khunsicker Recipe Reviews (Pg. 1) - Allrecipes.com (10589765)

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Chocolate Pudding with Meringue

Reviewed: Jun. 15, 2009
I am not sure if the recipe needs clarification or if I did something wrong...because when I added the milk to the chocolate it immediately seized...I thought it sounded wrong, but I did it anyway...
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7 users found this review helpful

Slow Cooker Western Omelet

Reviewed: Feb. 21, 2009
Some important things to note about this particular recipe... While the idea of having a ready-made breakfast is quite appealing, I must say that eggs were not mean to cook for ten hours. They just weren't. This cooking time is way too long. Waaaaaay. To give you an idea, I put it in at nine, and happened back down at midnight, and it was done and starting to darken to burnt on the edges. God knows what seven more hours would have done to it. Also, it is too much potatoes for those expecting an egg dish with potatoes in it....as is it makes a potato dish with eggs in it. As other have said this needs to be seasoned with salt and pepper and perhaps some herbs. So, to review: 1. Lower the cooking time, because even on low you don't need more than three hours. 2. Add some seasonings. 3. Lower the amount of potatoes, or raise the amount of eggs. I might make this again, however it would be on a morning when I wake up before the family and just don't feel like doing the whole eggs, bacon and pancake shebang.
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3 users found this review helpful

Drop Biscuits and Gravy

Reviewed: Oct. 7, 2008
I made the gravy without the sausage, because I didn't have any. Because of that I added more pepper, and a fair amount of salt. I made the accompanying biscuits without any intentional alterations. While this did satisfy my craving for biscuits and gravy, I think I might have overcooked the biscuits, as they ended up a little tough on the underside. The error probably lies with me, and this was a very yummy dish that I will make again.
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Sandy's Chocolate Cake

Reviewed: Mar. 23, 2008
This was my first cake/frosting from scratch, and I was quite nervous. I blended everything as directed, but was puzzled when the cake rose right over the edges of the pans. I retraced my cake-making steps, scanned previous posts, and this is what I came up with. I accidently purchased 8 inch pans. Therefore, the cakes took substantially longer to cook, and overflowed a little. Because I had to cook them so long, a crust developed on the top of the cake. I solved this by removing the top 1/2 inch of each of the cakes and iced them as usual. The cake was well received by all, and the problems that I had with it were my own fault. This recipe is quite good. It worked very well, and the frosting was perfect, both in taste and consistancy--perhaps a touch too sweet, but of course that could just be me. Those who had problems with the cakes either not cooking in the alotted time, or overflowing, I think must have done what I did. Still, the best cake I've ever made. And everyone loved it.
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Monkey Bread I

Reviewed: Mar. 23, 2008
This was really good, my family really enjoyed it. We had it for breakfast on Easter morning. I was suprised at how long it took it to cook (35 min, and even then it was a little doughy), but I know what adjustments I need to make next time. This was just about as easy as it could be. Give it a try!
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Penne with Garlicky Broccolini

Reviewed: Mar. 3, 2008
This was pretty good. I substituted mild turkey sausage for the bacon, because we did not have any, and added a few shakes of red pepper flakes, and a splash of chicken broth to moisten it up. It was yummy.
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Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Mar. 2, 2008
I made the chocolate, and a friend said it was just like her grandmother used to make. This will be my definitive frosting from now on.
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Aunt Johnnie's Pound Cake

Reviewed: Mar. 2, 2008
This was very good, I had a hard time getting it out of the pan, but that could be my inexperience talking. I will make this again. Other posters commented on the strong almond flavor which I noticed but found pleasant. If you are unsure, half it and add the rest vanilla. Worth trying. This was my first pound cake, and I was pretty darn proud of it.
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Banana Pancakes I

Reviewed: Mar. 2, 2008
This was an overall really yummy recipe. I think that it has a slightly different texture than the regular cake-y pancake. This has a denser, more moist center, that is not unpleasant by any means. I will make this again, and experiment with other fruits.
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Glazed Meatloaf II

Reviewed: Feb. 18, 2008
This was great! It definately was a sweet glaze--I can see how some wouldn't be fond of this--but my family loved it. I followed the recipe nearly exactly, except omitted one tablespoon of lemon juice in the actual meat at the suggestion of some previous posts. My family all enjoyed this meal, and it's definately one that I will make again. As suggested, I also doubled the glaze recipe, with great results. I ended with it under the broiler for a few minutes until it was all bubbly. Definately a keeper.
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