rekirby17 Recipe Reviews (Pg. 1) - Allrecipes.com (13395604)

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Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Oct. 24, 2011
When following the recipe exactly there was waaaay too much butter which resulted in a greasy, tasteless sauce. Wish I had read the reviews before giving this one a try...
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3 users found this review helpful

Peachy Bread Pudding with Caramel Sauce

Reviewed: Oct. 24, 2011
Awesome! I hate to be one of those people who rates a recipe that they completely changed, however I had no choice but to alter this recipe because my peaches were actually leftover turnover filling that happened to have many of the same ingredients (besides eggs) incorporated. Anyways, this recipe gets 5 stars for inspiration and a recipe to build off of! I did make the sauce substituting simple syrup for corn syrup and it's so easy and delicious its ridiculous! Thank you for a successful bread pudding!!
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2 users found this review helpful

Squash Braid

Reviewed: Oct. 13, 2011
This was soooo good. I found myself eating it even after I was stuffed from the Moroccan Stew I served it with! I just smeared it with some plain butter but I think a brown sugar cinnamon butter would be DE-licious with it as well. The only thing I forgot with this was the glaze but I honestly don't think it needed it (beyond an aesthetic quality). As I have about 4 cups leftover of some mashed butternut squash I will probably definitely be making this again. Yummy!!
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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Oct. 13, 2011
This had amazing flavor. I made it exactly as it says (minus the ginger cause we just forgot to get it when we went on our grocery run) and was anticipating leftovers, but when I realized just how much it was going to yield we invited a bunch of friends over for an impromptu dinner. Being that this was my first time making this, I was a little nervous, but everyone raved about it and was asking where I got the recipe from! They also said it tasted exactly like autumn and have thus renamed it "fall stew" hehe. Anyways, I would say this yields closer to 10 servings (maybe even more!) It was awesome over the couscous and went great with the squash braid I served it with. I would recommend this to anyone it was easy, just allow time for the prep work, get some friends and/or family together and have fun!
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Mardi Gras King Cake

Reviewed: Feb. 24, 2009
Simply amazing. I could tell before I even got to the finished product that this was going to be exactly what I was looking for. The cake turned out nice and airy and sweet. I used a cinnamon cream cheese filling instead of the one here, but I'd love to give that one a try as well. I also added a splash of lemon juice and vanilla to get rid of the powdery taste you run into with just confectioners sugar and water. I serve at a restaurant and made this cake as a mardi gras dessert special for us and so far have received rave reviews from all the customers. Everyone's asking the owner who made it. Anyways, thanks for an awesome recipe, I will definitely be making this again ;). *Just wanted to add...I baked this cake at 335F for about 25-30 minutes and it came out perfectly golden brown...every oven's different it seems, but I shudder to think what 30 minutes on 375 would have done to my creation.
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King Cake

Reviewed: Feb. 23, 2009
Being that this was my first time attempting any kind of a bread recipe, I'll try not to be too judgmental. However, I found the cake to be a little dense(perhaps it needed more rising time?), and the glaze was way too runny with most of it ending up around the cake rather than on it. Also, I think it needed a little more filling. The taste was wonderful, but texture and consistency wasn't anything like I would expect a king cake to have. I think I'll keep the filling recipe and keep looking on the cake one. Thanks!
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