KwajKeith Recipe Reviews (Pg. 1) - Allrecipes.com (12420093)

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KwajKeith

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Red Velvet Cake

Reviewed: Mar. 15, 2015
I followed this recipe exactly and it turned out great. It is some work but the comments of the other cooks helped. I will reiterate the most important ones. Don't overcook the cake, if in doubt, take it out. The flour and milk must be heated to at least 185 degrees but it doesn't hurt to bring it to a simmer and, if you don't want a flour taste, it should be cooked for 20 minutes. Everything absolutely needs to be at room temperature before the icing is made and the cake iced. I used organic sugar and Irish butter and the icing was a little grainy and yellow. OK since I was making green velvet cake but I would recommend white superfine sugar for the icing.
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Apple Crisp III

Reviewed: Mar. 4, 2015
One of the things I love about this site is the suggestions by the reviewers. Due to the suggestions, I made this recipe with half the apple part with no water. I did put in 2 tablespoons of fresh lemon juice before tossing the flour and sugar with my Granny Smith apples. I made the full amount of topping. The whole thing fits in a 7 1/2" souffle pan or an 8"x8" pan. I cooked it for 50 minutes and it was absolutely outstanding.
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Apple Crisp II

Reviewed: Mar. 4, 2015
One of the things I love about this site is the suggestions by the reviewers. Due to the suggestions, I made this recipe with half the apple part with no water. I did put in 2 tablespoons of fresh lemon juice before tossing the flour and sugar with my Granny Smith apples. I made the full amount of topping. The whole thing fits in a 7 1/2" souffle pan or an 8"x8" pan. I cooked it for 50 minutes and it was absolutely outstanding.
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Quick and Easy Alfredo Sauce

Reviewed: Jun. 24, 2014
This is an excellent recipe. It tasted great and was very creamy. I used chopped garlic instead of powdered as suggested, and added some fresh parsley (like in the picture if not the recipe). I also used Parmigiano Reggiano which adds to the flavor a great deal. I also use butter for flavor since it has the same calories as margarine and the health differences are marginal.
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Banana Sour Cream Bread

Reviewed: Jun. 9, 2014
Excellent flavor and texture. Make sure you don't over bake this recipe. I made a third of a recipe (2 bananas, 1 egg, worked out) and baked it in a regular loaf pan and it fit fine.
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Filipino Lumpia II

Reviewed: Feb. 18, 2013
Absolutely great. As suggested, I added a teaspoon of Adobo seasoning to the meat and used 1/3 lb. of beef and 2/3 lb of pork. I also added a half a cup of chopped mushrooms to the onions and garlic. The lumpia turned out to be delicious. I froze some for use later. I think the cabbage could be doubled without problem and may even be better.
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Filipino Lumpia

Reviewed: Feb. 18, 2013
Absolutely great. As suggested, I added a teaspoon of Adobo seasoning to the meat and used 1/3 lb. of beef and 2/3 lb of pork. I also added a half a cup of chopped mushrooms to the onions and garlic. The lumpia turned out to be delicious. I froze some for use later. I think the cabbage could be doubled without problem and may even be better.
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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Jan. 2, 2013
This is an excellent recipe. I was short on several ingredients so I had to substitute so I can't comment completely. I do think that chopped onion has been left out of the ingredients list. It is mentioned in the instructions though. I will add more later.
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Crab Imperial II

Reviewed: Jul. 7, 2012
This is as good as any Crab Imperial I have ever had in Maryland. I made the recipe exactly as described using wonderful crabmeat from Costco. The only addition to the recipe was that I cooked the crab on four large Portobello mushroom caps slightly hollowed out. It was wonderful and I got rave reviews. Thanks.
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Crab Imperial II

Reviewed: Feb. 9, 2012
This is as good as any Crab Imperial I have ever had in Maryland. I made the recipe exactly as described using wonderful crabmeat from Costco. The only addition to the recipe was that I cooked the crab on four large Portobello mushroom caps slightly hollowed out. It was wonderful and I got rave reviews. Thanks.
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Buttermilk Pancakes II

Reviewed: Aug. 29, 2011
These pancakes are an almost exact copy of the recipe I took years to come up with (so much for talent,:). I use somewhat more sugar and no milk (when the batter is too stiff I use more buttermilk). You will not go wrong following this great recipe exactly. I must say, that it has enough butter to not need any grease on the pan. A hot non-stick pan will cook your wonderful, light breakfast fare.
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