CURIALL Profile - Allrecipes.com (18339500)

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CURIALL


CURIALL
 
Home Town: Fowler, Indiana, USA
Living In:
Member Since: Jan. 2005
Cooking Level: Beginning
Cooking Interests: Slow Cooking, Indian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Biking, Reading Books, Painting/Drawing
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Recipe Reviews 41 reviews
Baked Kale Chips
WONDERFUL! I made these just as written and it was PERFECT. I know there's lots of room for variation and I expect we'll try lots of ideas! But if you're looking for an easy way to make great kale chips, this is a great way to go. I baked mine for about 14 minutes and used Montreal steak seasoning. As others have noted, the key is bake time -- if much of the leaf turns brown, they taste like charcoal. The batch I made probably isn't perfect -- only the edges are really crisp, and I probably wouldn't serve these at a party because the middle of each leaf is so oily that it might be awkward to handle in a less-than-casual setting. But maybe I can practice this recipe again and take care of that. As a snack, this absolutely cannot be beat. My results were excellent on the first try, after deciding on a whim to give this a shot and without paying much attention to the process. I'm excited to think of how good they'll be once I've tweaked the recipe a bit for our tastes! I'm so pleased, and so is my husband -- we have a garden full of kale that we now know exactly what to do with!

1 user found this review helpful
Reviewed On: Mar. 21, 2013
Refried Beans Without the Refry
This is FANTASTIC. Perfect just as it's written, but if you want (or need!) to change it up, you have endless options for doing so. We make these and just keep them in the refrigerator for very easy, very fast burritos whenever we want. High in protein, free of fat, extremely flavorful -- what a winner of a recipe. We tend to skip the jalapeno and instead use four hot red peppers from our garden (very spicy!), and I also leave in the broth and mash it all up with an immersion blender. It might seem slightly wet at first, but after a day in the refrigerator, it's just right. THANK YOU!

1 user found this review helpful
Reviewed On: Jan. 22, 2013
In-a-Pinch Ketchup
For me, this is not just in-a-pinch -- I'd be delighted to eat this regularly! And of course it would be an excellent, probably undetectable, substitution in a recipe, too. I wouldn't necessarily make this as a standalone condiment for company, unless I knew they were interested in avoiding processed foods. But for me, I'd be thrilled to have a little puddle of this for my fries. I made a couple of minor changes. I omitted the brown sugar and corn syrup, and instead used 3T honey. Perfect. I didn't have allspice, so I didn't use it. And finally, I only simmered maybe 10 minutes, because I was in a hurry. I'm still eating it off a spoon (!) and making plans to make this stuff on a regular basis. The texture is grainier and not as smooth as the grocery store stuff (though again, I didn't simmer long), but it's also the most flavorful ketchup I've eaten. Between the lack of corn syrup and chemicals and the very tangy flavor, the prepared stuff has nothing on this. I'm sure there are recipes out there for ketchups with more depth, but this is easy enough that I can see myself making it regularly. On the whole, a great recipe, and one that I expect to be a staple for us. Thank you!

3 users found this review helpful
Reviewed On: Jan. 20, 2013
 
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