KATHY FRANKLIN Recipe Reviews (Pg. 1) - Allrecipes.com (1078303)

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KATHY FRANKLIN

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Pot Roast in Beer

Reviewed: Dec. 12, 2001
I used a chuck roast and cooked it using a pressure cooker. It cut the cooking time to about an hour. I cooked the roast for 30 minutes, then added potatoes and carrots, and cooked an additional 20 minutes. It turned out great, lots of tasty gravy.
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Spice Cookies with Crystallized Ginger

Reviewed: Jan. 3, 2001
I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The combination of spices with the crystallized ginger makes for a crispy, gingersnap-type treat. They didn't last long.
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Crab Quiche I

Reviewed: Nov. 9, 2000
I added some shrimp, sun-dried tomato flakes and a little nutmeg. Everyone loved it.
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1 user found this review helpful

 
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