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

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White Bean Tabbouleh

Reviewed: Jul. 9, 2010
Loved it! Used quinoa instead of bulgar wheat, and 1/2 parsley 1/2 mint, with a little cucumber added, red onion, and red bell pepper instead. Next time I'll probably use all mint.
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6 users found this review helpful

Grilled Mediterranean Vegetable Sandwich

Reviewed: Jan. 21, 2011
Loved it!
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4 users found this review helpful

Almond-Honey Wheat Bread

Reviewed: Nov. 18, 2010
The toasted almonds are great! I added 1 Tbs. water as suggested by other reviews, and used all whole wheat flour. This is a definite keeper!
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3 users found this review helpful

Roasted Rosemary Cauliflower

Reviewed: Jul. 14, 2010
Loved it! I added garlic and used 3/4 tsp dried rosemary.
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1 user 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

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

Butter Chickpea Curry

Reviewed: Feb. 26, 2011
This is more like a masala than a curry, I think, but it was delicious! I subbed 8 oz. tomato sauce for the cond. soup, and coconut milk for the cream. Not too spicy, so the kids could handle it. Definitely making this again!
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0 users 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

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

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

Walnut Pie Crust

Reviewed: May 29, 2009
LOVED IT! I subbed 1 Tbs. honey for the sugar and used margarine instead of butter. It would make a really good granola too.
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3 users found this review helpful

Shortbread Cookies II

Reviewed: Jan. 17, 2009
Crisp and buttery - I made almond and lemon flavored too, with great results. I rolled the dough into balls and flattened with the floured bottom of a glass. I made 3 dozen cookies with a 6-serving recipe.
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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

Ranch Dressing II

Reviewed: Jan. 11, 2009
I didn't have chives or onion powder, so I increased garlic powder and dill. I made it just now and it is delicious! I'm sure it will be even better after it sits for 30 minutes or more. Very close to a bottled ranch, I think.
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1 user found this review helpful

Hasty Chocolate Pudding

Reviewed: Jun. 10, 2011
Soooo good! It really hit the spot. Works great as 1 or 2 servings too.
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3 users found this review helpful

Orzo and Wild Rice Salad

Reviewed: Jun. 22, 2011
I only used 1/2 c. olive oil. I was hesitant about the corn and peppers combined with currants (or raisins, which I used), but it really worked together. Great textures, great flavors. My foodie hubby said it was the best pasta-type salad he had ever had. Definite keeper. I used 1/2 the pepper.
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6 users found this review helpful

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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0 users found this review helpful

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