kamisaki Recipe Reviews (Pg. 1) - Allrecipes.com (10422182)

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Caramel Popcorn

Reviewed: Jan. 18, 2013
This was delicious. I have to admit, that thanks to many interruptions from my young children, I neglected to add the baking soda and vanilla after boiling the caramel. It still turned out amazing. Next time, I'll try the vanilla, and see if it tastes much different. The kids ate it so fast that I don't think they would be able to tell a difference. I cooked for 40 minutes, to keep it a bit chewy, and it was perfect!
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Butternut Squash Bisque

Reviewed: Oct. 29, 2012
This recipe has become our Halloween staple for the last 5 years. It is so simple and delicious, even my picky kids love it. I do not use any butter, and we don't add any cream. It doesn't need the added fat for such a healthy recipe, and other than making it slightly creamier, it doesn't do anything for flavor. I add about 1/8 tsp nutmeg, and probably a teaspoon of salt. I decrease this amount if not using low-sodium broth. I have made it with chicken broth as well, but much prefer the veggie broth. I always use an immersion blender right in the pot after the veggies are tender. I learned quickly that it is not a good idea to put hot soup into a standard blender or food processor. The immersion blender gives it the perfect consistency. It is not a spicy soup, the flavoring is simple, but it is perfect for a cold autumn evening. We serve out of bread bowls and with hot wassail.
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Baked Beans II

Reviewed: Jun. 29, 2012
we use molasses instead of vinegar, but still add a bit of worcestershire sauce. We double the amount of beans, but only use the liquid from half. make sure to remove the little piece of pork fat in the cans, because it is very gross to bite into. We make ours in a crockpot, for several hours, which gives it a caramalized flavor. We add half of the beans at the beginning, and the other half a couple hours before serving. We garnish with the bacon toward the end of cooking, rather than adding to the pot in the beginning. Yum!
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Poor Man's Caviar

Reviewed: Jun. 28, 2012
we love this stuff! However, we modify a bit. I use only a couple tablespoons of oil, substitute cilantro for the parsley, and use dried basil. I also use red onion instead of Vidalia, and top it with fresh avocado. I don't mix the avocado into the salad bowl because this salad tastes best the next day, and mixing the avocado in makes it too mushy the next day. I usually put in extra beans or black eyed peas, depending on which I have on hand.
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Poor Man's Caviar

Reviewed: Jun. 28, 2012
we love this stuff! However, we modify a bit. I use only a couple tablespoons of oil, substitute cilantro for the parsley, and use dried basil. I also use red onion instead of Vidalia, and top it with fresh avocado. I don't mix the avocado into the salad bowl because this salad tastes best the next day, and mixing the avocado in makes it too mushy the next day. I usually put in extra beans or black eyed peas, depending on which I have on hand.
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Jun. 1, 2008
four stars only because the marinade was excellent and the dressing leaves something to be desired. I made the recipe exactly as shown, and the marinade was very tasty. I think tilapia is not the right fish for this recipe, though. It needs something sturdier, like salmon or swordfish. The dressing was awful. I have never used adobo sauce before, and 1/2 cup is WAY too much. It only needed a couple tablespoons, if that. I ended up doubling the rest of the ingredients to try and dilute the adobo. The color is kinda gross as well. We ended up adding a lot of extra lime juice, cumin and sour cream. I took another reviewer's advice and cooked down the marinade into a sauce. I much preferred that to the adobo dressing. Next time I will try leaving the adobo out altogether and see what happens.
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