killerbeegurl Recipe Reviews (Pg. 1) - Allrecipes.com (11296145)

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Curry Root Vegetable Pot Pie

Reviewed: Jul. 2, 2014
I was craving samosas from my favorite Indian restaurant so I was searching and searching and I found this recipe that I liked the best. Instead of a pot pie, I did turnovers with the puff pastry. I just used red potatoes, carrots, and peas. It hit the spot. I served with pesto which was absolutely yummy. Next time I'll use more curry and get more puff pastry because I had left over filling. Yum yum.
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Greek Pasta Salad

Reviewed: Jul. 29, 2010
This pasta salad is yummy and easy. I made a few adjustments just due to personal taste. I don't like bell peppers so I just used half of one yellow one. I added green onions, radishes, and extra cucumber. I also added sunflower seeds (my secret weapon in all pasta salads) and dried dill. Everyone enjoyed it!!
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Green Chicken Enchilada

Reviewed: Mar. 19, 2010
This is a really basic recipe. You can add a few things to make this even more delicious without complicating things too much. I boil the chicken with peppercorns, a halved lemon, and a quartered yellow onion. I mix the shredded chicken with half the can of enchilada sauce, a small can of diced green chilies, the onion cooked with the chicken, and PEPPERJACK cheese and use that to fill my tortillas (I use corn instead of flour). The rest is the same. Here is a good tip, this is a good dish to assemble, then bake later. It always turns out, I left the chicken out of some and my vegetarian loved it too. I serve with “Mexican Rice II.” Mmm Mmm. Enjoy!
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Mexican Rice II

Reviewed: Mar. 19, 2010
You cannot mess this recipe up. So easy and good! I didn’t measure a thing (except the rice). I put 1 whole chopped onion and 3 minced garlic cloves in a skillet with about 2 tbsp of butter on medium. Then I added the rice and cumin about 5 minutes later. After that browned up, I added a small can of tomato sauce, which is actually double what the recipe calls for (I didn’t do this on purpose. I had one too many beers, I guess). Then I added just 1 can of chicken broth (which I knew was going to be a bit too little). When all the chicken broth was evaporated, I added about a ΒΌ cup of water (cuz you know I wasn’t gonna open another can of broth for only 2 ounces!!) And, after everything…the rice was delicious! I liked having the extra onion in there and doubling the tomato sauce turned out fine!!! I’ll use this again for sure since it’s so easy and fool/drunk-proof.
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Buckeye Balls II

Reviewed: Mar. 18, 2010
This recipe works great. I think it’s fool proof because I only had 1-1/4 c of peanut butter and it still turned out. I only used 3 c of powdered sugar (packed). I have never made candy or worked with melted chocolate before, so this was more time consuming than I was prepared for. I also burned myself on the chocolate a million times and made a mess. I made my balls small because I thought a big bite of sugary peanut butter might not be delicious. A couple tips: if your chocolate isn’t sticking to the balls or it seams too thick, make sure your chocolate is hot enough (the warmer it gets, the thinner) and your peanut butter is cold enough (it starts to sweat if it gets warm and that makes the chocolate less likely to stick well, definitely stick ‘em in the fridge for at least a half hour before dipping them in the chocolate.) I used toothpicks for dipping; the holes annoyed me. I had to use a gazillion chocolate chips because of how small I wanted my balls. I actually ran out of semi sweet chocolate chips, so I used milk chocolate for the second half. I like how they look with the 2 different chocolates. BIG TIP!!! ~ Don’t leave the toothpicks in the balls when you refrigerate them. When I tried to pull them out the next day several broke, leaving half the pick in the ball. Don’t be discouraged by all my complaints, the recipe is really good, I’m just impatient and not really detail oriented enough to enjoy the intricacies of chocolate dipping. ;)
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Coconut Macaroons III

Reviewed: Mar. 12, 2010
These cookies were so easy to make. I followed some prior suggestions and used 1 tsp vanilla and 1 tsp almond extract...next time I'll still use the almond but I'll use MORE vanilla. I got more than 3 dozen cookies from this recipe, but my cookies were smaller than ping pong ball shape. I didn't have any problem with sticking, I used baking spray right on my regular old cookie sheets and they slid right off when they were done. Chilling the batter prior to forming the cookies is a MUST. And they are sticky buggers. I didn't like the look of the cookies after I dipped my fingers in water and rolled them, I prefer the way they look with dry fingers (you get more coconut flyaways that get crispy and pretty). I also prefer these cookies to be flatter. I squished them down before baking. Oh! These don't spread out AT ALL so pack 'em tight on your cookie sheet to save time. Some other reviewers were right about the sweetened condensed milk taste right out of the oven, it's very prominent, but the next morning, that taste mellowed out and the coconut taste enhanced! I also melted semisweet chocolate (with a dollop of shortening) to drizzle on top. I live at a high altitude so I reduced the temp to 325, and baked for 18 minutes. It seemed like each batch wanted a little bit longer to get perfect. P: These cookies were so easy, they really do look professional, and they are TASTEY!
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