Krista Recipe Reviews (Pg. 1) - Allrecipes.com (10321443)

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Mom's Stovetop Pork Ribs

Reviewed: Feb. 28, 2011
Surprisingly delicious and easy to make!
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2 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Feb. 28, 2011
One of the best dishes I have ever made/eaten. Served with my Parmesan garlic basil orzo and it was perfect!
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1 user found this review helpful

Quick and Easy Pizza Crust

Reviewed: Feb. 28, 2011
Crust can be very bland. Needs more salt or flavoring, or a strong sauce to pair it with.
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One Bowl Chocolate Cake I

Reviewed: Jul. 26, 2008
Quick, easy and tasty! Very very moist cake! Nearly as easy as making a box cake but way more delicious. Definitely a keeper =)
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Polvorones de Canele (Cinnamon Cookies)

Reviewed: Apr. 26, 2008
Absolutely yummy! These remind me of those little powdered donuts you buy in the wrappers. So good. So easy to make. Wish I would have doubled the recipe...but then I would have eaten twice as much! Will definitely make again!
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Tyler's Raspberry Thumbprints with White Chocolate Glaze

Reviewed: Apr. 24, 2008
These were really good tasting cookies although I found that I didn't like the white chocolate pieces in the actual cookie part, and that the cookie dough itself seemed dry.
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2 users found this review helpful

Chocolate Ganache

Reviewed: Apr. 13, 2008
I used dark chocolate Hershey's kisses to make this ganache minus the rum. I also whipped it just slightly so it barely drizzled over my chocolate bundt cake (Jan's Chocolate Cake recipe from this site!). Delicious!!
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Jan's Chocolate Cake

Reviewed: Apr. 13, 2008
I made this cake about 2 years ago and it was delicious. I made it shortly again afterwards and it was horrible. Recently, I found the recipe again, and decided to make it. This cake is fantastic! If you follow the directions and let it cook completely and cool completely, you will end up with a beautiful chocolate cake that tastes great. I made this cake in a bundt pan and it took about an hour to cook. I let it cool overnight in the pan and took it out in the morning. I made the "Chocolate Ganache" icing by INGRIDEVOGEL on this site, but without the rum. I let it cool and whipped it so it just barely drizzled over the cake. I used dark chocolate chips for the ganache as well. Ended up with a beautiful chocolate cake that even I could eat, and I really don't like chocolate that much!!
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Bar Cookies from Cake Mix

Reviewed: Apr. 5, 2008
This recipe is awesome! I made these this week to take to my bible study group. I used Duncan Hines Golden Vanilla cake mix and I used ground up pecans on top. Absolutely delicious! I did not bring a single piece home, and had to fight for my own taste! Will definitely make again!
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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 14, 2008
This is an amazing cookie recipe. First off, I am not a chocolate fan and made these cookies solely for other people. However, after tasting them, I was in love. Oh goodness. I even had a big "oops" when making these--I completely forgot to add baking soda and baking powder, until after I had baked 2 trays of them, and they still turned out great!! Just a little flatter than expected. However the juice from the fruit and the drizzled chocolate made them taste great all the same. I can't imagine how great they would have been had I added the missing ingredients. I did however change up a few of the cookies and added strawberry slices inplace of cherries for a few friends who don't like them. These turned out delicious too. This is such a great recipe, especially for a "chocolate" holiday like Valentine's. I took them to work and they were a big hit. Great job on the recipe!!
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Chicken Cordon Bleu I

