Katie Recipe Reviews (Pg. 1) - Allrecipes.com (18606410)

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Manjar (Dulce de Leche) from Scratch

Reviewed: Mar. 22, 2009
As written, it does not work, even with extra sugar. Making this takes time. Cook for one hour, add 1/2 tsp of baking soda (let foam, don't try to stir it in), cook for another 1-2 hours.
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7 users found this review helpful

Peanut Butter Cake II

Reviewed: Jul. 26, 2007
I was nervous about trying this, since most peanut butter cakes I've had in restaurants have tasted like fake peanut butter. I was pleasantly surprised how great this one tasted! It is very peanut buttery. The changes I made were that I only used 3 cups of confectioners sugar in the frosting and instead added another heaping tablespoon of peanut butter. I also used natural peanut butter throughout the recipe. Everyone I served it to thought it was sweet and rich.
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2 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Jul. 5, 2007
I made this dish for 2 by using a 2 lb. pork roast. I cut back the ingredients accordingly, but I wish I had cut down the salt even more. I cooked the 2 lb. pork roast for 40 minutes and it turned out perfectly. It was so moist and flavorful. I think we're going to serve it at our Florribean themed wedding reception.
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Greek Pasta Salad with Roasted Vegetables and Feta

Reviewed: May 25, 2007
I used moistened sun-dried tomatoes because they're fat free and I didn't have to boil them. I also halved the garlic and found it garlicy enough. I even forgot the yellow squash and it was still a delicious dinner!
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1 user found this review helpful

White Chocolate Pumpkin Dreams

Reviewed: Dec. 17, 2006
These are by far our favorite Christmas cookies. I substituted Splenda for the sugar and skipped the frosting ...they were plenty sweet. This recipe actually made 50 cookies for us, so next time I'll use a hardy tablespoon for placing on the baking sheet.
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Zucchini Risotto

Reviewed: Sep. 15, 2006
This was the best side dish I've made in a long time! I substitued 1 cup of low sodium broth with 1 cup of a dry white wine, which added a lot of flavor. I used dried thyme and basil and didn't miss the fresh herb taste. This recipe is a keeper!
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23 users found this review helpful

 
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