karen Recipe Reviews (Pg. 1) - Allrecipes.com (14570276)

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Downeast Maine Pumpkin Bread

Reviewed: Dec. 15, 2012
Not healthy, but very tasty.
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Almond-Crusted Tilapia

Reviewed: Dec. 15, 2012
One of my favorite meals. Thanks!
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Quinoa and Black Bean Chili

Reviewed: Jan. 2, 2013
Loved it. I added lime as a garnish. Amazing.
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Best Buttercream Frosting

Reviewed: Jan. 21, 2013
Best Frosting Ever. I'm the type of person who usually scrapes all the frosting off of cakes and cupcakes because I just don't like most frostings. This recipe is the correct sweetness for me. It is more work than other recipes, but so worth it. I followed another reviewers advice and made a roux as the first step instead. That basically means I added a little butter to it. It's easy: Melt a little butter - (about the same amount as the flour, or even a little less), slowly add in the flour while you stir with whisk. This will kind of form a ball. Then SLOWLY add in the milk, while stirring constantly. I would describe the final state of the roux as slightly thicker than what you'd expect for a frosting. Then follow the recipe as described. Beating the sugar and butter together will take a good 15 minutes. But that's enough time for the roux to go down to a reasonable temp, so it's all good. I halved it and still had twice as much frosting as I needed to cover two dozen cupcakes. I threw the rest in the freezer. Not sure if that was a good idea or not. I'll find out later.
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MOA Turkey Croissant Sandwich

Reviewed: Oct. 14, 2013
The spread sounds weird, but try it. It's unbelievable.
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Grandma's Green Bean Casserole

Reviewed: Dec. 15, 2012
Too much sour cream in this recipe. But otherwise a great variation of green bean casserole. I'm going to make it again. I don't like most green bean casseroles because I avoid cream of chicken/mushroom soups like the plague and don't like the traditional French onions on top. This recipe solves both of these problems.
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Special Buttercream Frosting

Reviewed: Jan. 21, 2013
It's alright.
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Chocolate Cream Pudding

Reviewed: Nov. 10, 2013
Way too much sugar. That's saying a lot coming from me, as I have a serious sweet tooth. Next time, I think I'll half the sugar and hope that it turns out better. The texture is great.
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