Kim Profile - Allrecipes.com (11716648)

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Kim


Kim
 
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Member Since: Oct. 2009
Cooking Level: Intermediate
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Recipe Reviews 25 reviews
Easy Zucchini Soup
Wow with the flavor! Had some zucchini that needed to be used and I was looking for an easy recipe. This is a winner for sure! I was going to pack it into containers for lunch, but I may just eat it all right now ;)

0 users found this review helpful
Reviewed On: Jul. 6, 2014
Spinach and Orzo Salad
Good flavors. I toasted the pine nuts first and added Kalamata olives. I also used gluten free orzo. Sometimes the gluten free pastas do not work well in pasta salads or anything leftover for that matter, but the orzo worked out nicely and absorbed the flavors of the dressing in this one.

0 users found this review helpful
Reviewed On: Dec. 9, 2013
Touchdown Chili
I have to admit, I was pretty nervous about trying this one...the reviews were kind of all over the place. Some loved it "as is" others thought the beer and the vinegar were too much. Plus I was bummed out that very few of the reviewers commented on which beer they chose to use. In the end I chose this recipe because the list of ingredients was interesting and I was looking for something different. I'm glad I took a chance. And just so you know, I used a can of PBR (I figured a mild beer wouldn't over power the chili, like other reviewers mentioned they had run into). Also like other reviewers mentioned I threw it into the crock pot after browning the beef and adding seasonings. I kept it going for about 5 hours on low. The only changes I made were using ground turkey instead of beef and I added 1 can of pinto beans and 1 can of canellini beans. Other than that I followed the recipe. I will definitely make this again. **I just finished my second helping and wanted to add that the beer flavor does kind of linger in your mouth a bit. I think next time I will try a better beer, still mild but step it up a notch. If it's going to linger it may as well be one I like ;-)

1 user found this review helpful
Reviewed On: Sep. 14, 2013
 
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