CooknKristine Recipe Reviews (Pg. 1) - Allrecipes.com (15795996)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2011
I thought I made good stuffing but I gave this recipe a try and now I make great stuffing. It was a hit with everyone at our Thanksgiving table and the leftovers didn't last long.
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Baked Mushroom Thighs

Reviewed: Jan. 28, 2012
My family liked this very much. It was quick and easy yet presents as if I'd taken more time than I did. To avoid the cross-contamination concerns, I simply reserved 1 cup of the mushroom sauce before dipping the chicken. I also added garlic powder, paprika, and dried chives to my bread crumbs. We will put this in our dinnertime lineup.
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Bacon Cheeseburger Meatloaf

Reviewed: Aug. 29, 2012
My family really enjoyed this. I found it a bit hard to serve as the cheese makes it very soft. I'm looking forward to trying leftovers cold for a sandwich. Since we raise our own meat and had lots of ground turkey, I used that instead of beef. It was still full of flavor.
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Ultimate Twice Baked Potatoes

Reviewed: Aug. 29, 2012
I found myself with an abundance of potatoes, cheese and sour cream. Sounded like a great time to have twice baked taters. This recipe was great. I made a double batch and put some in the freezer to have in a week or two.
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1 user found this review helpful

Easy Apple Coffee Cake

Reviewed: Aug. 29, 2012
This was delicious. I didn't scrimp on the sour cream or the apples. Worth lingering over with coffee after dinner. My family laid waste to this in less then 24 hours.
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Best in Show Blackberry Cobbler

Reviewed: Aug. 29, 2012
Made a hit with the family. We have blackberries growing all around our homestead and so used wild berries at the peak of season. This was quick and easy on a busy summer day.
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Cream of Asparagus Soup I

Reviewed: Aug. 29, 2012
Amazing and adaptable to other veggies.
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Shiitake Delight

Reviewed: Aug. 29, 2012
Delightful. Chose this recipe to showcase homegrown shitake mushrooms. It was a great way to feature them without losing their punch in a mixed dish.
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Creamy Succotash with Bacon, Thyme and Chives

Reviewed: Aug. 29, 2012
My father requested succotash as part of his birthday dinner. He can't have pepper but otherwise I made as directed. Made succotash lovers out of everyone at the dinner table when I'd thought he'd be eating it alone.
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Raspberry Sauce

Reviewed: Aug. 29, 2012
Excellent with angelfood cake. We didn't strain the seeds, it didn't lessen anyone's opinion of the taste.
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Reuben Pizza

Reviewed: Aug. 29, 2012
Made this for a family New Year's Eve get-together. I've never been a fan of Reubens but EVERYONE thought this was terrific. They even enjoyed eating the leftovers cold.
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Grandma's Peach French Toast

Reviewed: Aug. 29, 2012
This is a hit every time I make it. I've assembed it the night before and the morning of. Great either way. I've used slices and I've tossed broken bread pieces with the egg mix. Still great either way. I do use home-canned peaches, so that may give me an advantage. Still, I get asked at home to make it again and almost a year after taking it to a church breakfast people are still asking me for the recipe and reminiscing over it.
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Authentic German Potato Salad

Reviewed: Aug. 29, 2012
I thought it was great. It put German Potato salad on the map for me. I've never cared for it in the past. Easy to throw together, too.
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Crispy Fried Chicken

Reviewed: Aug. 29, 2012
I'd nearly given up on any desire to put lots of time into fried chicken for a mediocre outcome. This recipe changed that. This is fried chicken done right. Follow the instructions exactly. Give yourself plenty of time to wait for the coating to set up on the chicken. This is the only recipe worthy of my home-grown chickens. Of course it's not health food but for a special occasion, it's worth it!
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Spaghetti Sauce Mix

Reviewed: Aug. 29, 2012
This has become a staple on my shelf. I can my own tomatoes and a scoop of this mix added to a quart of home-growns make sauce that is delicious AND quick. I've been asked for the recipe as well asked to alert people to when I was making spaghetti for dinner so they could show up. I have not ever tried to make sauce from paste and water so I can't speak to how it works with that but I imagine it would work fine. Here's a tip of my own, if your sauce is acidic or you are serving people with sensitive stomachs, add 1/2 tsp baking soda to the pot, watch the science experiment foam, then stir it back down and it will be smooth and mellow.
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Pecan Pie V

Reviewed: Aug. 29, 2012
I wanted a corn syrup free pecan pie since GMO's are so prevalent in American corn products. Now I'm hooked for the amazing quality of the pie itself. However, I couldn't just let the pecans float around willy-nilly. So I arranged them in the bottom of the pie and poured the filling over. Seemed like everyone got their fair share of nuts.
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 30, 2012
Very simple to put together and good flavor. Definitely should try if you have some extra zucchini about. My husband said, "So there's NO crab in these?"
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Grandmother's Polish Cabbage and Noodles

Reviewed: Sep. 4, 2012
A humble but very tasty dish for those who enjoy cabbage. Comforting, simple, and ready in just over a half hour.
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Ham Casserole

Reviewed: Sep. 4, 2012
This was very well recieved by the family. I skipped the roux and added 1/3 cup cheese blend powder to the milk and only used enough shredded cheddar to sprinkle a token amount over the top. This helped me keep the fat down but it remained creamy and cheesy.
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Restaurant Style Egg Drop Soup

Reviewed: Feb. 10, 2013
My family liked this recipe enough for me to tweak it through several versions until we finally settled on the changes we liked. I add 2-3 slices of fresh ginger to the chicken stock (and skip the ground ginger powder), along with 4-5 scallion whites and a couple cloves of garlic that I smash to release the oils. Simmer this for 10-15 minutes (with a lid on) and then turn off the heat and let it "steep" another 15-20 mins. Remove the onion, garlic and ginger and add 1/2-1 tsp Braggs liquid aminos and 1/8 tsp turmeric(good for the digestion and adds lovely golden color). Thicken before adding the egg. (I nearly double the cornstarch to create my family's preferred consistency). Bring back to a low boil and stir in the egg. Add salt to taste. Then I garnish with the chopped scallion greens. I'm getting rave reviews on this from friends and family and have made it three times this week. We use our own homemade chicken stock and fresh eggs, as well. It can't be beat!
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