Karen Recipe Reviews (Pg. 1) - Allrecipes.com (13374410)

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Ken's Kickin' Posole

Reviewed: Sep. 30, 2013
I had never made pasole or even really eaten any but I made this and it was EXCELLENT!!! I left out the cloves otherwise made the recipe exactly as written. I do make my own enchilada sauce - take a few handfuls of several different dried chilies (Hot chilies for a hotter sauce, mild chilies for a milder sauce) cut the stems off and break them into large pieces and cover them in water. Simmer for 20 to 30 minutes and puree with an emersion blender or in a regular blender. I have since tried this at my local Mexican restaurant. They serve theirs with sides of chopped cabbage (2 small handfuls), a couple tablespoons of chopped onion and some chopped cilantro (instead of adding it during the cooking process-keeps the flavor better?). I am going to add the above to my next batch when serving. EXCELLENT - this has become my favorite.
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Caramels

Reviewed: Oct. 17, 2011
I made these caramels for the first time about 2 weeks ago. It was the first time I've made any type of candy and they came out fantastic. Far superior to anything store bought. I made one batch following the recipe exactly except cooking until 248 degrees because I wanted the caramel to be a little softer. I have made a 2nd batch the same way and made them into caramel pecan turtles and then also dipped some pretzle rods into the caramel, rolled them in chopped pecans and then dipped in melted chocolate. I am going to use this caramel - cooking until about 245 - to make Chocolate Caramel Pecan Cheesecakes - also from this site - which I give to everyone at Christmas. No more unrapping and remelting 12 to 14 bags of caramels. This will be so much more tastey and skips a couple steps. THANKS for the excellent recipe.
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Italian Sausage Soup with Tortellini

Reviewed: Dec. 8, 2010
I LOVE this soup and have been making it for about 20 years now. Every where I've taken it and everyone who's tasted it has raved about it. I make a few minor changes that you might like too. I use corn instead of carrots; chicken broth instead of beef - the flavor of the beef broth is too strong for me. I don't like wine in cooking (or at all) so I sub extra chicken broth for the wine) and I don't peel the tomatoes, just seed and dice. I serve it with a little grated cheddar cheese over the top and garlic bread on the side. Garlic bread - roast a head of garlic with a tablespoon of olive oil, sprinkle a little seasoning, bake for 45 min. Squeeze into 1 stick of butter (Smart Balance - gotta cut back somewhere! LOL!) and add a little fresh finely chopped garlic and spread on french bread, then sprinkle with a tiny bit of garlic powder and a teeny tiny bit of salt and maybe a little paprika and bake @ 350 until golden and crusty.
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Beer Bread I

Reviewed: Jul. 7, 2010
Wow! I cook and bake all the time. Didn't realize how easy beer bread was to make. VERY GOOD!! I made mine using 1 can of root beer and then threw in about a cup of mini cinnamon chips. I also upped the sugar to 1/3 cup. When done I toasted a few slices and put a tiny amount of butter on them. Great alternative to a regular quick bread.
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Chocolate Turtle Cheesecake I

Reviewed: Nov. 22, 2008
I made this for someone's birthday at work and it came out EXCELLENT!!! I love cooking and making desserts but this was the BEST cheesecake I've ever made. I followed someone's suggestions and made it the following way: I used crushed oreos for the crust - chocolate cheesecake - this was a no brainer of a change. (baking the crust for 10min at 375 or so) I saved a little bit of the caramel stuff to decorate the top. I increased the ingreadients for the filling by 50% and cooked it for 60 minutes at 250 instead of 30 and then left it in the oven (with the oven off)for a half an hour or so after that. Oh yes... after pouring the caramel layer on the crust I put it in the freezer for 15 to 20 min so the filling wouldn't mix in with the caramel. Helpful note: I made sure I put the cheesecake on a cookie sheet while baking. Turned out to be a really good thing as the oil from the butter in the crust and the caramels seeps out the bottom of the cheesecake pan. The presentation of this was incredible it looked just like something you would pick up in a gourmet pastry shop! (Now how did that happen???) The presentation of this way incredible and the taste was even better. It is the best cheesecake I've ever tasted!
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