Kimberly Recipe Reviews (Pg. 1) - Allrecipes.com (18161697)

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Quinoa and Black Beans

Reviewed: Feb. 24, 2011
Amazing. I used about half the cayenne and it still had a little heat but was suitable for my son. I would use the full amount if it were just for me.
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Homemade Black Bean Veggie Burgers

Reviewed: Sep. 3, 2010
I used egg white and only 1/3 cup bread crumbs and these held together fine for me. Pan-fried with cooking spray over med/med-high heat for about 4 to 5 minutes on each side and got really good reviews from family.
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Sweet and Spicy Green Beans

Reviewed: Feb. 26, 2010
I used the real garlic chili sauce from the Asian section at the store (Huy Fong is the brand, same brand that makes Sriracha) and this dish was VERY hot and sooooo good! We loved it but it does pack a lot of heat. Yum! I think you could use this recipe with a lot of different veggies, even a mix of a few.
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Milk Braised Pork Loin

Reviewed: Dec. 22, 2009
YUM! My roast was half the size of the one called for so I halved the recipe and there wasn't really enough sauce, so if you reduce the milk and other ingredients, only do so by maybe a quarter.
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Roasted Garlic Lemon Broccoli

Reviewed: Dec. 22, 2009
This had a good flavor and we loved the texture of roasted broccoli, but there was perhaps a little too much salt. I also parboiled the broccoli first to prevent the color and odor other reviewers complained of. I will make this again.
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Southwestern Turkey Soup

Reviewed: Nov. 27, 2009
I also added about a cup of frozen corn and a can of drained black beans. The soup would probably be okay without them, but more like a chunky spicy tomato soup instead of a turkey soup with southwestern flavors. It was amazing with the additions, needed no further alteration. I made it for lunch today, and am going to make it for lunch tomorrow as well. It was quite spicy, but serve it younger diners with sour cream instead of cheese. My 8-year-old son liked it
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Maple Caramel Bread Pudding

Reviewed: Nov. 21, 2009
Oh man this is SO good! I cut the sugar so that I could serve this for breakfast, and I used a homemade butterscotch sauce instead of caramel, just enough to make a nice presentation. Very indulgent breakfast, probably a perfect dessert. We loved it and the best part was that the prep took me maybe 4 or 5 minutes. I actually had to keep waiting for the oven to preheat after I was done getting this ready. Quick prep, so easy and tasty. Note: I also used sugar-free syrup and it tasted and cooked wonderfully. Thank you!
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Maple Caramel Bread Pudding

Reviewed: Nov. 16, 2009
Oh man this is SO good! I cut the sugar so that I could serve this for breakfast, and I used a homemade butterscotch sauce instead of caramel, just enough to make a nice presentation. Very indulgent breakfast, probably a perfect dessert. We loved it and the best part was that the prep took me maybe 4 or 5 minutes. I actually had to keep waiting for the oven to preheat after I was done getting this ready. Quick prep, so easy and tasty. Note: I also used sugar-free syrup and it tasted and cooked wonderfully. Thank you!
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Pumpkin Syrup

Reviewed: Nov. 15, 2009
We didn't like this and actually ended up tossing it. I think it was the cranberry juice cocktail, which made it quite tangy when we were hoping for subtle sweetness and spice. I would love to try it again with apple juice though, I think that would make it much better.
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Easy Polenta with Tomato Sauce

Reviewed: Nov. 15, 2009
The base of this - the polenta - was great. I cut the cheese by almost half and it was still really cheesy and creamy, but you should really use a homemade sauce for the top. The canned stuff tastes like it came from a can on top of this. At the very least, stir canned sauce into some sauteed onion and add some herbs first. I added some grated parmesan to the top to make it look nicer.
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Carol's Arroz Con Pollo

Reviewed: Nov. 15, 2009
We liked this - good flavor and nice for a simple, weeknight meal. We had it with a salad with Zesty Salad Dressing from this site.
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Acorn Squash Soup

Reviewed: Nov. 13, 2009
This was good. It tastes a lot sweeter than I thought it would, which was a nice surprise. Looks really pretty too, nice creamy yellow color.
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Pumpkin Butter I

Reviewed: Nov. 11, 2009
This is amazing! I used half the sugar it asked for and added Splenda for the other half when it was done cooking. This is so tasty on plain toast and so much better for you than butter or high-sugar jelly or jam. Yum! I will make this every time I run out of it as long as I have pumpkin :)
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Displaying results 1-20 (of 86) reviews
 
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