Kimberly Recipe Reviews (Pg. 1) - Allrecipes.com (10451441)

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Fresh Broccoli Salad

Reviewed: Jul. 31, 2012
Yum, yum, yummmmmmy. I used roasted sunflower seeds instead of almond slices, cutback on the sugar by 1/4 cup, and added a 1/4 cup more raisins than was called for. I spend the whole day going back to the fridge to steal bites with my fork.
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Banana Oat Muffins

Reviewed: Jul. 31, 2012
Great muffins. A good change-up from banana bread. I like to sprinkle a pinch of rolled oats on the batter before baking them to emphasize the fact that there are oats in them, and cause they're prettier like that.
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3 users found this review helpful

Triple Berry Crisp

Reviewed: Jul. 31, 2012
I'm sure this recipe would work, as is, but I changed a few of the ingredients around, as per personal preference / other reviewers suggestions / an honest mistake. First of all, I used 8 cups of fresh blackberries mixed with the same 4 tablespoons of sugar. The filling was made with only 1 cup of brown sugar, and 1 cup of butter, and no spices [the mistake]. I sprinkled half the filling into the 9"X13" baking dish sprayed with canola oil, and with the remaining crumble, I added 1/2 a cup of raw sliced almonds. Followed the instructions as written for the remaining part of the recipe. Wonderful, juicy, and berrrry crispy, haha. I think the one thing I would do differently next time, however, is to bake the bottom crust [pricked first, or course] for 8-10 minutes before adding the berry filling, and the topping.
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1 user found this review helpful

Cajun Chicken Pasta

Reviewed: Aug. 26, 2011
Really tasty! Very creamy and flavorful. I went crazy and added some sliced andouille sausage. Also substituted one cup heavy cream for a cup of milk with a tablespoon of cornstarch mixed in. I like the crunch/color/and flavor of uncooked green onions too, so I left them out of the cooking pan, and sprinkled them on top of the pasta before serving. What wasn't eaten at dinner was happily taken to work for lunch.
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4 users found this review helpful

The Best Meatballs

Reviewed: Jul. 26, 2011
Good flavor, but needed the addition of 5-10 minutes under a stand-mixer to make the meatballs tender.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 26, 2011
I can't say this tastes exactly like a rotisserie chicken, but I can say the results are extremely tasty. When I have the time to roast a chicken for several hours, I turn to this recipe.
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2 users found this review helpful

Roasted Beet, Peach and Goat Cheese Salad

Reviewed: Jul. 26, 2011
Technically, I had to make this with some substitutions. I stayed true to types of flavors the original salad used, but changes the peaches to nectarines that I had on hand, pecans for the pistachios, only used arugula, and bleu cheese crumbles instead of goat cheese. Still ended up having incredible flavors!
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4 users found this review helpful

Bar-B-Que Sauce

Reviewed: Jul. 20, 2011
A very solid, easy to make sauce. Thick, very tangy, very flavorful, and not overly sweet. Also, took less than 5 minutes to prepare.
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Overnight Cinnamon Rolls I

Reviewed: Jan. 13, 2011
I ended up needing to use 5 cups of flour, and 2 baking pans [a 9x13 and a 8x8] so that the rolls would have room to rise. I doubled the cinnamon, and added a 1/3 cup of butter and a 1/2 cup of chopped pecans to the filling. Before baking in the morning, I also brushed the tops with one tablespoon melted butter. Yeah, more butter. It's not like you eat these that often. Ended up being more of what I want out of a cinnamon roll than the Clone of a Cinnabon recipe -- which until now, was my go-to cinnamon roll recipe. Nummers!
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5 users found this review helpful

Cranberry Orange Bread

Reviewed: Nov. 25, 2010
Nummers. Didn't end up with half a cup of juice, from the orange that I used for the grated orange peel, so I used pineapple juice which I had on hand. Also used oil in place of the butter, and before serving drizzled with a confectioners sugar/milk glaze. Perfect holiday breakfast bread.
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4 users found this review helpful

Sweet Potato Casserole VI

Reviewed: Nov. 22, 2010
I make a sweet potato casserole like this every Thansgiving, with two small changes. I use 1/2 C. flaked coconut in the topping, and I add a tsp. of grated orange zest to the sweet potato filling. Out-of-this-world additions.
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Photo by Kimberly

Chicken Noodle Soup II

Reviewed: Oct. 8, 2010
The perfect cold medicine. Nixed the chicken bouillon since the stock was homemade, and added some fresh savory from the garden, dried thyme, and parsley. The amount of noodles seemed a bit much [2 cups of flour is almost enough to make a loaf of bread], so I halved the noodle recipe. Still seemed to be bursting at the seams with noodles, but the end result couldn't have been better.
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