kwokie Recipe Reviews (Pg. 1) - Allrecipes.com (1087266)

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Apple Dumplings I

Reviewed: Nov. 30, 2006
It's been a few years since I first tried this recipe, but I had apples and biscuits on hand, so I pulled out the recipe again. I wanted to eat this for breakfast, so I made the following mods: used 4 biscuits (the ones they sell individual wrapped -- it's new), 2 fairly large gala apples; I mixed 2 Tbsp white sugar with 1 tsp cinnamon; peeled, cored, and quartered the apples and mixed with juice from half a lemon. Stirred apples with cinnamon sugar. Wrapped each dumpling and baked for 40 minutes, flipping them halfway. I skipped the sauce altogether b/c the biscuit is buttery enough. It was awesome like this. Next time I would slice the apples thinner (slice each quarter 3-4 times) so that the apples get more tender. Then I think it will have an apple pie consistency.
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3 users found this review helpful

Cream of Celery Soup

Reviewed: Nov. 3, 2006
This was so delicious! And I was just looking for a way to use a bunch of celery. My modifications: I divided everything by 3 since I was only making for 2 people -- it still lasted us 3 meals; 2% milk worked fine; butter instead of margarine; after boiling, I let it cool a bit and then blended in 2 batches, then strained through a sieve. I was left with a smooth, rich tasting soup. My husband thought it tasted like clam chowder or cream of mushroom and couldn't guess it was celery. Will definitely make again!
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3 users found this review helpful

It's Chili by George!!

Reviewed: Sep. 20, 2006
This was my first time making chili, and it was so easy. My husband said it was the best chili he ever had. I cut the recipe in half, and it'll be enough for 2 hearty meals. I used 1 can of kidney beans, 24 oz. of tomato sauce, and 14.5 oz of diced tomatoes (no salt added); skipped the green bell peppers and cayenne. I simmered for 1.5 hours in a cast iron dutch oven and served with cornbread.
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1 user found this review helpful

Blueberry Coffee Cake I

Reviewed: Jul. 29, 2005
This was super good, just like all the reviews said. After making it once, I can't wait to make it again! I followed the other reviews advice: (1) 9" springform pan, (2) increase milk to 3/4 cup, (3) I decreased white sugar to 3/4 cup since there was already the streusel topping, and (4) another layer of streusel after the fruit. I had a 6 oz container of fresh blueberries, and it was delicious. I highly recommend this recipe!
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2 users found this review helpful

Classic Tiramisu

Reviewed: Feb. 15, 2005
Delicious and creamy, just like restaurant tiramisu. I made it in a 9" springform pan since I don't have a trifle bowl. It fit perfectly. I ended up making 3 layers of ladyfingers and cream since I had too many ladyfingers. Btw, I usually by ladyfingers at Trader Joe's (only on the west coast?), but they were out so I got supermarket kind which are heavier. I dusted mine with cocoa on top. Modifications: I added 1 cup of mascarpone cheese because that was the size of the container. I ended up using more kahlua, and I dipped the ladyfingers in it, which is probably why I had to use more. I could really taste it though, unlike when I make the tiramisu cheesecake on this site. Next time I would reduce the sugar because it was pretty sweet. And I finally got to see what my KitchenAid is made of when I whipped the cream--that was the best part.
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3 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Jan. 22, 2005
Delicious! I doubled the recipe and used whole eggs instead of egg whites. I also added extra lemon juice. I had fresh blueberries and frozen raspberries. The blueberry ones were more popular. I made the mistake of letting the frozen raspberries sit out while I prepared the rest, thus thawing them. By the time I put them in the batter, they turned the batter pink. So they didn't look that nice, but they sure were yummy!
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3 users found this review helpful

Chai Tea Mix

Reviewed: Oct. 18, 2004
Following others' advice, I only used half the sugar called for. The cardamom is definitely a must. It has the true chai flavor. It's quite expensive, but luckily I was able to get my 1 tsp from an Indian friend. I also added nutmeg, per submitter's recommendation. Mixing only 1 cup and a half at a time in the food processor was a good idea. Next time I'm going to try breaking down the spices further with a mortar and pestle. It seemed like when I actually drank the chai, the spices had a chunkier consistency than the rest of the mix and float to the top. I think the best way to serve it is with hot milk. If I had an espresso machine to steam the milk, I would serve it that way. Since I have all the ingredients, I've been meaning to try making this again. Still not as good as the chai mix my local coffee shop uses, but it beats Starbuck's excuse for a chai latte anyday!
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Aug. 31, 2004
I accidentally mixed the sugar and ketchup, but it still tasted okay. I followed everyone else's suggestions and put it on top, using only 1/4 c of brown sugar + 1 Tbsp. of worcestershire sauce. It was really watery. I also prepared everything the night before and baked it the next day. But overall I was quite impressed. So easy to make, and my guests liked it too.
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1 user found this review helpful

