kookinkat Recipe Reviews (Pg. 1) - Allrecipes.com (11510855)

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Halibut Supreme

Reviewed: Apr. 14, 2012
This review might be unfair, because I used tilapia and low fat versions of sour cream and mayo. However, my three stars relate more to the taste of the sauce (not the fish), so maybe the comments on the use of low fat ingredients might be helpful for some. To the recipe's credit, it was very easy and quick. I thought I'd like the sauce, but found it to be lacking much complexity or depth. I do a baked chicken dish with the sour cream and mayo with lemon juice and curry that is just wonderful. I had hoped the same for this, but it just didn't do it for me. My 2 year old ate it up, which was good. My husband cleaned his plate, but also said something was missing in the taste of the sauce. He said he would have given it four stars. I think full fat versions of mayo and sour cream might have been better.
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Layered Peppermint Bark

Reviewed: Dec. 26, 2011
AMAZING! and very addictive. My husband does not like peppermint bark (he thinks it's too sweet), but he likes this. It is very easy to make. I didn't have any problem at all with the dark chocolate center being too soft, in fact it was perfect. It is slightly softer than the white chocolate, which makes it heavenly. I wonder if those who had problems used milk chocolate instead of dark chocolate (I saw that some had). Milk chocolate would have a different consistancy. This has the best balance of sweet, crunch, softer chocolate, mint. It was a huge hit on Christmas. If you have concern about how to crush the mints like I did, it was very easy. I put them in a ziplock bag, placed the bag on top of folded paper towels on the concrete step outside, and pounded it with a mallet. Fast, easy, not messy, and kind of fun. If you're thinking about making this, don't hesitate, go get that chocolate and get started! I do store it in the fridge, and like to sit it on the counter for a few minutes before eating to let it warm up just a bit.
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4 users found this review helpful

Easy Corn Pudding

Reviewed: Dec. 14, 2011
IF YOU DOUBLE THE RECIPE, DOUBLE THE TIME! I had read some of the reviews that said it took a little longer if you doubled, so I gave it another 10 min (total 40 min), and it was just as soupy as it was going in. I moved it to a commercial convection oven (church kitchen), and after 20 or so more minutes, it was set. I added the eggs as other recommended (4 eggs for the doubled recipe) and skipped the sour cream. It fit perfectly in an aluminum toss-away casserole pan. Despite the frustration with the cook time, it was really good. I liked the texture - not as dense as corn bread, but a little more so than my other corn pudding recipes. Just plan on an hour in the oven if you double it. I will make this again. I even plan on using the regular sized recipe for a regular family meal, and I don't know that I've ever made corn pudding that wasn't for a pot luck. Very easy and good.
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6 users found this review helpful

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Reviewed: Oct. 28, 2011
I would give this six stars if I could. We don't usually cook a lot of fish, but made this on vacation when we had access to fresh mahi mahi, and oh my goodness it is out of this world. The sesame crust is a very nice touch, and the sauce.... oh the sauce. Amazing. Since then, we've made it with talapia, but prefer it with the mahi mahi. We made a lot of substitutions b/c of what was available. We used onion instead of shallots, half and half instead of cream, fresh mint and basil instead of shiso, and plain sesame seeds instead of black. We also added chopped shiitaki mushrooms to the sauce. Served it over brown rice. It doesn't take long to make, not that hard, and very very good. It is a recipe that we drool over.
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3 users found this review helpful

Pecan Pumpkin Dessert

Reviewed: Nov. 16, 2010
We thought that the frosting was not needed - made it too sweet for our tastes. The rest of the dessert was good. I didn't have any problems with inverting it once it was done, and the nut/butter/cake mix bottom made a nice crust. Without the frosting, it's a modified pumpkin pie. Whether I make it again will be determined by the butter factor - 2 sticks for the crust part. Other desserts don't require as much butter, and I'm going to have to really crave this one in order to take on those fat calories.
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Avocado, Tomato and Mango Salsa

Reviewed: Jun. 7, 2010
This is so addicting and refreshing! I've made it four times this summer, and I don't get tired of it. The first time, I served it over tilapia (salsa cold/tilapia hot - good summer combo). The other three times, we used it with chips. It is very pretty, and everyone thinks it tastes even better than it looks. A fantastic thing to take to potlucks or to make for guests. I've never rated anything on allrecipes, but this one is definitely a keeper!
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