KimG Recipe Reviews (Pg. 1) - (13194972)

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Beef and Lentil Soup

Reviewed: Jan. 17, 2009
My "I hate vegetables because I'm sure they'll kill me" 11 year old helped make this soup. He and his 9 year old, "I'll eat SOME veggies unless they're green" brother both loved the smell as it cooked. I had my 11 year old "try the soup" to see if it was done and he LOVED it. I added more veggies including chopped fresh spinach and a can of beef chunks from Costco instead of the regular beef. I'm trying to eat more legumes and this will be on the top of my legume recipe list now! If the kids will eat it, it's all good!
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20 users found this review helpful

Mexican Green Chile Stew

Reviewed: Sep. 5, 2010
I have been making something like this since I was 12. I use stew meat, diced canned tomatoes (fire roasted with garlic works great) and cilantro. I omit the wine. If you like a little heat, add some chili powder or jalapeƱos. When it's done, we fold a flour tortilla in thirds and use it almost like a spoon. Scoop a spoon full on the end and take a bite. I have also torn a flour tortilla over the top of a bowl of this for a less messy way of eating it. Works GREAT in the crockpot if you drain the tomatoes first.
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7 users found this review helpful

Vietnamese Rice-Noodle Salad

Reviewed: Apr. 16, 2009
I LOVE this dish! It's one I discovered at a Vietnamese French Bakery/Cafe in Bellingham, WA years ago and it's taken me a long time to find a recipe for it because I didn't know what it was called. I sometimes make it with Kelp noodles which are practically zero carbs and zero calories. You could also make it with shiratake tofu noodles for the same low-carb/low calorie dish. I always put some satay chicken in it for a complete meal! The only change I make is to add some water to the sauce to make it less "fishy".
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3 users found this review helpful

Apple Harvest Pound Cake with Caramel Glaze

Reviewed: Sep. 6, 2010
This was FABULOUS! I boiled the glaze for about 90 seconds to make it more like caramel and then poured half of it over the cake on a cake plate. I waited until it cooled and thickened slightly and then poured the rest over it. It was like a caramel candy coating. We couldn't stop eating it warm with vanilla ice cream on top!
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4 users found this review helpful

Chocolate PHILADELPHIA® Fudge

Reviewed: Dec. 17, 2009
This is NOT fudge. It's actually the first recipe with a 4+ star rating at All Recipes that I consider a major FAIL. After I made it, I put it in a container in the fridge to use to frost a chocolate cake I'm gonna have to make now. It's basically a chocolate cream cheese frosting if you leave out the nuts as I did. There's nothing about it that says, "Fudge".
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