Doubletree Hotel's Cookies

Reviewed: Aug. 19, 2003
I followed CSANDST1's recipe instead of the one listed. They were quite excellent! Definitely a cookie made to be big. Not quite as good as the real one but still excellent. Worth making again!
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3 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Aug. 5, 2003
DELICIOUS! I'm usually wary of trying recipes that don't have at least 30 reviews, but I really like Girl Scout thin mints, so I thought I'd try. These don't taste like thin mints, but they're still very good. I made small cookies and used half an Andes mint for each one. The chocolate takes some time to cool down and harden again. I think it tastes better when the chocolate is hardened and not melted.
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28 users found this review helpful

Berry Lemonade Slush

Reviewed: Jul. 13, 2003
I made this for an event at church. It was refreshing for the hot, summer day. But I found the original recipe to be a bit too sweet. Ended up adding an extra half cup of water to make up for it.
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24 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Jun. 22, 2003
AllRecipes never fails me when I'm looking for high rated recipes! I followed the tips exactly: 1) brought my ingredients to room temperature; 2) was careful not to overmix; 3) made the crust with 1 1/2 c graham cracker crumbs, 1/4 c melted butter, 1/2 tsp. ground cinnamon, and 1/4 c sugar (next time i might try baking it in the oven first or sticking it in the fridge to get it to harden); 4) used the water bath with boiling water (even though my springform was wrapped in foil, I think the water still seeped through and sogged up the outer rim of my crust; 5) baked it at 325 for an hour; and 6) let it sit in the oven for the evening (about 4 hours). Results: absolutely delicious and no cracks! It was soft and rich in flavor. My co-workers loved it and told me it was better than a NY deli!
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7 users found this review helpful

Toffee Studded Snickerdoodles

Reviewed: Jan. 31, 2003
Surprisingly, this is a cookie that tastes better after cooled rather than fresh out of the oven. I think the toffee bits had melted in the oven, but after they're cooled, they caramelize again and it really does kick this cookie up a notch! I added some cinnamon to the batter and flattened the individual dough balls b/c I find that cookies with shortening tend to keep shape and not flatten on their own.
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3 users found this review helpful

Banana Oat Muffins

Reviewed: Jan. 31, 2003
Good muffin if you're looking for something healthy and not too sweet.
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1 user found this review helpful

Chocolate Peanut Butter Cup Cookies

Reviewed: Dec. 29, 2002
I followed the advice of other reviewers and used half shortening and half butter, half light and half dark brown sugar. I also reduced the cocoa, but IF I were to make these again, I would take out the cocoa altogether. They were way too sweet for me and my family. However, I made them for a peanut butter and chocolate fan, who seemed to like them, though he also said it was a bit rich. Overall, I was a bit disappointed, but maybe it just has to be made for the right audience.
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Jul. 6, 2002
First time making eggplant parmesan. It was time consuming but pretty easy. I used Kay's Spaghetti and Lasagna Sauce instead of the recommended spaghetti sauce, and I thought it was quite good with both recipes!
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1 user found this review helpful

Grandmother's Punch

Reviewed: Jul. 6, 2002
A good punch but we ended up adding more ginger ale to compensate for the sweetness. Definitely not as much sugar next time!
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16 users found this review helpful

Vanilla Ice Cream X

Reviewed: Jun. 17, 2002
it actually tastes like ice cream! my friends and i were pleasantly surprised! it's so easy, and it's perfect because i don't have an ice cream maker. my friend's boyfriend is even thinking about trying to make it (this guy never cooks)!
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6 users found this review helpful

Peanut Blossoms

Reviewed: Dec. 23, 2001
This is a great tasting and very easy recipe! I only had crunchy peanut butter, and it still came out great. I didn't bother using a mixer, and I don't think it made much difference. The dough was pretty easy to mix by hand.
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2 users found this review helpful

Tuxedo Brownie Hug Cookies

Reviewed: Dec. 16, 2001
This recipe did not turn out anything like the picture for me. The brownie part was flat and it was hard to remove from the parchment paper. I placed the hug on there at the right time, but it almost completely melted. That never happened to me before when I made Peanut Blossoms. It tasted okay but was not for giving away.
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4 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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