Kelly H Recipe Reviews (Pg. 1) - Allrecipes.com (18540067)

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Kelly H

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Thai-style Cucumber Salad

Reviewed: Nov. 18, 2012
This salad blows my mind. I do like to salt the cucumbers for about an hour beforehand - pour a bunch of salt on your pile of sliced cukes sitting in a colander over a bowl or sink. (Like...a bunch of salt. You're rinsing it off anyway, so don't be shy.) Let them chill out for an hour, then rinse all that salt off and dry with a paper towel before moving on. Keeps things from getting watery once it sits for a bit. And you don't want to water down that dressing - really, I could just make that and skip the cukes, and eat it with a spoon instead. Anyway, I don't always have tamarind around, so will substitute lime juice in a pinch. (Although tamarind is delicious - it's what gives Worcestershire sauce that little extra sumpin' sumpin'.) Scallions don't hurt either, but you can survive without them. The sesame oil is non-negotiable though - it doesn't seem like much, but trust me, you want it in there.
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2 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Apr. 22, 2012
Instead of chocolate chips, I added a bunch of cinnamon and swapped out 3/4 cup of the flour for rolled oats. Embarrassing how good these are.
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Apr. 4, 2010
This is an excellent meatloaf. I agree that the ketchup/brown sugar/(Worcestershire) mix should go on top, because this doesn't cook that long, especially if you use too big of a loaf pan and the resulting meatloaf is rather thin, although still delicious. I also added a little garlic, just crumbled up some stale bread, and only threw in a splash of milk to hold everything together. End result, post-modifications, was lovely.
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3 users found this review helpful

Mexican Mole Sauce

Reviewed: Feb. 14, 2009
Took the gist of this recipe, with a few changes: more cocoa powder, a whole onion, a respectable chunk of fresh garlic, lots of chili powder, some cinnamon, some cardamom (a.k.a. whatever was in my spice rack). Lacking tomato soup, I used the end of a bottle of spicy V8 and some chicken stock until the consistency looked right. I didn't have any chiles lying around, so I put this sauce on a roasted poblano pepper stuffed with taco-seasoned pulled pork and corn from a slow cooker, threw the whole thing in the oven at 350 for a few minutes to get everyone happy, and finished with some fresh cilantro and a squirt of lime juice on top. Whoa. Will be making this again. Probably tomorrow.
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6 users found this review helpful

Chocolate Banana Bread Pudding

Reviewed: Apr. 30, 2008
I made this with no chocolate, the gnarly black bananas that I keep in my freezer for banana bread, the equally gnarly stale bread ends that I keep in my freezer for stuffing, lots of cinnamon/nutmeg/clove, and 1/2 cup brown sugar instead of a cup of white. Breakfast of champions. Bet it'll be really good with maple syrup, like a banana pancake. (I wouldn't recommend syrup with the full amount of sugar though, it'd probably taste like a lollipop.)
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71 users found this review helpful

Creamy Italian Dressing II

Reviewed: Oct. 21, 2007
I'm pretty sure I could just eat this dressing with a spoon. I usually just stir a little of it right up in the salad bowl I'm using, although it is really good if you let it sit for a day or two. I also add dried basil and thyme, and substitute onion powder and garlic powder for the chopped garlic (I'm making my own dressing from scratch, that's hard core enough for me). If you make it with Miracle Whip instead of mayo, you may not even need to add sugar, which gets around the problem of the sugar not dissolving when you want to use it right away.
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6 users found this review helpful

Raita

Reviewed: May 4, 2007
Made this without sour cream or garlic, and with cilantro and green onion. Good with and without the tomato, and makes my standard "chuck stuff from the fridge into a pot with some curry powder and garam masala" curry much more interesting.
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2 users found this review helpful

Hot and Sour Chicken Soup

Reviewed: Apr. 8, 2007
This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.
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58 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Apr. 8, 2007
I left out the egg, lemon juice, crab, and dill, and instead substituted a block of cream cheese. Also sauteed chopped mushroom stems with a little onion and garlic before adding to filling mixture. Filling holds together great and is rich and creamy. I used 3 small boxes of mushrooms and could have used some more, since I still had filling left over. Instead I put leftover filling on a little piece of rye bread with a little cucumber and some dill on top for tea sandwiches. Two-for-one!
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3 users found this review helpful

