Kylagirl Recipe Reviews (Pg. 1) - Allrecipes.com (15895143)

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Buttery Soft Pretzels

Reviewed: Jun. 1, 2012
Wonderful! So light and airy! My husband even called them "heaven". I gave it four stars due to the incomplete cooking directions. I only used 4 cups of flour plus more for kneading, as recommended by another reviewer. What I should have listened to another review but didn't was only baking on the top rack. DO NOT BAKE ON BOTTOM RACK!! The bottoms will for sure burn if you do. Take your time and wait for the first batch to cook before putting more in. Also, you'll only need half of the soda mixture stated. Four cups of water and all that baking soda was WAY too much! Will definitely make again!
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World's Best Lasagna

Reviewed: Jun. 1, 2012
This is a special occasion dish and always requested by my husband for his birthday. I've made this many times with the following revisions: I do not use meat in my lasagna. Triple the amount of garlic to 6 cloves. Reduce sugar to 1 Tbs (don't worry, it's still a sweet sauce). Reduce salt to 1 tsp. I only use about 9 no-boil lasagna noodles. Increase mozzarella to 1 lbs (1bag shredded).
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Yummy Bok Choy Salad

Reviewed: May 29, 2012
Absolutely delicious!! This was the first time I made or ate bok Choy, and we'll be growing it in the garden from now on. I had three baby bunches on hand, so halved the dressing recipe, then halved the sugar again. You will not need much sugar for this. Stick to half of whatever serving size the recipe calls for. I also used white wine vinegar due to recommendations if other reviewers, and glad I did. You wouldn't get the complexity of flavor without it. I had made a no-bake berry crisp as well and used the chopped nuts/brown sugar mixture for on top of this salad. Divine! Would definitely recommend this or candied nuts. Will make many more times.
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Peasant Bread

Reviewed: May 1, 2012
Holy Cow! This was incredible! I've been making a lot of breads recently, the italian bread & honey whole wheat from this website mostly. This has been the best so far! I wanted to do half wheat and half white flour, but I just had 2/3 cup of wheat. Just that little bit added such a nice earthy sweetness! I do this when I make banana muffins, just a half cup of wheat flour makes such a subtle, sweet difference. I shaped one loaf as a baguette and the other as a round and baked them both on my pizza stone. Next time I'll use a pan so the bread can rise longer without fear of it falling off the edge of the stone! The bottoms were also soft, not crisp, so I'll play around with pans and cornmeal and maybe not use the bowl of steaming water in the oven like I usually do. Will report back! Also, I cut into this immediately and it tasted better without additional butter (I did brush butter on before baking). So good!
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Simple Whole Wheat Bread

Reviewed: Apr. 23, 2012
Sweet and earthy...really nice wheat bread! I followed the recipe, needing less wheat flour than called for since the dough was so easy to manage. Next time, I'll change the ratio to have a bit more wheat than white. I ended up with two loaves and a bunch of rolls that I cooked 2/3 done and stuck in the freezer. Next time I make this, I'll not only just do two loaves so I have a sandwhich size bread, but I'll also dip the dough in rolled oats before cooking. I tried sprinkling them after brushing the butter on and they just flaked right off. Maybe someone has another solution?
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Mama D's Italian Bread

Reviewed: Apr. 15, 2012
Fabulous! This was my first time at Italian bread and my husband said it was some of the best bread he's ever had. The texture was great with a crunchy crust and chewy inside. I made a half recipe and still ended up with two full loafs. Next time, we're going to brush with butter and sprinkle the top with large crystal salt.
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Lemon Bread

Reviewed: Apr. 1, 2012
Turned out very thick and heavy without any layers of flavor. Disappointing. I made a grapefruit pound cake from Cooking Light that was phenomal, may try that recipe with lemon instead.
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Roasted Lemon Herb Chicken

Reviewed: Mar. 28, 2012
Huge flavor and so moist! Delicious on it's own or phenomenal as chicken salad. I usually cook my whole chickens breast down to keep it from drying out, but no need with this recipe if you baste every 25 minutes with the lemon mixture. Will be making this many more times!
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4 users found this review helpful

 
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