Kenstir Profile - Allrecipes.com (1694709)

Kenstir


Kenstir
 
Home Town: Palatine, Illinois, USA
Living In: Lakemoor, Illinois, USA
Member Since: Jan. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Italian
Hobbies:
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Gravy Baked Pork Chops
Italian Pork Tenderloin
Low and slow in the thin blue smoke
Citrus Pork Roast
About this Cook
My favorite things to cook
I love to smoke food. Pork, beef, and chicken. My favorite is pork. Pulled pork takes a while but the end result is worth the wait. Smoked ribs with a good dry rub don't need bbq sauce. I learned a lot at http://smokingmeatforums.com/ Nice people with a lot of experience.
My favorite family cooking traditions
My mom's Thanksgiving dinner. Even though it has been the same for the last 35+ years, the food is still great.
My cooking triumphs
The first Mother's Day dinner I cooked. http://allrecipes.com/Recipe/Italian-Pork-Tenderloin/Detail.aspx
Recipe Reviews 17 reviews
Spanish Rice II
Very good. I used Chicken broth and Rotel's diced tomatoes with habaneros, which made it very spicy. Then followed the directions. I will make this again next time I make Mexican food again

5 users found this review helpful
Reviewed On: Sep. 29, 2012
Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks
I always make recipes to a tee first then adjust to my liking. These were good, but holy salt batman. Why do you need any extra salt with 2T of beef bouillon? Next time I'll only use 1t of bouillon to the mix to see how it does.

7 users found this review helpful
Reviewed On: Sep. 1, 2012
Pollo Arvejado (Galician Chicken)
Thanks for this recipe. I rate it right in the middle. I am not a great cook, but not a bad one either. That being said, I always cook a new recipe as it is written the first time I cook it. Though, I read Patty Q's review so I did use 1 cup of white wine instead of 1/2. The liquid was very watery, so I added 1T of corn starch and 1T of cold water, mixed it up and poured it in. I did that 3 times. It was still watery. I might not have waited long enough. I guess how thick the liquid should be is a personal preference. The chicken was good. It had good flavor. Next time I might at some cayenne pepper to give it a little zip. The fried potatoes were outstanding after they have been sitting in the liquid for a few minutes. Crispy yet soft. I am glad I tried it and I will cook this again and tweak it now to my tastes now. Thanks

2 users found this review helpful
Reviewed On: Feb. 13, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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