ktagliam Profile - Allrecipes.com (19894028)

cook's profile


Home Town:
Living In: Mentor, Ohio, USA
Member Since: Jun. 2011
Cooking Level: Expert
Cooking Interests: Italian, Southern, Middle Eastern, Mediterranean, Healthy, Gourmet
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About this Cook
My favorite things to cook
Italian food, sautees, breakfast foods, classic american, breads, salads, unusual things
My favorite family cooking traditions
italian food
My cooking triumphs
pretty much everything i put on the table is a triumph. I have ruined 5 or less things in my entire time cooking
My cooking tragedies
walking away from the stove on a dish that requires constant stirring. Ooops
Recipe Reviews 3 reviews
Easy Fried Eggplant
There is nothing spectacular about this recipe. It lacks salt, the amount of oil is laughably small, and the cooking time is way too short. You will never fry a whole eggplant in 2 tablespoons oil because eggplant are oil sponges..

37 users found this review helpful
Reviewed On: Oct. 2, 2011
Buttermilk Pancakes II
this is pretty much the same recipe i have been using for years. Absolutely, do not overmix, that makes pancakes leathery. The buttermilk quantity listed is a little high and you don't need milk at all...mixed this way, the batter will be kinda runny from my perspective... so add the milk mixture with a gentle hand and thats why i gave only 4 stars. I use more sugar and leave out the butter to cut fat except for special occasions. You can swap out the all purpose flour for either cake flour or white lily for an interesting change... cakey-er. Oh, i also scale my recipe for two: 1 C flour, 1 tsp baking powder, 1/2 tsp soda, scant 1/2 tsp salt, 2 tbl sugar, 1 egg, 3/4+ C buttermilk

23 users found this review helpful
Reviewed On: Aug. 28, 2011
much easier to make using truly leftover risotto... the mixture is very wet and hard to form into balls. I added a smidge of flour to the rice/egg mixture to make it bind better. They are fine without the mozzarella center, use slices of mozzarella sticks to make that easy. It is easier to form the balls by using a cookie dough scooper... smash rice against side of ball, slip the mozzarella in, press into side again to tighten it up. Also, after rolling in bread crumbs, let the balls rest on waxed paper for 10-15 minutes while you heat the oil. Took me about 1 1/2 hrs.

6 users found this review helpful
Reviewed On: Aug. 24, 2011

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