KittySkyfish Profile - (18905204)

cook's profile


Home Town: Industry, Pennsylvania, USA
Living In: Allen, Texas, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Southern, Middle Eastern, Mediterranean, Dessert
Hobbies: Gardening, Walking, Photography, Reading Books
Recipe Box 1 recipe
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About this Cook
Hi! I'm a homemaker in north Texas and come to all recipes quite often for dinner and dessert inspiration. Occasionally I like to experiment with recipes to make them more to my taste, or just to see what will happen when I 'shake things up' a bit. Sometimes I find success, other times I've created a new running joke in the! :)
My favorite things to cook
Look, I have to be honest here. I cook a lot out of necessity. While I enjoy making dishes, such as BBQ chicken, curried salmon and rice, apple pie and ice cream (NOT on the same day...please), I'm doing it more to feed myself and my family, because I'd rather be spending time in the garden, playing on the internet, etc than playing with a raw chicken. You know what I mean?
Recipe Reviews 2 reviews
Good Old Fashioned Pancakes
I'm glad for these reviews because I prefer buttermilk pancakes to pancakes that smell and taste sweet. Buttermilk keeps the pancake from becoming cloyingly sweet when toppings are added. This is just my family's preference tho! Anyhow, I made the recipe using 1 1/3 cup of 'homemade' buttermilk instead of milk and reduced the salt to 1/2 tsp because I used salted butter. (homemade buttermilk = 1tbs + 1/4 tsp white vinegar in a 2c glass measuring cup, then fill with milk to the 1 1/3 line. Combine and let set for 10 minutes before using.) They turned out beautiful!! Very fluffy, smooth, soft and thick enough to flip easily with a fat spatula w/out crinkling or tearing.

2 users found this review helpful
Reviewed On: Jun. 27, 2008
Roasted Rack of Lamb
Fabulous recipe! It's very simple to put together and the results were excellent even though we used dried rosemary and granulated garlic. My husband has eaten a lot of lamb and he raved that this was the best he's ever had! For a 1.40 lb, 7-rib rack, searing + 17 minutes in the oven produced a medium-RARE roast (some deeper glossy red in the center). I strongly recommend a digital instant-read thermometer when making this recipe Also, if not working with an oven-proof skillet, have your roaster pre-heated in the oven for immediate transfer.

171 users found this review helpful
Reviewed On: Oct. 11, 2006
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