Kangrrl Recipe Reviews (Pg. 1) - Allrecipes.com (11762661)

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Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 5, 2013
I used 1.5 c of summer squash instead of zucchini, only 1/2 c sugar, whole wheat flour, and 1 c choco chips. Marvelous! Very moist, flavor is just right, dripping with chocolate yet the batter not too sweet. I'll be making these again!
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Spinach Mushroom Omelet

Reviewed: Jun. 27, 2013
I added sliced new potatoes and kohlrabi greens instead of spinach, turned out really delicious! Even my pickiest kid enjoyed it. A trick I learned long ago was to use a large cast iron skillet. After eggs are added, turn heat to low until about halfway cooked through. Put skillet under broiler for ~4-5 mins to cook the top. This prevents total destruction while attempting to flip omelet, and it ends up looking picture perfect.
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6 users found this review helpful

Best Brownies

Reviewed: Apr. 7, 2013
The texture and taste of these brownies is exactly like a box of brownie mix. I wanted authentic, dense, rich brownies and was disappointed.
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White Chocolate and Cranberry Cookies

Reviewed: Jan. 15, 2013
I put an extra stick of butter in by mistake, and they turned into a gloopy delicious mess. Five stars nonetheless!
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Thai Green Curry Prawns

Reviewed: Nov. 20, 2012
Made this a few times, SO delicious! Its fresh and lively flavor is just perfection! I've never successfully procured lemongrass where I live, so this may hamper my version- not that I'd notice b/c it's so good even without it. One tip I'll share is DON'T use "lite" coconut milk, it makes the sauce slimy and ruins the whole recipe. Try this one, I bet you'll have a new favorite!
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Salsa II

Reviewed: Jul. 30, 2012
Made a whole gallon of this recipe, added fresh garlic and anaheim peppers instead of jalapenos, it was absolutely wonderful. Family couldn't stop eating it. Was gone in only 2 days- there are a lot of us. Best salsa I've ever tasted.
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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Jan. 2, 2012
As wholesome as you can get with a muffin. Delicious and nutritious! I double my batch and used blueberries instead of strawberries, they turned out so well! These are a great snack for youngsters.
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6 users found this review helpful

Linda's Lasagna

Reviewed: Oct. 21, 2011
We've used this recipe several times, and it wows me each time. Consistency, ingredients, and flavor are the best I've ever had, anywhere. Last time I used no-cook lasagna noodles and it was still perfect (yet faster to make).
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4 users found this review helpful

Garlic Kale

Reviewed: Oct. 21, 2011
I am still learning to love kale. Using 6 cloves of garlic, a little salt & pepper, and cooking slowly seems to help. Don't let your greens turn brown- it makes them chalky. Next time I'll try steaming them, as suggested below, to reduce kale's bitterness.
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3 users found this review helpful

Jack's Old-Fashioned Beef and Vegetable Soup

Reviewed: Sep. 29, 2011
Not bad, the diverse ingredients kept things interesting but it wasn't the best beef stew I've ever had. I used venison tenderloin plus beef bones and it turned out too "gamey" tasting. If I make it again, I'd add more noodles, skip the red wine and tomatoes, and use regular beef tenderloin.
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Lori's Spicy Chipotle Lasagna

Reviewed: Apr. 26, 2010
My favorite lasagna so far. Absolutely delicious! The complexity of flavors from the chipotle, spinach, and variety of cheeses is wonderful. What a welcome option vs. the traditional lasagna! I've received so many compliments on it, and requests for the recipe. There are a few mistakes in the recipe though. Cook time is shorter than 120 minutes, if you read the directions, it's actually 60 minutes. Spinach added should state "one package" instead of one pound (that's way too much). I would also say the prep time is more like 45 minutes.
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Butternut Squash Soup II

Reviewed: Oct. 4, 2009
Easy. Add 1/4 teaspoon of each: cinnamon, nutmeg, cardamom, cayenne pepper -and you have a winner! The other reviewers are right, it's a little bland if you aren't used to eating homemade vegetable soups. No need to add salt, the chicken stock adds about 600-700mg per serving!
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