kate Recipe Reviews (Pg. 1) - Allrecipes.com (18722056)

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Sweet Dinner Rolls

Reviewed: Apr. 29, 2014
I have found my go-to recipe. These are the softest rolls ever! Better than store-bought. I do not have a bread machine. I kneaded the dough 10 minutes in a stand mixer, let it rise 1 hour, punched the dough down, and formed 25 balls. The key to getting the fluffiest, softest rolls, though, is to let the little balls of dough rise until triple in volume, which took me about 1 and a half hours. I omitted the extra 1/4 cup of butter, there's no need for that extra fat. I baked half in muffin tins and half in a large baking dish. I prefer the ones in the baking dish. The ones from the muffin tins browned too much of the crust. Thank you so much for this! So cheap to make and so simple.
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The Best Thai Coconut Soup

Reviewed: Feb. 7, 2014
Good enough to satisfy my crazy craving. Added more curry paste and cayenne pepper because I like mine very spicy. Will be making it again. Comes very close to what they serve at my fave restaurant.
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Basic Cream Cheese Frosting

Reviewed: Apr. 10, 2013
It's good, I made it to the T, but I think it needs some tweaking, maybe a little less icing sugar and the addition of a bit of milk to make it taste less 'icing-sugar-y'. Maybe also a little salt to balance the sweetness. The end result was good enough to make again.
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A-Number-1 Banana Cake

Reviewed: Apr. 10, 2013
A bit dense for cake, but still satisfied my craving. Used 1/4 cup less white sugar because I don't like when it's too sweet. Iced with cream cheese frosting it's delish.
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Chicken Pot Pie IV

Reviewed: Feb. 28, 2013
Definitely tasty. Very easy. Seasoned with pepper. Used sharp cheddar. I would make this again.
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Curried Zucchini Soup

Reviewed: Aug. 14, 2010
My mother in law gave me a huge zucchini, so I used up about 1/3 of it in this recipe. To be honest, the soup looks kind of unappealing when it's boiling, but once blended, it was absolutely tasty! The curry gives it a slightly spicy zip which is very pleasant. I added 1 clove of garlic, and used home made chicken broth. A bit of cream just before serving gives it an even smoother taste, but it is really not necessary. Very simple, I will make this again for sure!
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Amish Macaroni Salad

Reviewed: May 26, 2010
Absolutely delicious. Used whole wheat pasta because that's the only thing I had on hand. Used real mayo (1.5 cups) and 1/2 cup of maple syrup instead of the sugar. Used old-fashioned whole grain mustard. Instead of the red pepper, I used blanched broccoli. And I substituted leftover rotisserie chicken for the egg. So the onion wouldn't be so strong, I let them sit in a bowl of cold water for a few minutes. I really enjoyed this.
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Chicken Pot Pie IX

Reviewed: Apr. 19, 2010
The taste of this chicken pot pie is old-fashioned and comforting. It is exactly, in my opinion, what chicken pot pie should taste like. Like most reviewers, I doubled the liquids (stock and milk) because half was not enough. However, I did not double the butter or flour. I used cornstarch to thicken it instead, since I am the one who is eating it, and knowing that I used 2/3 cups butter would make me feel a bit too guilty. I actually made 1 small pie and 6 mini pies for which I used jumbo muffin cups as a mold. They turned out really cute, and a perfect portion size for a meal which is so easy to overeat.
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Unbelievable Chicken

Reviewed: Apr. 8, 2010
I was really dissapointed in this recipe. I always make highly rated recipes, and this is the first one I try that I didn't like. The vinegar is too strong, and it would need something more than brown sugar to balance it out, and the mustard just adds to the strength of the vinegar. I made two breast halves, tasted it, and I would have the vinegar, if anything, but something is missing in this recipe, I just don't know what.
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3 users found this review helpful

