KrisLeeRN Profile - (13659823)

cook's profile


Home Town: North Huntingdon, Pennsylvania, USA
Living In:
Member Since: Feb. 2009
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Boating, Biking, Photography, Reading Books, Painting/Drawing
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Recipe Reviews 10 reviews
Halloween Eye of Newt
This was a hit at our Halloween party. I did have to make some slight modifications. Doubled the mayo, mustard and relish and ran it through a mixer to make it less thick in order to use a decorator. I also used dill relish instead of sweet per our preference. The green food coloring worked perfect for this. Some were even hesitant to eat not knowing what the "green stuff" was. Very fun!

0 users found this review helpful
Reviewed On: Nov. 2, 2014
Mexican Bean Salad
Absolutely great recipe! I altered it only because I always try to minimize fat and cut sugar on all recipes. I cut the oil in half to 1/4 cup and used only 1 1/2 tbsp sugar. I skipped the green pepper (not a fan) but used the red pepper and it was plenty. We also added a can of garbanzo beans. My family raved over this! It was a great recipe to pack up and take to our boat. Tastes even better the 2nd day!

0 users found this review helpful
Reviewed On: Jul. 7, 2013
American Lasagna
Great recipe although I made several changes to cut the calories from 642/8 or 428/12 down to 325 per 1/12 slice. Cut back the meat to 1 lb and drained fat after saute. Used reduced fat mozzarella and ricotta and used 9 lasagna strips of Dreamfield's lower glycemic index pasta. Flavor from seasonings is great although I also reduced the salt. My entire family raved over this without them ever knowing about the substitutions. I have found that I can still enjoy my favorites without all the fat and calories. I agree about refrigeration one night prior for flavor and keep boiling of noodles to 5-7 min and pat dry. Keeps the lasagna from being runny. Will definitely make again!

15 users found this review helpful
Reviewed On: Jan. 30, 2011

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