kKallberg Recipe Reviews (Pg. 1) - Allrecipes.com (10270511)

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Chicken Pot Pie IX

Reviewed: Apr. 16, 2009
I've made this recipe several times-- once following it exactly and the other times with modifications suggested by the top reviewers. My only complaint is that it is a bit labor intensive compared to most meals I prepare, but making it from scratch is definitely worth the effort. A few recommendations for beginning cooks: (1) I used the Pie Crust IV recipe (substituting butter for shortening). Cubing and freezing the butter beforehand as well as chilling the water definitely makes your crust flakier. (2) I don't think this recipe makes enough for a deep dish pie, so I usually add a few potatoes (cubed) to fill it out. (3) Making the roux (or gravy) carefully also makes a big difference. I added the liquid too quickly when I made it the first few times. Add a little bit of broth at a time, stirring until the flour "soaks it up" before adding more. You shouldn't need to double the sauce if you're patient. Thanks for the great recipe!
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Mango Chutney

Reviewed: Apr. 23, 2009
I followed Kirchy7's suggestions, and it turned out great! 30 servings is roughly 1 pint. 1 regular-sized mango wasn't quite 2 cups, but it worked. I soaked a dried oriental chili, and that worked well (the seeds added a little heat to the chutney). For beginner cooks like me, it's best to prepare all the ingredients before cooking, so as not to delay the cooking process. One tip for cutting mango: slice one big piece along the flat side of the core and cut diagonal lines across the flesh (don't perforate the skin). Flip it so that the skin is concave and the flesh juts out in cubes, then slice the cubes along the skin.
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Holiday Punch II

Reviewed: Nov. 21, 2009
I didn't have an ice mold, so I used a silicone cake pan. To avoid diluting the punch, I made the juice a day in advance, froze it in the cake pan, and sprinkled fresh cranberries on it. The only change I'd make is to freeze some sort of edible fruit, so people aren't trying to avoid the cranberries after the mold melts.
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Baked Asian-Style Honey Chicken

Reviewed: Feb. 9, 2010
I doubled the marinade per other reviews and baked covered at 300 degrees for 2.5 hours and then at 350 for .5 hours. It was fall-off-the-bone tender!
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Chocolate Raspberry Torte

Reviewed: Feb. 13, 2010
Four stars because it's easy, and it definitely tastes like chocolate and raspberry. The bake time and/or temperature seemed a bit too much, however, as my torte came out looking more like a glorified brownie both times I tried this recipe. I definitely needed the whipped topping to dress it up.
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Chocolate Cavity Maker Cake

Reviewed: Feb. 13, 2010
This is the first time I've succeeded in using one of those new silicone bundt pans. Each time I did it before, the bottom (exposed) side of the cake would burn and the rest wouldn't bake properly. Covering it with aluminum foil while baking (about 45 minutes) did the trick. Thanks for the tip on knowing when the cake is done. Fabulous recipe!
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Ninety Minute Cinnamon Rolls

Reviewed: Feb. 26, 2010
Mixing the water and egg with the milk mixture helps bring the heat down a little for the yeast. Fabulous recipe!
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Authentic French Meringues

Reviewed: Mar. 19, 2012
I am not a meringue fan, but I had a lot of egg whites, so I tried out this recipe, and the meringues did turn out perfect. My only suggestion is not to add peppermint extract, because you end up feeling like you're eating dried toothpaste. I gave this recipe 4 stars only because I still don't like meringues.
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Cherry Crunch

Reviewed: Apr. 8, 2012
Rated 4 stars because it's super easy, minus one star because it's not a particularly memorable recipe. But for busy moms, easy is often better than memorable.
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Dijon-Tarragon Cream Chicken

Reviewed: Nov. 30, 2012
Love this recipe for how simple (EASY) and yet elegant it is. I've made this twice-- once with parsley, once with tarragon-- and both turned out great.
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Sopapilla Cheesecake Pie

Reviewed: Feb. 24, 2013
I liked this for how easy it was to make (I made it before church so it was ready for lunch); minus one star because it was too sweet, but I realize that is always subject to opinion.
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