Reviewed: Feb. 7, 2008
This is a very easy, simple to follow recipe. The only reason I did not rate it as a 5 star recipe was because I thought it lacked just a little bit of flavor. So what I did was add the white wine gravy from the "Chicken Cordon Bleu II" recipe on this site. However, since I avoided that whole recipe because of the high fat, I made a few adjustments which are as follows: I used 1 tbsp of butter, melted in a skillet, added 1 crushed chicken bouillon cube, 1/2 cup white cooking wine, 1/4 cup water, 1/4 cup heavy whipping cream, 1/4 cup milk, (or just 1/2 cup whipping cream if you dont want both). Let simmer and whisked off and on for about 10 minutes. Let stand in warm skillet until thickened. Salt and pepper to taste. VERY GOOD on this already good Chicken Cordon Bleu recipe. Have already made twice in the past 2 weeks just like this. Goes great w/ mashed potatoes. =D
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The Best Rolled Sugar Cookies

Reviewed: Jan. 27, 2008
Wonderful wonderful cookie recipe! Simply the best one. Very versatile too! As others recommended, I doubled the vanilla and also I used the following recipe for icing: 2 cups powdered sugar 1/2 tsp vanilla 1/3 cup butter Just mix and frost! GREAT RECIPE!
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White Chocolate Orange Cookies

Reviewed: Jan. 27, 2008
This is one of my favorite cookie recipes. I have had this exact recipe for quite some time now, and everyone loves it. The only changes that I make in my recipe are as follows: Instead of orange zest I used grated orange peel (bought in a jar like regular spices). I use 2-3 teaspoons instead of just one. The orange flavor is quite a treat. I also use a whole 12-ounce package of white chocolate chips. As with all my cookies that I bake, I like them soft. To do this I usually take 45-60 seconds off of the bake time and let them cool on racks. This allows the cookies to harden, but not too hard. They are still soft enough to seem fresh from the oven.
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Herb Roasted Pork

Reviewed: Jan. 27, 2008
I used a 2lb pork roast but the same amount of ingredients for rub and glaze. Turned out wonderful, and left enough "sauce" for brown rice as well. Very good flavor, but I did add some balsamic vinegar as suggested by others. Will definitely make again :). Great recipe!
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Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 27, 2008
This is a great recipe! It tastes just like the Tomato Basil soup from La Madeline! I added a dash of garlic to mine, just for some extra flavor, and I also added another cup of tomato juice just because I love tomatoes so much. I will definitely make this again and again and again!
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Roasted Tomato Salsa I

Reviewed: Jan. 21, 2008
I did not think this recipe calls for enough tomatoes. I ended up adding a can of stewed tomatoes because it had such an onion/cilantro taste. After adding the extra tomatoes it tasted quite good. Second time I made it I used green onions and 2 large cans of stewed tomatoes, however I still roasted them in the oven. I also like more spicy salsa, so I do not take the seeds out of my peppers. Good base recipe, I just liked some personalization.
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Easy Biscuit Mixture

Reviewed: Jan. 21, 2008
I made these as directed in others' reviews using about 1/2 cup of milk. I also made these as drop biscuits instead of cut-out biscuits. Went extremely well with homemade honey butter. Definitely plan on making again!
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Gina's Lemon Pepper Chicken

Reviewed: Jan. 21, 2008
My boyfriend LOVES lemon pepper chicken, so I make it frequently. I actually cook the chicken breasts first in the skillet to brown on the outside (about 7 minutes each side, seasoned) and then bake for about 15-20 minutes in the oven. I also like to drizzle the chicken in EVOO, lemon juice and some extra seasoning to allow for it to make a small amount of sauce in the dish. Great served with rice.
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Taco Casserole

Reviewed: Jan. 21, 2008
This was a fairly good recipe. I didn't like the idea of macaroni, so I used brown rice instead. I also didn't use any soup/tomatoes, I just used some homemade salsa instead. I'm from Texas and eat a lot of mexican food, so I added plenty of spice to the dish. My boyfriend and I loved it! I also added black beans for me, and refried beans for him on the side.
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Baked Ham

Reviewed: Jan. 21, 2008
I used a precooked/presliced ham. This was not a good idea. I did let it marinade overnight, but the ham didn't taste like anything, and it was just darker colored on the bottom. I'm not quite sure what I did wrong, except maybe next time I'll try a regular ham.
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