Ms. Kim Recipe Reviews (Pg. 1) - Allrecipes.com (18415110)

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To Die For Blueberry Muffins

Reviewed: Jan. 18, 2013
These were VERY moist and easy to make. I enjoyed them, however, they did not have a much flavor as I had hoped. It's possible the vanilla addition could be helpful? I will try that next time.
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Rice Casserole

Reviewed: May 10, 2007
I used cream cheese instead of sour cream and it was very creamy! My taste buds had to get used to the taste of this dish because it was different. After the first few portions, I enjoyed it.
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2 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Sep. 6, 2006
This was very good! I took it off the sour cream- I didn't like those flavors together. You can use a Medium or Hot Salsa to really give your soup a kick!
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Corn Pudding II

Reviewed: Aug. 11, 2006
My family loved this recipe. For the 7 serving yield (really about 10 servings), I used 1/4 cup of butter, 5 eggs instead of 6, Lactaid (lactose intolerant) and added a 1/4 tsp. of vanilla extract. It was AMAZING! It made for a very light dish.
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Cowboy Chicken

Reviewed: Aug. 11, 2006
I tried this with a little less sugar and and I seasoned up the chicken with Seasoned Salt, Garlic, Cayenne Pepper & Black Pepper. I also used Medium CHUNKY salsa. It really brought the flavors together. I joined it with Corn Pudding and Peas. Everyone loved it.
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8 users found this review helpful

Roasted Vegetables

Reviewed: Aug. 7, 2006
Loved this dish!!! I added lots of spices (basil, crushed red pepper, thyme, oregano, seasoned salt...) Just about anything works. The aroma made everyone in the house hungry!
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Pesto Chicken Florentine

Reviewed: Aug. 7, 2006
I enjoyed this dish. I added a LOT more seasoning to the chicken (including cooking it with a bit of the pesto) so that the dish tasted more congruent. Great flavor.
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Bourbon Pecan Chicken

Reviewed: Aug. 7, 2006
My family and I loved this recipe. I considered seasoning the chicken prior to pan frying it; however, it WAS NOT necessary. The Bourbon glaze added wonderful flavor... And I am a very picky eater. I used a bit less butter and toaster whole wheat bread for my bread crumbs. I recommend using a strainer (yes, a strainer, not a sifter) to ensure that your bread and pecans crumbs are small enough. This way they can coat much easier (on the damp chicken).
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