Karen Recipe Reviews (Pg. 1) - Allrecipes.com (18308056)

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Mississippi Tea Cakes

Reviewed: Aug. 27, 2007
Oh my heaven's these are wonderful. I split my batter (not adding in extracts until after the split). Half of the batter contained lemon extract and some lemon zest. The other half I added vanilla and almond extracts. These are just so light, and soft and just perfect with a glass of ice tea on this hot summer day! Thank you for sharing this recipe.
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Photo by Karen

BBQ Chicken Pizza II

Reviewed: Apr. 4, 2008
I used this recipe as a base. I used Pillsbury refrigerated dough, precooked it but not browned. I used my favorite local (Germantown Commissary) BBQ sauce, used the same company's bbq rub on the chicken breast that I baked in the oven. Quick saute'd the green pepper and red onion in small amount of EVOO just till they started to get tender. On crust...little bit of heated sauce, then cheese (mozzarella and cheddar), chicken, veggies, then drizzled with the remaining 1/3 cup of heated bbq sauce. Returned to oven until cheese melted and crust nice and browned. De-lish!
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Raspberry Cream Cheese Coffee Cake

Reviewed: Apr. 3, 2008
This was fabulous even with the small changes I made. I eliminated the almond all together and used vanilla extract and put lemon zest into the crust. Yes the crust IS thick, I only removed 1 cup per recipe not following reviews but it is definitely THICK. Thanks for sharing this is a keeper.
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Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 24, 2008
This was good, but I truly would give it a 4 1/2. Next time I make it I will leave off the oregano, as I couldn't taste it at all and I put alot on my fillet. Also, think I'll let the fish marinade in the glaze then cook.
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Photo by Karen

Sandy's Chocolate Cake

Reviewed: Mar. 17, 2008
I can see why this cake won! It is my new favorite chocolate cake. The marriage of the brown sugar and chocolate are almost sinful! I didn't make the frosting for this cake but I will try it on another cake. I madean 11x15 cake and it was almost to the top of the pan. I was so excited to see so much batter! Thank you for sharing this gem.
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Dirty Rice

Reviewed: Mar. 15, 2008
This recipe makes a TON of rice but it is wonderful. I did change a few things. I used red onion for the saute' then topped at the end with sliced green onions. I think it needs more pine nuts as they get lost. Didn't have the annatto chile and it was fine without it. I liked a little more lime and cilantro in it. Also, instead of water for the rice, I used equal amounts of chicken broth for extra flavor. This will be fabulous wrapped in a tortilla for a veggie lunch, can't wait to have it.
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Bikini Martini

Reviewed: Mar. 13, 2008
oooooo. Ok I didn't have any coco rum but had banana rum so subbed that and add a slightly little bit more pineapple juice for my taste!!! This is yummmmy. Can't wait to try it with the coco rum. Make these by the pitcher full.
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Chicken Fettuccini Alfredo

Reviewed: Feb. 25, 2008
I'll rate this a 5, I did change the seasonings as we're having lasagna tomorrow night. I used creole seasoning instead. It was pretty good, not nearly as much spice as I'd like because my guys don't like super spicy stuff.
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Hot Bacon Asparagus Salad

Reviewed: Apr. 5, 2008
I loved this salad. It wasn't too greasy (just gotta eyeball the drippings and get rid of alot of it), loved the tang/sweet taste to it. Think next time I'll make more "dressing" and use a little more mustard. This is a fav of mine, thanks for sharing. I also added some quartered campari tomatoes at the end and tossed them with everything else.
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Oriental Cold Noodle Salad

Reviewed: Feb. 12, 2008
Ok only small modifications based on what was in the pantry...too yukky to go outside. I used linguine for the noodles, Emeril's Asian Essence (a wee bit- as I didn't have cilantro), no lime zest as I didn't have a fresh lime, cashews as I didn't have peanuts. Added sliced green onions. I poured all of the sauce/veggie ingredients over the hot linguine.....oooo as a warm pasta dish it's awesome, can't wait to try cold and with all the exact ingredients. It reminds me of the asian noodle salad they have at The Fresh Market! Thanks for sharing.
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Cinnamon-Apple Angel Food Cake

