khrys Profile - (13521118)


Home Town: Soap Hollow, Pennsylvania, USA
Living In: Cedar Rapids, Iowa, USA
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Indian, Italian, Middle Eastern, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Reading Books, Genealogy, Wine Tasting, Charity Work
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Recipe Reviews 59 reviews
Fluffy French Toast
This recipe produced perfect, restaurant-style french toast for us. I doubled it, and used a full loaf of Texas toast (17 slices). I made it the night before, cooled on wire racks, then stored in fridge for a quick Easter morning reheat in the toaster and it was still beautiful and crispy. My only alteration was to double the amount of cinnamon and add brown sugar in equal proportion to the white sugar. I whisked the dry ingredients together before adding the milk and fried in a combination of half butter, half butter flavored crisco. This is our new keeper! Thank you!

0 users found this review helpful
Reviewed On: Apr. 6, 2015
Grocery Store Frosting
"tastes like the middle of an oreo". If you're looking for bakery/grocery store frosting, this is it. I made a few subs (skim milk instead of water, bit more salt) but otherwise followed exactly. I will use this over and over. Fresh shortening is vital here. Thank you!

1 user found this review helpful
Reviewed On: Sep. 21, 2014
Grilled Tamarind and Orange Glazed Chicken
Very tasty with one complaint. I made this exactly as directed, using tamarind paste, not concentrate. It took an extremely long time to attempt to cook the tamarind down (it remained in lumps even after an hour of vigorous boiling and even hitting it w/ a stick blender). The end result of the glaze was tasty but too sour for me, so I ended up doubling or tripling the sugar. It was still plenty sour then. I loved the chicken overall, but next time I will either use whole tamarind or find the concentrate liquid to ease preparation of the glaze. I will absolutely make this again. (Oh, and I did have to bake and then broil rather than use the grill. 425 for 15-20 mins and finish under broiler w/ glaze... was perfect).

0 users found this review helpful
Reviewed On: Aug. 21, 2014

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