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    Garden Gate Kate

    South FL

    Chef #1663024

    South FL

    Joined: Aug 08, 2010

    My Journal

    Reviewed Soft Oatmeal Cookies

    "These cookies are so moist and soft! I substituted whole wheat flour for the all-purpose flour and almonds for the walnuts. The amount of cinnamon is perfect. I made these for my mother for Christmas, and she absolutely loved them! Cookies need to be refrigerated if not eaten within a week. Also, they freeze really well in sandwich bags (three cook..."

    Mar 10, 2013 on Food.com

    Added Recipe Photo to Caramelized Custard Bread Pudding

    Feb 23, 2013 on Food.com

    Added Recipe Photo to Caramelized Custard Bread Pudding

    Feb 23, 2013 on Food.com

    Shared Recipe Dolly Parton Coleslaw

    "My grandma never cooked from recipes or even owned a cookbook. This is the one and only written recipe that anyone ever knew her to use, and it is delicious. Southern ladies know their coleslaw."

    May 6, 2012 on Food.com

    Added Recipe Photo to Chinese Steamed Sponge Cake (Perfect for Strawberry Shortcake)

    Apr 26, 2012 on Food.com

    Added Recipe Photo to Chinese Steamed Sponge Cake (Perfect for Strawberry Shortcake)

    Apr 26, 2012 on Food.com

    Shared Recipe Chinese Steamed Sponge Cake (Perfect for Strawberry Shortcake)

    "Delicious Chinese version of an Angel Food Cake. This cake is moist, fluffy, low in sugar, and easy to make."

    Apr 25, 2012 on Food.com

    Added Recipe Photo to Kate's Peanut Butter White Bean Bars Sweetened With Honey

    Feb 1, 2012 on Food.com

    « Previous 1 2 Next »

    About Me

    My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.

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    I was adopted!

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