KRISTINE Profile - (1065718)

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Living In: Encinitas, California, USA
Member Since: Feb. 2001
Cooking Level: Expert
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Recipe Reviews 31 reviews
Scottish Shortbread IV
These are delicious! So easy to make. The first time I made them, I just used a knife to cut them into rectangles. Well, I clearly can't cut a straight line... tasted great, but weren't too pretty. Today I used a square cookie cutter, then pricked the top of each cookie with a fork. Much better looking. Pretty enough for gifts during the holidays. I was able to knead, roll the leftover dough and keep using the cookie cutter until the dough was gone. They took 25 minutes to bake in my oven.

1 user found this review helpful
Reviewed On: Dec. 12, 2012
Pumpkin Spice Cupcakes
I have made this recipe twice in the past couple of weeks. They are very easy to make and tasty. I made mini-cupcakes and the recipe made 48 cupcakes. I followed the advice of other reviewers and used oil instead of butter and increased the spices to a rounded measuring spoon. Since I was using a mini-cupcake pan, they only took 13 minutes in my oven. They were delicious. I increased the frosting by 50% and piped it on so it was nice and thick. Plus, they looked really pretty. It is a great fall/Halloween/Thanksgiving recipe.

2 users found this review helpful
Reviewed On: Nov. 11, 2012
Sesame Pasta Chicken Salad
This is pretty darn good. I did what so many other reviewers have done - decreased the oil to 1/3 cup and added veggies. Snow peas, grape tomatoes (cut in half) and julienned carrots. Sliced water chestnuts would be delish. I blanched the snow peas for 2 minutes and they were overdone. Next time I will add them raw or blanch for just one minute. I might try the sugar snap peas instead. I added the dressing to the hot pasta so it would soak up more of the flavor. I'm not sure if that really made any difference. However, once it sat in the refrigerator overnight, the flavors were much better. My husband and I both liked it better cold.

2 users found this review helpful
Reviewed On: Sep. 4, 2011

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