Krueger Recipe Reviews (Pg. 1) - Allrecipes.com (11445359)

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Jalapeno Hummus

Reviewed: Apr. 23, 2013
Very yummy! Made this without the curry powder, as I didn't have any. Just added some more jalepnos and juice to amp up the spice factor. Even my picky husband who isn't a big hummus fan enjoyed this.
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1 user found this review helpful

Penny's Whiskey Cake

Reviewed: Oct. 7, 2012
I've done this cake once, and adored it. Perhaps I didn't cook the glaze enough, but we all actually got a slight buzz from eating this baby. Not that any of us minded. I now use this glaze as well when I make a Guinness stout cake, as the whiskey glaze on the layers before the icing, really gives it a great kick.
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4 users found this review helpful

Chicken Marsala

Reviewed: Oct. 7, 2012
Delicious. I did add just a touch of heavy cream to the sauce to make it a little richer, but aside from that, stayed true to the recipe as written. Will be making it again.
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2 users found this review helpful

Parmesan Artichoke Spread

Reviewed: Oct. 7, 2012
As the recipe stands written - 3 stars. The mayo was just far too overpowering, even for my mayo loving hubby. With the mods I did the second time around - 4 stars. Added more garlic (we love the garlic), did 1/2 mayo, 1/2 sour cream as others have suggested, and then threw in half a bar (4 oz) of cream cheese, just because I had it lying around. I also used fresh grated Parmesan cheese, and sprinkled it on top of the dip before baking, and before topping it liberally with paprika. Next time I think I'll even add some spinach to the mix.
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Fabulous Wet Burritos

Reviewed: Jun. 5, 2012
I've now made this three times and have loved it each time. The first time I made it nearly to the letter, simply leaving out the tomato soup as I'm not a fan of it. The second and third time, making "mexican style shredded beef" that I did in the crockpot beforehand. Both times were amazing. I prefer the shredded beef to the ground beef, but the ground beef is really good too if you'd like something faster. I also add in cheese inside the burrito, cover with the enchilada/chili mixture, top with more cheese and bake at 350 for 20 minutes. YUM! Tastes just like the authentic mexican burrito I get from our local shop. Definitely a keeper.
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Banana Cream Pie I

Reviewed: Nov. 25, 2010
I made this today and it turned out perfectly. No soupy pies here! My secret? I heated the milk to an almost-boiling on the stove before adding it to the dry ingredients! I then continued heating and mixing and within five minutes, it was a nice thick pudding! My first cream pie I've ever made and it turned out heavenly. My husband was thrilled that I made this, and was shocked that I didn't use a pudding mix recipe like I've seen again and again. This one will definitely be a staple in our desert box.
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Perfect St. Patrick's Day Cake

Reviewed: Nov. 20, 2010
I wish I had taken pictures of this cake! I made this for my favorite bartender's birthday this past year who's also very proud of his Irish heritage. It looked amazing, and when the cake was divided up to all the regulars at our bar - everyone agreed it tasted phenomenal! I can now no longer go into my favorite bar without being asked when I'll be baking my next cake! In fact, the husband just asked what I was doing - I told him I was reviewing this cake real quick and he asked me when I'm making it again! A lot of work, but so worth the effort.
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Best Brownies

Reviewed: Nov. 20, 2010
These have become my go-to brownies! I absolutely love them. If I want nice "chewy" brownies, I make sure to use real butter, and they turn out perfect. Cake like brownies, I used margarine instead and get a nice cakey brownie. I've added mini chocolate chips to em, topped them with a peanut butter drizzle and even used these as a base for cheesecake I made. Everyone loves 'em. Great and quick treat to make when ever I get a sweet tooth.
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Buttermilk Pancakes II

Reviewed: Nov. 16, 2010
My first time making pancakes from scratch and they turned out perfectly. I was a little worried with how lumpy the batter was, but as everyone else said - it was just right. The pancakes were light, fluffy and very tasty.
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Brownie Chocolate Chip Cheesecake

Reviewed: Jun. 28, 2010
I never rate things, but this? This I had to. Decided to make cheesecake the other evening as it's the one dessert my husband actually likes. Wanted a different way to do it, but everything was so time consuming and difficult. This recipe was perfect! Quick, easy and the most amazing cheesecake I've ever made! Everyone that has tried it (it made a lot! so I've been sharing) has fallen in love with it. I did follow others advice and used Ghiradelli brownie mix. Cooked the brownies for 35 minutes in a 9" round pan, let them cool completely before putting the cheesecake mixture in. Cooked that for 50 minutes with a pan of water underneath it, and then cracked the oven door for an hour and let it sit. Turned out perfect. No cracks, nothing. Let sit in the fridge for twenty four hours, then drizzled melted white and dark chocolate on it. Yum! And everyone loves the brownie crust. I'll be making this again and again.
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7 users found this review helpful

 
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