KLR Recipe Reviews (Pg. 1) - Allrecipes.com (187548188)

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Chef John's Pumpkin Pie

Reviewed: Oct. 31, 2013
This pie is delectable - rich and perfectly sweet and spicy. A treat for the taste buds! I followed the recipe exactly, except that I used fresh (roasted and then pureed) pumpkin. Besides the pumpkin prep, this recipe is so easy. Little clean-up, and super quick. The crust did get a little overdone, but as another reviewer noted, foil will probably solve that.
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6 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jun. 10, 2013
I LOVE this recipe! It's a total staple in my house now. I quadruple it (it's only marginally more work than just making the single recipe) and store them in the freezer with a piece of wax paper between each one (all in a big ziploc bag or two), and then we have easy lazy weeknight dinners when we need them! I make some small adjustments with the spices. I use 1 TSP cumin, not one TBSP (and I love cumin, but 1 TSP is plenty!), and same with the chili powder. Also, as other reviewers mentioned, the trick is to make sure the beans are drained dry and to drain the veggie mixture so the mix isn't too wet. It makes kind of a mess (I use paper towels, lots and lots of paper towels) but it's totally worth it. These are just so incredibly good, you can't compare with anything store bought, and they are really low-fat and healthy too!
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Easy Sugar Cookies

Reviewed: Jun. 10, 2013
I am giving this recipe five stars not because these are the best cookies ever, but they are really yummy sugar cookies that are so incredibly EASY! I've been making these to serve to guests coming for baby visits the last few months, so I've probably made this recipe five times already, and everybody compliments them. I can whip them up in an hour, from start to finish (25 minute estimate in the recipe is very optimistic, although I bake them in 2-3 batches which makes it take longer). The rolling is the most time consuming part of the whole recipe, takes me about 20 minutes working quickly. I roll out the little dough balls and then give them a little press on a plate full of sprinkles. They come out perfectly. When I'm done I freeze them and they keep really well. As other reviewers said, I let the butter get completely soft before making these. And for my oven, 8 minutes is a maximum before they start getting too brown.
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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Jun. 10, 2013
I made this recipe exactly as stated and it was so unbelievably delicious. I have never had this in a restaurant, so I can't compare it, but this is the best thing I have ever done with chicken in my cooking life. I don't even usually like chicken breast, usually I find it too dry, but this was moist and bursting with an incredibly delicious complex flavor. If not for the cream, I would make this every week, but still I think it will end up in a twice-a-month rotation in our house. So good!!!
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Baingan Bharta (Eggplant Curry)

Reviewed: Jun. 10, 2013
I made this as a side dish to an Indian food themed birthday dinner. I did like it, and will probably make it again for a similar such special occasion, but I don't think it will become a regular in our house. I took the advice of a couple of other reviewers and I upped the amount of eggplant - I think this is really necessary. I used three medium sized eggplants instead of one large. The other change I made was to combine yogurt and cream (I used about a 50-50 ratio) to prevent the recipe from being too tangy. I thought it was an ideal amount of tanginess this way, although probably healthier not to do this :-).
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