Katricia Profile - Allrecipes.com (188648657)

cook's profile

Katricia


Katricia
 
Home Town:
Living In:
Member Since: Jun. 2013
Cooking Level: Not Rated
Cooking Interests:
Hobbies:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
Photos
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 3 reviews
Mrs. Sigg's Fresh Pumpkin Pie
It was delicious! For me, the key was using my immersion blender to get a smooth consistency. A food processor might work as well. Next time I might try using half and half so as to avoid using anything that comes in a can. For Thanksgiving, I think nothing should come in a can ...

1 user found this review helpful
Reviewed On: Dec. 4, 2013
Chef John's Mushroom Gravy
It was delicious, especially for having such simple ingredients. I made the recipe mostly as stated. I used Imagine Low Sodium Vegetable Broth and pinch of dried thyme. When I first combined the ingredients, I was really worried it would turn out horribly due to widely varying flavors. After simmering for several minutes, the flavors really started coming together though. I ended up having to add quite a bit of salt, which I expected; I usually have to add extra salt for the broth I used. I also chopped the mushrooms instead of sliced them. It took a little more time, but I really enjoy having many small bits of mushrooms rather than a few larger pieces. Even though the broth had an orange color, the gravy came out the usual grayish color of mushroom gravy after simmering, which was a relief. (I was worried it would look unnatural.) I will definitely keep and use this recipe. It probably made about 3 and a half cups of gravy. If anybody has used the vegetarian mushroom gravy recipe that calls for tablespoons of soy sauce, I would give up that recipe and use this. This can easily be made vegan as well.

0 users found this review helpful
Reviewed On: Nov. 29, 2013
Butterscotch Pudding I
I used this recipe as a base for a vegan version. It did turn out good. I used full fat coconut milk (from a can) instead of regular milk. I also substituted Ener-G egg replacer for the egg and margarine for the butter. (I would like to try coconut oil next time.) I also used light brown sugar, because that it what I had on hand. The flavor was amazing, but I did notice a bit of a starchy texture to it. I'm not sure if this is because I used the full amount of corn starch or because I used the egg replacer, which is starch-based. Next time, I will change them around a bit (first by removing some of the corn starch) and maybe try using real eggs instead. I think the coconut milk added a nice flavor. (It doesn't taste strongly of coconut, but it does taste different from cow's milk, thus adding a little flavor.) Over all, I am very satisfied with this recipe. For those having trouble with lumps, make sure to stir the dry ingredients together well before adding the liquid. Also, I constantly whisked it, and I had no problems whatsoever.

0 users found this review helpful
Reviewed On: Jun. 25, 2013
 
ADVERTISEMENT

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

 
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