KIMWELLSTHEGREAT Recipe Reviews (Pg. 1) - (1274663)

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Best Lemonade Ever

Reviewed: May 9, 2005
Really great lemonade-- not too sweet nor too tart. If you don't have time to wait till the sugar syrup cools, instead of the 8 cups of water, fill your pitcher completely with ice. Put about two cups of cold water into your sugar syrup and pour the sugar syrup onto the ice. It will melt some ice. Then, add enough water to fill the rest of the pitcher. When the ice melts, it will dilute the lemonade a little, but not too much since it's not really adding much water past the initial recipe. The first few sips with frozen ice still in it might be a little more tart, but not at all sour. We used this at our lemonade stand and people LOVED it; we sold three big pitchers in a few hours. Get one of those flip-top lemon squeezer gadgets and the hassle of squeezing all those lemons changes to fun. Couldn't keep the kids from doing it!
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3 users found this review helpful

Olive Oil Cranberry Bundt Cake

Reviewed: May 6, 2005
Really tasty, not too sweet like some cakes. I used "extra virgin" olive oil and didn't find the flavor too strong. I also used the orange zest, plus lemon extract as other review mentioned, but still put 1/4 tsp cinammon in batter + the cranberries. The cake tastes wonderful and looks great. If you have a real sweet tooth, you might want to make a glaze for it, but I like it this way, myself.
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11 users found this review helpful

Baked Macaroni and Cheese I

Reviewed: Dec. 17, 2002
As is, just as a lot of other reviewers said, this is a bland recipe. Even using sharp cheddar, I thought it was a bit blah. I added several more cloves of fresh garlic, lots of cajun spice, red onions, some lemon & pepper and that took care of the spiciness needed. I also sprinkled some crumbled blue cheese (a little, depending on your taste) on top-- it added a nice bit of texture & flavor. For the flour taste, I used about 1/4 cup corn starch disolved in a half a cup of cold water. Use a little more if it's not thick enough. The cheese thickened almost instantly-- I really didn't have to stir for long at all. Also, to get a veggie serving, and some color I added frozen peas & corn to the mix before baking, and if you're not a big bacon fan, substitute tuna. This is a great base for a home made macaroni. If you're looking for the really intense flavor of the "box" style mac & cheese, this isn't it. It is mellow, even with the spices, but it's got a home baked creaminess that you can't get with a mix. Just add what you like and taste it before baking. Go a little wild; you don't have to stick strictly to a recipe like this one.
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6 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 31, 2002
I made this with my "St. Patrick's Day feast" and my father-in-law-- a picky dessert eater-- went back for seconds on the cake. The glaze is fabulous and buttery.
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1 user found this review helpful

Old Bay® Grilled Lime Tuna Steak

Reviewed: Mar. 31, 2002
This is a great marinade-- light, but still filling.
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3 users found this review helpful

Black Chocolate Cake

Reviewed: Mar. 22, 2002
For an extra special touch, serve with the following glaze: 1/4 cup raspberry liqueur 1/2 cup butter 1/4 cup water 1 cup white sugar 2 semi-sweet baking chocolate squares (2 ounces), grated in heavy saucepan, combine butter and grated chocolate till chocolate is melted. Add 1/4 cup water, 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup rasperry liqueur. Spoon over chocolate cake, garnish cake with fresh raspberries.
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5 users found this review helpful

Hal's Wine Mustard

Reviewed: Mar. 17, 2002
Add a little salt... this recipe is great to serve on corned beef & cabbage if you keep it a little runny (cook it for less than 8 minutes, till it looks "sauce" like).
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8 users found this review helpful

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