Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (13683181)

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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Aug. 27, 2011
Nice flavor and excellent caramelization.
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2 users found this review helpful

Sour Cream Pound Cake

Reviewed: May 22, 2010
I used Greek yogurt instead of sour cream, and doubled for Bundt cake. I also used the cooking instructions of other reviewers, cooking at a lower temp. Yum!
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8 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 2, 2009
Not very spicey, also almost burned. Would reduce time and add even more spices.
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Nov. 26, 2009
Super delicious recipe, but makes too much for 1 pan. My pan would have overflowed, so I ended up with 1 for holidays and 1 for the family (which I don't mind....DELICIOUS!). I also agree with the commenter who said it needs a litle extra time cooking after 20 minutes. Just cook until the middle is slightly jiggly.
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1 user found this review helpful

Spiced Yogurt Pound Cake

Reviewed: Sep. 20, 2009
This was a very tasty pound cake. I left it plain and added almond extract in addition to the vanilla. I also baked it in a 15" round pan. I had to cook it an additional 20 minutes on lower heat, but it turned out great. Very delicious.
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4 users found this review helpful

Whole Grain Waffles

Reviewed: Sep. 13, 2009
This recipe was only okay. The flavor was good, but it didn't seem to get very crispy at all. Also, I think I would prefer more substance to my waffles. I expected these to be a little heartier than they were. I would say these are great for people who want wheat but don't want the hearty flavor.
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1 user found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Jul. 19, 2009
WOW! I am blown away! These really do melt in your mouth and are amazing. I made a double batch which is too many cookies! But I'll try to freeze some. I made them with my tiny cookie scoop, and the cookies are bite-sized. They are perfect! So rich and fabulous. Also, instead of extract, I used fresh vanilla bean scrapings for flavoring. Yum yum!
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Light and Creamy Brown Sugar and Chocolate Frosting

Reviewed: Apr. 19, 2009
I doubled this recipe, and it still didn't make a ton. Still, I really like it. Perfect!
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4 users found this review helpful

Sweet Potato Gnocchi

Reviewed: Mar. 20, 2009
I really enjoyed this recipe. I made it with stone ground wheat flour, and just used my fingers to make little tiny drop pasta. So yummy with vodka sauce!
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4 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Mar. 15, 2009
I found this recipe to just be meh. The recipe made too much glaze, and the extra on the sides burned quickly because of the honey. Also, the topping wasn't crunchy. The flavor is good, but I'd rather make a dipping sauce or something.
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1 user found this review helpful

Easy Dump Cake

Reviewed: Mar. 15, 2009
My family has a similar recipe to this to make chocolate chip bundt cake. Last night I made this recipe, but added flax and fiber to the cake mix, and then topped it by just sprinkling a thick layer of ground up pecans on top followed by cinnamon, allspice, nutmeg, and cloves. The nutty topping is delicious with the flavor of the cake, which I think is a little more rich and good than my mom's old recipe. Yum!
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Strawberry Syrup

Reviewed: Mar. 10, 2009
Yum! I used an extra half cup of water and only 1/2 cup sugar. I also used extra strawberries. This was fabulous over challah French toast and my grandparents and fiancee LOVED it. I think reducing the sugar and using extra strawberries really brought out the flavor of the berries and wasn't too overpowering. It was also incredibly light, and not thick and gummy like strawberry topping you get at restaurants. A real keeper!
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Chocolate Sauce

Reviewed: Feb. 21, 2009
Very good! I made a few changes based on the other reviews and also because I stink at following directions exactly. :) I used 1 cup of cocoa powder, 1 cup white sugar, 3 Tablespoons of dark Karo syrup, vanilla, 1/2 cup of heavy cream, and 1 cup skim milk. It took a long time for the mix to come to a boil, and I let it boil for longer than a minute but not more than three or so I would say. In any case it's a creamy sauce that turned out very well. Great flavor and texture! Was amazing on vanilla ice cream.
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1 user found this review helpful

 
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