kris Recipe Reviews (Pg. 3) - Allrecipes.com (10512814)

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Shemakes Instant Chai Tea

Reviewed: Oct. 12, 2008
pretty good when you want some Chai in a hurry.
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Frosted Banana Bars

Reviewed: Oct. 10, 2008
These were sturdy enough to eat with your fingers, but they lacked something in taste. They did not have a great banana taste and I somehow want to attribute that to the sour cream. (My bananas were definitely ripe enough.) The kids who ate these didn't complain, but all in all, I found them to be just OK. 4 stars may be a bit generous.
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Mock Coconut Pie (Spaghetti Squash Pie)

Reviewed: Oct. 9, 2008
So, OK. It really doesn't taste anything like coconut (thus the 4 stars), but if you want a custard pie with texture, this is a good substitute. Maybe ading some coconut flavoring would help if you really are wanting coconut flavor without the coconut. It did have a lovely subtle lemon flavor. I served it to my hubby (who doesn't like coconut) and he thought it was great. Next time, I'll chop the squash up much finer, maybe put it in a food processor. All in all, I thought this was an excellent use of spaghetti squash. I'll make it again.
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6 users found this review helpful
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Best Ever Pie Crust

Reviewed: Oct. 7, 2008
This has been my no-fail pie crust recipe for more than 20 years. Simple and excellent. I use butter flavor shortening and the coldest water possible.
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10 users found this review helpful
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Best Chocolate Chip Cookies

Reviewed: Oct. 7, 2008
This is the cookie I've been looking for all of my life! Crispy, chewy, chocolatey goodness. I added the 1/2 tsp of cream of tarter and they did crackle on top perfectly, but I've not made it without that addition so I can't say as if it made a difference. I make a ton of cookies and my family was simply blown away by these. You really are missing out if you haven't tried these.
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Chocolate Ganache Icing

Reviewed: Aug. 26, 2008
I left out the rum and added a bit of espresso. Very simple and delicious.
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2 users found this review helpful
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Cream Cheese Frosting II

Reviewed: Aug. 26, 2008
This has the consistency and flavor that cream cheese frosting should have. I make this for my awesome carrot cake and it is enough to frost 3 layers, top, and sides, as well as adding a bit of decoration. Simply the best recipe out there!
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4 users found this review helpful
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Five Minute Ice Cream

Reviewed: Jul. 16, 2008
Couldn't believe how well this worked and how fabulous it tasted! I used Splenda and it came out perfect. I made the strawberry and even my kids (who don't like strawberry ice cream) gobbled it up.
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4 users found this review helpful
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Indian Naan II

Reviewed: Jul. 16, 2008
I maixed the dough in the bread machine. The kids really like this for their hummus.
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6 users found this review helpful
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Chocolate Frosting I

Reviewed: Jun. 26, 2008
I took the advice of others and upped the cocoa. I started at 3/4 cup and then just added enough powdered sugar to get the consistency that I wanted. In subsequent batches, I threw in even more cocoa. Everyone thinks it is the bomb! I had no problems with clumping (I used a hand mixer) and just threw in cocoa at different times during the mixing process using a "taste as you go" method of measuring. *WARNING* This method can cause severe sugar shock!
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3 users found this review helpful
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 23, 2008
This recipe was easy, and very yummy. I used butter flavored vege. shortening, instead of the butter. I cut the salt to 1/2 teaspoon, upped the chocolate chips to 1 1/2 cups, and added 1/4 teaspoon baking powder. I mixed the dough by traditional bowl and spoon method (not in a mixer) and let the dough chill for the time it took to preheat the oven (about 10 minutes). I baked them on ungreased fiberglass baking mats.I had no problem with the cookies spreading. I'll make these again.
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No Bake Cookies III

Reviewed: Jun. 20, 2008
My 11 year old and I made this recipe as written (except we used skim milk). When the chocolate mixture reached a rolling boil, we timed exactly 90 seconds and then added the peanut butter, vanilla, and oats. We scooped them out with a cookie scoop and they came out uniform and set up perfectly. Nice and shiney. We made a second batch with equally successful results. So good!
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6 users found this review helpful
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Banana Crumb Muffins

