KARENKY Recipe Reviews (Pg. 1) - Allrecipes.com (18185724)

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Garlic Grits

Reviewed: Apr. 9, 2011
I, like reviewer Joni, made Garlic Cheese Grits for years using the Kraft Garlic Cheese Roll. Kraft discontinued making the garlic cheese roll and I went into mourning. This recipe is very similar, very good. The only changes I made were using two eggs instead of one, and using 1/4 tsp. garlic powder instead of the chopped garlic. Hint 1: To make smooth grits, as opposed to lumpy grits, when the water comes to a boil, slowly add grits while continuously stirring with a whisk. don;t forget to add the salt. Whisk until grits come to a boil, then turn temp to low until grits are thickened and cooked, stirring frequently. I place a lid loosely over the grits, because when the grits start to thicken the mixture can "pop up" and burn your arm. Hint 2: It is important to temper the egg(s) before adding to the hot grits, or there will be scrambled egg pieces in the grits. To temper egg(s), whisk egg(s) in a small bowl thoroughly. Pour some of the grit mixture, about 1/2 cup, into another small bowl or measuring cup. While whisking eggs, slowly pour the grit mixture until all is incorporated. Then, add this mixture to the grits. Lastly, I do prefer the processed cheese product for this recipe. (I know.)
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Speedy Ice Cream

Reviewed: Aug. 24, 2008
On a whim, immediately after reading this recipe, I went to the kitchen to make it. It sounded like a fun thing to do on a hot August day. I did sub granulated Splenda (the kind used for baking)and 1% milk for a low cal version. I also have a good quality vanilla. This tastes just like "snow" ice cream, as those of you who live in climates that experience snow have probably eaten at some point in your life. It brought back great childhood memories of fresh fallen snow, transformed into delicious frozen sweetness. I thank you for that.
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BBQ Pork for Sandwiches

Reviewed: Sep. 17, 2008
Phenomenal! Had extended family of 10 over and everone raved. Husband said it was the best barbeque I have ever made. I used Famous Dave's Rich and Sassy sauce. I only used the crock pot. I will definitely make this again.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 18, 2009
Chicken perfection. Made exactly as written. The paprika gave the skin a beautiful color, although I don't eat the skin. I will definitely put this in my All-Recipes binder of my "keepers".
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Baked Teriyaki Chicken

Reviewed: May 27, 2009
Very good. Will definitely make again. I used skinless, boneless thighs, so baked at 400 degrees - 20 min. covered and 20 minutes uncovered. Also, I lined my baking dish with Reynolds non-stick foil...and I'm glad I did. No mess.
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Ramen Coleslaw

Reviewed: Jun. 17, 2009
Yummy. I omit the almonds due to allergy, but followed the recipe otherwise. Light and crunchy with a subtle vinegar bite. We had this with pork barbeque sandwiches and hash brown potato casserole. Great summer fare.
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Tainted Fruit Shots

Reviewed: Jun. 20, 2009
My cousin, the gelatin shot queen, taught me the trick of lightly spraying the cups with ***original Pam***...(only original Pam works she says), before adding the liquid. The shots will slide out like they are supposed to. Bottoms up!
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World's Best Pasta Sauce!

Reviewed: Aug. 16, 2008
Excellent sauce recipe. This was my first attempt with homemade pasta sauce. My FIL had a bountiful tomato crop this year, so the only change I made was subbing fresh peeled and seeded tomatoes instead of canned. We had him over for dinner and he approved!
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Photo by KARENKY

Key Lime Pie VII

Reviewed: Jun. 22, 2009
Tangy-sweet deliciousness, plus it doesn't get any easier than this. The hardest part was squeezing all the limes. Next time, I'll use Nellie and Joe's Key Lime Juice. I saw it featured on a Food Network show featuring the Florida Keys, and I found it at my local grocery store.
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Country Apple Dumplings

Reviewed: Jul. 11, 2009
Sinfully easy and mouthwatering delicious! You won't be disappointed.
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Baby Back Ribs

Reviewed: Sep. 2, 2009
Wow! I wanted to post a picture, but they disappeared...nothing left but bones. I marinated the ribs with my favorite bbq sauce for a short time, baked as directed, and finished on the grill. I did go to YouTube to watch a video demonstrating how to remove the membrane on the back side of the ribs....very easy to do, once you know how. Maybe there is a demo on this site, I didn't find one.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jan. 23, 2010
Five-star delicious. I had two 1-pound tenderloins that I roasted in the oven at 425 degrees for 30 minutes. I sauced the tenderloins after 25 minutes, then cooked for the remaining five minutes. It was too cold outside to grill. I didn't add the lime or cilantro because I didn't have any. The pork was perfectly cooked, moist, and tender. A definite keeper.
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Apple Pie Cider

Reviewed: Jul. 29, 2011
The great picture and recipe title remind me of my favorite television show, Justified, and one of the characters, Maggs Bennett. The drink looks awesome!
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6 users found this review helpful

Shepherd's Pie VI

Reviewed: Mar. 17, 2012
After reading several reviews, I deviated from the recipe...I used about 1 1/2 pkgs. brown gravy mix with 1 1/2 cups water, a small can of peas and carrots, and 2 packages buttery flavored instant mashed potatoes (one package barely covered the meat layer). My husband loved it, and said he would eat this any time. I loved it to. Thanks for the recipe. Also thanks to other reviewers with their time-saving tips.
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Tortilla Ham Pinwheels

Reviewed: Jul. 2, 2012
Easy and delicious! I didn't use the entire envelope of Italian dressing.
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Photo by KARENKY

Spaghetti Salad III

Reviewed: Jul. 6, 2009
Our extended family LOVES this cold pasta salad. However, like others, I use McCormick's Salad Supreme - to taste, and I omit the cheese. We just had this at our July 4th celebration. We've used fat-free Zesty Italian, Reduced Fat Zesty Italian, and the real deal Zesty Italian dressing. While the fat-free it OK, the real deal is all that.
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Smooth Sweet Tea

Reviewed: Jul. 4, 2008
EXCELLENT! Smooth Sweet Tea, just like the title states. My husband craves sweet tea. (He currently likes McDonald's Sweet tea.) We had been buying sweet tea from McAlister's Deli....but it was $5.50 a gallon. Then we discovered White Castle sold ConTea Sweet Tea (very good) by the gallon for $2.99. We would buy one gallon of sweet and one gallon of unsweet about once a week. I could never make good tea! Always bitter. I just made this yesterday, and I must report that this is awesome, and I can now make it for pennies a gallon!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 6, 2008
I have never made fudge before. I have eaten perfect, smooth, creamy fudge, AND yucky, gritty, hard fudge. This recipe made some of the best fudge I have ever tasted. My husband agreed. I couldn't believe I made it!
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Taco Seasoning I

Reviewed: Mar. 18, 2014
Very good.I had all the spices on hand. Didn't add red pepper flakes, personal preference. Also, cut back on salt and pepper. (The package mixes have way too much salt for me.) I also added some cornstarch dissolved in water to thicken up the consistency. I would definitely recommend.
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Red Enchilada Sauce

Reviewed: Jan. 6, 2014
The family liked this enchilada sauce. I left out the salsa and basil, and did not add the salt. My chili powder contains salt. Used Mexican oregano. I will use the recipe from now on.
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