Kimberly Profile - (13361695)

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Member Since: Dec. 2008
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Recipe Reviews 40 reviews
Crustless Cranberry Pie
Mega delicious!! I used coconut oil instead of butter as I can't have dairy, a scant half tsp of almond extract and pecans instead of walnuts (as I have a Costco size bag of them to use up) plus my cranberries were frozen and the mixture resembled a crumble topping, not batter. I baked it in my 9" cast iron pan for 40 minutes. I was pretty nervous as I put it in the oven that I'd wasted my ingredients, but a marvellous surprise came out of the oven when the time went! Super delicious, I'll most definitely make this again.

0 users found this review helpful
Reviewed On: Dec. 11, 2014
Mexican Rice III
I made this last night and we all really enjoyed it! I made it as written and although it was excellent, I might reserve the cilantro and mix it in just before serving, but if I forget it's no biggie, it'll be super yum either way. I used jasmine rice as it was the only white rice we had, and it was great. Has a great spicy kick to it. If I was served this in a restaurant I would go bananas for it so definitely double the recipe next time.

1 user found this review helpful
Reviewed On: Nov. 24, 2014
Slow Cooker Chicken Tinga
This was good, I'll make it again! I used 5 big chicken breasts so I doubled the recipe for sauce and only partially deseeded the chipotle peppers, plus I used spicy chorizo. To account for this extra spiciness, I didn't add the jalapeno or red pepper flakes and it was PLENTY spicy! I brushed tortilla shells with a bit of oil and baked on cookie sheets at 400 for 5 mins, flipped them, and then three more mins. The were light and crispy. I served the shells topped with shredded iceberg lettuce, chicken tinga, chopped tomato, avocado, cilantro, sour cream and Mexican RIce III from this site. Most delicious! Next time I'm not sure if I'll bother cooking the chorizo beforehand and just throw it in from the beginning to make it an easier crock pot meal.

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Reviewed On: Nov. 24, 2014

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