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 12 reviews
Slow Cooker French Onion Soup
I give this recipe 4 starts simply due to the prep work this particular one entails. The soup tasted amazing! However, for ease of cooking, here are my tweaks: First, I sliced the onions, and tossed them in the butter which I melted, and placed them in the crock pot on low on their own to caramelize over night, 10-12 hours. I used salted butter, so I omitted the salt. I also omitted the sugar since they were caramelizing this way. SUPER EASY. The next morning, when the onions were good to go, I threw in the other cooking ingredients to cook for the day. I had no cooking sherry, so I used a 1/2 cup of dry red wine my husband opened the night before. I am a firm believer that if you don't drink it you shouldn't cook with it. And I had 2 quarts of beef stock, so I used that all up. No sense wasting a cup. When it came to the cheese, we used what we like, so that is personal taste not tweaking. I did find, however, that I needed to add a bit of salt and pepper to taste at the end just before serving, so make sure you taste it to ensure it is to your liking. But allowing the onions to cook and caramelize themselves cut the prep work down to the bare minimum of slicing the onions, measuring the ingredients, and getting the bread and cheese ready at the end. About 20 minutes total. You just need to start it the day before, which was worth it to me if it meant not standing over a stove for an hour. Family loved it, warms well for leftovers, which wasn't too much. Will make again!

7 users found this review helpful
Reviewed On: Nov. 6, 2014
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.

0 users found this review helpful
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.

0 users found this review helpful
Reviewed On: Aug. 6, 2014
 
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