KCFOXY Recipe Reviews (Pg. 1) - Allrecipes.com (131299)

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KCFOXY

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Scrapple

Reviewed: Dec. 3, 2012
Hi All, thanks for trying this recipe. The original did call for evaporated rather than condensed milk, at the time of publication I miseed the typo, and imagine this would be fearsome sweet if made with the sweetened milk and then served with extra syrup.
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Da Kine Grandma's Lemon Iced Dream Bars

Reviewed: Aug. 27, 2012
Excited to find this recipe which initially sounded like one my Grandmother used to make years ago. The shortbread type crust and filling were spot on, though with the 9 x 9 pan I was suprised that the filling layer was less than 1/2" thick, about half of what we are used to. I would possibly double up on the filling and slightly adjust the baking time to compensate. As for the topping, would have used 1 1/2 Cups powdered sugar, 1 Tablespoon butter, keep the lemon ingredients as is, and wait to frost until bars were just warm rather than hot, to create more of a distinct and creamy finish. Thank you for this recipe, which I made and rated, as given.
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Lemon Dream Bars

Reviewed: Aug. 15, 2012
Excited to find this recipe which initially sounded like one my Grandmother used to make years ago. The shortbread type crust and filling were spot on, though with the 9 x 9 pan I was suprised that the filling layer was less than 1/2" thick, about half of what we are used to. I would possibly double up on the filling and slightly adjust the baking time to compensate. As for the topping, would have used 1 1/2 Cups powdered sugar, 1 Tablespoon butter, keep the lemon ingredients as is, and wait to frost until bars were just warm rather than hot, to create more of a distinct and creamy finish. Thank you for this recipe, which I made and rated, as given.
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Pastitsio II

Reviewed: Jun. 29, 2008
Very tasty, and something we will make again. Halved recipe since there are only 2 of us. I added a pinch of mace, (no nutmeg on hand), in place of nutmeg, and used a bit of this and cinnamon to the meat filling. Only used 8 ounces of the pasta-I used mini penne for the ziti, but used full 1 1/2 pounds of lean mean. Upped the sauce to 2 Cups for 4 servings and glad we did. Sprinkled 1 cup of finely shredded Montery Jack cheese on top layer of pasta before adding cream topping. My husband, a former cook, loved it as well, but suggested I combine the pasta and meat layers as a time saver, adding 1/2 Cup of the cream sauce there, then the remaining 1 1/2 Cups as the topping. Also used 1/4 teaspoon of Penvey's Pasta Sprinkle to the cooked pasta, (wanted some oregano flavor) in lieu of salt.
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Island Barbecue Chicken

Reviewed: Oct. 16, 2006
This sauce is actually very similar to Huli Huli sauce manufactured in Hawaii. Marinating it for a full 24 hours, it had just the right blend of salty, sweet, spicy. The second time we made it, (and we used 1/3 as much chicken and adjusted the other ingredients accordingly), we added a couple Tablespoons of Sweet Chili Sauce and it was more ono than ever!
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8 users found this review helpful

Lomi Lomi

Reviewed: Oct. 16, 2006
I'm used to the raw, minced salmon fillet so often used in Hawaii, cooked by the salsa. This one is also quite nice, and even more 'ono' with the addition of about 1/2 tsp of minced cilantro!
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10 users found this review helpful

Sawmill Gravy

Reviewed: Oct. 16, 2006
Biscuits and sausage gravy are favorites, but when I tried this great sounding recipe it was very salty. I noticed there is over 50% of your day's sodium in just a single serving of this recipe. Seasoned sausage has plenty of salt in it, I would suggest adding a couple pinches of cracked pepper, and a pinch of either thyme or sage. I also let the flour gently brown a bit more than called for here, and used about twice as much gravy to sausage-it was wonderful. Thanks!
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7 users found this review helpful

 
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