Valerie S. Profile - Allrecipes.com (10804371)

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Valerie S.


Valerie S.
 
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Member Since: Oct. 2006
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Recipe Reviews 22 reviews
Kohlrabi with White Sauce
I submitted this original recipe, and I want to warn you that the amounts of nutmeg and pepper were too much (compared to my original recipe)!!! This is definitely a taste-as-you-season sauce! Start with 1/4 tsp. of each and build up from there as you taste! Thanks for trying my recipe :) As with any recipes on this site, it's a good idea to use your own judgement when it comes to any ingredients--it's also nice when people put tips for improvements in their posts!

38 users found this review helpful
Reviewed On: Nov. 18, 2009
Apple, Cranberry, and Pear Crisp
I doubled this recipe and used a 9x13 pan. I left the peelings on the fruits (a personal preference) and used craisins. The pears added a nice texture, and the cranberries made it colorful. I used half Granny Smith apples and half Braeburn Apples. Next time I'll try McIntosh, and also I'll try fresh cranberries cooked down with the honey like another post recommended. Definitely serve with whipped cream or vanilla icecream. Thanks for the recipe and the helpful tips in other posts!

1 user found this review helpful
Reviewed On: Nov. 18, 2009
Awesome Sausage, Apple and Cranberry Stuffing
Oh My! This was FABULOUS! I was looking to branch out this Thanksgiving--and this one's a winner. I used 2/3 sourdough cubed sourdough bread and 1/3 cornbread cubed. I also agree with other posts that fresh herbs are the way to go. I doubled the recipe, so the 2 apples I chose were Granny Smith and Braeburn. I think next time I'll try using whole cranberries, or cook them down in some water--I felt they were a bit too subtle for my taste, and I'd like them to have a bit more consistency than the craisins did. I also used a turkey sausage I chopped into bits (instead of ground sausage). I did not stuff the bird with this--I put it in a roasting pan covered at 350 for 40 min and then uncovered for 15 min. It did take additional turkey stock to keep it moist-ish. Very pretty dish, too! Thanks for the recipe, and the helpful tips in other reviews!

35 users found this review helpful
Reviewed On: Nov. 18, 2009
 
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