KRISSERS Recipe Reviews (Pg. 1) - Allrecipes.com (18744533)

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Clone of a Cinnabon

Reviewed: Aug. 15, 2009
I am definitely not a baking expert, but I followed directions exactly and leveled all my measurements and these rolls were awesome! Being at 5,000 feet elevation, I also decided to decrease cooking temp to 350. They cooked for 15 minutes and were perfect!
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4 users found this review helpful

Mad Hatter Salad

Reviewed: Nov. 2, 2009
This salad rocks! We added chunked chicken to it for a little extra protein and it was fabulous. Wouldn't make any changes.
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2 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Jan. 17, 2010
I have made this with pork roast also and it's fabulous. I prefer just a hint of sweetness in the gravy so I add a can of beef broth to the crock pot at the beginning of cooking
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 31, 2010
Yummy! I like sweet cornbread and this is the best-very moist, too!
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2 users found this review helpful

Dill Pickle Meatloaf

Reviewed: Jan. 1, 2011
Loved it! Of course, my family and I are crazy for pickles. The sauce was tangy and delicious. Very moist. Great the next day as a meatloaf sandwich.
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2 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Apr. 11, 2011
Used a 4lb bird, cooked it like instructed, and it was super moist and yummy. Used a spice mix we like, rubbed it inside and out and under the skin. Added half an onion and half a lemon to the cavity. Rubbed the skin with oil just before cooking and it browned nicely. The balled-up aluminum foil worked great-no sogggy skin.
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6 users found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 18, 2011
This was my family's first intro to quinoa. We don't like cilantro so I left that out and had to use beef broth instead of vegetable, but even so this was a huge hit! It had great flavor.
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0 users found this review helpful

Impossible Pumpkin Pie

Reviewed: Nov. 26, 2011
Really quick, good if you don't like crust. I followed the recipe exactly and the texture was perfect, not too sweet or spicy-just right. Tastes best after cooling in the fridge for a couple of hours.
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4 users found this review helpful

Bacon-Roasted Chicken with Potatoes

Reviewed: Feb. 15, 2012
Very good flavor, but next time I would put the chicken and potatoes on a rack in the pan so the grease can drip off.
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2 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Jun. 4, 2012
OMG, so good! Used skinless, boneless chicken thighs and baked at 375 for 40 minutes. Otherwise followed the directions exactly. Didn't end up using the sauce because it was too greasy, but the flavor of the chicken and the tenderness was amazing.
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2 users found this review helpful

Quick Tuna Casserole

Reviewed: Sep. 28, 2012
Will never make tuna casserole any other way from now on!
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0 users found this review helpful

Asian Lettuce Wraps

Reviewed: Jan. 2, 2013
I always double the sauce and instead of meat, add diced firm tofu and cellophane noodles. This is one of my standby vegan recipes even my hubby will eat.
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1 user found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jan. 5, 2013
Very good. Made it exactly as written, but took the extra step of browning one side of the tortilla first, flipping it, and then adding the filling-as another reviewer suggested. This made them extra crunchy,
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Korean BBQ Chicken Marinade

Reviewed: Apr. 28, 2013
Our new favorite chicken marinade. Left out the hot chili paste and did not substitute it with anything else because my family does not like anything spicy. Cooked it on the grill after marinading for several hours.
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Spanish-Style Quinoa

Reviewed: Jun. 10, 2013
This was so good! Only changes I made were to 1/2 the chili powder (family can't handle anything too spicy) and use veggie broth in place of water. I threw in about 1/2 cup of uncooked brown lentils and let it simmer 45 minutes. Hubby had 3 servings. The leftovers I had the next day were even better!
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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Jul. 29, 2013
So good. Sauteed the zucchini with garlic powder (instead of fresh garlic), added italian-seasoned bread crumbs during baking. Also, removed the seeds from the tomato before adding to recipe and the end product was not soggy at all. Great, fresh, light flavor!
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Better Than Best Fried Chicken

Reviewed: Aug. 27, 2013
My husband wanted fried chicken for dinner tonight. The problem is I have never made fried chicken before. I found this recipe and it was a hit! The only change I made was using cream of mushroom soup since that was what I had on hand. The level of seasoning was perfect for our tastes. Definitely must let the coated chicken sit until the coating gets doughy before you fry it up, as the author suggests. Will absolutely make this again and again!
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3 users found this review helpful

 
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