Kem Profile - (11340101)

cook's profile


Home Town: Baton Rouge, Louisiana, USA
Living In: Boston, Massachusetts, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Italian, Southern
Hobbies: Scrapbooking, Reading Books, Charity Work
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About this Cook
I've only recently started enjoying cooking over the past couple years and I've always enjoyed baking. I love trying out new recipes and mixing different flavors and ingredients together. I'm primarily a recipe follower right now but I'm hoping to break out of that as I learn more.
My favorite things to cook
Baking and Grilling
Recipe Reviews 20 reviews
Flatlander Chili
*cut the recipe down for a smaller family and changed the servings to 5* the spices make this chili taste the way it does and I followed them exactly. DELICIOUS. perfect straight forward chili recipe. What I love most is that you just throw it all in the pot, stir and cook. Only need to brown the meat separately and you can do that while you're prepping everything else. I added some frozen corn to mine, omitted the bell pepper b/c I didn't have any on hand, added a full medium sized onion, used 2 14-oz cans tomato sauce & 1 lg can crushed tomatoes instead of the tomato juice. Threw maybe a cup of water to add some liquid. Used a large can of red kidney beans. I changed things but nothing about the spices and that's what I think makes it what it is.

1 user found this review helpful
Reviewed On: Jan. 13, 2013
Sweet Corn Bread
delicious! I did add a 1/2 cup sugar rather than 1/4 to make it a little sweeter but I have no doubt it would have been just as good with the 1/4 cup. Also subbed some greek yogurt for some of the sour cream simply b/c I didn't have enough sour cream.

1 user found this review helpful
Reviewed On: Jan. 13, 2013
Easy Indian Butter Chicken
oh. my. goodness. SO GOOD! Only thing I did differently was to coat the cubed chicken in a little olive oil and curry (enough spice to cover them pretty well) and baked it. Added chicken to simmering sauce after it was baked through and then let it simmer until it was time to eat... sometimes a hour, sometimes just 15 minutes. Always delicious! And I used half cream and half evaporated milk.

1 user found this review helpful
Reviewed On: Nov. 22, 2012

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