kathrynwitte Profile - Allrecipes.com (13481849)

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Member Since: Aug. 2009
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Recipe Reviews 3 reviews
Easiest, Amazing Guacamole
Eh. Good, but not "Amazing". Are they kidding? People are too easily 'amazed' nowadays, and I think this is just another of those times. I tasted nothing unusual or out-of-this-world here, and it would take *at least* that to get me to 5 stars, much less the "6" I would have to want to give something to get close to labelling it "amazing'. Sorry, this misses that by a mile.

2 users found this review helpful
Reviewed On: Feb. 4, 2012
Meat-Lover's Slow Cooker Spaghetti Sauce
Don't get me wrong-- I'm no health nut, I'm just a foodie. I enjoy baked goods and desserts, but they are the only place that I want to see sugar; not in a spaghetti sauce. The only other problem that I had with this recipe (after editing out the refined sugar) was that the size slow cooker necessary was omitted. Nowadays there are many sizes available, including 2-4-6 convertibles, and size recommendations would have been helpful.

51 users found this review helpful
Reviewed On: Apr. 17, 2010
Garlic Parmesan Olives
I've made this recipe 3 times in less than 2 full weeks. I am only limited by the number of cans of black olives I buy each trip to the grocery. I didn't notice that the photo had the olives chopped, and so I left mine whole. The first two times I made this recipe, it never made it as far as marination; I just ate them all immediately. The third time I made them at a friend's house to avoid instant consumption and went back to eat them the next day but he never got even one. I tweaked the ingredients only by adding more of the cheese/olive oil paste. I think I like them better more toward room temperature as they are looser, and I like the individual flavors better before they meld. (Just sayin') Then again, with olives, garlic and parmesan, what's not to like? This recipe's definitely a keeper. And-- may I please be invited to the house where the people each only ate one?

4 users found this review helpful
Reviewed On: Mar. 31, 2010
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