Kris(py) Recipe Reviews (Pg. 3) - Allrecipes.com (10180165)

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Extreme Chocolate Cake

Reviewed: Apr. 18, 2010
I like the cake, but the icing ruined the flavor. I wonder if the people complaining about there being too much batter are using 8" pans instead of 9". I used 9" and there was a perfect amount of batter for both pans. I'll be making the cake again, sans icing. Thanks, Rach. :)
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Photo by Kris(py)

Glazed Meatloaf II

Reviewed: Apr. 6, 2010
Everyone loved this!
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Cake Balls

Reviewed: Jan. 30, 2010
My father-in-law HATES cake, but he devours these every time I make them. My husband always complains about their being too sweet, but that's only because he eats them before they have a chance to cool. I usually make these in the evening and start eating them the next day. (Sometimes even for breakfast, oh no!) I tried hubby's method of eating them while still warm, and I could see his point--they are WAY too sweet when still warm. I don't know how that works, I just know it's true. That's okay; the anticipation of waiting for them just makes them that much sweeter--figuratively speaking, of course. :) I don't keep chocolate bark on hand, so I always wind up using chocolate morsels. I wonder if that's why my cake balls always have a little puddle of chocolate they sit in? I keep hoping I can make them perfectly round like some of the other submitters' photos show, but my chocolate can't defy gravity like their super secret formulas apparently can. Oh well, they are still deeeeeeeee-lish! This last time I made them I used a yellow cake mix, divided the batter, and dyed one cake green and the other pink just to make them more fun for my kids to eat. Thanks, Allison!
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Cornbread Muffins I

Reviewed: Dec. 6, 2009
These burned at the specified temperature and cooking time, but were otherwise great. Will make again at a lower tempurature. Thanks, Lisa.
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No Bake Cookies V

Reviewed: Nov. 30, 2009
These are some of the ugliest cookies you can make, but they sure do disappear fast. :)
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Sourdough Starter

Reviewed: Nov. 30, 2009
I rated this five stars, but it was my first sourdough starter, so I really have nothing to compare it to. I like the way my bread turned out, but it tasted more like plain white bread and less like sourdough--I'm not sure if that's because I only had my starter for two weeks when I made the bread, or if the starter isn't very good. Next time I do it I'll wait longer and see what happens. Thanks!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 30, 2009
This was good, but it seemed to be missing something. The flavor wasn't all there. I'm not sure what could be added to complete it, but it was all eaten regardless.
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Soft Oatmeal Cookies

Reviewed: Nov. 30, 2009
Outstanding!
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Beer Battered Onion Rings

Reviewed: Nov. 6, 2009
These are all right. I added some Dizzy Pig Raging River Rub after cooking to give them some flavor.
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Sugary Orange Peel

Reviewed: Nov. 6, 2009
Everyone said, "Candied orange peels? That's disgusting." And then they tried them. Not bad at all, and easy enough to make, if a little time consuming. I used extra syrup mixture as well, and I saved it for the next time I make sticky buns.
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Oatmeal Dinner Rolls

Reviewed: Nov. 5, 2009
Excellent texture, color, and smell--just a little bland. Easily doctored with some butter, though. Next time I'll try doubling the brown sugar. Thanks!
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Chicken Parmigiana

Reviewed: Nov. 5, 2009
Excellent. Completed recipe as written. Thanks!
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Zucchini and Potato Bake

Reviewed: Oct. 6, 2009
It was good, but it would've been five stars without the pepper. It just didn't mesh well for my tastes. The only other change I made was swapping the olive oil for veggie since I didn't have olive on hand. Will make again sans pepper. Thanks Jana. :) To the reviewer who said her zucchini was soggy by the time the potatoes were done: you must cut your ingredients approximately the same size (the potatoes slightly smaller). Bear in mind the potatoes are more dense than the zucchini, therefore they take longer to cook. Next time try cutting your veggies and potatoes to suit.
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Parmesan Knots

Reviewed: Sep. 17, 2009
Wow! The flavor of the topping is delicate, which makes it an awesome choice to go alongside your favorite Italian dishes. I'd give these more stars if I could. Thanks!
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Mediterranean Crescent Pinwheels

Reviewed: May 13, 2009
Pretty, and probably would've been great if they weren't so salty. It just killed the flavor for me. Next time I'll try salami and mozzarella and see how they come out, I guess.
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Plain and Simple Sourdough Bread

Reviewed: May 7, 2009
I don't own a bread machine, so I made mine by hand. The first rise took only 25 mins! If you're making by hand, mix all ingredients (proof the yeast in 1/4 cup of the water and a teaspoon of sugar), turn onto a floured surface, and knead 8-10 mins. Put into a lightly oiled bowl, turn once to coat, cover, and place in a slightly warm oven for about 25 mins. Punch down, cut/shape, then place on baking pan and cover to let rise at room temp while you preheat the oven. Score just before placing in a 375 degree oven for about 30 mins. Mine came out plain, but I blame that on my young starter. Fantastic! EDIT: The second time I made this, I wanted good dinner rolls, so I used a cup of a half-water, half-flour mixture in place of sourdough starter, and it made FABULOUS plain white dinner rolls.
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Stuffed Strawberries

Reviewed: Jul. 12, 2008
Yummy! Next time I'll try it with some 'nilla extract instead of orange liquer, and I'll add a touch more sugar to lessen the taste of the cream cheese. I'm thinking these might be good with a touch of kahlua added in in place of the orange liquer. I garnished with some chocolate icing made from the One Minute Chocolate Icing recipe found on this site.
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Super-Hero Burger

Reviewed: May 26, 2008
Burgers are excellent like this, although I hadn't tried it with the peppers before. Awesome. =) I like to add a touch of garlic powder to the meat mixture, too.
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Photo by Kris(py)

Amish White Bread

Reviewed: May 25, 2008
This is my new favorite white bread recipe. I halved the recipe and used a little less than half the sugar and got super results. Next time I make cinnamon rolls I'll use all the sugar it calls for. Thanks so much for this!
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Quick Yeast Rolls

Reviewed: May 14, 2008
These are pretty good. I've made them a few times now and they always turn out fairly well. I never put mine in muffin cups, I just dump spoonfuls of the dough onto the pan and they turn out just fine. I don't know why everyone's so uptight about the dough being sticky, since you don't have to knead it at all. The recipe is good as-is.
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Displaying results 41-60 (of 75) reviews
 
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