Thai Chicken Wings

Reviewed: Apr. 8, 2007
Not bad. Substitute garlic-chili sauce for the jalapeños if you have it (Sriracha, has the nifty rooster on the front). If you can't find fish sauce, soy sauce will work in a pinch. The flavor of soy is stronger, though, so cut back a little on the amounts to start. Fish sauce is well worth trying to find if you can though, it smells awful but tastes delicious.
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4 users found this review helpful

Japanese Chicken Wings

Reviewed: Apr. 8, 2007
I've modified this recipe a bit, since I'm not much good at frying (although I do love fried food). I saute an onion with some garlic until they're nice and brown, then add some chicken legs to the pan. I cook the legs just until theyre starting to brown, then add a little liquid (chicken stock usually, though water works in a pinch), cover, and cook on about medium heat until the legs are nearly done. Then I uncover the pan, add the sauce ingredients (leaving out the garlic, since there's already some in the pan, and cutting back on the sugar), and simmer until the sauce thickens and the legs are done (only a few minutes). Stir in some garlic-chili sauce for heat (or add red pepper flakes when you add sauce ingredients), and serve over some good rice (I like basmati, but use whatever you have around). A little green onion and cilantro on top helps too. Easy and delicious, and less of an ordeal than frying. Definitely a good base to play around with though.
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7 users found this review helpful

Roasted Garlic Bread

Reviewed: Apr. 8, 2007
Make sure to roast the garlic until it's nice and golden brown. Don't skimp on the olive oil to make sure it browns well. Also, way more parmesan cheese is needed, and I just grated it over the top instead of mixing it in the spread. This is my favorite garlic bread...the butter/garlic powder bread just won't cut it once you've tried this. Use a toaster oven to simplify roasting the garlic when you're pulling your dinner together.
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41 users found this review helpful

Gooey Butter Cake III

Reviewed: Apr. 8, 2007
Oh so delicious...a St. Louis classic. I only give it 4 stars because it could stand to cut back on the sugar a bit...may try 3 cups next time. Even so, this is the kind of food that will make me die fat and happy. For more amazing St. Louis cuisine, try making some toasted ravioli.
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13 users found this review helpful

Acorn Squash

Reviewed: Apr. 8, 2007
Simple and delicious. Especially good when started in the microwave for 5-10 minutes...frees up oven space when you have ten things going at once. Also, if you have dark brown sugar lying around from that one cookie recipe that calls for it (and I know everyone has that one recipe, whatever it happens to be), this is a great way to use some of it. Acorn squash appreciates a little extra molasses.
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3 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jan. 23, 2007
Here's a really good modification of this recipe. Throw your pork in a slow cooker with no liquid (or maybe a little water if it's a really lean cut) and cook until it's done. Then shred it and pour in a bottle of good vinegary barbeque sauce and most of a can of cola, and leave the top off the slow cooker (should still be at high) for about an hour to thicken the sauce. This takes out the oven step, and the soda in it is surprisingly delicious. Of course it smells so good I can hardly wait that last hour, so I sometimes speed things up in a big skillet. Enjoy!
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967 users found this review helpful

Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Dec. 1, 2006
This soup was delicious! I recently tried this for the first time at a restaurant, and had been looking for a comparable recipe. I substituted chicken broth for the water, left out the turmeric, and used some Thai chili sauce I had lying around in place of the cayenne. This is a tasty base to play around with.
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4 users found this review helpful

Sukhothai Pad Thai

Reviewed: Jul. 28, 2006
Excellent pad thai, although maybe pushing a little far onto the sweet side. I used mostly fish sauce in place of the soy (I was almost out of soy sauce anyway) and no radishes, and lime in place of the tamarind. Overall, delicious, and I'd be happy to make it again.
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3 users found this review helpful

 
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