Reviewed: Jun. 19, 2008
This recipe was very easy and very tastey as well. I used applesauce instead of butter in the muffin itself and they came out moist and tender. (I never mix muffins more than absolutely necessary.) I also added chocolate chips because, well, I love chocolate. I tweaked the topping a bit by adding more flour and some white sugar and leaving out the cinnamon. (All I had was spreadable margarine so I added the extra flour and sugar in an attempt to keep the topping from sinking into the muffin...it worked beautifully.) The kids gobbled these up.
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Hasty Chocolate Pudding

Reviewed: Jun. 11, 2008
Great when you want something chocolate and fast. I added a dash of salt before cooking to help bring out flavors. I also added 1 T butter along with the vanilla after it was cooked to make it a little fuller tasting. Super easy.
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Lemon Square Bars

Reviewed: Jun. 11, 2008
The recipe is not bad, it just needs tweaking. I baked the crust an additional 5 minutes, but I think that the sugar in the crust can be cut down to 1/2 cup. The butter could also be cut down (I'll try subtracting 2T next time) because it is kind of greasy and doesn't crisp up really well. The filling needs to be a bit more substantial so I added an extra tablespoon of flour. I also added the zest from one lemon, but I'll up it to two lemons next time, as I love a tart lemon taste. Also, using fresh lemons and the zest is essential for getting a good lemon flavor. The first time I made these, I used bottled lemon juice and we could hardly taste the lemon, even though this recipe calls for the most juice I've seen in a recipe. *Update* The crust worked well to cut down on the sugar and a bit on the butter. I used the zest from 2 lemons and got the tart taste I wanted. The filling is still pretty curd-like...which is OK if you don't need a really stable filling. I took these to a wedding anniversary party with the bars set in individual muffin papers. They looked beautiful and recieved many compliments on taste.
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Easy Granola Bars

Reviewed: May 20, 2008
This recipe gets 5 stars because it really is easy. They are also quite yummy. I didn't have almonds so I used pecans and I also added a half of a cup of bran to up the fiber a bit. They are super chocolatey. I took someone's suggestion and put my can of milk in a bowl of hot water while I assembled the rest of the ingredients. It was much easier to pour and incorporate. I will make these again!
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BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: May 17, 2008
These could not be easier to make or more delicious to eat. They keep extremely well in a plastic bag. Sometimes, when I'm feeling fancy, I dunk the bottoms in melted chocolate and cool on waxed paper. They are elegant enough to serve at a dinner party.
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Six Week Bran Muffins

Reviewed: May 17, 2008
OK, First let me say that I cut this recipe by 6 to get the desired 24 muffins. I also added 1 cup of raisins to the boiling water, and added 1 teaspoon of baking powder in addition to the baking soda. They were amazingly good! I thought my kids would turn up their noses...instead, they devoured them and asked for more! These are the most moist and best tasting bran muffins I've ever made. This recipe is a keeper!
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2 users found this review helpful
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Super-Delicious Zuppa Toscana

Reviewed: May 17, 2008
I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it is crucial to the flavor of the soup. My Italian sausage was hot enough without the added red pepper, also. Still, I think this recipe is pretty forgiving and you can add or subtract to your taste. This was just what I was looking for to start me on my way to my new favorite soup. I also loved how quickly everything cooked.
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Satiny Chocolate Glaze

Reviewed: May 15, 2008
I didn't have any butter so I substituted butter-flavor shortening and had to really whisk it, as it does not melt as fast as chocolate...but it turned out great! I also made this in the microwave as others suggested. This glaze set up perfectly...not too hard, not too soft. You have to work pretty fast because it will set up quickly, however. I made a chocolate peanut butter cake and I got tons of compliments on the glaze itself. The color of your glaze will be the color of the chocolate that you use. I did "work" the glaze onto the cake and so it was not super-shiny but it was still beautiful. This recipe is a winner and a great substitute when you haven't any whipping cream to make a ganache.
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