Karin Recipe Reviews (Pg. 1) - Allrecipes.com (11005969)

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Nat's Buttery Cashew Crunch

Reviewed: Oct. 26, 2014
I've been making this Cashew Crunch for several years now. However, I only use 1 cup of sugar, and 2 cups of cashews. I melt the butter, sugar and corn syrup and bring it to 290 degrees. Then quickly add the cashews and spread on the baking sheet. Use 2 forks to spread thin and you have to work quick! Delish!
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German Spaetzle Dumplings

Reviewed: Jan. 23, 2012
I use my mom's spaetzle maker and they come out perfect. I use these for chicken and dumpling soup too.
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Uncle Jesse's French Toast

Reviewed: Oct. 1, 2011
This was ok. Kind of like pumpkin spice in french toast. I always add vanilla and cinnamon to my french toast. Probably won't make again.
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Beefy Lentil Vegetable Soup

Reviewed: Jan. 18, 2011
This was good. I soaked the lentils in boiling water for 15 minutes and then drained. This gets out some of the muddy look of lentils. Added cumin and used beef stew meat instead of ground beef.
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Butternut and Acorn Squash Soup

Reviewed: Oct. 13, 2010
Very good. I used fresh nutmeg instead of sinnamon.
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Rhubarb Strawberry Crunch

Reviewed: Jul. 20, 2010
Very good. I doubled the fruit and flour, kept the sugar the same since I don't like my desserts overly sweet. Crumb topping was great.
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Kitchen Sink Salad Dressing

Reviewed: Jul. 20, 2010
Very good. Great blend of seasonings and you'd never know there was tomato soup in the recipe. Makes a lot, but stores in the refrigerator for a long time.
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