Kendra Recipe Reviews (Pg. 1) - Allrecipes.com (11746637)

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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Dec. 3, 2009
I followed this recipe exactly, simmering for about an hour to make a really thick bbq sauce. It doesn't taste like store-bought, but I found myself 'taste-testing' it over and over as it cooked b/c it was so good (sweet and spicy...mmm). However, I think I liked the taste more before adding all of the spices (aka just using the first 7 ingredients). The spices are a bit overpowering, -maybe I'll use less next time.
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Sugar Cookie Icing

Reviewed: Dec. 3, 2009
I had to double the amount of milk (used skim) and the amount of almond extract. The icing was really shiny at first, but not so much after a few days. Insanely delicious!!!
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4 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 3, 2009
I followed the recipe exactly (but halved it and made about 40 cookies total...plenty!) and I thought they came out great. They rose a little more than expected, -maybe next time I'll try decreasing the amount of baking powder slightly. I did however use powdered sugar and parchment paper for rolling and baking the cookies as suggested by other reviewers. Thanks!
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4 users found this review helpful

Grilled Cheese Sandwich

Reviewed: Dec. 3, 2009
I used swiss cheese and toasted the sandwich, omitting the need for butter. Technically not a 'grilled' cheese then, but it was equally yummers in my opinion :) especially when dipped in honey mustard sauce...oh yeah
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Butter Pecan Ice Cream

Reviewed: Dec. 3, 2009
I used 1/2 cup pecans, 1 tbsp butter, 1/2 cup packed brown sugar, 2 eggs, 1.5 cups half-and-half, 1 cups skim, and 1 tsp vanilla. The brown sugar gave it a great color and good flavor...it actually did taste somewhat like butter pecan! I would recomment NOT using skim milk like I did, unless you like your ice cream icy. But the sugar can def. be reduced.
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1 user found this review helpful

Vanilla Ice Cream V

Reviewed: Dec. 3, 2009
I sort of followed this recipe...had to be scaled down a lot for my tiny ice cream maker. I used 2 cups half-and-half, 1 cup skim milk, 1/2 cup sugar, and 1 tsp vanilla. The ice cream was sweet and flavorful enough, but it clearly needed more fat (should have used heavy cream or whole milk instead of skim) b/c it was a little icy. Pretty good though!
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Nov. 14, 2009
My alterations: I used a 16 oz can of chickpeas, 1 tsp baking powder, added 1/2 tsp cinnamon and nutmeg (for extra flavor), and didn't include any of the sugar. They were still plenty sweet, but for some reason the bottoms of my cupcakes were dry while the insides were super moist. This recipe made about 9 filled-to-the-brim cupcakes, which I baked for 25 minutes at 350F in my silicone muffin pan. While these cupcakes are somewhat healthier in that they contain more fiber and protein than normal cupcakes, they are also more calorie dense (a small trade-off I guess :)
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Cinnamon Ice Cream

Reviewed: Nov. 13, 2009
This is my favorite ice cream to make at home. I used 3/4 cup sugar and skim milk instead of heavy cream, but it was still plenty rich and delicious! I would recommend this recipe to anyone.
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Blueberry Oat Muffins

Reviewed: Nov. 13, 2009
So good! This is my mom's go-to recipe for blueberry muffins. It's hard to tell they contain oatmeal and orange juice in the finished product. My favorite part is the crunchy cinnamon sugar on top :)
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Fabulous Cilantro Pesto

Reviewed: Nov. 3, 2009
A nice change for pesto. I wasn't sure about the combination of cilantro and parm. cheese and walnuts, but it actually works. I used whole wheat pasta, omitted the pepper, added a few tablespoons of lime juice and used less olive oil for a chunkier pesto. Just be careful not to use too much cilantro, or else it becomes bitter.
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9 users found this review helpful

 
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