Kp72 Profile - (16766424)


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Member Since: Jul. 2010
Cooking Level: Expert
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Recipe Reviews 5 reviews
Patriotic Pasta
Excellent salad! I only gave this recipe 4 stars because I cannot find when (in the directions) the dressing should be added. I stirred the dressing in along with the Parmesan cheese. FYI--I had to use frozen cauliflower florets; I just thawed them in cold water rather than cooking them. Also had to use shredded mozzarella cheese and regular onion rather than green onion. I, too, used regular tomatoes, but I took out the seeds and pith and just used the outer flesh, diced into pieces the size of halved cherry tomatoes. Finally, I would not double the dressing. The original amount dressed this salad nicely.

0 users found this review helpful
Reviewed On: Jul. 19, 2014
O' Henry Bars
I have made this exact recipe for 40 years, so I cannot figure out why it's not working for many cooks; it never failed even when I was 12 years old. You MUST heavily grease or butter the pan prior to pressing the crust into it. Also, when I take the crust out of the oven, I use a greased (sprayed with Pam, buttered, whatever is handy) spatula to separate the crust from the sides of the pan: press the end of the spatula between the crust and the pan. This step makes the bars easier to remove from the pan. The topping can be spread on the crust when the crust has cooled enough to be just warm to the touch. The bars should be chilled before cutting and serving, and they should be stored in the fridge. In order to conserve room while storing, after they are cold,I cut them up and layered them in a plastic container (waxed paper between the layers). I was "famous" for these bars at work; everyone was very, very happy when I brought them in.

4 users found this review helpful
Reviewed On: Jan. 13, 2013
Black Bean and Salsa Soup
Wonderful recipe!! However, I omitted the vegetable broth as I like a thicker, heartier soup. We also topped ours with shredded cheese along with the onion.

0 users found this review helpful
Reviewed On: Sep. 15, 2012

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