Carmen Steen Profile - (12050584)

cook's profile

Carmen Steen

Carmen Steen
Home Town: Helsingborg, Skane, Sweden
Living In: Oregon, USA
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 4 reviews
Easy Weeknight Tuna Pot Pie
I did make my own "cream of mushroom soup", with just a cup of milk, some vegetable stock, and corn starch, which I poured into a pan of sauteed mushrooms and whisked until thickened. Also, I'd like to mention that gently FOLDING the tuna in is important so it doesn't all go to mush. I also used a pre-baked pie shell, and substituted Parm for the Cheddar. I guess to that end I didn't completely follow the directions, but rather used them as a guide. I've never made a savory pie before, so I was delighted this was quite a hit.

2 users found this review helpful
Reviewed On: Jan. 30, 2013
Delicious Raspberry Oatmeal Cookie Bars
Absolutely delicious, and SO easy! The only changes I made (and it really wouldn't make a big difference, it was just a preference) was I added a few grated pecans and sprinkled some flax seeds on top before I baked them. I unintentionally melted the butter while meaning to just soften it in the microwave, but it was no problem. I will try this with other jams as well. Can't wait to serve these to my boys in the morning. They would be good warm with some vanilla ice cream, I'll bet! A total keeper!

0 users found this review helpful
Reviewed On: Jan. 21, 2012
Super-easy! My husband, the fudge-connoisseur apparently, was skeptical when I told him about this recipe. He said he only likes "really good" fudge. Well, this exceeded both of our expectations! I used 1/2 semi-sweet, 1/2 milk chocolate chips, and I did use Ghirardelli chips. I nuked it for exactly 3 minutes, stirred well, and poured it into a parchment paper-lined loaf pan, cooling it in the fridge for about 3 hours. Next time I will try some crushed peppermint sticks on top. My 2 1/2-year old son also loved this... Highly recommend!

0 users found this review helpful
Reviewed On: Dec. 12, 2011

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