Kris Recipe Reviews (Pg. 4) - Allrecipes.com (10419734)

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Honey Carrot Cake

Reviewed: Apr. 11, 2010
My carrot cake recipe is better - I think I'll just try subbing the sugar with honey. For the frosting, DO NOT use lowfat cream cheese - it's like glue.
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3 users found this review helpful

Egg Free Whole Grain Cornbread

Reviewed: Apr. 11, 2010
Can't tell it has no egg. I've subbed the cornstarch for egg, and it is almost identical.
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0 users found this review helpful

Corrigan's Minestrone

Reviewed: Apr. 11, 2010
I've made this for years. I always add more kidney and cannelini beans. I leave out the pasta and cook it separately so it doesn't get mushy.
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1 user found this review helpful

Roasted-Vegetable Stock

Reviewed: Apr. 11, 2010
The green bell pepper was too overpowering. Next time I'll leave it out. Overall good flavor.
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8 users found this review helpful

Eskimo Cookies

Reviewed: Apr. 11, 2010
It tasted like chocolate frosting with oats - I might try it with 1/2 peanut butter and 1/2 butter. I won't make it as written though.
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2 users found this review helpful

Heavenly White Cake

Reviewed: Mar. 26, 2010
I used an extra 1/2 cup milk and it only took about 20 minutes to bake. Absolutely luscious, moist cake. I would recommend starting with 15 minutes and watching it so it doesn't get dry.
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1 user found this review helpful

Carrot Raisin Salad

Reviewed: Nov. 14, 2009
I didn't follow this recipe exactly, but I really like the honey and cinnamon in it.
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5 users found this review helpful

Apple-Raspberry Crisp

Reviewed: Nov. 10, 2009
I modified this quite a bit - used 1.5 pounds frozen mixed berries, no apples - kept the juice left from defrosting and added 1/2 cup agave nectar and 1/8 cup cornstarch. For the topping I chopped pecans and walnuts, 1/2 cup each, and combined with oats, whole wheat flour, cinnamon, salt, and substituted unsweetened applesauce for the butter. I baked it for only 25 minutes, and it was nice and thick, and the nuts were slightly toasted. Loved it! Next time when I have apples, I'll try it with apples.
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3 users found this review helpful

Cinnamon Pancakes in a Jar

Reviewed: Nov. 7, 2009
I would have liked more cinnamon/spice flavor. I'm still experimenting with it - it's a good base. I used 1 1/4 c. mix with 1 c. milk as others recommended.
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1 user found this review helpful

Baked Pears

Reviewed: Nov. 1, 2009
I didn't really follow the recipe, but it gave me some good guidelines for making baked pears. I made 3 pears with 6 tsp margarine, 2 Tbs. lemon juice, and 2 Tbs. agave nectar. I used a 9x13 casserole, which spread the sauce out and helped to carmelize it. I also flipped the pears after about 15 minutes. Then I sliced them when they were cooked. Really good topping for pancakes or pumpkin pie.
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1 user found this review helpful

Ratatouille Pasta

Reviewed: Oct. 25, 2009
I love pasta cheese anything, but adding healthy veggies to that is great! I never knew about 'sweating' squash, but it really did the trick! Not mushy at all, just delicious.
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11 users found this review helpful

Lime-Curry Tofu Stir-Fry

Reviewed: Oct. 25, 2009
I really enjoyed this, not having much experience with curry. My husband, curry enthusiast, was less than enthusiastic about it. I did use lowfat coconut milk, which may have made the difference. I won't make it again, just because I'm the only one who really enjoyed it.
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1 user found this review helpful

Lentil Soup

Reviewed: Oct. 25, 2009
I love this recipe and have made it many times. I use 1/2 water and 1/2 broth. The balsamic vinegar at the end really gives it a great finish. I've also made it with 1 cup barley and 4 cups broth, increasing seasoning by 50%.
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1 user found this review helpful

Awesome Red Pepper Hummus Dip

Reviewed: Oct. 25, 2009
The flavor was not very good - too lemony, too thick. I won't make this again.
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3 users found this review helpful

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Oct. 21, 2009
Not a fan of black-eyed peas, but this soup is delicious! I used jarred roasted bell pepper, and only used basic spices as suggested. I only used 1/8 tsp. of cayenne with no red pepper flakes, and the kids loved it! My husband added more spice and loved it too.
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3 users found this review helpful

Cinnamon Raisin Swirl Bread

Reviewed: Aug. 21, 2009
Love how not sweet it is, a true yeast bread. I added chopped walnuts and plumped the raisins as others suggested. It doesn't last long enough to dry out.
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0 users found this review helpful

Whole Wheat Bread III

Reviewed: Aug. 21, 2009
I used these for hamburger buns and they were great. They didn't rise for me, but still tasted good.
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4 users found this review helpful

Vegan Baked Beans

Reviewed: Aug. 21, 2009
These are tangy, tangy beans. If you don't like tangy, but prefer sweet, don't use this recipe. The cinnamon and nutmeg conflict with the tangy so much, my kids didn't even like them. I managed to salvage them by adding more brown sugar, garlic, and the key - yellow mustard. The mustard seemed to counteract the spices really well. I liked that they didn't have meat, and I might try making them again without the spices, and a smaller batch.
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9 users found this review helpful

Mashed Potato, Rutabaga, and Parsnip Casserole with Caramelized Onions

Reviewed: Aug. 21, 2009
So good! I'm not familiar with these veggies, but I diced them, nice and small, and they were very well done. Instead of draining the broth, I reserved a little and added it to the veggies - no butter required. I used yukon gold potatoes, with the skins still on, and I loved the texture with the other lumpy veggies - they weren't hard, but very smooth, like a chunky applesauce, not smooth like mashed potatoes. The carmelized onions are an absolute must! Although the directions seem a little off - maybe cook on med-high until transparent, not brown. My kids had 3rds!
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4 users found this review helpful

Peanut Butter Noodles

Reviewed: Aug. 21, 2009
Absolutely delicious! It would probably be great as a main dish with some chicken.
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0 users found this review helpful

Displaying results 61-80 (of 117) reviews
 
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