Kate GR Profile - Allrecipes.com (10977970)

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Kate GR

Kate GR
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Member Since: Dec. 2007
Cooking Level: Intermediate
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Recipe Reviews 10 reviews
20-Minute Skillet Salmon
This recipe was a good starting off point. Akari Hoshi said they needed to doctor the sauce, and I completely understand why. It was... flat. I made it according to the directions, tasted it, and added some garlic, salt, and pepper. I used dried dill weed by the way, and the dill flavor was fine. I got the sauce to taste pretty good, but when you add the salmon to the dish, it still fell flat. It wasn't bad by any means, but it still needed that "zoom-bang" factor to it. I will try adding a bit more garlic and some lemon as per other reviews next time possibly. This is not a recipe to toss out, rather than to build upon to make great.

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Reviewed On: Aug. 6, 2014
Best Brownies
This was a great, simple recipe from which to jump off from. After reading several reviews stating this was either too cake-like, or somewhere in between, I Made the following conclusions. First, DO NOT WHIP OR USE A MIXER when mixing these ingredients together. Just get a spatula or spoon and incorporate them enough to be as uniformly wet as possible. Just like a box recipe, there will be some small lumps. Fear not, it will even out as it bakes. Also, because I like think, heavy fudge-like brownies, I substituted some brown sugar for a quarter of the white sugar. I doubled the recipe, so that meant 1 1/2 cups white sugar, and 1/2 cup of brown sugar, just to give it a bit more density and intense flavor. Unfortunately my timer did not alert me to the end of baking time, and they stayed in the oven a little longer than they should have, but they STILL turned out great. The edges were crunchy with a heavy, dense brownie throughout. I am pleased they had wiggle room. Will definitely use this recipe again, maybe as a base and throw some yummy chocolate pieces or candy into it next time. Oh and I didn't bother with the frosting either. They turned out just perfect without it

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Reviewed On: Nov. 17, 2013
Loaded Potato Soup I
This turned out great for my family!! My husband, who I found out later didn't like these types of soups, actually went back for seconds, so I consider that a win! Things I did differently: 1) I boiled the potatoes in salt water instead of microwaving them. 2) I added the onion to the butter in the beginning to soften them and help release liquid and flavor for adding the flour. 3) I had the milk/butter/flour mixture simmer on low while stirring a little longer to reach my desired consistency. The extra time also helps some of the "raw flour taste" cook out better and prevents milk curdling. 4) GARLIC! The original recipe is good enough, but there is always room for garlic in our book. I added a few teaspoons of minced garlic when I added the onion. 5) I DID NOT add the sour cream nor the cheese until the soup was served up and ready to head to the table. That way, my husband and son could add each ingredient to their tastes. 6) I also added some fresh chopped green onions and crumbled bacon to the top. Again to each person's taste at the end. Since my cooking changes involved a little more time, this brought the cooking time to about 45 minutes to an hour, but the results were WELL WORTH the effort. Anytime I can get my husband to love something he previously hated it is worth all the effort. Lol

1 user found this review helpful
Reviewed On: Aug. 1, 2013

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