chef karin Recipe Reviews (Pg. 1) - Allrecipes.com (18524529)

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Best Chocolate Chip Cookies

Reviewed: Feb. 22, 2015
Knowing my oven, I baked them on convection at 325 for 12 minutes. These cookies were so amazing when they cooled - crunchy on the bottom, chewy middles. Next day they were soft and chewy all around. Absolutely love these cookies and will be making them again and again. Thank you!
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Wonderful Waffles

Reviewed: Mar. 2, 2013
I agree it could use a TOUCH more sugar (I don't put a lot of syrup on my waffles) ... but the exterior crunch, color, and tenderness inside can't be beat.
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Slow Cooker Carnitas

Reviewed: Dec. 29, 2012
This was so simple and so delicious. I like a little citrusy taste so I added two oranges, cut in half and squeezed, to the braising liquid. We used 5 pounds of pork shoulder and I doubled the spices (based on reviews) but next time would probably add some kind of spice with kick like adobo chili powder, and definitely more salt. I served them with tortillas (soft and chips), salsa, avocado, lime, refried beans, and spanish rice for a make your own taco dinner. The next day my husband made me quesadillas with some of the leftovers and they were to DIE for. I will most definitely be making this again in the future and then portioning and freezing the left overs - there are so versatile and delicious. Thank you, Erin!
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Crispy and Creamy Doughnuts

Reviewed: Dec. 16, 2012
Great basic yeast dough recipe. I proofed it in the mixing bowl, then rolled it and cut it out into doughnuts and holes. Froze them on a sheet pan, pulled them out the next morning and let them thaw at room temp. Fried til golden brown in 380 degree oil. Didn't use the glaze - rolled them in sugar and served with chocolate, cream cheese, and blueberry dipping sauces. Delicious recipe. Thank you!!
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Pumpkin Bread IV

Reviewed: Dec. 21, 2011
This bread was amazing. Moist, flavorful, easy to throw together. I made 2 big loaves and 5 mini-loaves. Sprayed pans with veg spray instead of fat and flour. Honestly was delicious but definitely a holiday treat - not healthy for everyday consumption! Thanks for the recipe, Cheryl!
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Photo by chef karin

Creamy Blueberry Pie

Reviewed: Jun. 16, 2011
Very delicious pie! I used splenda in the pie and then splenda white and brown sugar in the topping. Definitely agree with other reviewers that vanilla and spice need to be used, along with a little extra sour cream. I used Chinese Five Spice in the filling and the topping. Thanks for a yummy recipe!
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Photo by chef karin

Pizza Dough III

Reviewed: May 18, 2011
This is a good, basic dough. It needed about 1/2 cup more flour, though. I made it into a Chicago deep dish and had no problems with it cooking through. Next time I may use honey instead of the sugar.
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Photo by chef karin

English Muffins

Reviewed: Feb. 20, 2011
Most definitely only use 4.5 to 5 cups of flour. What I do is dump flour in a pile onto my counter, make a well, and pour liquids into the well. Slowly stir with a fork or your hands, incorporating the flour "wall" into the liquid. You'll know when to stop incorporating more flour. The dough almost tells you to stop! I make pasta this way, also. I've made the recipe as written, and have also made it using one part whole wheat flour to two parts AP flour. The whole wheat version doesn't rise as much (both during proofing and pan frying) but does yield a higher crunch after toasting. I'm allergic to corn so I omit the cornmeal. Instead I lightly sprinkle kosher or sea salt on both sides of the muffins as they're fresh out of the pan fry stage. Love these muffins but they do need a little TLC. I'm going to upload a picture of muffins I made tonight that are the wheat version and cut with a heart shaped cookie cutter. They are delish!
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Peach Cobbler II

Reviewed: Jul. 21, 2010
I used the "cobbler" part of this recipe but substituted frozen triple berry mix from Costco (blueberries, raspberries, Marionberries) ... cut the sugar in the berries down to only a couple of tablespoons and the water on top to 1 cup. Had to add about 30 minutes on to baking time. It was amazing - good heated up in microwave or cold from fridge. This recipe is a keeper!
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Photo by chef karin

