Kris(py) Recipe Reviews (Pg. 1) - Allrecipes.com (10180165)

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Fluffy Pancakes

Reviewed: Jul. 1, 2007
Wow! I didn't have any shortening on hand, so I used margarine as one other reviewer suggested, and they still turned out great! I made the first four plain and topped them with fresh strawberries and cream, then made the second four (the second four came out really big and could've easily been six) with chocolate chips for my son, who adores them. So much better than Bisquick. Thanks!
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Apple Pie II

Reviewed: Oct. 31, 2007
Wow. I won't need to look for anymore apple pie recipes. Added some cinnamon and vanilla, used granny smiths instead of macs, and did everything else as directions suggest (all this was personal preference, though), and it came out superb. Hubby and I downed it in two days. My two-year-old didn't like it, but he doesn't like fruit, so he doesn't count. The pie didn't hold together when I served it, but who cares? Didn't affect the taste at all. :) Nice recipe!
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Country White Bread

Reviewed: Oct. 31, 2007
I halved the recipe and still got my first real success with yeast bread, so top marks for simplicity. It also tasted really good. The only problem I've had with it (and I've made it twice now) is that it's really dry by day two. I've tried keeping it in tupperware (whole, not sliced) and in plastic wrap, but it just dries out so fast. I'll keep using this one, though, until I find a better-keeping bread that I can make. ;)
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Unbelievable Rolls

Reviewed: Dec. 5, 2007
These were really easy to make, they looked nice, and they made my house smell fantastic, but both times I've made them I haven't been able to *taste* them. After all the great reviews I was expecting them to taste fabulous, but even after adding a ton of butter to the baked rolls, I couldn't get them to have any flavor. I don't want to add cheese or spices, as I wanted a plain, but not plain-tasting, dinner roll. I've never made a bread that didn't even taste like flour before. If anyone knows how to give it a "bread" taste, please let me know! I may use this recipe in the future when I want to make garlic cheese bread, but I don't care for them as-is. I hate giving bad reviews, and I'm sorry. I'll give them one more try, and if they turn out, I'll edit my review. Thanks anyway.
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Fried Rice II

Reviewed: Dec. 15, 2007
This was really good. If you're making this on the fly, you don't have to chill overnight--just be aware that your rice will come out a little "mushy" and the texture won't be quite as authentic. It'll still taste great though!
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Soft Peanut Butter Cookies

Reviewed: Dec. 17, 2007
These cookies are amazing as is, though I keep tweaking it to get a chewier cookie (they're soft, yes, chewie, no). I guess I've made them about half a dozen times since I found the recipe about a month ago. I've tripled the amount of peanut butter and added a little more brown sugar (about quarter cup), and also I like to add peanut butter chips. I replace 1/2 cup of the creamy peanut butter for extra crunchy, because it adds the little peanut pieces, which is awesome. Thanks for the recipe! Oh, and if you only have bread flour on hand (ahem, oops), use about 1 1/4 to 1 1/2 cups instead of 1 3/4.
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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 17, 2007
Okay, I had to make these twice. The first time I made them they were too sticky to contemplate, but after taking the advice of other reviewers the second time and cutting the milk considerably, they came out pretty good. That and the fact that they didn't produce the promised gargantuan-sized biscuits are the reasons these only get four stars. Still, I will continue to use this recipe. Thanks J.P., for the biscuits and the tip about the juice glass--worked great!
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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 10, 2008
I really wanted to like this cookie. Although time-consuming, they were easy enough to make, and the presentation was terrific. Mine came out looking just like the ones in the main photo. I just didn't like the cookie. I might try the concept again with maybe a sugar cookie. I'll keep working with this recipe.
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Tex Mex Black Bean Dip

Reviewed: Mar. 19, 2008
Wow! Delish. Thick, chunky, tasty. Serve alongside sour cream.
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Fudge Cake

Reviewed: Mar. 28, 2008
This cake was okay. It lacked chocolate flavor and wasn't very moist, but still it wasn't a *bad* cake. I wasn't all that disappointed when my two-year-old pulled the cake plate off the counter and sent it crashing to the floor, though.
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10 users found this review helpful
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One Minute Chocolate Icing

Reviewed: Apr. 2, 2008
This wasn't quite enough for my two-layer, 9" round cake. Next time I'll half again or double the recipe so it completely covers the sides. I had no trouble with the consistency. I poured the icing over the cake, then used a cake spatula to spread it and let it drip down the sides. The icing is a very, VERY dark chocolaty flavor (less cocoa next time), but overall, a good icing. Thanks!
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Homemade Chocolate Sandwich Cookies

Reviewed: Apr. 7, 2008
I made mine with yellow cake mix and the Creamy Chocolate Frosting recipe found on this site. So they were vanilla-y on the outside and chocolaty on the inside. The only problem I had was that after baking for nine minutes the cookies were so dark on the bottom that they weren't quite burnt, but dark enough to really intrude on the flavor. Next time I'll lower the oven temperature and see how they turn out. Otherwise, really nice recipe, thanks so much!
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Creamy Chocolate Frosting

Reviewed: Apr. 7, 2008
I used this for Homemade Chocolate Sandwich Cookies (recipe found on this website). Since I used yellow cake mix, I wanted the icing between the cookies to be chocolate. What I love about this is that you can make it thin or thick, or you can omit the chocolate and add some more vanilla for vanilla icing. I didn't have the evaporated milk on hand, so I followed the suggestion of several other reviewers and used the milk I had on hand, which was whole milk. It turned out fantastic.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 21, 2008
I prefer a chewier cookie myself, but it's still a terrific recipe and the cookies ARE soft. I'll continue to use this recipe and maybe tweak it until it suits my personal preferences. I didn't make any changes for the first round. I even added all the flour the recipe called for, even though I was worried that it couldn't possibly hold anymore. For the reviewer who wanted to know whether she should add the mix or the prepared pudding: the recipe actually states that you should blend in the pudding MIX, not prepared pudding. Maybe that was added later for clarification, but I had no trouble with the recipe as-is. Many thanks; it's a keeper!
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Honey Mustard Sauce

Reviewed: Apr. 27, 2008
I scaled this down to six servings and halved the mayo, and it came out nicely. It also meant it was family-sized instead of buffet-sized. :)
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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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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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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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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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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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