kimberlya7 Recipe Reviews (Pg. 1) - Allrecipes.com (1610825)

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Easy Crab Dip

Reviewed: Aug. 18, 2013
I kind of combined recipes, using this one as my core recipe. I used 2 green onions instead of the small onion, used light cream cheese, added about a cup of cheddar cheese, fresh garlic, a couple T. mayo and a small amount of seasoning salt, left off the cocktail sauce and served it with crackers. I made a recipe and a half but doubled the crab. I thought the crab ratio was better. It was a good consistency with the added mayo and light cream cheese. People liked it and I would make it again. It had good flavor since some people complained of the lack of flavor. I think the flavor likely depends on the type of horseradish used.
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Mexican Strawberry Water (Agua de Fresa)

Reviewed: Aug. 11, 2013
This turned out really well. I started with half the sugar and it wasn't sweet enough. The full cup was a little too sweet, so I'd use 3/4 if I made it again. I used it with rum for a mixed drink and it was very good. I'd probably cut out 1/2-1 cup of water if you're using it as a mixed drink to keep the strawberry flavor. I had to dump and rinse my strainer several times because it got clogged up with the pulp, so allow a little time for that. A pleasant, refreshing surprise. I'd like to try other types of fruit with this, too.
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Fresh Tomato Salsa

Reviewed: Aug. 12, 2012
This went over very well at work. After reading reviews I made the following alterations - I added 1 t. sugar, 1 t. olive oil, a large clove of garlic. I also put the chopped tomatoes in a strainer to let a little of the water drain off (about a t.). 3 serrano peppers with seeds seems to be the optimal number. You can somewhat get a sense once they're chopped up how hot they will be by how hot they smell.
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Special Buttercream Frosting

Reviewed: Jul. 13, 2012
I am a big baker and this was my go to frosting for years. Until I learned about the extreme health hazards of trans fats (~ shortening). This is about the worst thing you can eat healthwise (10x worse than animal fat). I've thrown all of it all of my house and you'll notice that the best bakeries all use butter, not shortening, frosting. Plus butter based frostings taste better. I shutter that so many people are still baking with it and eating it. If you don't believe me, then look at NYC and California who have banned this from restaurants. This is what fast food restaurants use and manufacturers use to extend the shelf life of food.
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5 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Sep. 20, 2010
Yum! I used this to frost sugar cookies. Yum, yum, yum! The cream cheese cuts down on the sweetness of the frosting. I used light cream cheese. I think I needed to add a little more powdered sugar because the light cream cheese is softer.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 26, 2010
I give this a 2 1/2 stars. I just expected more given the reviews. I should've known, having 2 cans of whole tomatoes in it - it was very tomatoey. I was hoping for more of a thick blended sauce, but this is a chunky tomato sauce and I don't care for whole tomatoes. As another reviewer mentioned, you can break up the tomatoes after it simmers. The meatballs, also, eh, just average, nothing special. I would call this a good basic recipe.
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Lemon Yogurt Muffins

Reviewed: Jun. 6, 2010
I needed to use up some yogurt so I made this recipe, without the lemon ingredients. This made a great, slightly sweet, plain muffin. Next time I will try to include some wheat flour for the white.
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2 users found this review helpful

Shrimp Quiche

Reviewed: Mar. 30, 2010
I made this with swiss and a small amount of cheddar and also added sauteed mushrooms. I would recommend cooking the shrimp with some kind of seasoning and increasing the amount of green onions. As it is, it doesn't have enough flavor.
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One Bowl Chocolate Cake III

Reviewed: Mar. 24, 2010
I was looking for a good chocolate cake mix to make cupcakes and this nailed it. Not too dense, not too light, not too sweet or chocolaty. Just right! I topped this with a wonderful and equally easy vanilla buttercream frosting (3 cups powdered sugar, 1 cup butter - mix for 3 minutes, add 1 teaspoon vanilla and 1 tablespoon whipping cream - mix an additional minute). I will definitely be making this again.
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Chewy Peanut Butter Brownies

Reviewed: Dec. 19, 2009
Like everyone else has said, these are more like cake. Without the added chocolate chips that others suggested, these wouldn't be worth making. I and my coworkers thought these were just "ok". Be careful not to overbake them - 20-30 minutes is appropriate, at 35 minutes they will be overdone and dry. I used butter since I don't use any trans fats any more (manmade fats - margarine, shortening). I will not make these again.
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White Chocolate Raspberry Cheesecake

Reviewed: Nov. 16, 2009
I baked this for a party and everyone liked it. I will make again with the following changes that others suggested. (wish I would've read reviews first) Double the cookies for the crust (do not double the butter). As it was, butter ran out of the springform pan into the oven. Bake it in a water bath for an hour, then letting it sit in the turned off oven an additional hour. I'd also substitute raspberry jam - it will greatly shorten prep time. Definitely a keeper.
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Cajun Crab Stuffed Mushrooms

Reviewed: Aug. 6, 2009
These were ok. I used real crab instead of imitation. This makes about twice as much filling than 8 oz. of mushrooms can hold, filled generously, so I would recommend making half the filling.
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Buttercream Icing

Reviewed: Jun. 17, 2009
I've used this recipe for years only with all shortening. Recently, after learning about "trans fats" which is basically shortening, I threw away all of the shortening in my cupboard and only use butter now.
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3 users found this review helpful

Onion Roasted Sweet Potatoes

Reviewed: Jun. 16, 2009
I made these as fries with olive oil - one batch at 350 another at 400. My guests loved them! The ones at 400 turned out better. I had to micro the potatoes for a minute so I could push them through the slicer. Baked them around 30 minutes. A packet of seasoning to 3 potatoes is about right. I would recommend flipping them every 10 minutes to keep them from sticking. I thought they were yummy with ranch dressing!
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Pizza Dough I

Reviewed: Jun. 16, 2009
I thought this was just ok, very basic. Didn't puff up much at all for me. Turned out crunchy.
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Indiana Corn Chowder

Reviewed: Jun. 16, 2009
Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again.
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Double Chocolate Pie

Reviewed: Mar. 25, 2009
This was ok, I just didn't think it was great.
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Hawaiian Punch Slush for Adults

Reviewed: Jan. 1, 2009
Made this for New Year's Eve. I thought a bottle of vodka would be too strong, but it wasn't at all. Some people preferred this with Sprite, I liked it better with selzer (carbonated water) so it wasn't quite so sweet. Try to allow a day and a half for this to freeze - 24 hours wasn't quite long enough. It won't freeze solid, it just goes to a slush. This would be good with rum, too. I will make this again for another party.
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Buffalo Chicken Dip

Reviewed: Jan. 1, 2009
This was a *favorite* at our New Year's Party. I cooked 2 chicken breasts, used 1/3 less fat cream cheese and Hidden Valley Ranch dressing made with light mayo. I used the chicken flavored crackers, but I would also get tortilla chips to go with this. This was not too hot, I would not recommend cutting back on the hot sauce. You couldn't tell the cream cheese was light either. I will definitely make this again.
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Tortellini Salad with Grilled Tomato Vinaigrette

Reviewed: Nov. 28, 2008
I made this for Thanksgiving and got compliments on it. I didn't have red wine or balsamic, so I subbed white wine vinegar. I also added whole black olives and cherry tomatoes. I made a 1/2 recipe, which is more than enough for 6 side servings, probably more like 8-10. You could use Italian dressing with some olive oil to simplify this recipe, but the dressing is very tasty.
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3 users found this review helpful

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