Kris Profile - (10087246)

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Member Since: Dec. 2006
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Recipe Reviews 5 reviews
Hot Crab Dip
I added a tbsp of minced garlic and 4 chopped scallions, and used Old Bay instead of paprika. I almost feel like it could have used a touch of salt. This was okay when warm, straight out of the oven, but it was much better after it had cooled to room temperature and then the next day. After the flavors had melded, it was awesome. This is a dip you want to serve on water crackers or toasted baguette slices.

0 users found this review helpful
Reviewed On: Apr. 22, 2013
Chocolate Mousse Cake I
I misread this recipe and only used 3 eggs! Due to this mistake, I have no idea what the texture is supposed to be like...mine came out like a cross between a mousse and ganache. Accordingly, it was somewhat difficult to slice and serve. I will use more eggs the next time I make it...but since another reviewer called it "eggy," I probably won't use all 8. Despite my mistake, the end result was rich, decadent and had a heavenly flavor. The balance of chocolate to coffee was very nice. I will definitely make this again.

12 users found this review helpful
Reviewed On: Feb. 7, 2007
Chili II
Like another reviewer, I omitted the tomato juice since I was using my slow cooker and I like a thicker chili. Other than that, I followed this recipe. I cooked it on low for 9 hours. The flavor was excellent, especially for such a simple recipe. I was very pleased with the results and will definitely make again. This would be an easy recipe to tweak to your personal taste. This made 4 VERY generous servings -- probably more like 5. *****ETA: Several years later, I'm still making this chili, but I've made a couple additional changes (beside omitting the tomato juice) to make it even thicker. Now I use an extra 1/2 lb of ground beef and instead of using 15 oz of tomato sauce, I use 8 oz of tomato sauce and 6 oz of tomato paste. This chili is good the first night, but the leftovers are GREAT.

33 users found this review helpful
Reviewed On: Jan. 8, 2007

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