KARTIMEL Recipe Reviews (Pg. 1) - Allrecipes.com (1596647)

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Firecracker Grilled Alaska Salmon

Reviewed: May 1, 2013
I make this all the time! It is the most amazing marinade I have ever tried and worth the time to make it with fresh ingredients. I even use it for tofu and then make sandwiches or a stir fry with it. This is probably the only recipe I don't change at least one thing for...it is PERFECT if you ask me.
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Photo by KARTIMEL

Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jan. 17, 2006
If I could kiss you, I would. This is the recipe I have been searching for!! There is a national brand that makes a 'fourty spice' hummus. I have been trying to find something that tastes like it and THIS is it. (It looks like it too.) I used a little less of the hot stuff, and used roasted garlic. It is perfect. Wow, the money I will save, and there is nothing unhealthy in it either. Thank you so very much!!! ***Been making this for years! Simply the easiest thing to make. I don't dice anything...just plop it all in the food processor and let it spin. I do add olive oil and when I have fresh cilantro I use that in place of the parsley and that is amazing. I also add a bit more cumin and garlic, but that is personal preference.
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Butternut Squash Bisque

Reviewed: Dec. 1, 2005
We had this after carving pumpkins so we were in the spirit for orange/fall things. It went perfect with toasted french bread and was even better the next day. We will definately have this again.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 31, 2008
Very moist and tasty. The sugar needs to be cut down, but other than that...perfect.
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Red Pepper and Corn Relish

Reviewed: Apr. 27, 2010
I have only just mixed this up...thought it has not had time to set in the fridge, I can't stop eating it. I have made this for a vegan pot luck and I am sure it will go over great. I used a jar of roasted red peppers and will use the leftovers for the red pepper humus on this site that is to die for. (Spiced Sweet Roasted Red Pepper Hummus)
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Chocolate Rum Balls I

Reviewed: Dec. 24, 2010
I grew up with this recipe and love it! It is perfect and the balls are easy to roll if put in the fridge for a bit. Also, one 11 oz pkg of Nilla wafers is very close to one recipe...we doubled it and used two boxes. No measuring needed going forward.
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Best Spanish Rice

Reviewed: Feb. 22, 2013
I have made this many times now. Sometimes with quick brown and others with white. It always turns out perfect. I think people that didn't care for it used a salsa that was not good to start with...the rice can only be as good as the salsa. I use Jack's Cantina Style. There is no added sugar and only natural ingredients and the taste is amazing on it's own.
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Pinto Beans With Mexican-Style Seasonings

Reviewed: Nov. 7, 2014
Easy to make vegetarian! While we did make some changes, I believe the recipe would be great even if we had not. We did not add the bacon and used roasted tomatoes, added a red jalapeño and 4 cloves of galic. We used a potato masher on the beans when done too. This would be so good on a veggie hotdog! This went very well with 'Sweet Corn Bread' also from this site...sweet with the spicy, yum.
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Thai Ground Chicken Basil

Reviewed: Jul. 24, 2007
I was not sure we could pull this off sucessfully with the limited ingredients we had, but regular soy sauce and sweet thai chili sause worked great and we put it on a bed of baby spinach borrowing the idea of wraps from the other reviewer. Smelling like garlic is worth it for this one.
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California Kabobs

Reviewed: Aug. 14, 2009
I was looking for a quick marinade and this was great since all the ingredients are items already in a kitchen. Amazing kabobs. We added grape toms and zucchini. Classic kabob flavor.
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Curried Honey Mustard Chicken

Reviewed: Oct. 29, 2009
Will be making this again! I used chicken and tofu and baked together. It did need a double recipe of sauce. Next time I will cut back on the butter as I felt guilty about eating it for that reason. Served with Easy Masoor Daal also on this site, peas and rice.
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Vegetable and Tofu Stir-fry

Reviewed: May 17, 2010
I was in the kitchen ALL night for this one, but it was tasty. I fried all the veggies and kept them warm and then made the sauce in the wok, adding everything back to get hot again. I did double the garlic and the sauce which was a good thing. Served it with rice noodles...yum!
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World's Best Potato Soup

Reviewed: Jan. 29, 2015
I have made this twice and both times made some very different changes. The first time, I omitted the cheese but added nutritional yeast and garlic and broccoli. It was great. The second time I used the cheese but added one grated carrot and 1/2 pack of baby bella mushrooms to the saute before adding the ingredients. Great again! Neither time did I use bacon because do don't eat it and it was not missing in the taste department in my opinion. A keeper recipe and I think the secret is the mushroom soup. I tasted it right before adding it and it...big difference.
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