kiernaker Recipe Reviews (Pg. 1) - Allrecipes.com (10150774)

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Mom's Coleslaw

Reviewed: Jun. 20, 2011
Consistent slaw that can easily be tweaked to your liking. The better quality your apple cider vinegar, the better the slaw will taste. I typically use much less sugar than it calls for, but that's because my family likes a tangier slaw. It tastes wonderful made with the amount of sugar the recipe calls for as well.
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Chicken Pot Pie IX

Reviewed: Apr. 11, 2011
This was a great base recipe. I'll definitely make it again! I'm only giving 4 stars because there wasn't nearly enough gravy. The pie turned out dry. Here's what I did on my own: I roasted a whole chicken with a rosemary herb mix that I threw together. I also roasted my veggies in the same pan. I sauteed the onion in a little bacon grease for flavor. I shredded the roasted chicken, chopped the roasted veggies and made the rest of the pie exactly according to this recipe (without celery seed - didn't have any). The only thing I'll change next time is I'll make more gravy.
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Chicken Fried Steak I

Reviewed: Apr. 11, 2011
I have always had success with this recipe. I add hot sauce directly to the raw meat before coating it and that gives it a nice, subtle kick. I also add fresh, sauteed garlic to the gravy. The meat always cooks up tender and the breading is wonderful.
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Orange Baked Acorn Squash

Reviewed: Nov. 6, 2010
I made this recipe exactly as described except I added thin slices of a granny smith apple to the orange/sugar mixture. The tangy orange, butter, sweet sugar and tangy apples made this acorn squash to so yummy! Will definitely make again!
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Honey Wheat Sandwich Rolls

Reviewed: May 19, 2010
I let mine rise for about an hour and 15 minutes before baking them for 10 minutes. They turned out perfect! We're already thinking of all the sandwiches we can make with them. It will be hard to go back to store-bought sandwich bread after having these!
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Spanakopita (Greek Spinach Pie)

Reviewed: Jan. 5, 2009
This was very good. I made it in an 8X8 pan to save on time. I used seasoned feta & added lots of onion. SO yummy!
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Broccoli Casserole

Reviewed: Jan. 5, 2009
I edited the recipe to yield 18 servings. I added lots more broccoli than what it called for (used frozen broccoli florets). Steamed the broccoli & then sliced it so folks would be less likely to need a knife when eating this. I used unsalted butter, healthy choice cream of mushroom soup & lite cheese. I also did not add any salt at all - the cheese had enough in it to suit our tastes. I added lots of garlic & not as much onion because the company who was eating it are not fans of onions. This turned out so good, & like others have said - this was even better when reheated!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jan. 5, 2009
This was very good. I gave it four stars because I added some onion & sprinkled garlic salt on top. It was missing *something* though, so I need to try it again & see if I can give it some kick. It was definitely restaurant quality, though!
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Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Nov. 4, 2007
This was so yummy. I used Smart Balance instead of butter, skim cheese & used low-sodium veggie broth, though. My husband added his own sea salt, but I kept mine w/ no salt. We will be making this often. It made such a pretty presentation, too! I think it will be a great way for my non-vegetarian guests to eat a wonderful vegetarian meal & be satisfied!
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Buttery Corn Bread

Reviewed: Nov. 4, 2007
Excellent recipe - I used 3/4 cup of sugar, though, and that worked better for my tastebuds. Will definitely make this cornbread again. Was great as a leftover bowl of cornbread & milk, too!
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