kkgotchall Recipe Reviews (Pg. 1) - Allrecipes.com (11610724)

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Pesto

Reviewed: Jun. 18, 2014
Perfect ratio of pine nuts, olive oil and parmesan.
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Gooey Butter Cake III

Reviewed: Jun. 18, 2014
Fell in love with gooey butter cake when we moved to St. Louis a few years back. I always assumed there were magical little old ladies down on ‘The Hill’ baking up yummy goodness. First tried this recipe last fall and it turned out awesome. Made it several times since, each with a slight tweak as other users suggested and it is always excellent. This recipe is the real deal!
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Eggplant Parmesan II

Reviewed: Jun. 18, 2014
I had never made, let a lot eaten eggplant parm so I followed the recipe closely. Did take other advice on sweating the e.p. and made my own sauce. Thinly sliced to me is very thin so I did that. Also baked for called for time. The results were not good and had me wondering why people eat eggplant. Mine was leathery and not at all appealing. Made it again except this time my sister who is a full vegetarian was there to help me what it was supposed to taste like. Sliced it at about a quarter of an inch and baked, baked and baked some more. Didn’t keep track of the full cook time but it was far longer than stated. The results were good and everyone including my teenage son enjoyed it. 1 star if you follow the recipe – canned sauce and leathery eggplant, not our idea of a good meal. With adjustments it’s a 5 star, thus the 2 star rating.
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Lentil Soup with Lemon

Reviewed: Jun. 10, 2014
I’m trying to eat more vegetarian meals and learned that lentils are a good source of protein. Came across this recipe thinking it would be good for my work lunches but not so much as a family dinner. So wrong! When making it one afternoon the family smelled the aroma and swarmed the kitchen. After a taste test by all they decided they wanted it for dinner instead of what I already planned. Served it with naan and everyone loved it. To make the meal go further I added extra carrots and a few small Yukon gold potatoes. Also added curry powder and hot Indian chili power in place of the regular chili power. Next time I will double the recipe to fill up a family of 3 and to have enough leftover for my work lunches. Definitely a keeper to add to the weeknight meal rotation.
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Vicki's Hush Puppies

Reviewed: Sep. 3, 2013
I am not a huge fan of fried foods so I don’t have a lot of experience making them. I do however love catfish (caught and cooked by others) and needed to bring something for a fish fry over the weekend. A few ideas crossed my mind but I settled on hush puppies and am so glad I came across Vicki’s recipe. These were wonderful and totally made me appear to be a frying pro! For anyone who may be a little apprehensive… 1.) NOT dry – putting the onions (and a jalapeno and few heads of garlic) thru the food processor released moisture which added to the batter. Grating would have the same effect. 2.) Sugar quantity is to your liking – I only used ΒΌ cup and felt that was perfect for us 3.) Spice it up (or not) I added garlic and a jalapeno, garlic salt and Tonys seasoning. If I were making for just my family I would have added cayenne and a lot more jalapenos 4.) Go ahead, make the batter in advance – this worried me the most since the batter didn’t hit the fryer until 2 hours after making it. 5.) No worries at the fryer! Once they were browned on the outside the inside was perfectly cooked.
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