KLR Recipe Reviews (Pg. 1) - Allrecipes.com (12010627)

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No Bake Cookies II

Reviewed: Jan. 11, 2011
The "batter" was very thin, and I had to put them in the refrigerator because they would not firm up. They tasted good enough.
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5 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Feb. 10, 2011
This is so simple, and SO good! Like I always do when making something for the first time, I followed the recipe to the letter. I used boneless pork ribs, and KC Masterpiece Original BBQ sauce. The meat fell apart when I took it out of the slow cooker. I had no problem, at all, shredding it. The time in the oven really did it justice. Those who skipped this step missed out. I am definitely going to make this again! Probably soon!
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12 users found this review helpful

Three Packet Slow Cooker Roast

Reviewed: Mar. 20, 2011
I've made this on several occations, although never in the slow cooker. Always in the oven. As is, it is extremely salty! I like the flavor, though, so I keep trying it. I've tried using reduced sodium gravy mix, and it's still super salty. This last time, I replaced the brown gravy mix with cracked peppercorn gravy mix for steak (1.25 oz). It doesn't have any sodium at all. It was SOOO much better, and still plenty salty enough.
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20 users found this review helpful

Tacos in Pasta Shells

Reviewed: Mar. 16, 2012
I'm giving this 5 stars because it is a great basic recipe. I did change a few things, however. I used packaged taco seasoning mix instead of the salt and chili powder. Also, because my guy will not eat cream cheese, I used re-fried beans instead. It helped hold the mixture together, and it was very tasty! The cheese I used was a shredded Mexican-blend.
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2 users found this review helpful

Butterscotch Torte

Reviewed: May 21, 2012
This is super yummy! The only things I changed were: 1. Instead of making my own whipped cream, I used Cool Whip because it will keep longer. and 2. I spread the whipped topping over the entire cake, sides and all. Also, another reviewer said her cake fell because she opened the oven door. I have never had this problem. I've made this cake numerous times, and I always peek. Never had a problem.
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The Original Fantasy Fudge

Reviewed: Dec. 11, 2013
The original recipe says to boil the sugar mixture until the temperature reaches 234°F on a candy thermometer. I've made this every year for the last 15 years or so. Trust me, 5 minutes of boiling WILL NOT bring the mixture to 234°. It takes at least twice that long, maybe longer.
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12 users found this review helpful

 
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