kisavirgo Recipe Reviews (Pg. 1) - Allrecipes.com (13987365)

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German Pancakes II

Reviewed: Aug. 17, 2014
Gotta say....this was WAY more batter that should go into ONE pan. I used a large iron skillet and the bottom of this was more like a bread pudding without the bread. I would definitely cut this recipe in half or use 2 pans.
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Texas Sheet Cake I

Reviewed: Aug. 3, 2014
Very good recipe with or without the suggested changes from reviewers. I used a cup of hot coffee, I added a tsp vanilla to the cake batter and only used 4 cups of flour and 4 T milk. Just delish!
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Banana Pudding IV

Reviewed: May 25, 2014
This is my go to recipe. I've made it with F/F sweetened condensed milk, 1% milk, Lite cool whip and it always turns out great. For those who have had soupy pudding I can only wonder if you used the right size box of instant pudding or if you used evaporated milk instead of sweetened condensed milk, which are not the same thing This is a fool proof recipe if you follow directions.
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Scottley's Basic Yellow Cake

Reviewed: May 14, 2014
UPDATE|. I made this cake again using cake flour. The batter was much lighter but still very thick. I used 9" pans this time. The cake did not rise very much this time either. The flavor was just as good. So...I am still on the fence. 1st review: I'm on the fence with this recipe. The taste was good. I whipped the butter and sugar (butter was room temp) until it was very very fluffy. Next time I would not use 9" cake pans. They turned out pretty flat. The cake batter was VERY thick. I was very hesitant. With the exception of using all purpose flour, I followed the recipe to a T. I will make again and will use cake flour next time. Overall it was a good recipe---definitely better than a box mix.
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Strawberry Pie Filling

Reviewed: Mar. 30, 2014
Gosh...very easy! I only used 1/2 cup of sugar and it was plenty sweet. I pulverized the strawberries with my cuisinart stick blender, then strained it for seeds. I used all the purée. I will definitely use this recipe again.
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Sopapilla Cheesecake

Reviewed: Dec. 30, 2013
So simple and so delicious. It's been a long time since I've made something so good I wanted to eat the whole pan!
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Slow Cooker Beef Stew IV

Reviewed: Dec. 28, 2013
I didn't have onion soup so I used cream of mushroom. It turned out excellent! I added about a cup of Malbec wine to deglaze the pan. I also added a heaping teaspoon of minced garlic and a couple shakes of ground thyme. Towards the end of the cooking I stirred in a mix of cornstarch and water to thicken it all up. This is a definite keeper and will be my go to recipe for beef stew! I am giving 5 stars even though I made a few changes but I think the recipe would be excellent as written too!
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Dad's Leftover Turkey Pot Pie

Reviewed: Dec. 1, 2013
I cut the recipe in half. Very good. Would be good over noodles and no crust.
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Candied Sweet Potatoes

Reviewed: Nov. 28, 2013
I don't know where the "candied" part comes in because these were more like sweet potatoes in brown sugar sryup. They were not candied at all. I will try baking the raw potatoes in the brown sugar mix and see if they will thicken up.
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Tater Tot Casserole II

Reviewed: Nov. 10, 2013
I added fresh mushrooms and about a teaspoon of minced (in the jar) garlic to my meat and onion. I think it can do without the cheese to save calories. I used a 8x10 casserole dish and used about 1/3 of a bag of tots. Oh and i added a layer of frozen peas. This is a very good comfort food kind of meal!
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Ruth's Grandma's Pie Crust

Reviewed: Oct. 26, 2013
I only read the good reviews and wish i had read the less favorable ones too. This crust was a nightmare to work with. I had to mold it together. I thought it was something i did wrong even though i followed the recipe but now that i read the bad reviews i see i am not alone. It's in the oven but it doesn't matter what it tastes like, i won't be making it again.
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Jalapeno Strawberry Jam

Reviewed: Apr. 20, 2013
Since I've made this recipe before with excellent results, I still have to rate it a 5 star. But...this time it turned out runny and never set up. I noticed the recipe calls for a 2oz envelope of pectin. The Sure-Jell I have is now 1.75oz. Since I only made a half recipe---I weighed out 1 ounce. It will make a good syrup over waffles or pancakes. I will try again this weekend and not cut the recipe in half.
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French Silk Chocolate Pie I

Reviewed: Apr. 13, 2013
I almost only used 1 egg because it was already so light and fluffy. It was ever so slightly grainy---I think if I had beat it a little longer before I added the eggs it would've been completely smooth. I used regular sugar. Flavor was delish. Definitely beat 5 minutes after each egg. Enjoy!!
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Carrot Cake

Reviewed: Mar. 3, 2013
Good recipe. I made exactly as written, minus nuts. Very moist and a nice flavor. I made cupcakes (18 small and 6 jumbo). We actually like it better without icing.
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Jalapeno Garlic Tilapia Pasta

Reviewed: Mar. 2, 2013
I used chicken tenders instead of tilapia and it turned out very good. I doubled the sauce and still added about an extra 1/2 cup of milk---it just seemed like there wasn't much sauce. It had a very nice bite from the jalapeno and I will definitely make again! Next time I will have all of my spices measured and ready to go and the lemon juice squeezed---it just seems like I was dashing around trying to get it all together after I put the cream in the pan.
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Our Favorite Chocolate Cake

Reviewed: Feb. 3, 2013
We were very disappointed with this cake. The only change I made was to use an extra ounce of chocolate per other reviews. The cake was dry--and still didn't have much chocolate flavor. Definitely not worth the effort! The search goes on.
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Chef John's Flour Tortillas

Reviewed: Jan. 13, 2013
I made this recipe to a T and they turned out very good. Easy to roll out--I could even roll paper-thin. They were fluffy and formed bubbles when I cooked them. We have a cast iron tortilla pan--but in the past we have only ever used store bought. Tortillas will be coming off of my shopping list from now on. I actually cut the last few balls in half again so I could roll them thinner and they'd still fit in the pan. Thank you Chef John!
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Honey Wheat Sandwich Rolls

Reviewed: Dec. 29, 2012
Good recipe. I used my KA and proofed the yeast first. It was a chore to roll out the dough---it kept bouncing back but I managed to get it close to a thickness that worked for hamburger buns. I got 4 large buns, 2 smaller ones and 2 small loaves of bread. The buns look professional.
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Amish White Bread

Reviewed: Dec. 2, 2012
The bread turned out very good, however I only used about 4-1/2 cups of flour and 1/3 cup of sugar. I used my kitchen aid mixer and it was so easy! The bread was very light and had a fabulous flavor. I will definitely make again.
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Janet's Rich Banana Bread

Reviewed: May 20, 2012
The first time I made this recipe, it was delicious. I mashed the bananas and baked it for an hour. The second time I made it I made a few changes. 1/2 brown and 1/2 white sugar, 3 bananas, 3/4c whole wheat flour and 3/4c white flour, 2 tsp vanilla. I gotta say it was delish too!
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Displaying results 1-20 (of 57) reviews
 
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