kfaro07 Recipe Reviews (Pg. 1) - Allrecipes.com (11487120)

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Extreme Chocolate Cake

Reviewed: Aug. 27, 2011
Super moist cake which we liked but I'm not a fan of the frosting. Next time I'll use the cake recipe to make a bundt cake and then a different recipe for a chocolate glaze.
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Fideo

Reviewed: Apr. 25, 2011
Great alternative to Spanish rice! I doubled the recipe for company and added a bit of extra water because I found it to be a little dry with just what it called for.
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Classic Goulash

Reviewed: Apr. 12, 2011
I think it called for a little too much Italian seasoning. Next time I will try it with less and with sausage and a bit of wine instead of ground beef.
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Fluffy Pancakes

Reviewed: Apr. 12, 2011
Yummy!
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Famous Chicken Adobo

Reviewed: Mar. 3, 2011
Great hit at our house! I didn't have a whole chicken so I cut up 4 chicken breasts, used 5 minced garlic cloves, 1/4 large onion sliced, a little less than 2/3 cup soy sauce (because I did not have low-sodium) and added chicken broth to dilute the soy sauce and to make more of a sauce and I served it over white rice. My husband loved it, it's' his favorite thing that I make!
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 29, 2010
Tried and true! Who knew that the best pumpkin pie recipe was on the side of the can all along! I WOULD suggest placing the pie on a cookie sheet before filling it and placing it in the oven that way you won't have a huge mess if any spills and I would NOT suggest using pumpkin pie spice in place of the individual spices, there's a difference. I also always end up with a bit of extra filling as others do also so I guess it's normal. If you remember you could use that extra filling for tarts! This is definitely one of our staples during the holidays.
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Pecan Pie V

Reviewed: Nov. 29, 2010
I don't care what anybody else says this pie is AMAZING!! This was my first time making pecan pie for our big family Thanksgiving and I was hesitant because it did not have corn syrup and it was the most asked for dessert but after reading the reviews and seeing the ratings I decided to try it. It was a major hit and out of the 6 pies we had it was the first to go! It didn't have that sickening syrupy sweetness but was still sweet enough for my hubby who has a major sweet tooth, it's the best one he's ever had he said. I doubled the recipe to fill a 9-inch deep dish pie crust and followed the suggestions of others and lowed to the temperature to 350 for 15 minutes and then 300 for 50-55 minutes. I will definitely be making this for Thanksgivings to come!
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Marinated Grilled Shrimp

Reviewed: Oct. 21, 2010
Mmmmm, it makes my mouth water just thinking about this dish! I made enough for 4 servings using medium precooked shrimp and dried basil instead of fresh. I threw everything into a ziploc bag to marinate for close to an hour and cooked it in the skillet on the stove (we got lazy) and yum! This was SO good! I served it with rice pilaf and steamed broccoli. I will most definitely be making this again, this recipe is a keeper. Thanks for sharing!
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Caldo de Res (Mexican Beef Soup)

Reviewed: Sep. 28, 2010
Amazing 5 start recipe BUT please note that I made a few changes of my own. First I used 2-1/2 lbs of beef stew cubed meat instead of the beef shank. I added 1/4 tsp garlic powder to the meat as it browned in addition to salt and pepper and I used 1 tbsp onion powder since my husband doesn't like onions. I also used 3 cans of beef broth and a bit of water to cover the meat and 1/8 tap cumin. 4 cups water, added 2 extra potatoes, 2 zucchini instead of chayotes and 1 extra carrot. Oh and added 1/4 tap garlic salt for taste preference. I didn't make any of the toppings because we just ate it with some spanish rice and a bit of Louisiana. All in all took about 3 hours and AMAZING! This was SO good it exceeded my expectations. Great hearty soup. I made this on a cold, rainy Sunday at about 3 and we ate ate it for the rest of the day! It was that good. Thank you for sharing!
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Traditional Mashed Potatoes

Reviewed: Sep. 28, 2010
These are great but next time I will be doubling the milk and butter as others suggested because I did find them a bit dry when I followed the recipe word for word. Other than that these went great with the chicken fried steak recipe I found on this site. Thanks for sharing!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 28, 2010
Wow! I didn't have chicken wings so I cut up some chicken to make chicken tenders and amazing! I fried them as per the recipe and followed everything else exactly. I left them in the fridge for about 90 minutes. I only made this for my husband and I but I will definitely be making this for our next poker night with our friends.
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The Best Chicken Fried Steak

Reviewed: Sep. 28, 2010
This is a winner. Made it exactly how the recipe says (I didn't have regular buttermilk so I used the powder that you mix with water and it worked fine) and my husband loved it! Chicken fried steak is one of his favorites and I think this recipe beat my toughest competition. The hot sauce gave it a subtle kick. Although I would suggest adding a little something more to the gravy depending on your taste preference but I paired this with the traditional mashed potatoes recipe on this site and some corn and we both had seconds!
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Chili-Lime Chicken Kabobs

Reviewed: Sep. 28, 2010
Yummmy! This is a very delicious recipe. I followed the recipe word for word and began marinating around noon and had hubby throw it on the grill that evening. Served it with some cherry tomato and squash kebabs (with just some olive oil and garlic salt) and homemade pilaf and we loved it! We're actually going to try this with shrimp tonight. It's a keeper!
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Brownie Caramel Cheesecake

Reviewed: Sep. 27, 2010
This was good BUT next time I will be making some changes. I used a 10.25 ounce package of brownie mix and I made it per the package directions for cakelike brownies baking it for 15 minutes which next time I'll only bake for 10 and instead just use an extra egg as others suggested. Second, there was too much caramel so next time I'll just use Smuckers caramel and increase the cheesecake by half (3 pkgs cream cheese, 3 eggs, 3/4 cups sugat and 1-1/2 tsp vanilla). Oh and I used chopped pecans on the outside of the caramel layer to prevent the caramel from seeping and used the remainder for topping which next time I'll just use as topping and a technique that others suggested that I used was placing a pan of water under the cheesecake as it baked, it did keep it moist but I'm going to try submerging the pan wrapped with foil next time. Good with a few tweaks. Hope this helps.
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