Katrina11_84 Recipe Reviews (Pg. 1) - Allrecipes.com (188060430)

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Chef John's Buttermilk Biscuits

Reviewed: Mar. 28, 2014
This recipe is very easy, and I loved how flaky the biscuits were. I do have two complaints: 1) although I followed the recipe to a T, the biscuits were starting to darken underneath before getting any color on top. Therefore I was left with a beautifully golden biscuit with a black bottom. 2) I feel the biscuits could have used some sugar or honey for a touch of sweetness. Best biscuit recipe with regards to flakiness and height, but not the best tasting :(
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Crustless Spinach Quiche

Reviewed: Feb. 3, 2014
LOVED the recipe but made a few changes. I used one cup of light cottage cheese, and then half cup of mozzarella or cheddar, some diced mushrooms, and half a red pepper. Kept the egg/ spinach ratio the same. Added a little bit of dry dill, and baked for 30 minutes. Comes out as an amazing breakfast, brunch or lunch option, and the dill makes it taste like a healthy greek spinach pie! I have already made this 4 times in the past month! Will make again and again
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Chicken Kokkinisto with Orzo

Reviewed: Feb. 2, 2014
Made many times as is but add a cinnamon stick to the sauce as it braises. Delicious and authentic!! Oh and I use bucatini (thicker spaghetti noodles) vs orzo, and grated mizithra cheese on top!
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Impossible Coconut Pie II

Reviewed: Feb. 2, 2014
Used 3 full eggs, 1.5 cups of coconut, double the nutmeg. I liked it best after a day in the fridge, but received good feedback from those who had some on the same day it was made. Will make again!
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Tourtiere

Reviewed: Dec. 10, 2013
This was a very easy and delicious recipe, although I did make some minor changes. Used fresh thyme and a couple pinches of dry rosemary instead of the sage, 2 carrots, and used beef stock instead of the water. Next time I would brown the meat and bacon separately since it took so long (a lot of meat and an average sized Dutch oven), and I think that would also make straining the fat easier. My husband loved it and I will definitely make it again!
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Classic Tiramisu

Reviewed: Apr. 15, 2013
I made this recipe and received excellent reviews! It was so delicious, but I did do a couple of things differently. 1) I used Italian Savioardi cookies I found that were harder than the soft Milano ladyfingers. I think they are more authentic, and liked the sugar on the top layer of the cookie. 2) I mixed 1/3 cup of coffee liqueur with one strong espresso for extra coffee flavor. Because the cookies were hard, I did need the extra liquid to get them to my desired softness. For assembly, I used a springform pan and followed the directions like the recipe indicated. Next time I will line the sides of the pan with cookies first, then line the bottom. I quickly dunked both sides of the cookie in the liqueur, placed in the bottom of the pan, and brushed a little more on top. I also brushed the cookies on the sides of the pan a little so they wouldn't be too hard to break with a fork. The cookie layer was perfect!! I also think there is enough cream to do three layers. (I only did two layers and it was fine but the cream layers were quite thick). Overall, great recipe and I will definitely make again!
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