Cinnamon-Raisin Granola

Reviewed: Mar. 23, 2010
Crunchy, sweet, and simple. It's a cinch to make and probably a lot less expensive than buying a box of granola cereal. I made 1/2 a recipe, since I am the only one eating it, and instead of brown sugar, like another reviewer suggested, I used maple syurp and didn't boil. I used 1/4 cup of maple syrup because of its higher water content than brown sugar, and for my sweet tooth, it may not be enough. I adapted this version, and made maple raisin nut granola, with walnuts. I did not use coconut, I didn't have any on hand. I'll be having this with milk in the morning from now on. Mmmm.
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Corn Dogs

Reviewed: Mar. 4, 2010
I used vegetarian frankfurters, whole wheat pastry flour and raw sugar. I cannot believe how delicious they were. They remain junk food, but at least I won't be feeling the high energy followed by the crash that white flour and white sugar can give you. Only if you had tasted it with white flour before would you notice the difference between the two. 100 times better than a Pogo.
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Gypsy Soup

Reviewed: Feb. 23, 2010
Pretty good soup! I reduced the fat to 1 tablespoon only. 4 tablespoons equal 1/4 cup, and I don't see why I should be putting that much fat into my soup. This recipe actually makes 4 ''meal size'' servings of 253 calories if you only use 1 tablespoon of oil. The website indicates that this recipe yields 10 servings, and I think it can be a little misleading, since I would never get 10 servings out of this. I used vegetable broth. It should get bonus points for being vegan and being so flavourful. It took less than 1 hour to make.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 19, 2010
Superb! The butter is not necessary at all. Everything else is perfect. Don't leave out the liquid smoke, it is a dominant flavour in the sauce.
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Hot and Spicy Tofu

Reviewed: Feb. 15, 2010
Such an quick & easy recipe, you can't NOT love this one! The only modification: low-sodium soy sauce. 1 tablespoon of regular soy sauce contains half the sodium you need in a day! Next time I would add green onions with that, and a bit of sweet peas for a little more green veggies. This is a true 30 minute dish. Oh and use brown rice, you'll hardly notice the difference.
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Cranberry Orange Cookies

Reviewed: Feb. 11, 2010
A different cookie. I used 1/4 cup less white sugar, did not pack the brown sugar, and did not use icing, and still, these were super sweet. Next time I will definitely try using only 1/2 cup of sugar for more of a tea time cookie.
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Roasted Sweet Potatoes & Onions

Reviewed: Feb. 2, 2010
The amaretto liqueur makes it much too sweet. It tasted like a dessert rather than a side dish. Without the amaretto, you still get full flavour and it becomes healthier that way.
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Ginger Glazed Mahi Mahi

Reviewed: Jan. 26, 2010
The only modification to this recipe was 2 tablespoons of balsamic vinegar instead of 3. The sauce reminded me of a rib or chicken wing sauce. Very good, very different.
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Mock Tuna Salad

Reviewed: Jan. 14, 2010
This is a really great idea! I made it with 1 tsp regular mustard since I don't have any spicy brown mustard and never heard of the thing. I added celery instead of relish, since I didn't have any either. Mashed garbanzo beans have a really creamy texture by themselves, so a low-fat mayo would be just as enjoyable. I added a little cayenne pepper since I love spice. It'll be my new go-to mid-week recipe for lunch! So easy and healthy. Also, I believe this recipe makes somewhere around 6-8 servings and not 4, since I am big on portion control.
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Fabulous Zucchini Grinders

Reviewed: Jan. 11, 2010
Simple and healthy! I only made 1 sandwhich for myself. I used a whole wheat french bread, and substituted olive oil for the butter to avoid unhealthy fats. I used home made tomato sauce. I added onions and garlic to the zucchini in the pan, because I cannot live without these two ingredients. To use less cheese, I grated great quality mozzarella (which really makes a difference) using the tinier holes of the grater. It gives a nice taste of mozzarella over all the sandwhich, without overloading on fat. This is not your average sandwhich!!!
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Creamy Hot Cocoa

Reviewed: Jan. 9, 2010
I halved the sugar and added 2 tablespoons Frangelico (hazelnut liqueur) per cup just before serving. The chocolate-hazelnut combination is outstanding! I substituted the cream for more milk to reduce fat content. It is still very creamy.
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2 users found this review helpful

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