Reviewed: Jan. 27, 2008
I just made the cake and it was wonderful. I used some leftover egg whites from 3 eggs and then made up the difference with "Just Whites" powdered eggwhites. Turned out perfect. Baked them in two smaller fluted pans. Karen
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Peach Praline Muffins

Reviewed: Jan. 23, 2008
These are really good. I added cinnamon and nutmeg and now they should be renamed Peach Cobbler Muffins! Next time I will dice my frozen peaches a little more or even slightly mash them. Other than that...this is a definite keeper. Thanks for sharing.
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Caramel Macchiato Cheesecake

Reviewed: Apr. 22, 2013
Very good. I did make a change to the crust as I wanted something more than graham cracker. I also used homemade caramel sauce.
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French Baguettes

Reviewed: Jan. 8, 2008
I'm giving this a 5 because the taste was WONDERFUL BUT, not sure what happened. I pulled the risen bread out to do the egg wash on it and to put it in the oven and it fell!!!!! It was only as high as biscotti. Will try again simply because of the taste but not sure why it fell moving from the warm rising place.
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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Dec. 26, 2007
I didn't have swiss so I used white cheddar. This was so yummy and a very filling late night snack.
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Asian Orange Chicken

Reviewed: Dec. 10, 2007
This was very good. I used Panko bread crumbs instead of flour. I also did not add the chicken back to the pan but kept it warm in the oven. I added at least a cup of chicken broth to the sauce into the pan and reduced it before adding in roughly 1 1/2 tbsp of cornstarch (mixed with liquid from pan) to the pan to thicken. Placed the chicken on top of rice then poured the sauce over the rice. There was plenty of sauce for the whole dish. This was soooooooo yummy.
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Herb Butter

Reviewed: Nov. 6, 2007
Yummy! Used dried parsley as that's what I had and cayenne pepper (just a dash) too as I didn't have red pepper flakes. Spread it on sliced bagette and toasted in the oven to go with our Italian dinner tonight. Thanks for sharing. UPDATE: My 12 yr old son will now only use this for his "butter". He LOVES it!
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Coconut Cream Cake I

Reviewed: Feb. 7, 2008
Ok this was to die for!!! I did make a couple of changes. I used a DH coconut supreme mix and then add extract to the cake AND I used skim milk instead of water, I also used about 1/2 package of dry vanilla pudding. I only had 1/2 can of Coco Lopez so I used it to 1 full can of Sweetened condensed milk (could've used only half). I made 2 8" rounds and only used about 1/2 of the sauce mixture. It does make alot. I made 7 minute frosting with some coconut extract as well as vanilla extract to it along with a pinch of fine kosher salt( to cut the sweet). It was extremely moist yet not soggy! Thanks for sharing!
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Lemon Cream Cupcakes

Reviewed: Apr. 10, 2008
This is a very good recipe. I was testing it for layering purposes, needed a mild lemon cake for a friend. It's true that there is very little lemon flavor to this cake. I halved the recipe since it was a test. BUT I did add significant lemon zest, lemon extract and fresh lemon juice. This cake is also very light, not dense like so many, so it's a nice change with warmer weather coming. Will keep these in my stash of secret weapons! Thanks for sharing. EDITED: My cake was light and not "heavy" at all...Was everyone else's cake/cupcake dense or light in texture?
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Photo by Karen

Spring Lime Tea Cookies

Reviewed: Apr. 29, 2008
First of all I made mine lemon as I didn't have any lime zest, but I cannot wait to make these little cookies with key lime juice and zest. They are light and fluffy. I simply dusted them with powdered sugar withing 5 mins of coming out of the oven. I would like a little more lemon flavor to them so I will add more zest next time I make these. Thanks for sharing. I love these cookies.
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