Kanri Recipe Reviews (Pg. 1) - Allrecipes.com (12976328)

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Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 11, 2012
This is such an awesome snack food! I used fat free cream cheese and baked them in the oven on a metal grill set over a baking pan. I preheated the oven at 375 and cooked them for 25 minutes, turning the broil setting on high the last five minutes. The bacon came out crispy on the edges and just perfect! With the fat free cream cheese (I couldn't taste the difference!) each little jalapeno wrap came out to about 41 calories a piece, which isn't too bad! Next time, I'm considering jazzing them up a little, maybe crumbling some feta in with the cream cheese and sprinkling the tiniest smidge of garlic powder on top or seasoning the bacon with some rub. I will definitely be making these again in the future!
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Broccoli Apple Salad

Reviewed: Jul. 11, 2012
Um, all I have to say is this is friggin' delicious! It's insanely easy, filling, and surprising low in calories. Here are my alterations: No onions (if I had I would have thrown in some shredded crispy bacon). 1/3 cup of craisins, 4 cups of broccoli florets, 1/4 cup walnuts, 1 large Fuji apple sliced, and 6 oz lite vanilla yogurt. I absolutely love it! So low maintenance I can just put it in some tupperware and take it to work for lunch. I will definitely make this again!
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White Chocolate, Chocolate Cookies

Reviewed: Jan. 23, 2012
An interesting cookie to say the least. First of all I followed the lead of several in the comments and did 1 tsp baking soda and 1 tsp baking powder, which I definitely recommend to get that traditional cookie shape. I also threw in a small dash of vanilla extract (about 1/8 tsp) for extra flavor - and I plan to add more vanilla in the future. These cookies are so rich and fluffy that their texture more resembles a brownie than a cookie. And even though this recipe is super chocolately and rich, don't be surprised that it's not as sugary sweet as the more traditional chocolate chip cookie tends to be. If you're looking for more of that sugary sweetness than the thick brownie richness, I would recommend throwing in a few more ounces of white chocolate chips and about 1 tsp of vanilla extract. Overall a good cookie and a nice break from the traditional chocolate chip route. Next time I'm in a baking mood I will definitely look to this recipe!
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Banana Sour Cream Bread

Reviewed: Jan. 23, 2012
That's some pretty tasty bread there! I followed the original recipe exactly except I made one 9x13 loaf that I baked at 325 degrees for 1 hour 20 mins. It came out perfect! I've never tried to cream such an uneven sugar to butter ratio before, and "cream" doesn't really describe the end product of this stage. What I did is softened the butter (sticks) in my had until they were super malleable, cut it into 1/8 cup chunks, and smeared it into the sugar with the back of a wide spoon before stirring. The end texture should resemble instant potato flakes (at least it did for me and turned out fine!). Next time I make this recipe, I'm going to experiment a bit - the taste is a little plain for three cups of white sugar! I'll probably do half white and half brown sugar next time and throw in some nutmeg and cloves for some extra zing. I would probably let the bananas ripen just a little more as well. Overall a very tasty recipe! The sour cream really gives it some moisture! And pretty simple to boot! I will definitely be making this recipe again!
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Icing for Sour Cream Cookies

Reviewed: Apr. 11, 2011
This is a great basic frosting and is fantastic with the Sour Cream Cookies II recipe on this site. If you don't melt/soften the butter be prepared for some wrist pain. I somehow managed to put enough water in the mix to keep the frosting from hardening. Can't quite say how I did that except for the water temperature and using a closer to 4 tsp than 3.
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Six Can Chicken Tortilla Soup

Reviewed: Apr. 11, 2011
I am not exaggerating when I say that this is the best soup ever! It's hearty, zesty, and oh-so-easy to make! I made the following adjustments to the recipe: I substituted one of the cans of broth for a 10.5oz can of cream of chicken to keep it from being watery. I also added 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp creole seasoning, and a big handful of freshly chopped cilantro leaves. I also garnished the finished soup with tortilla strips and Mexican blend shredded cheese. This recipe is so tasty and quick to make that I will be making it two nights in a row! I would recommend it to everyone.
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Broccoli Cheese Casserole

Reviewed: Apr. 11, 2011
This is hands down the best casserole I've ever had! It was so delicious and filling and everyone loved it! The only thing I did different with the recipe was double the amount of rice to 1 cup. If I hadn't it would definitely had been too runny. I also used 12oz of broccoli that I steamed beforehand. I will definitely be making this recipe again. Next time I'm going to experiment with adding in some chicken chunks and some minced garlic for some zest. Not that it doesn't need it though!
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Sour Cream Cookies II

Reviewed: Apr. 11, 2011
Made these for dessert and they were AMAZING. I made the following alterations: I used whole wheat flour, half the amount of pecans, craisins instead of raisins, fat free sour cream, and margarine instead of butter. Their texture right out of the oven was reminiscent of cornbread and naturally sweet - and I used the frosting from this site and it tied the whole experience together. I will definitely be making these again. Next time though I will be using good old fattening regular sour cream and lots more craisins.
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Cilantro-Lime Rice

Reviewed: Mar. 10, 2011
Pretty good for a basic rice side for mixing/topping with more vibrant tasting entrées. I used Jasmine rice instead of plain/basmati rice and thought it brought out the lime really well. I'd like to see how to vamp this into a main entrée kind of recipe. In the meantime I think I will try pouring some black beens and/or barbacoa on top to add some jazz.
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Jimmy Dean Sausage Cheese Balls

Reviewed: Mar. 10, 2011
Made these with a friend and they were delicious! I halfed the recipe and it still made a whole 9X12 baking sheet of them. Instead of Jimmy Dean Sausage I used grass-fed organic alternative from the farmer's market and gluten/wheat/dairy-free baking mix, and they were still amazing!
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