Kris Recipe Reviews (Pg. 1) - Allrecipes.com (10419734)

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Greek Tzatziki

Reviewed: Jul. 14, 2014
Doubled the garlic and halved the salt and pepper. So fresh and delicious! Used Greek low fat strained yogurt and ate it right after making it. Can't wait to try it tomorrow.
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Mar. 21, 2014
I cut the cayenne way down for the kids and made it without meat. Nice flavor - next time I'll make it more soupy. The chickpeas are an excellent addition.
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Pumpkin Cookies IV

Reviewed: Oct. 6, 2013
Pretty good. I had to add some spice, 1/4 tsp. clove, (could've done more) and I added chocolate chips per other reviews. I subbed flaxmeal for the ground walnuts to make them nut free. I used margarine instead of shortening, so I just dropped them on the cookie sheet and they baked up beautifully. This would be a 5 star recipe if more spices were added - maybe some salt too.
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Banana Cream Pie with Chocolate Lining

Reviewed: Sep. 27, 2013
Awesome pie! I made it vegan, using a walnut crust, mixed the chocolate with 2 Tbs. almond milk and 1 tsp. tapioca starch (perfect!), and used a coconut whipped cream. I added about 1/4 tsp. SALT to the custard, which I think helped the blandness (although I might up it to 1/2 tsp.), and I don't do alcohol, so I used 1 Tbs. vanilla instead (might try 2 Tbs. next time, but only had 1). I also added 1 cup unsweetened coconut to the custard after it thickened, which complimented the coconut whipped cream nicely. My first cream pie without pudding mix and it was super easy and delicious! The chocolate is a must!
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Alyson's Broccoli Salad

Reviewed: Sep. 10, 2013
Excellent flavor - kids gobbled it up. The sauce got runny though - I let it sit in fridge for about 4 hours. No bacon, just toasted sunflower seeds and almonds. The toasted almonds have a bacony flavor without the saturated fat and cholesterol. Not sure how much 1 head of broccoli is supposed to be in this recipe, but I used 1 bunch, as sold rubberbanded together at the market - it looked like 3 heads to me, probably about a pound of broccoli. Perfect amount. And red grapes are definitely the way to go, especially if you let the salad sit - raisins get swollen and disgusting.
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Greek Style Potatoes

Reviewed: Aug. 29, 2013
Very flavorful, moist, and delicious. Never had Greek potatoes, so didn't know what to expect. I followed the ingredients exactly, but microwaved the potatoes first, kept skins on, then cut in 8ths, then cooked covered at 400 for about 40 minutes. Hubby didn't care for the lemon taste, but everyone else gobbled them up! If you like lemon and savory together, then this recipe is a winner!
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Quick and Easy Thai Style Coleslaw

Reviewed: Aug. 20, 2013
Just okay. Needs some onion or something. I added chili garlic sauce, but it still needed something. I also only used maybe 1/2 of the dressing. Definitely recommend adding a little at a time to your liking, or else it's drowning in dressing.
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Sukhothai Pad Thai

Reviewed: Aug. 20, 2013
Excellent with the changes that were suggested - fish sauce, no vinegar, soy sauce with the tofu and noodles. Couldn't find tamarind, but subbed lime juice. Couldn't find pickled radish, but used 1 tsp. chili powder. Didn't add the sugar and salt at the end - didn't need it with the extra soy sauce. Also I fried the tofu in LOTS of soy sauce and the oil, then pulled it out with a slotted spoon and added it to the noodles. I doubled the tofu since I don't do egg and don't like bean sprouts.
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Italian Vegetarian Patties

