KRISTY916 Profile - (1657770)

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Member Since: Feb. 2002
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Nectarine Cream Pie
Mini Sour Cream Biscuits
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Recipe Reviews 13 reviews
Nectarine Pie
This was interesting. I didn't much care for the "undercooked cake" texture of the cream filling. I should have let it bake longer than 35-40 min. Otherwise, it was quite good. I skipped the boiling and peeling process entirely because nectarine skins are edible. Also, I quartered them as they were a little firm, and wanted them to cook more evenly than halves would cook. Finally, I added frozen black raspberries to the mix, and it was very pretty. Photo uploaded.

1 user found this review helpful
Reviewed On: Aug. 10, 2009
Creamed Chipped Beef On Toast
Yup, this is my grandmother's and my mother's recipe before her, although, we don't use an 8 oz jar of beef. For this much sauce, a 2.5 oz jar is more than sufficient for us, and helps keep it less salty overall. For the poster who was wondering was additional spice could be added ... the secret is always nutmeg. A SMIDGE only, not more than that, lends a nutty spice to this dish, much like it does to Alfredo sauce. I made this tonight and served it over toast cubes. We've also made this and served it over toasted stale rolls. it's also quite good over crushed breadsticks.

3 users found this review helpful
Reviewed On: Dec. 5, 2007
Chicken and Stuffing Casserole
Very good and very easy. I adapted this recipe slightly by 1) using a pre-cooked rotisserie chicken (and once, a pre-cooked rotisserie turkey breast)and using canned broth in place of the boiled chicken water. I simply pulled apart the chicken and kept some aside for sandwiches and such, and chopped the rest of up for layering into the casserole; 2) in addition to the crunch of celery and veggies, I scattered craisens (dried cranberries) onto the stuffing mixture. They absorbed the liquid of the casserole and became soft and tender, but held their intregrity, for a bit of sharp cranberry contrast which for me, completes the "Thanksgiving in a hot dish" flavor combo. 3) Evap Milk was not required. I've used milk and also FF half and half. The finished texture of this casserole is not "stiff." It's rather soupy, like a very thick Chicken Pot pie mixture, so don't expect anything you can "slice."

40 users found this review helpful
Reviewed On: Nov. 9, 2007

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