K.C.Cookin' Profile - Allrecipes.com (13217441)

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Member Since: Mar. 2009
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Gorgeous Grapes
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Recipe Reviews 4 reviews
Brazilian White Rice
I wasn't sure what this would end up tasting like, but I am sure glad I gave it a try! I made it just like the recipe says to, using half chicken broth and half water. I would not mind adding more onion and garlic next time. Overall, this rice tastes delicious and is very versatile! I, like a few other reviewers, made this to go along with the baked orange roughy recipe from this site. The two must be made for each other! :)

1 user found this review helpful
Reviewed On: Apr. 28, 2009
Penne con Sauccia
I made this for the first time about 4 months ago and still make it often. My family now prefers sausage with our pasta dishes over hamburger. I have found that regular rolls of sausage work well too--instead of links. I've made this with sage pork sausage and hot pork sausage, too. I always add a green pepper, chopped, a fresh onion, about half of the recommended basil, and just enough crushed red pepper for my family's liking. I love to use a jar of Ragu Sweet Basil and Sun-dried Tomato spaghetti sauce with this--compliments the other flavors wonderfully! I could go for a serving of this right now! :)

3 users found this review helpful
Reviewed On: Apr. 12, 2009
No Bake Peanut Butter Pie
This became one of my favorite pies instantly! I've made it quite a few times now and have found a couple ingredients that really make it even more decadent. I use 8 oz. regular Cool Whip and 8 oz. Chocolate Cool Whip. I chop up about 10 mini Reeses peanut butter cups and mix them into the filling. I also chop up about 10 more mini Reeses pb cups and sprinkle them over the top of both pies. For the finishing touch, I create a lattice design on top of the pies with chocolate syrup, freeze or refrigerate until firm, then enjoy! The pies have just a hint of chocolate from the chocolate Cool Whip but peanut butter remains the strongest flavor--Delicious!!

1 user found this review helpful
Reviewed On: Apr. 12, 2009

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