karen Profile - Allrecipes.com (12889787)

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Living In: Albany, Oregon, USA
Member Since: Dec. 2010
Cooking Level: Expert
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Recipe Reviews 29 reviews
Tortellini Chowder
I had to make a lot of substitutions with things I had on hand, and also to keep it from being too spicy, and lower in calories. My family doesn't care for spicy, so I used only the red bell pepper and onion, (one large of each, rather than measuring), which I sauteed in olive oil rather than margarine. We left out the potatoes since I'm making potato soup in a few days. I'm not crazy about cumin, so I only added ½ a teaspoon, and ¼ teaspoon of chili powder in place of the ground red pepper. Rather than oil and flour I mixed cornstarch and milk, and used nonfat milk instead of the half-and-half. I also tossed in two small chopped zucchinis that I needed to use up, with the (frozen, rather than canned) corn. I know it sounds like a lot of substitutions, and people hate when a recipe is rated with so many changes! :( Some were to keep it lower in fat, others were to keep it from being too spicy for my heat-sensitive family. I appreciate the base recipe, we really enjoyed it.

0 users found this review helpful
Reviewed On: Mar. 26, 2014
Roasted Brussels Sprouts
My husband and 17 year old don't care for brussels sprouts, so I usually only cook them for myself. I decided to try this recipe and they gobbled them up! A teaspoon of salt sounds like an awful lot to me. Initially I followed the recipe other than the salt. They were delicious. Now I cut mine in half and score the stem end, then mix them with olive oil, garlic powder and onion powder. Once they're on the cookie sheet, I lightly sprinkle them with garlic salt and black pepper. I start with them cut side up, then flip them over halfway through cooking. It takes 20-30 minutes with them cut, depending how big the sprouts are. I love the outer leaves that fall off and get crispy, yum. This recipe is delicious as is, but you can season to your own taste!

1 user found this review helpful
Reviewed On: Mar. 18, 2014
Yummy Peanut Butter Cookies
I don't care for almond extract so I used only vanilla. I also used butter because I don't use margarine, and used all whole wheat flour. They came out the perfect texture for us, baking 350 for about 12 minutes giving them lightly crisped edges and soft middles. My only complaint is they weren't peanut-buttery enough for us so I might add an additional 1/2 cup peanut butter next time.

0 users found this review helpful
Reviewed On: Feb. 25, 2014

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