valleygirl Profile - Allrecipes.com (18175735)

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valleygirl


valleygirl
 
Home Town: Weslaco, Texas, USA
Living In: Austin, Texas, USA
Member Since: Apr. 2005
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Walking, Photography, Wine Tasting
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Recipe Reviews 166 reviews
Easy Sugar Cookies
This recipe calls for too much flour. We have attempted this 3 times now and I finally got smart enough to cut the flour. I am a seasoned cook/baker (I was most definitely measuring correctly). If you use 2 3/4 cups of flour, you will end up with a very crumbly dough. I reduced it to 2 1/2 with much better results. It was still crumbly but I kept mixing and it FINALLY came together. Next time I will drop it to 2 1/4 c. If I were to rate this after cutting the flour, I would give the recipe 5 stars. However, as written, it only gets 3 from me. Before, it was a dry cookie. This last time, they much more moist and chewy. My advice is to add the flour slowly when you make this. See what works for you.

2 users found this review helpful
Reviewed On: Aug. 16, 2014
Blue Cheese Potato Salad
I really enjoyed this! I used a lot of blue cheese because I love that stinky cheese! I used 5 slices of microwavable bacon and I quartered the tiny red potatoes. Roasted them in the oven, rather than boiling. Very good. Like the semi-German style potato salad. Will make again.

0 users found this review helpful
Reviewed On: Jun. 15, 2014
Italian Sausage Soup with Tortellini
Wow, this was really fantastic! I only used 32 oz of Kitchen Basics brand Beef Stock. I should have added another 2 cups because my soup seemed kind of chunky. It needed more broth. I used fresh tomatoes, as the recipe called for. I started it really early (around 2:30 pm). Just let it simmer until dinner time. The broth was to die for. Reminded me of the sauce in Beef Bourginion. My advice, use a really good brand of beed broth/stock and do not leave the wine out. It will not be the same. It's such a dark and rich broth. I will most definitely make this again. You could also make this with kale instead of zucchini. I might even like that better. I removed the casing from the sausage and then cut it in little bite sized pieces.

0 users found this review helpful
Reviewed On: May 14, 2014
 
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