Grace Kim Profile - (10712738)

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Grace Kim

Grace Kim
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Member Since: Aug. 2006
Cooking Level: Not Rated
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Recipe Reviews 61 reviews
Blueberry Pie
After reading the reviews, I increased the cornstarch to 5 tablespoons, added 2 T of lemon juice, and baked the pie for 1 hr at 375 degrees F. I used 4 1/2 cups of frozen blueberries. I let the pie cool at room temperature for 1 hr and in the refrigerator for 2 hrs. However, the pie was still very runny when I sliced it. Also, next time I would increase the amount of sugar and perhaps leave the lemon juice out or add less. Overall, I was disappointed with the pie's runny consistency after reading all the raving reviews.

1 user found this review helpful
Reviewed On: Jul. 16, 2011
White Chocolate Raspberry Cheesecake
I used 2 cups of crushed Oreo cookies, 1 T of white sugar, and 1/4 cup of melted butter for the crust. I microwaved the white chocolate chips and half-and-half for 30 sec at a time stirring in between until the chocolate melted. I also microwaved 6 T of raspberry jam combined with water for 30 sec at a time stirring in between until the sauce was thick. Then I strained the sauce to get rid of the seeds. It would've been better if I had bought seedless raspberry jam but my grocery store didn't carry it. I swirled all of the raspberry sauce on top of the cheesecake and baked it for 1 hour in a water bath. Then I turned off the oven and let the cheesecake sit in the oven for 1 hour. The cheesecake didn't have a single crack and the top was perfectly level. I chilled the cheesecake (still in the springform pan) overnight in the refrigerator. The next day, the cheesecake was wonderfully creamy and delicious. This is a simple recipe for a lovely cheesecake that looks professionally made.

4 users found this review helpful
Reviewed On: Jan. 1, 2011
Awesome Slow Cooker Pot Roast
Following the advice of others, I used a 2-lb tri-tip, 1 can of cream of mushroom soup with garlic, 1 can of beef stock, 1 (1 oz) packet of onion soup mix, 1/4 cup of red wine, 1 tbsp of Worcestershire sauce, carrots, and sliced onion. Before putting the beef in the slow cooker with all of the above ingredients, I coated the meat with a mixture of 1/4 cup flour, 1 tbsp garlic salt, and 1 tbsp black pepper. Then I seared all sides of the meat in a skillet with some olive oil. I cooked the meat for 4 hours on low and 2 hours on high in the slow cooker. The meat was incredibly flavorful and tender. I will definitely be using this recipe again and again in the future.

7 users found this review helpful
Reviewed On: Dec. 25, 2010

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