Kimber From Windber Recipe Reviews (Pg. 1) - Allrecipes.com (10026149)

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Fried Chicken with Creamy Gravy

Reviewed: Jun. 7, 2013
I wish I had the reviews before making...but I followed recipe exactly and, for me, the dredge is a bit bland....I think I would've tripled the spices. The crispness was great and a good basic recipe to start from, so I'll make it again with the addition of more spices. The gravy was good.
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Meatball Nirvana

Reviewed: Jan. 23, 2011
Nirvana is RIGHT! I just read this recipe this morning and decided to make them for tonight's footbal game. We're having friends over, so I quadrupled the recipe (got about 58 nice-sized meatballs)...the only thing I did different was that I browned them first, then allowed them to simmer in my homeade sauce in the crockpot. I've already had four...I can't STOP myself, they are FANTASTIC!! Thank you SO much for sharing!!!
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The Devil's Own Deviled Eggs

Reviewed: Jan. 3, 2011
I got this same recipe from a friend about a year ago-I had NEVER had a deviled egg before, I just didn't think I would like it. BUT-I tried one of these and was HOOKED! I still don't think I would like a regular plain deviled egg, but I buy eggs just to make these, they're FANTASTIC! I make it with the exact recipe as written, but use a spicy brown mustard instead of yellow.
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12 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Aug. 25, 2010
I, too, microwaved this-SO much easier! It was delicious-I poured it over the 'GA Peach Pound Cake' from this site. I even forgot to add the vanilla at the end and it was still AWESOME!
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GA Peach Pound Cake

Reviewed: Aug. 25, 2010
Mmmm...I just made this early this morning for my Dad who was coming to visit. I topped it with the 'Satiny Chocolate Glaze' recipe from this site-it was OUT of this world! Next time, I may add about 1 c. more peaches, though. Thanks for sharing!
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3 users found this review helpful

Bacon Cheese Fries

Reviewed: Aug. 24, 2010
My husband and I have been making these for years, except we call it 'heart-attack on a plate'. I like to season the fries with a pack of dry Ranch seasoning before cooking. We also make these with sour cream & jalapeno slices on top instead of Ranch flavor. :)
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5 users found this review helpful

Sour Cream Pork Chops

Reviewed: Aug. 16, 2010
The flavor was OK, but my sauce just didn't get thick. I tried adding an extra 1/2 c. of flour, but to no avail. I don't think I will try this again.
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Chicken Pot Pie III

Reviewed: Jun. 23, 2010
This was SO easy and SO delicious! I opted to leave out the cream of celery soup as I was afraid it would be too soupy, (plus I'm not a fan of cream of celery). Next time, I think I will use 2 cans of cream of potato so there's a bit more "gravy". I chopped fresh carrots and fresh potatoes and added them uncooked. Next time I will also add some pearl onions, which I think would be great, too!! Thanks for sharing this recipe!
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Bacon Roll Ups II

Reviewed: Jun. 23, 2010
These are so good they should be illegal! Now my go-to late night snack!!
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3 users found this review helpful

Bacon Wrapped Pork Medallions

Reviewed: Jun. 14, 2010
This was SUPER-easy and Super-delicious! My tenderloin was 2.36 lbs., and I did need a double batch of the seasoning...also, I was out of EVOO (gasp!) so I used 3 tlbs. butter/1tblsp. veg. oil. I WILL make this again-thank you!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 14, 2009
WOW!These cookies are OUTSTANDING! I read a few previous reviews---not sure why people had problems with the batter being runny? All I can say is I followed this recipe exactly, except for the butter-flavored shortening, as I didn't have any on hand. Instead, I, like other reviewers, used all butter. My cookies baked for 12 minutes, came out perfectly moist and chewy. The batter was not at all runny, for me. Could it be the brand name of butter? Not sure---but also, I did soak my raisins for about 10 minutes in boiling water. These are my new favorite Oatmeal Raisin cookies...thank you Beth!
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Best Marinara Sauce Yet

Reviewed: Oct. 24, 2009
I've made this recipe a few times now, and it's ALWAYS a hit! The second time, I drained the stewed tomatoes and it was PERFECTION! It gave me a bit thicker consistancy, which I prefer. I do up the garlic content quite a bit, and took a tip from a previous reviewer adding brown sugar. Those are the only changes I make, and this is now my staple recipe for sauce. Yesterday, I made and froze about 16 quarts!!!! Yes, it's THAT good!
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Shepherd's Pie VI

Reviewed: Aug. 6, 2009
Thanks for sharing this recipe! I did take the advice of a previous review and substitued the gravy for beef broth-it was fantastic!! I also didn't mash the carrots, but cooked until tender and layered over the beef-I added frozen peas on top, straight from the box before baking and they were nice and firm (I don't like soft peas!)LOVED IT!
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Italian Pork Tenderloin

Reviewed: Aug. 3, 2009
There's not many recipes that my husband suggests we cook for his parents sometime, as a matter of fact-this was only the 2nd-and we've been together 13 years...HE LOVED IT! But I just liked it-I will add cornstarch or flour next time to thicken the sauce! Thanks for sharing!
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5 users found this review helpful

Best Cream of Potato Soup

Reviewed: Jan. 28, 2007
This is the best soup I have ever made! I made a few little changes out of necessity, I substituted vegetarian broth for chicken broth and broccoli for the carrots, and I added a small can of mushrooms and topped with cheddar cheese. This is definetly the best potato soup I have ever tasted!
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3 users found this review helpful

 
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