<3 Profile - Allrecipes.com (13719474)

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<3


<3
 
Home Town:
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Member Since: Jul. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Music, Wine Tasting
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<3
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Recipe Reviews 108 reviews
Country Apple Dumplings
I'm giving this three stars because even though they were good, this recipe needs a lot of changes for it to be great. I halved the recipe and only used 1/4cup butter and half a cup of brown sugar (which was plenty!!). I also used diet mountain dew and reduced fat crescent rolls. I tried a dumpling as soon as I took the pan from the oven and it was just sitting in liquid, which made it really soggy... the kind of soggy that makes you wonder if its actually cooked. So I put the rest of the dumplings back in the oven @ 400 degrees until the liquid bubbled for a few minutes and then I let them sit for about 10 minutes before I served them which gave the liquid time to set up and get absorbed by the crescent rolls & they were pretty good with whipped cream. Next time I make these (there will def be a next time, they're too easy to give up on!) Ill let my butter and sugar mixture thicken on the stove before I pour it over the rolls and ill bake it at 400 degrees instead of 350. I may add chopped pecans next time too.

2 users found this review helpful
Reviewed On: Mar. 2, 2012
Awesome Slow Cooker Pot Roast
I had a little roast (just under 2lbs) so I only used 1 can of soup with half a can of water. I also threw in some potatos, onion, carrots and celery cut into larger chunks (seasoned with salt and pepper) and a few tablespoons of flour because after 5 hours on low it was still really watered down, which thickened up nicely in no time. I can't imagine how watery this would have been if had used even half of what the recipe calls for! Id probably dust the roast (and veggies/potatos if I use them) with flour before putting them in the slow cooker next time to make things a little easier. The cream of mushroom soup added a really nice creamy-ness to this... it was delicious. I'm not even a big pot roast kind of person and I can't wait to make this again. Thanks for sharing!

4 users found this review helpful
Reviewed On: Jan. 4, 2012
Baked Kale Chips
I've been wanting to try this for a while! I drizzled mine with olive oil and mixed the kale pieces around with my hands until they were all evenly coated & I checked the texture of them in the oven every five minutes or so and ended up with crispy chips... no soggy or burnt spots! I've never had kale before and I will say these are a healthier option than a chip, you def get your salty/crunchy fix with this, but I'm not sure if I liked these enough to make them again. They tasted almost like broccoli. Id consider making them if I wasn't eating carbs and needed something salty though.

4 users found this review helpful
Reviewed On: Dec. 20, 2011
 
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