KatieKS Recipe Reviews (Pg. 2) - Allrecipes.com (13053328)

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Graham Cracker Crust I

Reviewed: Jan. 4, 2010
I've been toying with this one for awhile. I think I prefer this with an additional tablespoon of butter, and I cook it for about an extra minute and a half. I also use cinnamon graham crackers.
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1 user found this review helpful

Satiny Chocolate Glaze

Reviewed: Jan. 4, 2010
Easier than it sounds! ( double boilers scare me). Delicious, I'll use this one again!
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0 users found this review helpful

Key Lime Pie VII

Reviewed: Jan. 4, 2010
I made this once with regular limes, then a second time with key limes. I found the key limes to be a bit overpowering, so I'll stick to regular limes next time. I used 2 cans sweetened condensed milk, and cooked for 10 minutes. (never saw bubbles except around crust) I also omitted the lime zest the 2nd time and added 2 drops of green food coloring.
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1 user found this review helpful

Garlic Sauteed Artichokes

Reviewed: Jan. 4, 2010
I used dry white wine instead of water for additional flavor, and I didn't need to steam them for more than 10-15 minutes. I've made these twice and we love them.
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1 user found this review helpful

Pad Kee Mao

Reviewed: Dec. 15, 2009
With only 1 total teaspoon of thick soy sauce in the entire recipe, this lacked some moisture for me. My husband added a lot of extra sauce at the table, but I was never able to enjoy it. We also added the full serrano pepper, and thought it needed much more in order to compare with the Thai restaurant down the street!
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9 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 13, 2009
As others suggested, I added vanilla, cinnamon, and nutmeg. I made a lattice crust and it came out to DIE for!!
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1 user found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Nov. 21, 2009
Even with the cayenne, it was still a bland recipe. I prefer more flavor. I knew it wouldn't be a thick sauce, but it was still much more watery than I expected. I added shrimp to my recipe.
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Caramel Apples

Reviewed: Oct. 28, 2009
I washed, de-stemmed, dried, and put the apples in the freezer for about 10 minutes before I started this recipe. The key to the caramel sticking (among other things) is to WAIT to dip the apples in the caramel. After you take the bubbling hot caramel out of the microwave, let it sit for a good 5 minutes. I made 2 batches. The 1st 2 apples in my 1st batch had the caramel drip right off. The rest were fine, and I corrected my mistake on the 2nd batch and they were perfect. Also, as soon as i dipped them, I put them directly into the fridge on my buttered cookie sheet.
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17 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Oct. 26, 2009
I doubled the amount of beef broth because I like a little more liquid. Other than that, it was perfect!
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0 users found this review helpful

Original Recipe French Toast

Reviewed: Sep. 16, 2009
I made this for my husband on his birthday and he loved it! He is a purist, he likes his French Toast without all the fuss and frills of some of these other recipes. I wasn't sure how he'd like this sweet bread, but he said its his new favorite! I made the recipe exactly as it states.
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40 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 16, 2009
I use frozen chicken breasts, and by the time I get home from work in the evenings the chicken is super tender and falling apart. I also add a can of drained, rinsed black beans. Phenomenal!
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1 user found this review helpful

Amatriciana

Reviewed: Sep. 16, 2009
This is my husband's #1 favorite meal. I use pancetta or prosciutto instead of bacon for a MUCH better flavor. It definitely needs some salt and pepper, but that's easily done on the table. I use diced tomatoes instead of stewed tomatoes and I use angel hair pasta instead of linguini.
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1 user found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Jun. 15, 2009
I've made this recipe twice. I use fresh mushrooms and serve over rice. I get what my husband calls "the pancake effect" when I eat this. Its good for about half of my plate, then the rest kind of sickens me. It is very rich/goopy and I can only eat it in small doses, no thanks on the leftovers.
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2 users found this review helpful

Italian Cream Cake I

Reviewed: Jun. 15, 2009
I've made this cake 3 times now, and it is fantastic. I add 1 tsp Almond Extract for a flavor boost. I omitted it one time and did not enjoy it as much. Also, I whip the egg whites to stiff peaks and although it says fold in, its much more of a hand-mix-in to me. Once I did not mix the egg whites well enough with the batter, and the texture of the cake came out odd, and there were little burnt peaks on the top of the cakes. I also add 1 pkg cream cheese to the frosting and I frost the sides of the cake. I top with coconut and nuts.
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Jun. 15, 2009
This was phenomenal. I made it for my Dad's outdoor birthday party because I needed a cake without frosting that wouldn't melt in the heat. I used mini-chocolate chips as someone else suggested, and everyone raved about it. People who at first declined a piece changed their minds based on what other guests were saying about it. So moist and delicious, and SUPER easy! I will make it again and again. Also, I topped with powdered sugar for visual appeal.
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Easy Chili I

Reviewed: Nov. 13, 2008
I have tried many different chili recipes and this one is our family's favorite! We did NOT omit the jalapenos and it is not that spicy! My 3-year-old eats it. I adjust nothing and make it as the recipe indicates every time and its fantastic. Leftovers freeze well.
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273 users found this review helpful

Displaying results 21-36 (of 36) reviews
 
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