Kim Recipe Reviews (Pg. 1) - Allrecipes.com (10098725)

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Creamiest Rice Pudding

Reviewed: Jan. 13, 2011
wow. easy if you stir constantly on high heat until boils, then reduce heat so just sides of pan have small bubbles, cover and stir every 5-10 min for an hour. Use caution when adding eggs. my mom taught me to take a 1/2 cup and add it to egg mixture while whisking briskly...continue adding more hot mixture in 1/2 cup portions. you will never have egg hunks. thank you. reminds me of watching her cook at the stove and waiting for spoons to lick!!!
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6 users found this review helpful

Taco Stuffed Shells

Reviewed: Nov. 2, 2010
I have a different version. I warm the beans with a tab of butter that I sauteed onions in--add 1 cup of mex cheese. stuffed shells. Used the ground beef mixture with 2 cans drained chopped tomatoes with green chilies . used1/4 enchalada sauce on bottom of dish. add shells. pour beef mixture cover with lots of cheddar jack and more sauce. then...cover with lots of doritios. this is full of calories, carbs and fat, but is GREAT for an occasional treat. Makes enough for leftovers...which are even better!!!!!! Have fun with the flavors. it's hard to mess this up. chips add a nice crunch.
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8 users found this review helpful

Ham Breakfast Braid

Reviewed: Apr. 26, 2010
Very good. Just 2 of us so I cut in half. Wasn't pretty to look at, but very yummy! update: I found full sheet of crescent roll and added less milk and mushrooms. My husband LOVES this. For 2 of us I use one sheet of dough, 3 eggs, 3 oz cream cheese, a cup chedderjack and only pepper and 2-3 tabs of milk. with the sheet you just fold it over. very quick
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Mexican Lasagna

Reviewed: Nov. 20, 2009
I followed reviewers suggestions: Cover bottom of pan with enchalada sauce. then flour tortilla, layer of taco meat prepared with onions, layer of cheese, layer of tortilla's covered with refried beans, a bit more cheese, tortilla, cover with enchalada sauce and cover with cheese. i broiled it after baking @ 350. cheese on top was GREAT! next time I will try a layer of corn chips for contrasting crunch. It's a keeper. It cut perfectly and stayed together. Yum, Yum.
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Roasted Pork Loin

Reviewed: Nov. 19, 2009
very flavoful! I used a store bought white wine cullinary broth. one cup of this with a few large celerypieces, onion wedges and large potato wedges and a few carrots. all in the oven at once . it was great. we ate the onions wedges that I intended for flavor only. better yet leftovers make a resteraunt quality sammichs!!! adding to my recipie book. thanks. and thanks for all the wonderful reviews!!!
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Fluffy French Toast

Reviewed: Sep. 10, 2009
great. I blended it with a stick wand and used pam with butter in pan. cooked on low heat so the eggs wouldnt brown too fast. velvet like texture that melted in our mouths. thanks so much for the recipie!!!!!
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Cream Cheese Pound Cake I

Reviewed: May 28, 2009
wow. great.. my only changes were 2.5 cups sugar and I have a container of sugar that I add 2 vanilla beans to. Stir/shake it occassionaly. After a month or so it flavours the sugar so well. the vanilla taste was so pronounced. Then use it over and add more sugar. after 6 months is still great for baking. also used van extract in recipie. my family LOVED this cake. thanks :)
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Cranberry Sauce I

Reviewed: Nov. 26, 2008
the canned stuff with the jellied ridges of the can is so gross. we always had this growing up. I add 1 tbs of frozen oj concentrate and 1/2 cup madrin oranges. beautiful and yummy
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Lobster Dip

Reviewed: Nov. 2, 2007
This is amazing! Don't be worried when you first mix it up, it needs time for the flavours to mellow. My husband brought home 2 small fresh steamed lobsters and I used the tail and claws. Yum-Yum Expensive but worth it for special occassions!
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1 user found this review helpful

 
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