Kimberliah Profile - (14159963)


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Member Since: Jun. 2012
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Recipe Reviews 11 reviews
Serbian Ground Beef, Veggie, and Potato Bake
My fiancée is eastern European and his mom makes a dish similar to this that he loves. I used small yellow potatoes so I didn't bother peeling them. I sliced them fairly thin and then par-boiled for about 10 minutes, then drained well and let them cool. I used smoked paprika and added a couple of cloves of crushed garlic when I added the spices to the meat/veggie mixture. I used low sodium beef broth instead of water because I had some in the fridge to use up, then skipped on the bouillon cube. Also doubled the amount of all liquids. The recipe is right in calling for just a pinch of cinnamon and cloves...they added a beautiful aroma without being overpowering. Allspice would have been nice too. I did 3 layers of potatoes instead of just 2 because some other reviewers mentioned that they thought it would be better with more. I also sprinkled each layer of potatoes with just a touch of vegeta seasoning (careful not to make it too salty though!) I made this the night before and we popped it in the oven the next night for dinner. Reduced the heat to 350 and cooked for about 30 mins only since I had parboiled the potatoes. Then uncovered and cooked about 15 mins longer to get the top potatoes a little crispy. It was fantastic! Will be making this one again!

3 users found this review helpful
Reviewed On: Dec. 15, 2013
Italian Sausage Soup
Very tasty soup, perfect for a chilly winter's day. I added some orzo to mine, but unfortunately I must've added a bit too much (1/2 c. uncooked) because it absorbed a lot of the liquid and ended up being more of a stew. Next time, I'd add less, or else cook it before adding. However, the recipe was very tasty as written! I used frozen spinach instead of fresh, I think it would be great either way. It seems like a soup that would be very easy to customize and get creative with.

0 users found this review helpful
Reviewed On: Dec. 14, 2013
Caesar Salad Supreme
This was fantastic. I blended all of the dressing ingredients in a food processor, and add a couple of extra cloves of garlic. I also added a touch of red wine vinegar. I made the dressing a day ahead so that the flavours would have more time to blend. The croutons were so yummy and easy too! The second time I made them, I added some Italian seasoning after cooking them. They were delicious both ways! Just make sure that you're super careful not to burn the garlic when you're making the garlic oil or else you'll ruin the taste. My fiancée loves this salad and told me that I should make it all of the time. Thanks for the wonderful recipe!

0 users found this review helpful
Reviewed On: Dec. 14, 2013

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