KRISTEN-RENEE Profile - (1928541)

cook's profile


Home Town: Crawfordsville, Indiana, USA
Living In: Louisville, Kentucky, USA
Member Since: Dec. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Southern, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Photography
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About this Cook
I have celiac disease, so the recipes I make have to be gluten free. I love trying to find new ways to make traditional recipes. Most foods can be easily converted to gluten free and still taste delicious! I've hosted several dinner parties where the entire menu was gluten free and no one suspected a thing! I have a husband and a todder who keeps me busy!
My favorite things to cook
I'm a huge food snob. I try to find recipes that are easy, but are over the top delicious at the same time. I love to cook classic American favorites like apple pie, although my favorite dish is chicken saltimbocca. It's the first dish that is truly my own. It's my husband's favorite too, which is a great excuse to make it!
My favorite family cooking traditions
My grandmother always made fruitcake at christmas. I think I might carry on that tradition, even though I may be the only one eating it!
My cooking triumphs
I found the perfect apple pie recipe. It's the one that Martha Stewart made on Oprah. I don't tell anyone that it's Marth's recipe though. Shhh!
My cooking tragedies
I tried to make bread for the first time last year and it came out hard as a rock. My mom commented that perhaps the yeast was too old. I replied "I was supposed to put yeast in it?" OOPS!
Recipe Reviews 32 reviews
Dill Pickle Meatloaf
This has become my go-to (GLUTEN FREE!) meatloaf. I make it probably once a week. I usually find meatloaf to be pretty bland, but the pickle juice adds a really great flavor to the meat. After making it many times, I've settled on the following alterations: A whole onion is way too much for my taste. It seemed like half of each bite was onion pieces. I do maybe 1/4 cup diced onion. I started making it with gluten free bread after going gf and it tastes just as good. I just put a couple pieces gf bread in the blender to make crumbs as opposed to soaking them whole. Also, I double the sauce for the top. I eyeball the brown sugar amt, but maybe 1/3 cup brown sugar. It may sound like a lot, but I find that a lot of the sauce runs off with the rest of the juices, so having extra sauce compensates for that. The sweetness also really plays off the pickle flavor! Delicious!

1 user found this review helpful
Reviewed On: May 14, 2013
Flourless Peanut Butter Cookies
Honestly I don't know why you'd ever make the kind with flour in it after trying these. They're the best peanut butter cookies I've ever tasted. My family can't stop eating them. One thing: I think they taste better with brown sugar instead of white. But it works great either way. Double or triple the recipe when you make it. It's also a great gluten free treat if you have guests that have that dietary restriction.

0 users found this review helpful
Reviewed On: Mar. 30, 2013
Warm Crab Dip II
Yumm-o! My only complaint is that I can't stop eating it when I make it so it's only a once in awhile dish! I serve it with Xochitl tortilla chips (a fancy organic brand that tastes amazing) for a delicious gluten free appetizer.

2 users found this review helpful
Reviewed On: Jul. 6, 2011
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