kitsch n' tink Recipe Reviews (Pg. 1) - Allrecipes.com (10784777)

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Rhubarb Raisin Crisp

Reviewed: Jun. 11, 2009
The filling part was good, but a little too sweet for my taste. The topping part turned out really mushy, not crispy like I had hoped. Maybe next time I'll try it with a different topping.
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4 users found this review helpful

Pasta de Sardine

Reviewed: Mar. 13, 2008
Very nice! I used sardines in olive oil and added canned tomatoes. I also was lucky enough to have kalamata olives on hand, which really made the dish a 10!
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6 users found this review helpful

German-Style Beet Salad

Reviewed: Dec. 13, 2007
Nice recipe! I brought this to a german group meeting and one of the members said it tasted just like her german grandmother's beets. I added some larger strips of onion for visual variation because when I was all done making it, it looked like just beets and nothing special. The onion slices let people know that there's more to it, so that they expect more complex flavor.
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15 users found this review helpful

Cajun Bread Pudding

Reviewed: Dec. 13, 2007
Good recipe - I improvised, using this as a basis and it turned out great! I like the simple cooking instructions of this recipe. I was trying to get rid of some frozen old wheat bread, so to compensate...I did many things differently. Probably the best thing was to add a little molasses in the sauce for extra flavor.
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10 users found this review helpful

Stir Fried Kale

Reviewed: Nov. 24, 2006
I think I must have done something wrong :-( !! I tried twice, the second time on lower heat, but both times the kale burned too easily. I think it may require some water.... Obviously this recipe worked well for a lot of people, so I would like a little more detail about preparation so that I, too, can have tasty kale!
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1 user found this review helpful

Roasted Beets and Sauteed Beet Greens

Reviewed: Aug. 8, 2006
Thank you for this simple and delicious recipe! It's great to have tips on how to take full advantage of nature's goodness.
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4 users found this review helpful

 
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