MomToKari Profile - Allrecipes.com (16651353)

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MomToKari


MomToKari
 
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Member Since: Oct. 2010
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Master Recipe for Rich and Creamy Cheesecake
I am an experienced cook but not a baker. This is the first time I've ever made cheesecake. I was referred to this recipe by a friend. I have eaten very little cheesecake in my life, but I can tell that this is the real thing!!! It is incredible. Creamy, rich, and with all the components that cheesecake should have. I used a store-bought graham cracker crust (sorry!) and adjusted the recipe so that I only made 2/3 of it. It was full, but not overflowing, when I put the contents into the crust. After baking, the contents flattened (evenly) a bit so that it was perfect. I did not do the water bath but did leave the cheesecake in the oven after shutting the oven off, with the door ajar to cool. It took a bit over 40 minutes to cook before the outside was set and the inside only "jiggled" - that is when I shut the oven off. It worked perfectly. Four stars instead of five only because there is not enough crust in the original recipe.

0 users found this review helpful
Reviewed On: Feb. 14, 2014
Hash Brown Casserole II
I have been making variations of this recipe for the last 25 years. I could tell from reading the ingredients in this one that it would be too dry (as many reviews mentioned). The casserole should be moist when put in the oven. If this amount of potatoes are used, there should be two cans of cream of chicken or mushroom soup - or, include milk in the recipe (approximately the same amount as the second can of soup). I have never used regular onions in this recipe, but if they are used, certainly they need to be sauteed first so they cook thoroughly. I have always used green onions, both the whites and green stems, chopped very finely (4-5 green onions). They don't need to be sauteed if the whites are chopped finely and they provide a great savory flavor to the dish. I also always use fresh garlic - perhaps 2 medium to large cloves chopped very fine. I used fresh ground pepper too. These changes give it more flavor rather than just loading up on the fat content and having it be a very rich dish. It will never be a healthy dish, but adding more sour cream and butter is not the answer to getting more flavor. I frequently cut the sour cream back and replace it with low-fat, small-curd creamy cottage cheese or ricotta cheese. You won't know it's in there. Lots of crushed cornflakes are critical for the top (about 2 cups or even more, plus some butter drizzled over the top). Bake with the top off all the way through - they will be crispy and they make the dish. Don't replace!

9 users found this review helpful
Reviewed On: Nov. 14, 2013
Chicken Enchiladas with Creamy Green Chile Sauce
I have tried many enchilada recipes on here and these were the absolute BEST! My kids inhaled them, even the two who normally refuse to eat anything with more than one ingredient. Definitely take the time to fry the corn tortillas before rolling -- it makes all the difference. I was a little worried that the sauce appeared to be a bit runny when I poured it over the enchiladas but after baking it was the perfect consistency and tasted wonderfully rich! I used cumin to taste in the chicken mixture before rolling.

5 users found this review helpful
Reviewed On: Oct. 17, 2010
 
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