Keri Recipe Reviews (Pg. 16) - Allrecipes.com (13785880)

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Crusty Potato Bread

Reviewed: Nov. 11, 2008
This turned out really good! I modified the recipe a bit to make it a little healthier. I substituted 1 cup whole wheat bread flour, 2 cups white bread flour, and 1/4 cup ground flax meal for the 3-1/4 cups of bread flour in the recipe. Also, my bread machine failed on me, so I mixed and kneaded this by hand, let it rise, punched it down, put in a greased loaf pan, let it rise again, and baked it at 400 degrees F for 20 minutes.
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Photo by Keri

Penne Pasta with Spinach and Bacon

Reviewed: Nov. 8, 2008
WOW! This is SO good! I, too, used a whole package of bacon (I think mine was 12 ounces) and took it out of the pan after it was done cooking so it would stay crisp. I wilted the spinach in the skillet instead of in the colander as well. I will definitely be making this one again!
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Special Ham and Cheese Sandwiches

Reviewed: Nov. 7, 2008
This was very good. Instead of relish, I chopped up a couple of kosher dill pickle spears and threw that in. I whirled everything in the food processor for a minute or two. We made sandwiches on home made wheat bread. YUM!
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Photo by Keri

Country White Bread

Reviewed: Nov. 5, 2008
This turned out very good. I made one loaf, 7 dinner/hamburger rolls, and 10 cinnamon rolls with one recipe! I used the filling from Clone of a Cinnabon and just mixed canned vanilla frosting with some cream cheese to top the cinnamon rolls. YUMMMM!
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Photo by Keri

Simple Whole Wheat Bread

Reviewed: Nov. 4, 2008
Great recipe! The bread turned out light and fluffy and tasted awesome. Since I only have one loaf pan at the moment, I scaled the recipe down to 19 servings, which resulted in using 1 whole packet of yeast. Also, I discovered I was out of honey, so I substituted brown sugar, using 2 Tbs for each of the two measurements. I'm DEFINITELY going to buy more loaf pans so I can make the full recipe next time.
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Mashed Potato Hot Dish

Reviewed: Oct. 28, 2008
Just got done hogging down a plateful of this. It's really good! I used ground turkey instead of ground beef because of personal preference. Since ground turkey can be a little bland, I seasoned it with adobo, cumin, and cayenne before mixing in the cream of chicken soup and beans. Also, had to use canned green beans because I didn't have any frozen. I'll definitely make this again.
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Corn Dogs

Reviewed: Oct. 27, 2008
As a former carney, I LOVE these! The one thing I miss most about being a part of a traveling carnival company is the hand-dipped corn dogs. I have a couple of suggestions for achieving corn dog perfection: 1) Dry the hot dogs with a paper towel before dipping them in the batter. This way, you don't need to coat them with flour or anything before dipping. 2) Make sure your batter is ICE COLD. This will make it thicker and it will resist "melting" off into the oil before it firms up from frying. 3) Use regular Farmer John hot dogs...not the all-beef kind (that's what the carnival food wagons all use!). 4) Omit the black pepper from this recipe. It's not needed.
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Crescent Mummy Dogs

Reviewed: Oct. 26, 2008
These are even better if you use the cornbread stick dough.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 23, 2008
This was super yummy. I followed another reviewer's suggestion and added some of the water from the whole kernel corn, which really made it nice and moist. I think next time I will also add a can of diced green chiles and some crumbled cooked bacon. We served this with green beans and the Spicy Chicken Breasts from this site.
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Easy Caramelized Onion Pork Chops

Reviewed: Oct. 21, 2008
These turned out very flavorful and delicious. I'm a huge fan of caramelized onions anyway, but never would have thought of making pork chops like this. Because of reviewers saying the recipe measurements created a dish that was too salty and peppery, I didn't measure the seasoning salt and pepper. I just sprinkled the seasonings on both sides of the pork chops how I usually would and went from there. Also, I didn't need to add any water for the second half of the recipe, because the pork chops had released enough juices on their own. We served this with buttered peas and four-cheese mashed potatoes.
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Frogmore Stew

