KRANEY Recipe Reviews (Pg. 1) - Allrecipes.com (1042978)

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Meat Marinade

Reviewed: May 22, 2014
Awesome!! "Prepared mustard" is dijon mustard. For the salt & pepper amounts, I used 1/4 tsp. each. For the garlic powder, I used 1/8 tsp. Thanks so much for the recipe!
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The Perfect Marinade

Reviewed: May 22, 2014
I liked this, but it came out way too salty for some reason (and I used low sodium soy sauce!).
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Layered Peppermint Bark

Reviewed: Jan. 2, 2014
Loved this! Just make sure you've completely melted the chocolate before spreading, or it will be difficult to work with. Thanks for the recipe!
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One Bowl Buttercream Frosting

Reviewed: Oct. 24, 2013
This was great, but DON'T add all the milk at one time. You won't need but half the amount (at least I didn't). I left off the cocoa, as I wanted a vanilla frosting. Perfect flavor & texture. Thanks for the recipe!
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Marinated Grilled Shrimp

Reviewed: Oct. 6, 2013
This was awesome! I let mine marinate a full hour, which was key! Don't be afraid to use the cayenne pepper, even if serving to kids. It's not spicy at all. Thanks for the recipe!
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Baked Zucchini Chips

Reviewed: Jul. 9, 2013
These were fantastic! I baked for 4-5 minutes on each side. Thanks for the recipe!
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Classic Waffles

Reviewed: Mar. 31, 2013
Fantastic - don't change a thing in this recipe! I served it with a warm berry compote on top. Thanks for sharing the recipe!
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Paneer Makhani

Reviewed: Feb. 23, 2013
This was really good, but I thought it was too thick. Maybe add more half and half would do the trick? Thanks for the recipe!
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Kielbasa and Cabbage

Reviewed: Feb. 23, 2013
This was wonderful! I omitted the bacon (to reduce the fat), and cut the sugar in half - just seemed like it would be too sweet (and I'm glad I did!). I thought the caraway seed would be overwhelming, but it wasn't! Thanks for the recipe!
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Whole Wheat Blueberry Pancakes

Reviewed: Jan. 28, 2013
These were wonderful, even without the blueberries (I didn't have any on hand, but wanted whole wheat pancakes). I took another reviewer's advice and used 3 Tbl. brown sugar instead of the artificial sweetener. Perfect! Thanks for the recipe!
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Chex® Pumpkin Pie Crunch

Reviewed: Dec. 27, 2012
This was great! I followed other Chex mix recipes, and baked it at 250 for 1 hour, stirring every 15 minutes. If you don't, the pecans aren't toasted, and don't have the right flavor/crunch. Next time, I'll bake this only 45 minutes, as 1 hour made the pecans a little burned tasting. Thanks for the recipe!
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Peanut Butter Haystacks

Reviewed: Dec. 27, 2012
Very easy, and very good! Fun to make with kids! Thanks for the recipe!
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Cookies 'n' Creme Fudge

Reviewed: Dec. 27, 2012
This was to die for! Very easy. Just wish I had read the reviews beforehand - I crushed the cookies in the food processor, and ended up with scary looking fudge. (I actually froze it and will thaw it for Halloween, and call it "graveyard fudge.") Made another batch, this time, crushing the cookies by hand. Success! Note that you can melt the chocolate in the microwave to save time (and dishes). Thanks for the recipe!
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Chocolate Pretzel Rings

Reviewed: Dec. 27, 2012
These were wonderful, and so easy! Fun to make with kids. I used red and green M&M's for Christmas. Thanks for the recipe!
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Blender Hollandaise Sauce

Reviewed: Dec. 27, 2012
I loved the flavor of this sauce, but it did not thicken for me at all in the blender. I had to transfer it to a double boiler. Next time, I'll just start out with a double boiler. Thanks for the recipe though - I did enjoy the flavor!
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Eggnog Gingerbread Trifle

Reviewed: Dec. 10, 2012
I thought this was awesome! Don't bother to eat it the first day - it will be just so-so. The next day, after the flavors have had time to meld, it's much better! I used lowfat eggnog, and my pudding was not runny at all (will do that again!). To save time (and fat), I used an 8-oz. tub of Lite Cool Whip (which means, omit the sugar and vanilla) - worked just fine! Gingerbread cookie crumbs on top made it look so pretty. Thanks for the recipe!
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Baked Kale Chips

Reviewed: Dec. 5, 2012
Loved this! Note that although the bunch will appear overflowing on your cookie sheet, it wilts down considerably while baking. I think I will cut down on the seasoning salt next time - not measure, but just sprinkle throughout and toss. Thanks for the recipe!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 1, 2012
Wow, were these awesome! Best I've ever had!! I mixed the flour, cream of tartar, soda, and salt separately, then added to the wet mixture. I had to put the dough in the freezer for about 15 minutes before handling, then after each dozen on the cookie sheet, I put the dough back in the freezer. Made them easy to handle! I used parchment paper on the cookie sheet, and baked at 375 (dark pan). I had to use 4 Tbl. sugar + 4 tsp. cinnamon to have enough to coat all the cookies. Thanks for the recipe!
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Pecan Pie V

Reviewed: Nov. 26, 2012
I liked this, but the top of it turned "frothy" while baking, then cracked when finished baking. It tasted great, and set up nicely, but the top didn't look very appealing. I think I'll stick to my traditional recipe made with corn syrup.
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Hawaiian Pizza

Reviewed: Nov. 10, 2012
This was fantastic! I used 1 Tbl. honey in the dough instead of sugar, and used Canadia bacon instead of ham (as restaurants do). I used fresh pineapple instead of canned - made such a difference! Thanks for the recipe!
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