kirby1kat Profile - (18902389)

cook's profile


Home Town: Omaha, Nebraska, USA
Living In: Lincoln, Nebraska, USA
Member Since: Jan. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Boating, Walking, Reading Books, Music
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Recipe Reviews 3 reviews
Crunchy Fried Shrimp
We really like fried shrimp & this recipe is the best I've come across. I used about 1 tsp Old Bay Seasoning in 1/2 c. flour and about the same amount in 1 c. panko crumbs. Used only 2 beaten eggs. Just the right amt of ingred for a 14oz pkg frozen jumbo shrimp. Deep fried in batches of 6 for about 3 min @ 350 degrees. Dipped in Cross & Blackwell seafood sauce......yummmmm. The 2 of us ate everyone of them!! Good recipe.

17 users found this review helpful
Reviewed On: Mar. 4, 2012
Irish Whiskey Flat Iron Steak
This is our "go-to" recipe for flat iron steaks. Thanks, Alta. This is a wonderful recipe!!! We usually buy 2 steaks, each about 1 1/4 to 1 1/2lbs, place in separate plastic bags with marinade for each and put one in the freezer for later use. Then, just thaw and throw on the grill - it's already done marinating! We've also varied the amounts of whiskey - and have used up to 2/3 cup for 2 steaks. Try adding a little honey to the marinade for a hint of sweetness. Once cooked and rested, slice the steak against the grain or it won't be tender. I usually serve this with roasted potatoes (using small red potatoes leaving the skins on, cutting in half or 4ths depending on the size, garlic powder, kocher salt, black pepper and chopped, fresh rosemary - roast @ 400 degrees ~ 20-25min on a non-stick pan). This is so yummy. Our company loved it! Oh, and if there are any leftovers, this steak is delicious on a romaine lettuce salad with tomatoes, feta cheese, thin-sliced red onions, greek olives and dressing. Heaven on a plate!! Try this steak - you won't be disappointed.

4 users found this review helpful
Reviewed On: Jul. 31, 2011
Corn Chowder with Sausage
I've been making this basic chowder recipe for several years. The chowder always gets rave reviews and recipe requests every time I make it for work, family and friends. I double & even triple the recipe but it's never enough. I use low sodium chicken broth in place of the water; 4-6 cups cubed potato; 1 roll of hot sausage and 1 lg can of evaporated milk instead of cream per recipe. Feel free to add more marjoram (I've even added sage and thyme for a change). It does make a fairly thin chowder but you can thicken it up with a couple tablespoons of instant potato flakes if you prefer. I serve it with chopped green onions and cheddar cheese on top. Gets even better reheated the next day. Yummy!!

2 users found this review helpful
Reviewed On: Jun. 19, 2007

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