Reviewed: Oct. 16, 2008
Excellent recipe! Because of other reviewers saying the flavor was bland, I added an onion cut into wedges as well as some extra Old Bay and some salt. I don't think it needed the extra salt, though, so I'll leave it out next time. I do agree, though, that the corn needs to be added to the water first, then the other ingredients. The kids loved getting to eat straight off the newspaper with their hands. We will definitely be having this again.
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Carnitas Filling

Reviewed: Oct. 15, 2008
We had this last night for dinner and it was great! I cooked it in my crock pot instead of on the stovetop. I had to make a couple substitutions because I didn't have all the ingredients (onion powder instead of fresh, celery seed instead of celery). I can't wait to try it with all the correct ingredients, as I'm sure it will be even better that way! We served it on flour tortillas with cheese and sour cream.
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Taco Seasoning Mix

Reviewed: Oct. 12, 2008
Pretty good as a standby for when I'm out of the packaged mix, but I think we still like the store-bought better.
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Chicken Fajita Salad

Reviewed: Sep. 21, 2008
This was okay, but I had to make a few changes to make it good. It definitely needed salt, plus I added some Mexican chili powder and a lot more cumin and oregano. I didn't have any avocado, which I'm sure would have been a great addition to this dish. I will make this again, but with the addition of more spices as well as making sure to have avocado to top it off.
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Photo by Keri

Easy Garlic and Rosemary Chicken

Reviewed: Sep. 17, 2008
Very good! I used extra garlic, because we like a lot of garlic. Also, after squeezing lemon juice on top, I put thin slices of lemon on top during baking for extra citrus flavor.
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Photo by Keri

Cornish Game Hens with Garlic and Rosemary

Reviewed: Sep. 7, 2008
These turned out fabulous! I created a natural truss for the legs by cutting slits in the skin and inserting the legs into them in a criss-crossed fashion. I covered the pan with foil for the 50 minutes' cooking time, then turned the heat back up to 450 and uncovered the pan to crisp up the skin. As a result, the birds were moist and juicy. We served them with roasted garlic baby red mashed potatoes and green beans. We used the sauce as gravy over the potatoes. I think next time I will roast whole heads of garlic rather than individual cloves. I think that way it will get softer and it will be easier to incorporate it into the sauce. Overall a great recipe!
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No Bake Chocolate Oat Bars

Reviewed: Sep. 4, 2008
My 12-year-old daughter made these this afternoon and we just had them for dessert. Following the suggestions of other reviewers, I had her cut the amount of butter in half. That wasn't quite enough to keep everything together, so next time I think we'll try 3/4 cup. Other than being a bit crumbly, though, these were very good! We'll definitely make them again.
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One Bowl Chocolate Fudge

Reviewed: Sep. 3, 2008
I love this fudge recipe because the finished product comes out smooth, not grainy like when you use that nasty, gooey marshmallow stuff in a jar. This is very versatile when it comes to mix-in's, too. I've added nuts, crushed peppermint candies, and even crumbled pretzels.
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Mom's Yummy Onion Casserole

Reviewed: Sep. 1, 2008
I made this to take to a community BBQ this evening and came home with an empty pan! It was fabulous. I didn't have any beef bullion, so I substituted beef broth for the water and bullion. Since bullion is so salty, I sprinkled some Tony Cacheres' Creole Seasoning on the onions as they were cooking to make up for the lack of flavor from not using bullion. I will definitely make this one over and over and over again!
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Photo by Keri

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 23, 2008
These smelled heavenly as they were baking and tasted even better! I doubled the cinnamon sugar to roll the balls of dough in, thinking there wouldn't be enough, and I ended up wasting a lot. Guess I'll trust the recipe next time!
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Displaying results 301-320 (of 334) reviews
 
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