kfcooke Recipe Reviews (Pg. 1) - Allrecipes.com (10540820)

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Baked Fennel with Parmesan

Reviewed: Feb. 19, 2010
This was a great vegetable dish! I used milk in place of half-and-half and yogurt in place of the creme fraiche, mixing the milk and yogurt into a slurry before adding them to the pan, and it tasted great! I also added some pepper. Minced garlic might be a good addition too. Good stuff; my husband thought it was artichoke hearts in cream sauce at first - very mild flavor. Next time I would cut the fennel into smaller pieces to make it easier to eat.
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Sweet and Savory Kale

Reviewed: May 1, 2011
Very good kale dish - made as written minus the almonds
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Roasted Pumpkin Seeds

Reviewed: Dec. 1, 2010
Fantastic! Simple. Delicious.
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Crispy Rosemary Chicken and Fries

Reviewed: Sep. 24, 2010
Made as written. Very good. Tried a second time and rubbed the spices in underneath the skin of the chicken and roasted in a large roasting pan on a rack. Awesome! Best chicken ever.
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Neat Sloppy Joes

Reviewed: Aug. 31, 2010
Great! I used a bit more onion and celery and threw in three cloves of minced garlic rather than the garlic powder. I also used a can of tomato paste rather than tomato soup. I added a splash or two more of vinegar and worcestershire to give it a little more tang and cut the sugar in half.
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Summerly Squash

Reviewed: Jun. 18, 2010
Great! I had a lot of squash, so I subbed one can tomato sauce plus one can diced tomatoes for the chopped, fresh tomatoes. I used fresh basil rather than dried, added a few cloves of minced garlic with the onions, and grated the squash rather than slicing it. I served it over spaghetti with some grated parmesan on top - really good!
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Raspberry Cherry Pie

Reviewed: Jun. 2, 2010
Fantastic! I used 2 cups fresh raspberries, 2 cups fresh Bing cherries, my own pie crust recipe, and I substituted lime juice for the lemon, which gave it a nice zing. I also cut the sugar down from 1.5 cups to 3/4 cup, and it was still delicious; I would think the full amount of sugar would've been way too sweet. Absolutely delicious! I probably could've used 1.5x the filling, as I had a deep dish pie plate, which could've held a good deal more. Loved it!
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Curried Mustard Greens with Kidney Beans

Reviewed: May 25, 2010
I made it pretty much as read with the following substitutions: butter instead of ghee, 1/2 tbsp powdered ginger instead of fresh, can of lite coconut milk instead of the half and half. I also doubled the kidney beans, added a few cloves of minced garlic in with the onions, added a tsp or two of garam masala in with the curry plus a little salt, and used way more greens - probably 1 bunch mustard greens, and 2 bunches kale (and could have used a bunch or two more). Turned out fantastic! Serve over basmati rice.
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Fava Bean Breakfast Spread

Reviewed: May 17, 2010
Great! I used fresh fava beans. I made the following modifications suggested by other reviewers: sauteed the onion with 3 cloves minced garlic in the oil first, added the tomatoes and let them soften, then the beans and other ingredients plus 2 tbsp of tahini sauce. I left out the red pepper. I plated it with a runny fried egg on top of each serving, which we mixed together with the beans, and stuffed it all into a warm pita. Wonderful! Very healthy. Very interesting flavor.
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Best Guacamole

Reviewed: May 4, 2010
I used lime juice rather than lemon, only used 1 tsp of olive oil, added 1/4 cup chopped tomatoes, and added 1 clove of minced garlic along with the onion.
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Taco Seasoning I

Reviewed: May 4, 2010
I used a scant tbsp of chili powder, heaping 1/4 tsps of the garlic and onion powders, a heaping 1/4 tsp of paprika, a heaping tsp of cumin, 1/4 tsp of sea salt, a few grinds of fresh black pepper, 1/2 tsp of brown sugar, and 1/4 tsp of unsweetened cocoa powder. This yielded a very flavorful, mild seasoning. I then cooked a chopped onion in my pan with a little olive oil until translucent before adding 1 lb of ground beef, which I browned and drained the fat from. Next I added about 1.5 tbsp of the taco seasoning to the beef, and stirred in 2/3 cup water mixed with 1 tbsp corn starch, which simmered down to make delicious, saucy tacos. Yummo!
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Scottish Shortbread IV

