KRST Recipe Reviews (Pg. 1) - Allrecipes.com (18305926)

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Chess Cake

Reviewed: Jun. 20, 2006
Rich... sinful...Delicious! They did pull away from the pan, but nothing to worry about. Just watch them and pull them from the oven when the top is nice & brown. Let cool completely before cutting into bars. I keep mine in the refrigerator... makes a great snack anytime of the day! ;)
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Deb's Scallops Florentine

Reviewed: Jun. 20, 2006
Super Recipe – thanks! I did not parboil the scallops but rather cooked for 25 minutes as other reviewers suggested – they were perfectly cooked. Also, I used a good gruyere cheese instead of mozzarella because I couldn’t bring myself to put mozzarella on scallops. It was a perfect combination of flavors. Fontina will be good too as another reviewer suggested. Next time I will try fresh baby spinach just to see the difference. The recipe is rich… & so delicious.
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5 users found this review helpful

Coconut Shrimp I

Reviewed: Nov. 2, 2005
Easy & delicious prep ahead meal! Thanks! I used U12 shrimp and made the sauce of orange marmalade, Dijon mustard, & prepared horseradish (added equal amounts of HR & mustard until I had the flavor I liked). The combination of the heat from the sauce & the sweetness of the coconut were PERFECT! After I coated the shrimp & put them in the refrigerator, I cleaned up the kitchen until I was ready to cook. Instead of using the deep fryer, I heated canola oil in a large deep skillet and fried the shrimp a few minutes on each side. If you are frying the shrimp in batches, just throw the shrimp into a 200* oven until ready to eat.
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3 users found this review helpful

Manicotti with Cheese

Reviewed: Oct. 27, 2005
Wonderful! I made this with Jumbo Shells instead of manicotti & added a little garlic to the mixture (but only 'cause we are garlic lovers). Fantastic & easy recipe, thanks! Oh, I agree with the other reviewer... no need to add an egg -- It is creamy & delicious as is!
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1 user found this review helpful

Greek Salad Dip

Reviewed: Mar. 4, 2005
I made this for my guests to snack on before dinner b/c it didn't sound "heavy". The first thing my husband said was "wow, this is nice & light" ~ Perfect :) I served it with club crackers & I will add the dressing a little at a time next time until I get the consistency I prefer. I am thinking the amount will depend on the type of dressing used. Thank you for the recipe - I will make this again.
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16 users found this review helpful

Greek Butter Cookies

Reviewed: Feb. 17, 2005
Yum~!~!~! I made these about 4 months ago for my daughter’s class during a Greek festival she had - They were a HIT!! Then I made a second batch the following day for our family to enjoy. My kids are STILL asking me to make these for them. They are simple AND delicious!
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1 user found this review helpful

Baked Apricot Chicken

Reviewed: Feb. 17, 2005
Excellent! I was anxious to try this recipe after reading the reviews, but was hesitant to serve it to my husband & 2 kids. I didn’t want them to see what the ingredients were since I knew they would form an opinion before tasting it. Plus, I felt it was far too easy to be THAT good -- well… they LOVED it! . The only thing I added was a couple of cloves fresh minced garlic. Also used a whole cut up chicken rather than thighs but only to cover my family’s taste preferences. Thank you!
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1 user found this review helpful

Wild Mushroom Sauce

Reviewed: Feb. 16, 2005
Outstanding...! I used crimini, shiitake, & oyster mushrooms and followed the recipe as written. This is a fast & simple recipe with LAYERS of flavor. Thanks - I can't wait to make this again!
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9 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Feb. 15, 2005
This is a superb tasting recipe although I made it with grouper and did not care for the combination at all. In my opinion, it is better suited as a dip & will be excellent with chips, fajitas, burritos, southwestern egg rolls, etc. I loved the spiciness & will definitely make this again… just not as a ‘sauce’ for fish, or chicken.
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1 user found this review helpful

Sugar Peanuts

Reviewed: Feb. 7, 2005
I had the same problem as another reviewer... My liquid never became a thick syrup?!? Maybe I too didn't boil long enough...?!? I am sure this is a wonderful recipe and my review is more from my experience, not the taste. I ended up throwing it all away :(
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0 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 3, 2005
I LOVE this sauce...! I made a double batch as suggested by others but STILL used all of it on the chicken while it baked. I made another batch (as originally listed) for the table. The whole family loved it - Thanks!!
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Old Bay® All American Barbecue Sauce

Reviewed: Jan. 28, 2005
Very Good...! I made this as a "2nd sauce option" for pulled pork the other night & it was a HIT!! I am looking forward to trying it with bacon wrapped shrimp!
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6 users found this review helpful

 
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