate chips to half. I ended up adding about 3/4-1 cup of chocolate chips to the raisin half too because I ran out of raisins.

3 users found this review helpful
Reviewed On: Jul. 2, 2012

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