KIKUKAT Recipe Reviews (Pg. 1) - Allrecipes.com (1813171)

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Creamy Pesto Shrimp

Reviewed: Jul. 1, 2004
This was absolutely delicious and so easy to make! Following a prior recommendation, I added 2 Tbsp. of flour to the butter. This made the sauce thick and velvety. I will definitely be making this again.
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Baked Potato Soup I

Reviewed: Jun. 12, 2003
This soup was very tasty, but like 2 reviewers before me, I thought the soup needed more liquid and not as much pepper. I will definitely make it again.
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0 users found this review helpful

Acini di Pepe Salad

Reviewed: Jul. 5, 2002
My family loves this! I took it to a potluck with friends, and they loved it too! I had to use orzo since I couldn't find acini di pepe in my 3 local supermarkets (I live in Hilo, Hawaii). I will definitely be making this again.
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33 users found this review helpful

Panettone II

Reviewed: Dec. 22, 2001
This recipe came out great! I substituted fiori di sicilia (1/2 tsp.) for part of the vanilla for a more authentic flavor. This sure beats paying $10 for every loaf.
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37 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Nov. 30, 2001
These cookies are good. I used vanilla instead of brandy. I scooped these with a 1 1/2"-1 3/4" diameter ice cream scoop, baking a dozen of them for 15 minutes on a regular (not air bake) cookie sheet. Cookies turned out crispy, the way I like them. I also made some cookies using a smaller scooper, baking for 10 minutes, but I think the larger ones turned out better (harder). In Hawaii, we prefer our cookies hard and crunchy rather than chewy.
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3 users found this review helpful

Riblets and Sauce

Reviewed: Nov. 27, 2001
I requested a BBQ rib recipe that was similar to the ribs served at P.F. Changs. According to my husband, the taste of this was very, very similar. Its been 6 mos. since I went to P. F. Changs, so my memory is a bit shaky. I'll take my husband's word. The only change I would make is to double the sauce. Use half for the marinade and keep the other half for basting while grilling.
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21 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 29, 2001
No kidding! This is exactly like Cinnabon! Like everyone else, I was skeptical at first, but these came out fantastic. The dough was very easy to handle too. My husband said these were even better than Cinnabon since he didn't need to pay $2 for each of them! Awesome!
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1 user found this review helpful

Simply Lemon Baked Chicken

Reviewed: Oct. 29, 2001
Absolutely the juiciest chicken I've ever had. I was a bit alarmed by the amount of salt and paprika, but I went ahead and followed the recipe. I think the salt & paprika form a crust which seals in the juices because I've never had such a juicy, tender chicken. I will be making this again!
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114 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Sep. 13, 2001
I made this with homemade stock and smoked chicken. The results were super! The poultry seasoning gives the soup richness, and the cornstarch gives the broth some substance. This will be a standby in my home for years to come.
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1 user found this review helpful

Angel Biscuits II

Reviewed: Sep. 13, 2001
Although these tasted yummy, it was a bit of an effort to knead the dough. Of course, the result was worth the time and mess.
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4 users found this review helpful

Baby Back Ribs

Reviewed: Jun. 10, 2001
What a great way to do ribs without a grill! I like the fact that I can use the sauce of my choice. My family loved this. Minimal clean-up.
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1 user found this review helpful

Harvey Wallbanger Cake

Reviewed: Jan. 25, 2001
I served this to adult guests, and it received so many compliments. Applying what I learned about serving a rum cake, I made this the night before I intended to serve it so the cake would have a chance to mellow. I also used a bundt star pan. I will definitely make this again.
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1 user found this review helpful

Honey Glazed Ham

Reviewed: Nov. 24, 2000
The glaze is a winner! I followed the baking instructions that came with my ham (shank portion), basting every 15 minutes. I also added 1 c of water to the pan prior to baking. When the ham was done, I mixed the drippings with the leftover glaze to use as a gravy. This will be my "standard" ham for years to come! Thanks, Colleen!
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3 users found this review helpful

Lemon Chiffon Pie

Reviewed: Aug. 4, 2000
Fresh lemon juice is a must. Do not use reconstituted lemon juice because the flavor will be compromised. I'm blessed with a lemon tree in my backyard, and this is a great way to showcase my fruits. The use of a prepared graham cracker crust cuts down the workload.
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20 users found this review helpful

 
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