Reviewed: Aug. 20, 2013
I made this vegan, without egg or cheese. I'm sure the cheese adds a heap of flavor that was lacking in these, but they were still okay. I'm wondering if red lentils are really the way to go - my rice and lentils cooked fine, but were totally mush. I had taken the lid off after 25 minutes so all the water would be absorbed/evaporated by the end, which it was. The recipe says to process this mixture. There was nothing to process - it was mush. So I'm wondering if brown or green lentils were used in the original recipe. Those wouldn't disintegrate like red lentils. Overall the texture was similar to baked potato, which wasn't what I was hoping for. I might try this again with barley and brown lentils, which stay intact when cooked. I'll also need to compensate for the lack of cheese, possibly lack of egg if my lentils and barley come out like I expect. Also I followed another reviewer's advice and baked at 350 for 40 minutes - I made 10 dozen small meatballs with a melon scoop. So much better and cheaper than the frozen meatless meatballs at the store!
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California Roll Sushi

Reviewed: Aug. 19, 2013
Easy and delicious. Great for first time making sushi.
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Ginger Crab Cakes

Reviewed: Aug. 19, 2013
Delicious! Ginger was not overpowering, but really added to the crab.
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Refreshing Summer Orzo Salad

Reviewed: Aug. 19, 2013
Delicious flavors. I used penne and served it hot - fantastic! Everyone loved it. I only used 1/2 the feta, which I thought was plenty. I cooked down the spinach too.
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Barley Bake

Reviewed: Aug. 3, 2013
The picture of this one describes it very well. Boring. I added celery, carrot, and kale, just to add some additional color, but the flavor had no depth. It was flavorful, but the kind of flavor you might find at HomeTown Buffet. It cooked up nicely in the rice cooker and I liked the texture of the barley and the mushroom flavor, but it needs something more - not sure what. I'll keep looking.
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Sesame Shrimp Stir-Fry

Reviewed: May 4, 2013
Amazing! I doubled the garlic and ginger, which made it spicy, and it was incredible. As others suggested, added 2 tsp. sesame oil at the end, and sprinkled with extra toasted sesame seeds.
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Vietnamese Fresh Spring Rolls

Reviewed: Apr. 10, 2013
Just like the restaurant, except I need to work on rolling! I made the sauce differently as others recommended - 1/3 cup crunchy peanut butter, 2/3 cup hoisin sauce, 2 cloves garlic, juice of 1 lime and prob. about 1/2 cup of water to thin out. I also added julienne carrot and cucumber as suggested, and didn't use Thai basil, as I didn't want to bother looking for it. I doubled the recipe and the fam gobbled them down. Another great dinner for hot days!
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Asian Mushroom Soup

Reviewed: Apr. 10, 2013
Made it vegetarian without chicken, but surprisingly flavorful and super easy. This is definitely a keeper!
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Honey Oatmeal Bread I

Reviewed: Feb. 11, 2013
Delicious! Hearty and flavorful, without the sweet that some whole wheat breads have. I used all whole wheat flour. I subbed almond milk and oil, since I don't do dairy, and added 1/4 c. flour, flaxmeal and sunflower seeds. I might try adding some herbs or garlic next time. BTW, 1/4 oz. yeast is one package (2 1/4 tsp.).
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Eggless Pasta

Reviewed: Jan. 9, 2013
This worked out really well, but I ended up using twice as much water as what was called for. I doubled the recipe - 4 cups flour and 2 1/2 cups water. The dough was really easy to work with - I made raviolis with it.
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Vegan Granola

Reviewed: Dec. 5, 2012
I used honey instead of molasses and baked at 325 per other reviews. I only used 1 11x17 pan, and it worked great. I really like the apple juice addition, and it has a nice crunch.
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Louisiana Sweet Potato Pancakes

Reviewed: Oct. 22, 2012
Excellent! For those that thought they didn't cook through, follow the directions. These are NOT regular pancakes! You have to use only 1/8 cup batter on med-low heat, or they will be gooey and raw. And 1.5 pounds of sw. potatoes was perfect! That's about 3 med. sized sw. potatoes. I mixed up the batter the night before and it was so easy in the morning. Delicious with pecans.
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