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

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Mr. Goodbar Frosting

Reviewed: May 30, 2001
GREAT recipe! Really tasted like the candybar! Only suggestion is to avoid using it with cupcakes because once the second batch comes out, the frosting has cooled and isn't very spreadable. Thanks for the recipe!
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19 users found this review helpful

Mexican Bean Salad

Reviewed: Jan. 15, 2002
Very colorful, pretty salad! I used a 15-oz. can of corn (drained) instead of frozen (time saver). I decreased the olive oil and red wine vinegar to 1/4 cup each. I would also suggest decreasing the salt to 3/4 Tbl and decreasing the pepper a bit. The second time I made this, I decreased the olive oil and vinegar to 1/8 each - would do that again (just make sure to decrease all the spices some as well). Thanks for the recipe!
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149 users found this review helpful

Tina's Shortbread Chocolate Chip Cookies

Reviewed: Dec. 17, 2002
Super easy, super good! Thanks for the recipe!
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0 users found this review helpful

Parmesan Potato Soup

Reviewed: Feb. 28, 2002
Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe!
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26 users found this review helpful

Caribbean Holiday Shrimp

Reviewed: Dec. 19, 2002
This was just awesome! I don't like really spicy foods, so I cut the spice down to 1/4 tsp, but it wasn't enough spice to be noticed though. I think I'd leave it at 1/2 tsp next time (or somewhere between the two). Thanks for the recipe!
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3 users found this review helpful

Portobello Port Sauce for Steak

Reviewed: Mar. 17, 2002
Kind of a sweet sauce, but great! Really good on steak! Thanks for the recipe!
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15 users found this review helpful

Hot Pizza Dip

Reviewed: Jan. 3, 2003
Pizza without the fuss! I used more bell pepper and pepperoni than called for - enough to completely cover the dish. This was so good! Thanks for the recipe!
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0 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Oct. 16, 2002
Great and easy! I cut the recipe in half, and used only 1/2 cup cheddar cheese, and only 1 tbl butter for the brushing. I would definitely omit the brushing on the top next time - way too salty and too buttery. I would rather see the spices in the dough. The 2nd time I made these, I followed others' suggestions: I doubled the cheese (used 1 cup), added 1/4 tsp. Old Bay seasoning, 1 tsp. fresh garlic, 1/4 tsp. salt, 1/4 tsp. onion powder, 1 tsp. parsley, and replaced the water with milk (note that skim milk works fine). Baked for 15 minutes on parchment paper, then brushed butter on the top. Perfect! Thanks for the recipe!
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8 users found this review helpful

Bananas Foster Pudding

Reviewed: Mar. 25, 2002
Wonderful! Made a huge dish!! I went a step further and made a bananas foster sauce for the top - 2/3 cup brown sugar + 1/4 cup butter in a frying pan, then added 3 sliced bananas - cooked a couple of minutes, then added a splash of rum and banana liqueur. It was awesome! Thanks for the recipe!
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54 users found this review helpful

Parmesan Broccoli Balls

Reviewed: Apr. 1, 2002
Easy and a big hit at a party! I couldn't find chicken flavored stuffing, so I used herb stuffing. Was wonderful! Thanks for the recipe!
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39 users found this review helpful

Spicy Bean Salsa

Reviewed: Apr. 22, 2002
Loved it! I used 2 chopped fresh jalapeno peppers (seeds and membranes removed) instead of the canned ones. Also drained the black-eyed peas and omitted the onion. Thanks for the recipe!
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44 users found this review helpful

Asian Coleslaw

Reviewed: Oct. 13, 2002
I simplified mine by using 1 bag of shredded mixed cabbage, plus 8 baby carrots, julienned. I thought 2 red bell peppers was way too much - I prefer just 1. I cut the dressing ingredients in half - perfect amount! If you do that, be sure and let it sit for about 30 minutes before serving, or it will be too dry. It's actually best the next day because the vegetables have had time to really absorb the dressing. Thanks for the recipe!
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30 users found this review helpful

Baba Ghanoush

Reviewed: Apr. 8, 2003
Great! Next time, I will add less lemon juice though - maybe cut it in half. I used 2 tablespoons of the tahini, and it was just fine. I used 1/2 tsp salt and 1/8 tsp pepper, and mixed in 1 tbl olive oil while still in the blender. Wonderful! Very authentic recipe - just like the Lebanese restaurants! Thanks for the recipe!
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52 users found this review helpful

Au Gratin Potatoes

Reviewed: Mar. 11, 2003
Great and easy! I used lowfat soups and fat-free sour cream. I also sauteed the onions and bell peppers beforehand, and didn't add cheese. Was just fine! Definitely mix everything together first. I baked on 350 for about 70 minutes. Thanks for the recipe!!
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jun. 8, 2003
Super duper easy! Needs cinnamon and a little nutmeg in the topping though. I'll add them next time. Thanks for the recipe!
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1 user found this review helpful

Kellie's Kavatini

Reviewed: Jan. 17, 2003
Super easy! I used ground turkey instead of beef, and omitted the cheddar cheese (didn't think it went with an Italian-style dish). Turned out great! Thanks for the recipe!
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4 users found this review helpful

Jambalaya II

Reviewed: Mar. 20, 2003
Wonderful and super easy! I used turkey sausage and it was just as good as the regular kind. Healthy Choice brand is good as well. I accidentally added the tomatoes with the onions, garlic, and bell peppers - worked out fine though! 3/4 Tbl. chili powder and just a pinch of cayenne pepper were plenty spicy for my taste. I added 2 tsp. salt and 1/4 tsp. pepper to the final mixture. Thanks for the recipe!
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0 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 19, 2001
To die for! I used the entire 4 1/2 cups of broth. Cooked it for about 5 hours, then realized it was too moist (almost soggy). Took the lid off for the last hour, and it was perfect!! Thanks for the recipe!
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166 users found this review helpful

Berry Cobbler

Reviewed: Jul. 16, 2001
Great, quick recipe! The cobbler was cake-like, so it could easily be served as a coffeecake for breakfast. I used 1 cup raspberries and 1 cup blueberries -- turned out very pretty! Thanks for the recipe!
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33 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Nov. 7, 2001
To DIE for! I reduced the oil to 1/3 cup to make it lower in fat, added a cup of frozen cooked peas and 2 chopped Roma tomatoes for some veggies. Since I love cilantro so much, I increased it to 1/2 cup. The dressing was just amazing! Thanks so much for the recipe!
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228 users found this review helpful

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