Reviewed: May 2, 2010
Very good, very easy. I skipped the kneading and the rolling and shaped the cookies into little torpedoes in my hand, smushed them a little on the baking tray, and pricked them with a fork. I baked for only 20 minutes. Next time I might do as other reviewers did and press the dough into a small pan, prick with a fork, then cut into rectangles before baking; that sounds even easier than what I did.
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Cheddar Buttermilk Biscuits

Reviewed: Apr. 3, 2010
These were amazing! I made the recipe as is, except I substituted 4 tsp of dried oregano in place of the cayenne and doubled the cheddar. The dough was a bit crumbly and a little hard to work with ( - could maybe have used a bit more buttermilk -), but the biscuits turned out fabulous. The only thing I would do differently next time is maybe put a pat of butter on top of each biscuit before baking to make them a little less crispy on top.
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Italian Breaded Pork Chops

Reviewed: Jan. 15, 2010
This was fantastic! I made it as read, except I would reduce the egg/milk and bread crumb/cheese mixture next time; there was way too much of it that just went to waste. You could probably cut it in half. Other than that, delicious! I served with applesauce but maybe a side of pasta with tomato sauce would've been better, or you could just top the chops with a nice marinara.
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jan. 15, 2010
This was really amazing, so simple, and so nutritious. I used chicken broth instead of water, used 2 large onions rather than 1, and used Basmati rice. I sprinkled the onions with 1/2 tsp of cinnamon while they were cooking, as reviewers suggested, and added 1/2 tsp each of cumin and garam masala to the lentil/rice mixture when adding the rice in. So good.
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Roast Potatoes

Reviewed: Dec. 30, 2009
Simple, delicious. I added some fresh thyme also.
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Beef Bourguignon II

Reviewed: Jan. 19, 2010
This was amazing! I replaced half the salt with some onion and garlic salt, halved the butter, doubled all the vegetables, added two potatoes and celery stalks, used 10 oz of fresh mushrooms, and skipped the canned onions. I also added 1/2 cup of vegetable broth in lieu of canned mushroom liquid. I used a quality bordeaux wine, and it came out just delicious - the beef was incredibly tender, there was plenty of gravy, and it smelled incredible. I think reviewers who complained that it was too dry must have forgotten to cook it covered, and those who said it was too "winey" likely used a poor quality or inappropriate type of wine. According to Julia Child's recipe, you should only use a Beaujolais, Cote du Rhone, Bordeaux-St. Emilion, Burgundy, or Chianti.
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Apple Pie by Grandma Ople

Reviewed: Apr. 15, 2008
Amazing! I made one pie with the lattice on top and had enough pie crust left to make four muffin-pan tarts. Friends thought I had bought them rather than made them. Note: Don't use Sugar in the Raw in place of the white sugar; it does not caramelize well.
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Chile Rellenos

Reviewed: Aug. 15, 2010
I blackened my peppers under the broiler and peeled them after steaming them in a paper bag for a few minutes. I tried removing the stems and seeds after blackening and steaming, but the pepper tore up pretty easily, so I would do it beforehand next time. I dipped each peeled pepper in an egg wash, rolled them in Panko bread crumbs, and baked at 350 for 10 minutes rather than frying. Delicious! It didn't taste too different from restaurant chile rellenos but was much healthier without all the oil. That said, this was quite time consuming, but they were fun to make.
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Miguelina's Poblanos and Cheese

Reviewed: Aug. 15, 2010
I blackened my peppers under the broiler instead of in a frying pan. I tried removing the stems and seeds after blackening and steaming, but the pepper tore up pretty easily, so I would do it beforehand next time. I dipped each peeled pepper in an egg wash, rolled them in Panko bread crumbs, and baked at 350 for 10 minutes rather than frying. Delicious! It didn't taste too different from restaurant chile rellenos but was much healthier without all the oil. That said, this was quite time consuming, but they were fun to make.
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12 users found this review helpful

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