kukadog Recipe Reviews (Pg. 3) - Allrecipes.com (16625)

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Kalua Pig in a Slow Cooker

Reviewed: Apr. 18, 2005
This recipe was so easy and so good! Tasted just like a pig roasted in the ground. I got the Mesquite flavored smoke flavoring from the store. There were 2 kinds. I used a 3 1/2 lb. roast, and the recipe didn't say to use low or high, so I used high overnight. I put it in at 7:00 and woke up at 7:00 (12 hours) it was fabulous! A little dark on the edges, but once the pork was shredded, it soaked up the oil and was perfect. I got alot of requests for the recipe. Next time, i'd probably try it on high for the first couple of hours, and then go to low overnight. High seemed really hot for overnight!
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Garlic Bread Fantastique

Reviewed: Mar. 30, 2005
Not the best recipe i've had for garlic bread, but tasty. This recipe might need a bit more salt, and I thought that the spread would come out to be a bit more rich, since it has mayonnaise in it.
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Spinach Roll-Ups

Reviewed: Feb. 10, 2005
This recipe is really easy and fast, easy to transport too! I used finely chopped green onions in place of reg. white onions though. Everyone loved them and wants the recipe. I would also mention to just spread the mixture to about 1/2" of the finished edge of the tortilla, as it will spread out as its rolled up.
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Pumpkin Crunch Cake

Reviewed: Jan. 4, 2005
This "cake"/pie, is delicious! More like a pumpkin crunch souffle would be the better description of this dish. Travels well, and delicious served with whipped cream, either hot or cold!
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Kaes-Spaetzle

Reviewed: Jan. 4, 2005
I sent this recipe to my sister in law. She made it for Christmas and said that it was really easy and it is JUST LIKE Grandma's. She said that the carmelized onions took a litle longer than she thought they should, but they were easy to make with a spaetzle maker. My husband had some the day after, microwaved, and said that it was excellent!
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Luscious Spinach Artichoke Dip

Reviewed: Apr. 12, 2004
I thought that this recipe was just 'okay'. I thought it would be creamier, like in the restaurants. Didn't think that it would dry out like it did, I left it in the oven for about 10 mins. longer with the oven turned off till guests arrived, but when I took it out, it was a bit dry. More spreadable w/ a knife or spoon. I don't know if this made a difference. Also, I used UNMARINATED artichoke hearts, so I don't know if the recipe should use MARINATED ones. The flavor was a bit bland. Might try Marinated next time for added flavor.
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Easy Sausage Strata

Reviewed: Feb. 25, 2004
Easily doubled recipe! I loved that you can clean out your freezer with this recipe as well as make it ahead of time. I made it to take to an early morning potluck breakfast. Everyone loved it! It was really tasty. For a change of pace, the next time, i'll throw in some diced green chiles. Thank you for this recipe!
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Soft and Chewy Peanut Butter Cookies

Reviewed: Dec. 29, 2003
This recipe was really good, like others said, do not change the recipe at all, and they will come out. The only thing that I can suggest to the bakers that the recipe didn't work for, is... if you overbeat the butter, your cookies will turn out flat. Guaranteed! Also, use 'regular peanut butter', i.e., Skippy, Jif, etc. NOT the healthy/natural stuff. Not enough hydrogenated oils in it to hold the peanut butter together (Sad as it sounds! LOL!) The natural pb might make the dough too wet. Also, you have to cool the cookie on the sheet for about 2 minutes BEFORE you take them off. If you go too long, the cookies are going to stick to the pan, (For the reader that said that they were all stuck). But for the taste, they were great! I dipped my fork in granulated sugar and then made the criscross marks on the cookies. The indentations were fine. I also rolled the teaspoonfulls of cookie dough into balls to make them uniform shaped in roundness. Will keep this recipe. I also stored them in a ziplock and had one today. They got a bit crisp, but still chewy on the inside. I am still on the hunt for less chewy, but more soft if that makes sense. :)
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Shrimp Toast

Reviewed: Aug. 29, 2001
This is an excellent recipe for shrimp toast! Just like the kind that I got as a kid.. I would suggest using the white cream bread that is really square if you can find it at asian markets. It is a little more dense than regular white bread. Also, I fried them upside down so the shrimp would cook. I had no problem of the paste coming off.. My friend's kids devoured them! I wouldn't suggest having the kids make them though because of frying the oil, but they will love them. Adding this to the review... use soy sauce/Chinese-Colman's mustard mixture for dipping sauce, or chili sauce/soy sauce mixture for dipping. Delicious!
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27 users found this review helpful

Displaying results 41-49 (of 49) reviews
 
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