katluv Recipe Reviews (Pg. 1) - Allrecipes.com (13125750)

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Party Mimosa

Reviewed: Sep. 7, 2011
Great recipe!! Loved it!! Made a huge batch of the mix and kept filling the pitcher as needed. Adults mixed with champagne, kids with ginger ale.
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10 users found this review helpful

Belgian Waffles

Reviewed: Sep. 7, 2011
Everyone loved them. Substituted some malted milk powder for flour for extra flavor. made a triple batch for 25 people and had about 10 leftover. Could have gotten away with a double batch instead. Froze the remaining on a wire rack in freezer and bagged them once completly frozen. The best combination was with coconut syrup, toasted macadamia nuts, toasted coconut, bananas, and fresh whipped cream. Had these for a do it yourself waffle bar for my daughter's brunch party.
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3 users found this review helpful

Homemade Flour Tortillas

Reviewed: Aug. 10, 2011
Tips: Keep warm inside a towel and wrap the towel with foil. Cook for less time on 2nd side. Do not refrigerate and will keep for 3 days in a ziplock bag. Reheat in a skillet. Use warm water. Mix dry ingredients in a food processor, add lard pulse to combine, turn on and pour in warm water through the opening. Stop food processor when dough ball forms. Finish kneading by hand. I had 2T of water left over. Dough shouldn't be overly sticky. Use plenty of flour when rolling out.
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10 users found this review helpful

Caramel Popcorn

Reviewed: Oct. 13, 2009
Fantastic, easy recipe. I only baked it 30 minutes and that was enough to dry it out. I adjusted the recipe for 2 quarts for a little snack and it was plenty for 3 people to munch on. I didn't bake it in a pyrex, instead I baked it on a sheet pan with a silpat. I also buttered my bowl for mixing. After I pour the caramel out I fill the saucepan with water and put it back on the burner for a while. The hot water will dissolve the sugar and make for an easy clean up. I also dip my spoons in there to clean and pour the hot water over the remaining dirty dishes in the sink. Some things to add in would be salted peanuts and pretzles.
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5 users found this review helpful

Cheeseburger Soup I

Reviewed: Oct. 13, 2009
I left the white sauce unattended and it scorched! :( Rookie mistake, I know. Of course, it was the last of the milk and I didn't want to run to the store with a hungry toddler. I had an instant cream gravy package I swore I would never use, but couldn't bring myself to throw away(a friend brought it over). It worked surprisingly well and saved me a trip. I mixed it in, boiled it couple minutes, removed from heat, and stirred in the cheese and sour cream. I have made this recipe as written and it is good. It does have some room for improvement, so feel free to spice it up a little. A easy way to boost the favor is to swap out the dried spices for fresh and triple them. Use a good quality chicken broth and whole milk. Always shred your own cheese, the powder they put on it to keep it from sticking together in the package tastes bad and can ruin your dish. I know it says cubed cheese, but I know some people will try to take short cuts. Also, celery leaves have more flavor than the stalks. You can cut them up too and toss them in.
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2 users found this review helpful
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Marshmallow Fondant

Reviewed: Oct. 13, 2009
This recipe tastes much better than Wiltons and half the price. Shortening can be substituted for the butter. I microwave marshmallows with 2T of water for 30 seconds, stir, and repeat. For a total of 2-2.5 minutes. Pour mixture on a marble slab coated with shortening and then dump the confectioners sugar on top. Coat hands with butter or shortening and work together. Takes about 8 minutes. May need remaining water. Make at least 1 day ahead of time. The little beads of sugar will disolve and make for a smoother final product. If using the next day... just leave out on the counter. If using later, up to 2 weeks, store in fridge. Do not freeze. Bring to room temp and knead to body temp before rolling out. If using an older bag of sugar sift it 1st, this will save you tons of time. I make fondant often so I use a 1:1 ratio of confectioners sugar and cornstarch to keep it from sticking when rolling fondant out. Just put it in a shaker and dust when needed.
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7 users found this review helpful

 
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