Kat Recipe Reviews (Pg. 1) - Allrecipes.com (13269654)

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Kongnamool (Korean Soybean Sprouts)

Reviewed: Dec. 8, 2011
Great recipe. Used a little less seasame oil and still tasted fine. Truly the taste I remember when I was living in Korea!
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3 users found this review helpful

Slow Cooker Tapioca Pudding

Reviewed: Jun. 15, 2010
Other reviews are saying not to use minute (quick cooking) tapioca. I used it and it turned out great, cooked in about an hour and a half. Also used soy milk, splenda for baking and a little vanilla. I gave it a quick stir every 20 min or so. Will definitely make it again.
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3 users found this review helpful

Lentil Quiche

Reviewed: Jun. 3, 2010
This was awesome. I left out the cheese, still turned out fine. I also used 1/2 can of stewed tomatoes and some onion powder instead of onions.
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1 user found this review helpful

Savory Sausage, Cheese and Oat Muffins

Reviewed: May 1, 2010
Wow. These were amazing. Substitutions: Yogurt instead of buttermilk, "Imitation meatloaf" instead of sausage (recipe on this site); 2 tbsp canola oil and some applesauce instead of butter. Also added 1/4 cup finely grated carrot and left out the cheese. I will make this again for sure.
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10 users found this review helpful

Vegetarian Stuffing

Reviewed: Feb. 11, 2010
Very tasty and easy. Added a bit of celery.
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4 users found this review helpful

Pumpkin Polenta Cake

Reviewed: Feb. 3, 2010
I loved it. Made a 1/2 recipe, and used two eggs instead of the egg whites. Also used pumpkin pie spice instead of nutmeg and cloves, cornmeal for the polenta, light sour cream for yogurt, and splenda instead of brown sugar. Very nice pumpkin flavored cornbread without being too sweet or too rich.
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6 users found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Sep. 28, 2009
Excellent starter recipe. It was definitely a little bland for our tastes, so I added a bit of oyster sauce, ginger and wasabi powder. For the veggies I used raw spinach and deseeded sliced cucumber which gave it a nice crunch. Also stirred in a can of dark tuna (Korean brand from Asian store). Will definitely be making this again.
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2 users found this review helpful

Chilled Cucumber Yogurt Soup

Reviewed: Aug. 13, 2009
This soup is addictive on a hot summer day. Have made it a few times, and instead of seedless cucumbers I use regular ones which I deseed (split them down the middle & scoop out seeds with spoon). I like spicy food but this is better with only 1 clove of garlic to bring out the slightly sweet taste.
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58 users found this review helpful

Carrot Burgers

Reviewed: Aug. 13, 2009
My daughter loves these. I draw a little face with ketchup and she is thrilled to pieces. I sometimes add a few slices of tofu, fresh cilantro / dill for added flavor.
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1 user found this review helpful

Polenta

Reviewed: Aug. 13, 2009
Very easy to prepare, mine is usually done in around 20 minutes. Tastes great after chilled overnight, this is a great starter. Do not use masa! The flavor will be completely off. Course cornmeal is the way to go, or if you prefer regular will work and seems lower in calories. If you buy cornmeal that says "polenta" it will cost extra just for these words to be printed on the box.
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9 users found this review helpful

Pumpkin Chip Muffins

Reviewed: Mar. 31, 2009
Used applesauce for the oil, 1/2 splenda for the sugar, egg whites, whole wheat flour and blueberries instead of chocolate chips. The result was amazing, they are so moist and sweet that this is one of the few recipes where I have made healthy substitutions and you wouldn't know the difference!
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3 users found this review helpful

Sweet Banana Bread

Reviewed: Mar. 31, 2009
I have made this several times and I love it. I made a few changes to make it healthier: Used sugar-free instant pudding mix, whole wheat flour, applesauce for the oil, egg whites and 1/2 splenda for the sugar. I have made both loaves of bread and muffins and they are great. I also find it turns out better if the bananas are super ripe, almost black. Each time I make this it gets eaten up very quickly!
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8 users found this review helpful

Pumpkin Mochi

Reviewed: Mar. 31, 2009
This is excellent. I healthified it in a few ways- used half splenda, egg whites, and applesauce (1 cup for a half recipe) with 1 tbsp of butter. Still turned out moist and delicious, my Korean husband was quite impressed.
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3 users found this review helpful

 
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