Kayla55 Recipe Reviews (Pg. 1) - Allrecipes.com (18356093)

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Sweet & Salty No Bake Peanut Butter Bars

Reviewed: Dec. 10, 2014
This recipe was easy and worked well for me as far as it holding together and looking nice, but the salty and sweet were too intense.
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Apple Cake V

Reviewed: Nov. 9, 2014
It is way too oily and the glaze is overkil.
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Buttery Soft Pretzels

Reviewed: Oct. 20, 2013
Fantastic! I loved how the dough is slightly sweet. I followed the recipe exactly except that instead of just dunking the pretzels in the baking soda solution, I diluted the solution a bit, brought it to a boil and boiled each pretzel individually for about 30 seconds. I divided the dough into 8 portions and baked them at 450 for 12 minutes.
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Slow Cooker Pumpkin Turkey Chili

Reviewed: Sep. 25, 2013
I followed the recipe almost exactly-- including using fresh instead of canned pumpkin-- except that I couldn't fit all the beans into my slow cooker. I just don't enjoy the chill/pumpkin pie spice combination. It might be more bearable without the sugar, but I doubt I'll try the recipe again to find out.
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2 users found this review helpful

Aush (Afghani Chili)

Reviewed: Jan. 6, 2009
Really delicious. I used the recipe for easy garam masala from this site and it was delicious. I also added a tin of tomato paste and a cup or so of corn for personal taste. Will definitely make again.
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15 users found this review helpful

Avocado Dessert

Reviewed: Sep. 23, 2007
I would put maybe 1/2 the amount of sugar called for if I were to eat this on it's own. I put the full 1/4 cup without thinking and was stuck with sickeningly sweet green goo. However Mixed in with unsweeted porridge it wasn't bad. I also stirred in a cup or so of cereal (rice crispies and bran flakes) and it made for not a bad parfait either.
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Maple Salmon

Reviewed: Aug. 3, 2007
I love this recipe. The first time I made it I baked it with all the sauce in the pan. The fish was really well flavoured but the pan was a mess to clean. The second time I took the fish completely out of the marinade then boiled and thickened the extra marinade on the stove and served it with the fish. It worked great.
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Raisin Sour Cream Bars

Reviewed: Jul. 18, 2007
I felt as though i should have cooked the raisin-sour cream mixture longer so that it would set better, but the flavour was amazing. I added some rum to the filling and it was excellent
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Fudge

Reviewed: Jun. 16, 2007
So easy and so good. I followed the recipe exactly, once with nuts and once without. Both times the fudge turned out perfectly. I intend on using part unsweetened choc. next time.
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Eggnog Cheesecake II

Reviewed: Dec. 29, 2006
I've used this recipe before and loved it, but I was out of town without my Kraft cookbook and thought that I'd have to find a new eggnog cheesecake that didn't call for eggnog. I was thrilled to find the same recipe here.
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 14, 2006
These are the perfect chocolate chip cookie batter-- the only thing I changed was to cut the chocolate chips down to 1/2. The dough holds together better and I'm able to taste the cookie too! I've also added rice crispies to the batter and they've worked great.
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No Fail Pie Crust II

Reviewed: Oct. 16, 2006
The first time a I made this I changed the recipe slightly by replacing 1/2 the lard with cold butter. It turned out tender and flaky. I found that this recipe could produce 5 or 6 crusts as opposed to only 4. * Made this recipe again using home-made lard, and it was AMAZING! Right up there with my Baba's. If you can find it, try a pie crust with home-made lard.
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2 users found this review helpful

Streusel Topped Pumpkin Pie by EAGLE BRAND®

Reviewed: Oct. 10, 2006
Perfect--the pumpkin set up to the perfect consistency, not to mention the texture and flavour were great
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5 users found this review helpful

Pilgrim Pumpkin Pie

Reviewed: Oct. 5, 2006
This pie is fine-- it's not amazing. The filling didn't set up as much as I like and I baked it for an extra 15 minutes before I took it out because I thought it was getting a bit dark.
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5 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Oct. 4, 2006
Have been making this forever-- delicious and easy.
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8 users found this review helpful

Buttertart Squares

Reviewed: Oct. 3, 2006
I love buttertart squares- but I don't like these. The top is too crusty and the filling is too gooey. I've definitely had much better.
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1 user found this review helpful

Highland Toffee

Reviewed: Oct. 2, 2006
It took me a while to warm up to this recipe. I had no idea if it was done when I took it out of the oven and after it had come to room temperature, it was still falling apart and messy. However, I put it in the fridge until the chocolate set really well then pulled the entire bar out (I tin-foiled the pan and buttered the tin-foil) and cut it while it was still solid. After a night at room temp. these bars are wonderfully chewy and absolutely beautiful! Next time I need a sweet for a party, this will be the recipe I use.
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4 users found this review helpful

Biscotti

Reviewed: Sep. 29, 2006
I am giving this recipe 5 stars for texture, ease and appearance. I had absolutely no problems shaping or cutting these-- and they turned out beautifully. Just like store bought. However, I didn't have anise extract, so I used 1 tsp of almond and 2 tsp of vanilla, and while the flavour is still really good, it's not 5 stars (more like 4). Next time I'll use anise, or add cinnamon or something. The cookies are the perfect texture though, and I will definitely be using this recipe as a base for future biscotti.
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3 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Sep. 28, 2006
We're not big wine drinkers, so rather than open a bottle of wine for a few tablespoons I used apple juice-- it may have made the sauce slightly sweeter but it was still fantastic. The flavour is different, but everyone who tried it enjoyed it. I intend to use this sauce in other dishes.
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1 user found this review helpful

Garlic Chicken Stir Fry

Reviewed: Sep. 11, 2006
My family really enjoyed this. The sauce came out with a perfect consistency-- not soupy at all. I didn't have peas so I substituted broccoli-- it was great. I intend to make it again and add some extra soya sauce and ginger (the sauce could use a bit more kick), and probably some extra veggies because I prefer a higher ratio of vegetables to chicken.
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