KMOREL Profile - Allrecipes.com (18875886)

cook's profile

KMOREL


KMOREL
 
Home Town:
Living In:
Member Since: Jun. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Fishing, Music, Wine Tasting
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About this Cook
I have always enjoyed cooking, since I was a girl. My Mom would allow my sister and I to make a mess in the kitchen. I grew up in the 70's and 80's and my Mom made eveything scratch includng Bar-b-que sauce. I never knew anything different. I appreciate inheriting the gift of cooking from watching my Mom, I share it with my own 6 y/o Daughter. I love to cook and I also have a six sense for tasty food.
My favorite things to cook
I love to bake breads without machines.... I dislike bread machines because there is an art to making bread by hand, that will make you feel proud. It's like sewing your dress vs. buying from the store. Scratch cakes and cookies are also favorites. I love to cook different dishes because I'll get bored if I don't.
My favorite family cooking traditions
Since it's just my Daughter and I now, I'm still working on it.
My cooking triumphs
I have an orignal sweet potato pie recipe that I created myself. It was a hit and I get request for pie during the holidays from friends I refused to give recipe to.
My cooking tragedies
The one tragedy I'm still having is making pie crust from scratch...the flour & shortening crust. My Mom make it look easy to roll out but I never have luck with it. Mine look like ceramics rather than crust.
Recipe Reviews 13 reviews
The Best Rolled Sugar Cookies
Yummmmmmmmmmy!...made these with my 7y/o..very easy.

0 users found this review helpful
Reviewed On: Oct. 3, 2010
Chicken Florentine Casserole
I like this recipe...I will make it again! If your looking for very low fat...without losing the richness...I used fat free half an half, and 98% fat free condensed soup. In my opinion the parmesean/mozzerella are not necessary, the other ingredients make the recipe.My other suggestion would be to brine chicken before cooking to hold in the juices/flavor.

1 user found this review helpful
Reviewed On: Jun. 17, 2010
Chiles Rellenos (Stuffed Peppers)
I saw this recipe being made by mexican chefs in mexico on PBS. What I saw them do differently is they dipped chille in egg white fluff...no yolk, then lightly dusted with flour and deep fryed the chille. If you have a deep fryer...that's the way to go. My chille's were a disaster b/cos I had to flip them over in the fryer and I lost alot of the crust. Other than that a fantastic recipe!!

4 users found this review helpful
Reviewed On: Apr. 25, 2010
 
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