karenfar Recipe Reviews (Pg. 1) - Allrecipes.com (16927595)

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Chef John's Swedish Meatballs

Reviewed: Mar. 20, 2015
I made the gravy from this recipe and it was FANTASTIC! I took the suggestions to double it and followed Stella's suggestion to reduce the amount of beef broth. I didn't add the sugar and didn't miss it.
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Cranberry Jalapeno Cream Cheese Dip

Reviewed: Jul. 19, 2014
too thick and too sweet.
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Wisconsin Native's Beer Cheese Soup

Reviewed: Feb. 3, 2014
I made this for the Super Bowl Cooking Challenge for about 100 people (4 ounce servings) and it was soooo good. I made way too much but it was hard to judge the amount per serving. I made a recipe for 60 (using this recipe as serving 10 not 8 which I now figures is about 1 1/2 cups per serving) and it made 6 gallons. I used a gallon of milk + 1 quart half and half; 8 beers; 16 cups of chicken broth. Even with reduced liquid I needed to add a lot more flour (Wondra) to thicken it up. Also, I used my immersible blender and pureed the veggies then had to do it again with the cheese to get it thoroughly melted and smooth. The mustards and worcestershire really make the flavor stand out.
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Broiled Tilapia Parmesan

Reviewed: May 16, 2013
Not only is it quick and easy it is really good. I only used 2 tablespoons of butter and that was fine. I 'nuked' the sauce to make it runnier before spreading on fish. We bought about .7 ounces/3 fillets of tilapia for 2 of us and I should have halved the sauce. I served it with rice and sauteed garlic spinach.
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Lemon Lush

Reviewed: Mar. 31, 2013
I made this for "Easter Eve" dinner - oh so good and oh so rich!! This was a recipe for 12 that I cut in half and made in an 8 x 8 baking dish. I cut it into 9 pieces and they were plenty big because of the richness. I used light cream cheese and whipped topping as well as skim milk to lighten it up. Next time I would use less sugar.
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Baked Kale Chips

Reviewed: Feb. 3, 2013
Way too salty. They can't be stored I found out as they get limp.
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Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Reviewed: Dec. 28, 2012
5 stars for the stuffing but the pork roasting directions didn't work in our house. 45 minutes at 400ยบ way - way over done. Thank goodness the stuffing was a big hit. I do have a thermometer but the pork is so thin after butterflying that I can't imagine it would be accurate. I would do 350-375 for 30 minutes and see how that looks. We like pork a little pink. Also, I made have the stuffing for 7 of us and we cleaned out the bowl. After stuffing there was enough to put in a 1 quart baking dish.
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