Kim Recipe Reviews (Pg. 1) - Allrecipes.com (13862152)

Foolproof Rib Roast

Reviewed: Jan. 13, 2011

Follow the recipe exactly. Check the temperature with an instant read thermometer after 30 minutes, then decide whether to add extra time. A smaller roast (under 3 lbs)will cook faster due to it being a thinner cut, but the larger ones are all about the same. They just get longer, not substantially thicker. Mine was 7 lbs and just perfectly done for medium rare. Just splurge and buy a bigger roast, the leftovers are awesome!

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6 users found this review helpful

Taco Seasoning I

Reviewed: Aug. 14, 2010

Pretty darn good. I only had 1t of cumin so I added 1/2t of coriander. It was a good addition, I will do again. I made the recipe and then added 1T of flour so I could add the water and have it thicken like the storebought the family is used to. They loved it, no more packages for me, this is very easy to make with basic spices most people have on hand. It is spicy though, be forewarned.

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1 user found this review helpful

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Reviewed: Apr. 19, 2010

Added whole button mushrooms because I had them. Used Yukon gold potatoes as it was all I had. It was good, although there was a lot of excess oil. I may cut down on that if I make again. It was easy enough, though, hence the 4 stars. Flavor alone, I would give a 3, it is pretty lightly seasoned for me.

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2 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Apr. 19, 2010

Wow! Totally tasty! We have never had cream of broccoli before, but had some homegrown broccoli from last year floating around in freezer. It tends to get mushy when cooked, so soup seemed a good option. Used 4 chicken bouillon cubes instead of stock as I didn't have any on hand and skipped the salt because of it. Used a immersion blender and it all turned bright, BRIGHT green (My homegrown broccoli was very dark green). The men in the family had fun with the way it looked, but they all got themselves bowls after being convinced to try it. It was good the next day for lunch also. We will be making this again! Thanks, Jessie.

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1 user found this review helpful

Golden Crescent Rolls

Reviewed: Apr. 19, 2010

Be warned: this is a very rich dough recipe for rolls, not for anybody on a diet. I only used a small amount of butter to coat dough before rolling and skipped brushing them with melted butter. As is, this recipe calls for over 1 cup of butter and 1/2 cup of sugar - this is verging on doughnut territory. Be warned! That being said, it's good. They will get stale quickly, put leftovers in freezer so they are fresh for the next time you want them. I only gave 4 stars as I think sugar could be cut back, they are noticeably sweet and may not go well with some dinners. Also, and more importantly, at 400, they burnt on the bottom (even on the middle rack of oven) after 5 minutes. Bake them at 350, I think you will be happier with the results.

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5 users found this review helpful

Blonde Brownies I

Reviewed: Apr. 19, 2010

Outrageous recipe, the classic blond brownie I have been looking for! Don't change a thing, just make this recipe as is. Thank you, thank you!

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1 user found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 13, 2010

Made this recipe for Easter without the coconut as family doesn't like it. A very heavy, moist cake. I had never made carrot cake before so I don't know if this is typical. I though I had messed up the cake but family tells me carrot cake is supposed to be this heavy? Anyways it is very tasty either way.

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1 user found this review helpful

Grilled Pheasant Poppers

Reviewed: Mar. 29, 2010

I loved this one, but husband though it was very spicy. I can do one of two things: Ignore him or put smaller pieces of jalepeno on each piece. Haven't decided yet.... Seriously, save this one, its worth it.

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5 users found this review helpful

Heavenly Lamb Shanks

Reviewed: Mar. 29, 2010

This would have gotten a high review but for one problem. Flavor was just great, however recipe should have stated that juices should be degreased and strained. You may want to pick out the veggies you want to eat also so you don't get the bits of pepper and herbs in sauce. My leeks also disappeared into mush, so it would have been nice to strain it out. Pull out the shanks and veggies you want, strain and degrease the stock, put it all back together to warm up and I think this recipe will be just wonderful.

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4 users found this review helpful

Ho Ho Cake

Reviewed: Mar. 29, 2010

Totally decadent, save this one for when you want a rich dessert. Kids totally love, and adults, unless they are on a diet or you tell them what is ACTUALLY in that filling, will eat it also. This recipe is really like a ho ho. They are good, but you don't really need to discuss what is in them. Just eat this and try not to feel guilty!

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3 users found this review helpful

Catfish Cakes

Reviewed: Mar. 29, 2010

OK, I guess. Seemed like there should have been less cracker crumbs or more fish. Very "bready". Good concept though, hence the 3 stars. I will try again, maybe just add enough crumbs to hold mixture together.

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2 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Mar. 29, 2010

I added my own hot wing sauce instead of prepared hot wing sauce when I found out how much sodium was in it. Other than that, made as is, it was very good. Love those slow cooker recipes!

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1 user found this review helpful

Chicken and Stuffing Casserole

Reviewed: Dec. 21, 2009

Good as is, just a little rich, hence the 4 stars. For an occasional meal, it's just great!

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1 user found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 21, 2009

Worked well, but I will leave out sour cream next time. Family doesn't like the taste of sour cream.

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1 user found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 21, 2009

Make sure to chill dough thoroughly before putting in oven so cookies don't collapse. A thimble worked wonderfully to create the holes in cookie and put the rasperry jam in a baggie with a small hole in corner to fill the corners. Also, use the almond instead of vanilla extract. I tried both ways and the almond was MUCH better!

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2 users found this review helpful

Healing Cabbage Soup

Reviewed: Dec. 21, 2009

Made as directed with one exception. I added 1 lb of andouille. Made a good soup great. I want to try smoked sausage next time

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1 user found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 21, 2009

I loved it, but family didn't care for the soft inside of the brussel sprouts. They commented on the "mushiness" just like some other reviews. I will try one more time and quarter the sprouts to get more surface area to brown. They did love the taste of the outside however.

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4 users found this review helpful

Fettuccine with Brussels Sprouts

Reviewed: Nov. 21, 2009

This is an unusual recipe. I was hesitant but had to try due to a HUGE amount of sprouts out in my garden. You get tired of them boiled all the time. I am very pleasantly surprised however. This is very good as it stands, with the potential to be great with a few tweaks to suit our families taste. The boy had two helpings! I did make without the nuts, didn't have any at home. Otherwise, followed recipe exactly. I am thinking about swapping bacon for the butter and parmesan next time. Or maybe cheddar instead of parmesan? Shell pasta instead of linguine? Oh, btw I didn't separate the leaves out individually. I think you would have to have more patience than I do. I quartered them, cut the core out and just quickly pulled them into pieces. Much easier.

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1 user found this review helpful

Best Black Beans

Reviewed: Nov. 12, 2009

Family was skeptical, as we normally don't do anything with beans but make refried and chili. They liked this very much though. It is very easy to make. I did saute the onions to soften them and swapped out oregano for cilantro as husband can't stand it. Team with slow cooker carnitas and Mexican rice 2 for a good dinner!

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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Aug. 29, 2009

Had to add about 1/3 cup more water to make the dough. Proportions seemed a little off. Otherwise very good, husband had two! I just wished they looked more like pretzels and less like buns. I guess I need more practice.

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1 user found this review helpful