Kristin Profile - Allrecipes.com (18755302)

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Kristin


Kristin
 
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Member Since: May 2004
Cooking Level: Expert
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Recipe Reviews 10 reviews
Chicken Tetrazzini IV
After watching the infamous "Chicken Tetrazzini" lady on The Soup, and never having had chicken tetrazzini before, I had to give it a try. I followed other members' suggestions and used nonfat evaporated milk instead of cream, and a handful of grated cheese in the sauce before mixing in the solid ingredients. I was going to also add sauteed chopped onion and minced garlic per others' advice, but forgot. It still made a very rich, creamy, and tasty sauce. This recipe is a keeper. Next time I won't forget the onion and garlic, and I'm going to try sprinkling on a topping of breadcrumbs before browning. There are 8 in my family, so I doubled the recipe and it made a TON of tetrazzini! This would be a great dish for a potluck or dinner party. My husband is going to be eating the leftovers for lunch for days, but I don't think he'll mind.

1 user found this review helpful
Reviewed On: May 4, 2009
Honey Whole Wheat Bread
So delicious! I did something wrong so my dough didn't rise, and I ended up with a flat, doughy loaf, but it was still so good. I originally took other reviewers' suggestions to use 1/4 cup of honey, 1 tsp. of salt, 2 cups of wheat flour and 1 cup of bread flour. I'm making the dough again in my bread machine right now. This time I used only a cup and a tablespoon of warm water (another reviewer's suggestion for high altitude), and added 1/4 cup more of wheat flour. The dough still looked too wet as it was mixing so I just had to add another 1/4 cup of flour. I hope it comes out better this time. Even so, this recipe is worth experimenting with until it works!

1 user found this review helpful
Reviewed On: Nov. 10, 2008
Wonton Soup
This soup was great after I took the advice of a few other reviewers. I added freshly chopped ginger (I got it in a package of storebought sushi), rice vinegar, and soy sauce to kick up the flavor of the broth. My 10yo, who loves wonton soup, said the broth tasted just like her favorite restaurant's soup. I also stirred in some fresh spinach leaves and cooked, thinly-sliced carrots when the broth was hot. I increased the chicken stock from 3 cups to about 10 cups, because I have a family of 8. Since the younger kids did not love this soup, next time I'll use about 6 cups of broth. I couldn't find any wonton wrappers so I used frozen potstickers, and boiled them in a separate pot before putting them in the soup. I'm sure it would taste even better with homemade wontons, and will look harder to find the wrappers next time I make this soup. There will be a next time, since it was delicious and so easy to make!

1 user found this review helpful
Reviewed On: Nov. 3, 2008
 
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