Kat W. Recipe Reviews (Pg. 1) - Allrecipes.com (10356345)

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Kat W.

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Szechwan Shrimp

Reviewed: Sep. 10, 2010
My boyfriend and I both enjoyed this recipe. I think I would prefer Sriracha instead of chrushed red pepper flakes for the heat, and I used sesame oil instead of vegetable oil. I agree with other reviewers to increase the sauce. Actually, I made four times the amount called for and added some canned water chesnuts and baby corn. Delicious over jasmine rice!
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Tea Biscuits

Reviewed: Jun. 4, 2010
These were super crumbly and yummy! I served these a side dish with dinner and instead of rolling the dough and cutting out biscuits, I just dropped clumps of dough on the baking sheet and they turned out fantastic with no leftover dough.
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2 users found this review helpful

Danish Pastry

Reviewed: Nov. 19, 2008
I thought that this was a great base to work off of. I made strawberry and stawberry-cheese danish, and they turned out to be wonderful and tender. The only suggestion I have is to make sure you start with small portions of dough when you are making something because when it rises and bakes, it grows!
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Karyn's Cream of Crab Soup

Reviewed: Nov. 19, 2008
I found that this came out a little bit too thick and I thinned it down with some milk. The flavor is great with the cream, though. I used lump crab meat and it all sank to the bottom, so next time, I will chop the bits of crab even smaller so that they don't sink to the bottom as much
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Honey Baked Chicken II

Reviewed: Oct. 22, 2008
I roasted a whole chicken instead of cutting it into pieces and it turned out very good. I suggest filling the roasting pan with baby carrots becaus you end up with the best glazed carrots ever. I chopped up leftovers and made chicken salad the next day with mayo, celery, and a little bit of extra curry. It was super yum.
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Red Velvet Cake I

Reviewed: May 29, 2007
For those of you confused about the "traditional" icing on a red velvet cake, the fact is that there just isn't one. Nobody is sure where the recipe originated, other than 'the south', and the most popular topping is a cream cheese frosting. Professional shops that serve red velvet cake use either butter cream, cream cheese, or butter roux. As a matter of fact, the I have been able to find out about the original (or closest to it) recipes is that the red color is supposed to come from beets, rather than food coloring. This cake, however, is delicious with the coloring it uses. I would suggest following the recipe exactly.
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