GLORIA LEE Profile - (1994544)

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Home Town: Plymouth, Minnesota, USA
Living In: Minnesota, USA
Member Since: Jan. 2003
Cooking Level: Intermediate
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Recipe Reviews 60 reviews
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Would have given it 5 stars, but too much salt in the dressing. Otherwise I can't stop eating it. I read the reviews and here are my changes. (No change to the quinoa). I used the whole cucumber, avocado, and red pepper. I used 6 tablespoons of mild sweet chopped onion. 4 tablespoons feta. I doubled the dressing ingredients EXCEPT FOR THE SALT. 3/4 teaspoon was not too much as long as you double the rest of the dressing ingredients. I soaked the chopped leaves in hot tap water for about 10 minutes. Then I drained them and followed others advice and massaged (kneaded really) the leaves with a few shakes of salt, then rinsed them. I also left out the pepper. It is a beautiful and delicious salad. You could add chicken to make it a heartier meal.

0 users found this review helpful
Reviewed On: May 7, 2014
Easy, Eggless Strawberry Ice Cream
This is delicious ice cream that I made a little less fattening by incorporating the following changes: Instead of the 2 cups whole milk, I used 1 cup of 1%, 1/4 cup cream, and 3/4 cup of fat-free half and half. I left out the vanilla. No food coloring. I used 2 cups of pureed (in a blender) strawberries. Because my strawberries were not sweet enough, I needed to add another not quite 1/4 cup of sugar. The frozen ice cream will taste less sweet than the unfrozen base so take that into consideration when testing for sweetness. I used a fine mesh strainer and poured the unfrozen ice cream through it a few times to remove the seeds. My husband loves it.

0 users found this review helpful
Reviewed On: Apr. 29, 2014
Ice Cream Base
One tip for those making custard, cooked ice cream bases. Before you cook up the base, make sure you have a hand held strainer propped up on the bowl in which you are going to pour your cooked base. It prevents accidentally scrambled eggs from becoming part of your ice cream. This recipe is rich and delicious. Try adding a little banana extract...wowza!!

3 users found this review helpful
Reviewed On: Jul. 13, 2013
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