Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (10136318)

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Waffles I

Reviewed: Dec. 27, 2014
Very good recipe. I used melted butter instead of oil, doubled the vanilla, and added 1/4-1/2 cup more milk. Beat the eggs several minutes, till pale yellow. Beat all other ingredients in another bowl and then add the eggs.
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Caramel Bars

Reviewed: Sep. 11, 2014
Really good! But, following the advice of others, I used an 8x8 pan, and only half a cup of butter. Press the top layer gently in. Next time I will use mini chips, because the whole ones are a bit chunky in the bar. Definitely making again.
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Classic Waffles

Reviewed: Dec. 13, 2013
Batter was way too thick, I didn't see the other reviewers mention this, so I went with it and the first two were much too dense. I added more milk to thin it to normal waffle consistency 1/4- 1/2 cup and the waffles were very good.
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Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Reviewed: Dec. 11, 2013
My husband liked this very much. I used a bit more cream and a half tsp of flour to thicken the mushroom sauce a bit more. An hour in the oven is way too long, I think I had it in there 40 min and it was medium well, only a hint of pink left and fully cooked. So cook it less if you want a medium or a medium-rare. Knowing that, increase you pre-cook time of the bacon for a min or so.
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Fluffy Pancakes

Reviewed: Jul. 31, 2011
Very nice- but super thick. Laddle out and use the bottom of the laddle to spread gently into the size you want. You must double or triple the recipe...
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Italian Bread Using a Bread Machine

Reviewed: Jul. 29, 2010
I thought it would be perfect given the reviews, but it was very very bland. My husband said it tasted like pizza dough. If you do attempt and realize the same thing, I made some garlic rosemary oil to dip it in which gave it a little flavor. Way too bland and dense. Will NOT try again. I didnt transfer to the baking sheet-- I let it rise on the stone.
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Turkey Pot Pie I

Reviewed: Dec. 3, 2008
Very good! My husband really liked it, great way to get rid of some of that extra turkey meat. I did make a couple of changes, though. As it was cooking I noticed that there was not going to be much of a sauce (other reviewers noted this as well). So, I added an extra 2 tablespoons of flour, and 1 tablespoon of butter to step three. I ended up adding at least a cup and a half of milk, adding extra as needed once I stirred the two mixtures together to get a good consistancy/sauce. Also, let the filling cool before putting in the crust (I took it off the burner and then rolled my pie crusts out to give it time to cool a little.) It took longer to cook on the stovetop than the recipe said, next time I will try covering the saucepan at least part of the time to speed up the process. I used the butter flaky pie crust recipie from this site as well-- worked perfectly.
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Biscotti Toscani

Reviewed: May 22, 2008
I used to work at an Italian restaurant, and the owner’s father would come in with his old friends on Thursdays. I used to bake these at home and bring them in and they loved them! Like some of the other reviewers said, I do not put all of that chocolate on the biscotti-- sometimes a do drizzle a little on using a Ziploc bag with the corner cut out. But I love the flavor without it, and so does every one else I have made them for. Also, I use whole almonds (I probably use more like a cup), and I like to cook them a little longer to make sure they are quite tan.
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J.P.'s Big Daddy Biscuits

Reviewed: May 22, 2008
Really great recipie, I dont know why anyone would waste their money buying biscuits ...They are so easy to make and delish! I used my stand mixer with the whisker attachment to cut in chunked butter (I used butter instead of shortening because I dont keep shortening around--I think the butter flavor is more tastey anyway). Using the mixer works wonderfully, cutting in butter by hand is pretty annyoing. I also roll these out thinner than the recipie calls (1/2 inch)--but I find them to be the perfect size.
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Homemade Black Bean Veggie Burgers

Reviewed: Jul. 24, 2007
I love these burgers. Let me tell you how to keep them from falling apart, though. First, you must rinse the black beans and dry them off before mashing them. Second, you must strain the onion, garlic and pepper mixture through a fine strainer to remove any excess water. Third, if you add 50% more bread crumbs, it will hold much better. Also, I freeze mine and grill them frozen. Doing this has keep my burgers intact and my mouth happy! Also, I always follow the spice/hot sauce measurments pretty well, and I do not find it too spicy at all, and I find black pepper to be spicy! Hope this helps with the loose burger issue.
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