Katrina S. Recipe Reviews (Pg. 1) - Allrecipes.com (10798350)

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Katrina S.

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Chocolate and Almond Biscotti

Reviewed: Mar. 21, 2009
These turned out delicious. I added 1/4 cup of butter after noticing many other recipes also included oil or butter and had no problem with it being crumbly or too dry to work with. Subbed butterscotch schnapps for the whiskey. After cooling I dipped the ends in melted chocolate and coated in chopped almonds. Tasted and looked great!
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Savory Pork Roast

Reviewed: Oct. 20, 2008
This roast turned out tender and flavorful. I cooked with a lid on and did some substitutions for sage(as I had none) and I also used a variation on the balsamic roasted red potatoes recipe by Bev Bosveld w/ some carrots to fill the space around the roast. The two recipes went together perfectly and were great as leftovers.
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Pumpkin Soup

Reviewed: Oct. 20, 2008
Simple hearty flavors make this pumpkin soup. I was looking for something that wasn't the typical cinnamon/nutmeg/sweet spices. This was right on target and the recipe is VERY FLEXIBLE. I added some extra garlic & red pepper flakes, left the salt out, and for the second half of the cook I added some chopped vegetables with a little more pumpkin (would have added other squash also if I had some). It turned out delicious and my husband would even eat this (he normally shies away from all veggie dishes)
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Chewy Granola Bars

Reviewed: Jun. 24, 2008
I was very disappointed in these, not at all what I think of as a granola bar. The Ingredients seem good but both my attempts turned the bars into mush. The first I used quick oats & WW Flour & added strawberry bits. They came out very dark and mushy,(assumed fault of the strawberries, quick oats, and overcooking) The recipe is rated well so I gave it another try this time with long cooking oats, and used dried fruit & nuts. I also added a dab of peanut butter for flavor and used less flour They still ended up crumbly but not as mushy--to my dismay the nuts and crispies still lost their crunch. :( These looked & tasted better before baking. After two failed attempts I'm moving on to look for a better cooking method.
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Caramel for Apples

Reviewed: Jan. 18, 2008
This turned out to be a great sauce, My Husband and I used it for Ice Cream too (just kept it in a glass jar in the fridge and heated it up a bit before drizzling over dessert) We weren't sure at first, but from now on it will replace store bought caramel sauces in our house. And thank you M. O'Brien for expanding on the directions. Mine surely would have failed with out the extra information.
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