Katie Recipe Reviews (Pg. 1) - Allrecipes.com (10301813)

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Strawberry Ice Cream Dessert

Reviewed: Nov. 19, 2014
This is a wonderful, flavorful dessert. People are usually funny about coconut, but coconut is great stuff. Leaving out the coconut is an option, too. You can use any flavor of ice cream you want and it's still good. Thanks for sharing it.
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Yummy Sweet Potato Casserole

Reviewed: Nov. 19, 2014
1/4 cup white sugar works well. I think it need a little more butter in the topping maybe 1 T more?
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 11, 2014
This is a good recipe with additions of vegetables, of course. I would recommend that if you can find unbaked pizza dough at the store, put it on the top, by either in pieces by cutting it with a knife or scissors, and then bake it. I like it just a little more than the biscuit dough.
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New England-Style Clam Chowder

Reviewed: Jan. 18, 2014
Most recipes lack the tarragon, but it adds a kick that no other spice seems to carry in clam chowder recipes. The Worcestershire sauce adds a pleasant depth. I always cook my clam chowder with bacon (4 slices) because it's more mild than salt pork. Also, clam juice is relatively expensive, so I used only one small bottle of it (1 cup) and added 4 cups of water and made up for the flavor with ground shrimp powder (from the local Mexican food store's spice aisle) just until I thought it tasted okay without being overpowering. It was good! Basil and thyme are also good spices to add (1/2 tsp. of each). Instead of two cups heavy cream, I used one cup half and half and one package neufchatel cream cheese. It's your choice what to use. It would be a great recipe even without the changes I mentioned. My compliments to Terry for a recipe that is very flavorful and true to a great restaurant style clam chowder.
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Chocolate Bar Pie I

Reviewed: Nov. 9, 2013
Excellent, but remember if you used Cool Whip, you are adding sugar to the recipe. If you used whipping cream, you probably don't add any sugar to it, and maybe that's why it might have seemed sweet to those who used Cool Whip instead. Just a guess.
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Neapolitan Cupcakes

Reviewed: Sep. 27, 2013
I'm not sure why it wasn't very goo, but the icing definitely helped a little.
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Hurricane Cake

Reviewed: Sep. 7, 2013
I've made this great cake many times. For those of you who don't like the cream cheese and other ingredients sticking to the bottom of your cake pan, try this: Put 1/3 or 1/2 of the cake batter in a greased 9 X 13 pan. Then, put the coconut, pecans on the batter, followed by the cream cheese mix. Then, put the rest of the cake batter on top and bake as directed. It still gets rave reviews. I prefer using 1 cup of confectioner's sugar with the cream cheese and butter.
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Pig Pickin' Cake

Reviewed: Aug. 25, 2013
Everyone raves about this cake and asks for the recipe.
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Brownie Frosting

Reviewed: Jul. 18, 2013
I would have given this recipe five stars, but the first time I made it as written, it was too sweet, so I changed it and used only one cup of sugar and added more chocolate chips, 1 1/2 cups semisweet and 1/4 cup milk chocolate and boiled the milk, butter, and sugar for 45 seconds. The flavor was much better the second time and I was very happy with it. This frosting was a little soft, but it was soft the first time I made it, too. It is a good frosting.
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Shepherd's Pie VI

Reviewed: Mar. 24, 2013
This is a good recipe, but I added 1/4 to 1/2 teaspoon of tarragon to the potato part and everyone loves it. I, also put tarragon in funeral potatoes and it's a hit...I guess potatoes and tarragon go well together, not sure as a baked potato, though, never tried that.
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White Frosting

Reviewed: May 25, 2012
This can be a very good icing if you use 3/4 cup sugar, one 8 oz. stick of softened butter, and no shortening. You'll still have enough frosting to ice a cake and it will taste great, more like whipping cream on top. Without the shortening, the flavor is better, because the shortening makes it tastes like it has artificial additives in it.
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Pumpkin Cheesecake II

Reviewed: Mar. 26, 2012
This is a great cheesecake. The lemon extract made it very good - excellent flavor and texture. Everyone loved it. I only put in the 1 1/2 t. cinnamon, as called for, and 1/8 t. nutmeg, because I'm not crazy about mace or ginger (they are too strong).
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Secret Cake

Reviewed: Mar. 25, 2012
This cake can be very yummy, but IMHO, I think it needs a teaspoon of cinnamon in it to give the chocolate the zip it needs. I have made this cake for years. The one time I forgot the cinnamon, it just didn't taste right to me and was not popular with the people eating it. Afterward I sprinkled a little cinnamon on the top and, yep, it was fixed!
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Fresh Peach Pie II

Reviewed: Dec. 10, 2011
This is a good recipe, but it depends on how much thick gelatin you want covering the peaches (I use 1/2, or a little more, pkg. flavored gelatin and about 1 cup of water). The sugar could be cut to 1/2 cup. By adding the sugar a little at a time until you can get the level of sweetness you'd like in your pie. The cornstarch does thicken it up even more. I used 2 T cornstarch and the filling turned out fine and plenty stiff. This recipe is like making a package of peach gelatin, putting peaches in it and putting it into a crust, but the cornstarch gives it less of a chance to make the pie crust soggy and a pie with a better texture.
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Crazy Mixed Up Cake

Reviewed: Aug. 20, 2011
This does taste like the crazy cake of years ago which is a general, but plain chocolate cake without a chocolate punch. The chocolate chips help, but it's better to mix them into the batter.
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3 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Aug. 1, 2011
Everyone loved this, but I would have baked it about five more minutes because a few areas weren't totally baked through. One of my co-workers doesn't like things cooked using pre-fabbed dough, but he liked it, too!
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Chocolate Decadence Yule Log

Reviewed: Dec. 12, 2010
This was a multi-step recipe and the mistake I made was to roll the cake too late making it crack. The filling and frosting was too sweet and a bit runny with the chocolate coagulating into pieces. For an easy to make and use frosting recipe, the Sturdy Whipped Cream Frosting on this site is perfect with cocoa added to your taste one tablespoon at a time. It fixed all of the cracks and the cake looked and tasted great. Also, use a fork to make the log marks on the cake. With these changes, it is just like the French restaurant's yule log where I used to work. You don't need to use the liqueur; it's fine without it. Nobody knew the difference at the restaurant.
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Mom's Zucchini Bread

Reviewed: Oct. 7, 2010
Excellent! It's the best I've ever had!
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Greek Pasta Salad

Reviewed: Jul. 13, 2010
I thought this would be great, but the vinegar was overpowering. I would cut it in half and maybe more. Well, maybe that's because I'm not a big vinegar fan.
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PayDay Bars

Reviewed: Jun. 12, 2010
Everyone loves these, but the recipe doesn't look good.
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