Kimm Recipe Reviews (Pg. 1) - Allrecipes.com (18037078)

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Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

Reviewed: Feb. 4, 2015
I will keep returning to this recipe often. Perfect sweet, acid, heat, fermented taste. Can't wait to play around with variations.
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Fabulous Roasted Cauliflower Soup

Reviewed: Jan. 18, 2015
Like many others, I lightened it up. I used nonfat evaporated milk. Used A LOT of black pepper and garnished with crumbled bacon and parmesan cheese to honor the richness of the recipe.
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Soft Sugar Cookies IV

Reviewed: Dec. 20, 2013
Finally a perfect sugar cookie! I baked them a little longer to assure they had a little crunch with a soft interior. They have just the right amount of vanilla flavor. I flattened the second plain batch a little so they can be easily frosted. Yum!
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All-Day Apple Butter

Reviewed: Sep. 23, 2013
Too sweet. I get that it's dependent on the apples, but this was really overboard. You can't remove the sugar once you've added it, so I think the recipe should start out with putting half the sugar in, then saying to adjust two-thirds of the way through cooking time to your taste. I also added more cinnamon (about 1 tsp. more) and cloves (about 1/4 tsp. more) and a few dashes of vanilla.
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Deb's General Tso's Chicken

Reviewed: Dec. 28, 2012
Five stars for the sauce, 3 stars for the battered chicken. I didn't love the egg in the batter. The sauce was great, though a person could probably cut the sugar by 1/4 c. and be fine. I hate cornstarched, gummy sauces, so I like this version. If you like thicker sauce, of course you can add a little cornstarch, but I wouldn't overdo it.
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Pumpkin Spice Latte

Reviewed: Oct. 29, 2012
Finally-a great homemade pumpkin spiced latte recipe that I could make healthier and it's still delicious. I did use 4 oz. espresso because I wanted it to still taste like a coffee drink. For the "fewer calories" part I used 1.5 T. Splenda instead of the 2 T. sugar and skim milk.
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Light Cinnamon Coffee Cake

Reviewed: Jan. 2, 2012
I am eating a warm slice as I type this. I used light eggnog instead of the milk (trying to use up holiday leftovers) and one egg instead of the egg substitute. I also added a little nutmeg in the batter. The cake is moist and full of flavor. I will make this again.
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Jalapeno Corn Bread

Reviewed: Jan. 2, 2011
Original recipe looked great, but I wanted to add corn and cheese. Went with this recipe and added about 1/2 c. shredded cheddar (with a sprinkle on top for presentation. I doubled the recipe for a party (14x10 pan) and changed cooking temp and time to 375 for about 25 min. Positives: Great texture! For this reason, it's my new favorite cornbread recipe. Perfect texture is hard to find. Negatives: The original recipe and this one use olive oil. I didn't like the fruity flavor it added and would next time use a different oil. The second day, I don't notice the olive oil flavor as much, but the first day it was very pronounced. Tip: Mixing the jalapenos, cheese and corn with the dry ingredients just prior to adding the wet, made for nice even dispersement in the bread.
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Thanksgiving Leftover Casserole

Reviewed: Dec. 6, 2010
Disclaimer: I'm not much of a casserole fan. This was decent, but not really worth the calories to add the milk and cheese to an already heavy batch of ingredients.
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Black Magic Cake

Reviewed: Dec. 6, 2010
Perfection! Great velvety texture and awesome taste. I halved the recipe (even estimating on the flour and cocoa) and made cupcakes. They rose nicely and tasted great with cream cheese frosting. My husband said "best chocolate cake I've ever had."
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Apple Crisp IV

Reviewed: Sep. 20, 2010
Definitely the best apple crips I've ever made! My husband agrees. The double crumb layer is PERFECT! I only made one change: I reduced the butter by 1/4 c. with no problems. Might try reducing it by a full 1/2 c. next time to lessen the waistline guilt.
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Herb-Crusted Chuck Roast

Reviewed: Mar. 15, 2010
I'm not a fan of slow cooked chuck roast, so this seemed like a great option. It was all I'd hoped for! I added chili flakes to the rub and I had a big roast, so let it go for three hours. It was still slightly pink in the middle and perfect.
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Czech Roast Pork

Reviewed: Sep. 29, 2009
This was great! I put it in my crock-pot for the whole day and it was perfect. I skimped a bit on the caraway, as I'm not the biggest caraway fan, but could've used it all (crock-potting can sometimes cause herbs and spices to lose potency). For the gravy, I removed some pan drippings into a saucepan and added the cornstarch to some cold beef broth before mixing in. I didn't need the butter.
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Authentic Enchiladas Verdes

Reviewed: Aug. 4, 2009
Yum! Will make these again and again! I used jalepenos and bonless skinless breast (with some stock I had frozen). I did not fry the tortillas in oil, simply crisped them in a hot non-stick pan. Worked fine and saved calories.
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Raspberry Vinaigrette

Reviewed: Jul. 18, 2008
Delicious way to use my abundance of fresh berries. I used a little less oil do to dieting and the consistency was still good. Not too sweet, not to vinegary.
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Berry Crumb Bars

Reviewed: Jul. 18, 2008
I forgot to add the egg and these STILL turned out good! I added more cinnamon (about twice as much) and about 1 tsp. more cornstarch because my berries seemed to have a lot of liquid. I also sprinkled about 1/4 cup mini chips on the berries and mixed another 1/4 cup into the crumb mixture for the top. Getting rave reviews at work today! I wanted something reminiscent of the chocolate raspberry bars at the French Meadow Bakery in Minneapolis. These hit the spot!
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General Tsao's Chicken

Reviewed: Oct. 23, 2007
I was disappointed in this recipe. It tasted more like sweet, sticky gravy than the Chinese sauce I've had at restaurants. I won't be making again.
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Choco-Chip Cookies

Reviewed: Dec. 29, 2006
Perfect! These are a little bit cakier than a standard chocolate chip cookie. They get slightly crisp on the edges and remain soft on the inside. My husband and his female coworkers gobbled them up. All agreed the recipe was a keeper.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 13, 2006
Best.Fudge.Ever This has become my standard fudge recipe over the years. Stays soft and velvety.
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Easiest Peanut Butter Fudge

Reviewed: Dec. 13, 2006
This was easy to make and stays soft for a long time. My only complaint was that it had too little peanut butter flavor for me.
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Displaying results 1-20 (of 29) reviews
 
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