KNiland Recipe Reviews (Pg. 1) - (10205049)

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Red, White and Blue Burgers

Reviewed: Jul. 3, 2011
I really don't know why I chose to make these burgers because I'm not a fan of ranch dressing in any form, but I'm glad I did. I made them for 6 people at a recent cookout and all 6 people, including me, said they were the best hamburgers they've ever had. I stuck to the recipe, using chuck instead of sirloin and adding about 1 tbsp of worcestershire.
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7 users found this review helpful


Reviewed: Sep. 3, 2011
To keep the guacamole green and fresh, KEEP THE PIT and put it in the center of the guacamole when storing in the fridge. Remove the pit when serving. It sounds like the people who gave this recipe bad reviews aren't too familiar with avocados. If using hass avocados (small, dark green to brown), make sure they are ripe and soft. If they are very firm or hard, they will make a horrible guacamole. Left out on the counter, firm avocados will ripen in 3-4 days.
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4 users found this review helpful

Smoked Paprika Vinaigrette

Reviewed: May 10, 2012
I made this as-is, without any changes, even though I was a little skeptical of the combination of ingredients (lime juice, mustard, and smoked paprika?), but it is fantastic. Be sure to blend it as you add the olive oil. This keep the dressing properly emulsified. My only suggestion is to double this because you will want more. One serving goes to the top of a standard salad dressing cruet.
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3 users found this review helpful

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