KATSHE Recipe Reviews (Pg. 1) - Allrecipes.com (1403543)

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World's Best Lasagna

Reviewed: Apr. 12, 2013
I found this recipe in McCall's magazine (remember the McCall's Cooking School pages?) when I was a young bride back in the 70's and it is still my go-to recipe when I want a fool-proof impressive meal. I've never had anything but raves and requests for the recipe. I make it now and freeze the leftovers in individual portions and it reheats perfectly. Thanks, Johnchandler, for sharing it!
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1 user found this review helpful

One for the Low-Carb Lifestyle

Reviewed: Apr. 7, 2013
Where is the recipe that goes with the meal description? I looked for the blue cheese and could not find it in any of the recipes... that's what got my attention in the first place - the blue cheese and pork chop combo.
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15 users found this review helpful

Vanilla and Chocolate Delight

Reviewed: Aug. 27, 2012
We always called this Lemon Lush because the original recipe called for only lemon pudding. I've only made it with just one pudding flavor at a time, either lemon, chocolate, butterscotch, or pistachio (great for St. Patrick's Day celebrations) but never made it with the chocolate and vanilla combined, sounds yummy! Whatever flavor I've used, it's always been a huge hit, either none left or people wanting to take an extra piece home. Can't wait to try the vanilla-chocolate combo!
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2 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jan. 22, 2011
Microwaved corn is the best! I use wax paper - it holds the moisture in so that the corn steams itself, no need for water at all. I break the ear in half first, put the halves back together and roll in a sheet of wax paper, starting in a corner and rolling to the opposite corner. Just twist the ends to seal, and when the corn is ready, the ends make a cool place to touch when you pull the corn out of the microwave onto a plate. The wax paper just breaks apart as you are doing this, so the cleanup is super easy! When I'm craving something salty I sometimes have an ear as a snack, it's just so quick and better for you than other salty snacks.
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4 users found this review helpful

Lemon Lush

Reviewed: Apr. 5, 2010
I've had this recipe for years and it has always been a hit, never any left in the pan. It can be made, of course, with any flavor pudding. I just made it for Easter with pistachio pudding (also good for St. Patrick's Day celebrations), and I have also used chocolate and butterscotch. Never thought of banana, but it sounds yummy. A few changes: My recipe calls for 3/4 cup of nuts in the crust which is an important part of the taste. It also calls for confectioner's sugar instead of white sugar and 8 oz. of Cool Whip blended into the filling, as someone suggested. The amount of milk for the pudding is listed as 3 cups, which keeps the pudding at a good consistency. This is definitely worth trying!
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3 users found this review helpful

Hoagie Bake

Reviewed: Dec. 29, 2009
I had this as a book club appetizer last year and just made it again today for a post-holiday get-together. People loved it. A couple of small differences in the recipe given to me: after layering meat, cheese, meat, cheese, meat, a 12 oz. jar of roasted red peppers are spread on and 3/4 of the egg mixture (with black pepper added in) spread on top of the peppers, then the other package of crescent rolls with the remaining egg, pepper, cheese mixture spread on top. Bake 25 min. covered and 15 min. uncovered. (I used my pyrex 13x9 and did not need any cooking spray.) Cut as you would bar cookies and serve as finger food. Less greasy as it cools of course. The red peppers add a new flavor dimension.
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