Sweet Dinner Rolls

Reviewed: Apr. 18, 2009
I followed K PRAPER's suggestions and rolled out the dinner rolls in 2 oz. portions. These were absolutey amazing!! My dad said they reminded him of his youth, when his parents bought rolls from a bakery instead of the grocery store bread we're used to now. Thanks for the delicious recipe and the useful comments from all reviewers.
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Creamy Rice Pudding

Reviewed: Mar. 22, 2009
This was a delicious, easy rice pudding. I think it's a shame when people don't give as many stars as the recipe deserves because they don't know technique. The recipe doesn't mention it, but you MUST temper your egg before adding it at the end or you will have scrambled egg rice pudding! This is basically a creme anglaise with rice added - delicious and simple. I served it warm with some mango chopped up in it. Very Thai! Thank you for the wonderful recipe.
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Sausage Balls

Reviewed: Feb. 16, 2009
We used Bob Evans hot sausage but just didn't think they had enough "sausage taste" ... I will make this again but will probably tweak the seasoning. Thanks for previous reviewers' tips about sausage and bisquick mixed first, then add cheese. That helped. Use fresh grated cheese (I shredded it in the food processor to save time) to avoid dry bagged shredded cheese, which is harder to mix in. My husband is from the south and remembered having these as a child ... I had never had them before but liked them!
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Banana Sour Cream Bread

Reviewed: Mar. 4, 2008
I love this recipe! My husband and I like denser banana bread so I followed the suggestion from previous reviewer to fold dry ingredients in. Kind of had to anyway because this is a SERIOUS amount of batter and wouldn't have fit combined in my kitchenaid mixer bowl. I decided to use Chinese Five Spice (anise, star anise, cinnamon, ginger, nutmeg) instead of cinnamon/nutmeg in recipes and previous suggestions and love the little spicy bite it gives. The idea of the sugar/cinnamon "dusting" was wonderful. I think I used too much but don't care because as it cooled it formed a crunchy crust! Mmmmm... Thank you so much for this wonderful recipe!
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Turkey Breakfast Sausage

Reviewed: Feb. 23, 2008
We really did not like this recipe. I made it exactly according to the recipe except I cut the salt down a little because other reviewers suggested it is not necessary. My husband and I found them to be bland, dry, and smelling only of turkey. If I were to make this again I would double the spices and add something for moisture such as bread crumbs soaked in egg beaters. I really was disappointed - we so badly wanted this recipe to work out. I had to put hot sauce on mine just to make it edible!
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Photo by chef karin

Scottish Shortbread IV

Reviewed: Feb. 4, 2008
I made these cookies to be served with a vanilla poached pear and grand marnier custard sauce. I have to admit, wasn't a fan of the sweetness and overwhelming flavor of the brown sugar. Just a personal thing, but not the taste I'm used to with shortbread. They were pretty, though, and a hit at the dinner.
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Absolute Mexican Cornbread

Reviewed: Jan. 29, 2008
I followed everyone's advice and cut the butter down to 1/2 cup. I was too lazy to get my sugar container out so added a packet of Equal. I served it with Flatlander Chili from this site - our favorite chili recipe. Yummy ... this cornbread was perfect with chili. When my husband came home from work, he opened the door and smiled and said "mmmmm it smells like Cornbread and chili!" ... his tummy was happy tonight.
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Flatlander Chili

Reviewed: Jan. 13, 2008
Hi everyone - my husband and I made this chili for a chili dinner at church this evening and it was delicious. We added red beans for some filler and kicked it up with a little Texas Pete sauce -- but it would have been fine without the stuff we added ... very good and easy recipe (and it fits a crock pot perfectly!) ...
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Grilled Peanut Chicken

Reviewed: Sep. 11, 2007
This was a good recipe but needs some extra touches. Since it was pouring rain, I made it on the stovetop instead of the grill. Used a teflon griddle on medium head with a TOUCH of peanut oil since a lot of reviewers complained of burning/sticking sauce. I thought the sauce was WAY too thick also so I added about 1/2 cup sesame oil. Flavor was good - I love anything with curry, my husband is so-so on it but loves peanuts so he was very happy. I served it on a bed of pad thai noodles (recipe on this site - I think it's "Asian noodles" but I tweaked that too) and garnished with thin biased cut scallions and chopped peanuts. I will make this again since my hubby loved it but will probably turn up the heat on the spices. Thanks for a different recipe!!
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