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 11 reviews
Light Zucchini Casserole
It was... ok. The only variation I used in the recipe was using sour cream due to my lack of buttermilk in the house. The rest was according to the page. I dunno, it just lacked.... something. I'm not sure what it was. I served this with a turkey I had done in the slow cooker, so we had gravy to pour over it, and that seemed to add the savory factor it was just lacking. I can see this recipe excelling maybe with some sausage or something like that. Also some garlic wouldn't hurt either. I am not a fan of the raw onion. I think the next time I will finely chop and sautee the onions first to mellow them out and sweeten them. I will repost when I try some variations. Oh and I DIDN'T have any gooey issues, I had shredded zucchini after an over abundance and I was tired of making zucchini bread. So, I had it in a plastic bag, which I opened slightly and basically rolled and squeezed all the excess liquid out of it. Worked out great.

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Reviewed On: Oct. 20, 2014
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

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