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robyn


robyn
 
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Living In: Nebraska, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
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Recipe Reviews 36 reviews
Fajita Seasoning
I tried this tonight and it was delicious - albeit a bit too spicy (for my kids). I even made this with 1/8t cayenne and it was plenty spicy. I had to add quite a bit of sour cream to my kids portions to make it edible for them. For us adults it was great! I used about 2 1/2t less than the whole recipe amount for 3 peppers, 1 onion, and 2.25 lb bottom round roast cut into strips. (so it makes a lot) This is a keeper recipe and will be my go to now (w a little less spice for our kids next time).

0 users found this review helpful
Reviewed On: Dec. 11, 2014
The Best Potato Salad
I have made potato salad about 4x and every time I dislike the recipes I try. I finally found something I love. I just added a little sugar and used half the onion but otherwise kept the recipe the same (w/o the optional ingredients). At first I thought there wouldn't be enough creaminess but it ended up being perfect. Quite creamy -- how I like it.

3 users found this review helpful
Reviewed On: May 25, 2013
Strawberry Rhubarb Custard Pie
I think this recipe is wonderful. The tart rhubarb is offset by the sweet custard. I followed the recipe exactly except for a little change during baking & it turned out great. I baked mine on a silpat baking mat in a cookie sheet for about 50 min, then moved the (glass) pie pan to the rack for another 20 min. So I baked it an extra 10min from the original recipe. The middle was still a bit jiggly when removing it from the oven but I figured it would set/bake a little more once it was out. The finished product was great. Could have *maybe* used a bit more baking, but it's still set enough it doesn't gel out when it's cut. And this is when it is cooled and stored in the refrigerator. **this pie is meant to be kept in the refrigerator & served cold otherwise it will ooze out and be too runny** It's a keeper recipe for me. I love custard pies and I love this pie recipe more than a regular strawberry rhubarb pie.

1 user found this review helpful
Reviewed On: May 19, 2013
 
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Cooking Level: Intermediate
About me: I am a 33 yo SAHM, living in Ohio with my… MORE
 
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