Tina B in KC Recipe Reviews (Pg. 1) - Allrecipes.com (103007)

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Tina B in KC

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Blueberry Buckle

Reviewed: Mar. 17, 2014
This recipe is great. I did add an extra egg, but only because my eggs were very small. The batter is thick, but it comes out in a perfect consistency when cooked. I thought it was fabulous! Mine had to cook about 45 minutes at 350 to get done. I cooked it in a thick ceramic 8x8 pan. Delish.
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Jamaican Jerk Dry Rub

Reviewed: Mar. 16, 2014
CONVERSION to manageable portion: This will fill a 4.5 oz shaker container: 2 1/4 t allspice; 1/4 c salt; 3 scant T garlic powder; 2 T sugar; 1 1/2 t chile powder (ancho powder works great!); 3/4 t ground cloves; 1 T thyme leaves; 1 T black pepper; 1 1/2 t cinnamon; and then there's the cayenne. The recipe as written in this portion calls for 2 T which is way, way, way too much IMHO. I use 2 t rather than 2 T which works out great - it has a kick but won't kill you or overpower the recipe. I mix in a baggie, then pour into empty shaker container (see my picture in an old lemon pepper container).
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Chicken Enchiladas II

Reviewed: Jan. 7, 2014
This recipe is fab. The name is a bit misleading because it's not really enchiladas but more like a wet burrito. But - who cares? You can call it monkey face rodeo clown stuff and that's okay with me - it's still delish. Yum-O.
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Amy's Cilantro Cream Sauce

Reviewed: Jun. 23, 2013
First let me say that I'm not a big fan of cilantro but I made this because my husband does like cilantro. I was amazed at how much I liked it. I halved the recipe since there was just the two of us. The store didn't have any fresh cilantro so I bought the stuff in the tube which I think is fresh chopped and packed in olive oil. I squirted in what looked like about a big tablespoon. I also used green chili salsa for the kick. It was Delish.
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Easy Pleasy Mac N Cheesy - US Navy Style

Reviewed: May 26, 2013
I've made this about 10 times now and just love it. Very easy and delicious. I used Ritz crackers because I was out of saltines and it came out okay, but I think it is better with the saltines.
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Sopapilla Cheesecake Pie

Reviewed: Nov. 16, 2012
Did not use the honey - it's not needed. This has a LOT of butter which pools down into the low spots, but that's part of what makes it so delish. Don't cut the butter. Seriously, cutting the butter is not going to make this recipe healthy. I refrigerated for several hours before cutting and had no problem. Took it to work the next day. One of my co-workers said "I think I've died and gone to heaven."
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Spicy Asian Beef and Snow Pea Soup

Reviewed: Jan. 31, 2012
Very good and easy.
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5 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Nov. 13, 2011
Very good. I actually added in a small amount of lump crab meat. Wow.
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Broiled Tilapia Parmesan

Reviewed: Nov. 13, 2011
I made this using cod. Very good.
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Toasted Garlic Bread

Reviewed: Nov. 13, 2011
The addition of the olive oil is great - it makes it much more spreadable. Very good. Thanks.
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Photo by Tina B in KC

Empanadas

Reviewed: Nov. 12, 2011
This is an easy and delish recipe. The dough is flaky and tastes fantastic. I was skeptical of the cream cheese, but clearly this combination works! You don't taste the cream cheese in it at all - it is a wonderful pie dough. In fact, I fully intend to make a pie using this for crust. I made three different kinds: apple pie filling, pineapple preserves, and strawberry preserves. I liked the pineapple the best, but everyone else raved over the apple pie filling. I made a double batch and was glad I did. The recipe doesn't make much and when I doubled it I had some left over. The dough stayed in the fridge fine for five days. I actually thought it was easier to work with after it sat for a couple of days. The key is that the dough MUST be very cold. I plan to try making a savory one with ham and cheese. I am going to try to make it with very thinly sliced deli ham and cheese from a wedge of laughing cow swiss. I can almost taste it now. Make this recipe!!! You won't be sorry.
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Single Cup Hot Buttered Rum

Reviewed: Oct. 10, 2011
Delish. I used Skinny Cow dulce le leche ice cream. The addition of the ice cream at the end cooled it down a little too much for me. I popped in the micro for 30 seconds and it was fine. I would suggest stirring up the ice cream before adding it to warm it a little.
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Irresistible Irish Soda Bread

Reviewed: Oct. 1, 2011
Off to Ireland so I'm making this!
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Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Jul. 10, 2011
This is indeed easy, but it is very "commercial" tasting. Good for a quick throw-it-in-the-crockpot dinner, but you could get the same taste out of a can. It is good, but don't expect homemade stroganoff.
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Sarah's Applesauce

Reviewed: Jul. 10, 2011
Couldn't be easier. I used Splenda instead of sugar. After it cooled down, I stirred in two packets. It was great.
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Garlic Chicken

Reviewed: Jul. 10, 2011
Crazy good. I heated the oil and garlic in the microwave for 25 seconds and it worked fine. I used 1/4 cup of the oil and the breading & parm, but only 2 chicken breasts. Don't think there would be enough for 4 so I would double it if making 4 breasts. This recipe is so easy and really is delish.
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Crustless Cranberry Pie

Reviewed: Jun. 25, 2011
This recipe is pretty good with the brown sugar/almond topping suggested by another user. It would be way too tart without it.
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Mouse's Macaroni and Cheese

Reviewed: Jun. 25, 2011
Don't change the pasta/sauce ratio! It looks crazy soupy when you put it in the pan, but it comes out perfectly after cooking in the oven for the 25 minutes. The pasta soaks up the milk and it is just fine. This recipe is a little peppery for me (and I really like pepper a lot). I will cut down the pepper a bit next time. I also like the half velveeta and half american. For the american - I just unwrapped sandwich cheese slices.
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Double Tomato Bruschetta

Reviewed: Jun. 19, 2011
My father-in-law is a huge bruschetta fan. I make this for him every once in awhile. He raves that it's the best ever. I think it is really good. I use the little cherry tomatoes sliced thinly and put just a pinch of sugar which I think makes all the difference in the world.
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Ultimate Shrimp Scampi

Reviewed: Jun. 12, 2011
Very easy. To mince my onions mega-small, I first sliced on the smallest setting on my mandolin, then took the knife to it. Perfect. When the shortcut easy route and used minced garlic in the jar and frozen shrimp. Tossed the shrimp in frozen and it turned out just fine. Don't skip out on the wine - that's what makes this dish if you ask me. Dear hubby said "don't forget how you made this" Yum-o
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