Kim's Cooking Now! Recipe Reviews (Pg. 1) - Allrecipes.com (18769449)

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Jean's Marinated Mushrooms

Reviewed: Apr. 26, 2015
These are very good! The longer they sit, the better they get. The marinade is a lot for 2 (8 oz) packages of mushrooms. I see others commented about using it to marinade other things, so that's probably what I'll do, because I hate waste.
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Secret Salsa

Reviewed: Apr. 24, 2015
Tasty.
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Slow Cooker Puerto Rican Shredded Pork

Reviewed: Apr. 23, 2015
Very tasty pork! Followed the recipe to a "T", and everyone enjoyed this. We used it for tacos tonight, and the leftovers will be used with rice and beans (like Chipotle's burrito bowls). Yummy!
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Caesar Salad Supreme

Reviewed: Apr. 21, 2015
I found a way to get my kids to eat salad - make this recipe! I've made this twice in the last week (I did not make the croutons - just used store bought croutons). The dressing is delicious just as is, I did not change a thing. I'll be making this one often. Thanks!
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Chocolate Chip and Pumpkin Bread

Reviewed: Apr. 16, 2015
This was so easy to throw together, and delicious too! The only change I made was to make (3) 7" x 3" loaves and baked them for exactly 45 minutes. So good, slathered with a bit of butter and eaten while still warm. These are not going to last long in our house.
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Mom's Pasta Dough

Reviewed: Apr. 11, 2015
This is a very good basic pasta dough recipe. If you are going to pass the dough through a pasta machine right away (like I did), you can let the pasta machine do most of the kneading for you. I set my machine on #6 and pass the dough through 5-6 times until nice and smooth, folding in half and turning the dough each time before passing it through the machine. Once the dough is nice and smooth, set the machine on #2 and pass it through just once. Place the long sheets of dough on a lightly floured surface, and then cut into your desired shape.
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Lemon Poppyseed Muffins with Lemon Glaze

Reviewed: Apr. 9, 2015
These were pretty good! Couple of things to note: You will not need the juice of 2 lemons for the glaze. Zest both of the lemons and use the zest in the batter, but don't even cut into the 2nd lemon (save it to use in something else). I only juiced 1/2 of a lemon, and didn't even need it all. Step 4 should state to add the lemon juice 1 tsp. at a time until the desired consistency to drizzle is achieved. I would also add to fill the paper cups 2/3 full. I filled mine more like 3/4 full, and it was a tad too much in my opinion. I also got 15 muffins filling them 3/4 full. My paper liners stuck a little bit, so next time I might just skip the paper liners and just put the batter right in the muffin tin (sprayed with BakeEasy® or Pam®).
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Eggy Asparagus Salad

Reviewed: Apr. 9, 2015
This was okay, but not memorable. It made a nice side dish to my leftover piece of strata that I had for lunch. I don't think I'd make it again though.
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Mom's Ham and Bean Soup

Reviewed: Apr. 7, 2015
I was looking for a soup to use up a ham bone left from Easter Sunday, and this was perfect! It's similar to the way I usually make my bean soup, except this one has garlic and thyme. I did cut the celery back a bit, as I only had 2-1/2 stalks in the frig. A good hearty soup that we all enjoyed.
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Agua de Melon (Cantaloupe Juice)

Reviewed: Apr. 7, 2015
I found this very refreshing! I did use about 4-5 cups of water, and that was plenty. Hubs added some liquor to his, and he enjoyed it that way as well!
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Dad's Day Strata

Reviewed: Apr. 6, 2015
I had to tweak this a bit to use what I had on hand. No whole wheat bread, but I did have some leftover bolillo rolls (1-1/2 to be exact) that needed to be used up, so I just cubed those up instead. I used leftover ham from yesterday's Easter dinner and a tiny chunk of fontina cheese and a bit of Pecorino Romano to make 1/4 cup. I don't buy the diced tomatoes that contain the basil, garlic and oregano because Hubs hates them - so I used a can of plain diced tomatoes, and then added my own fresh basil, some dried oregano and fresh garlic. Because I used fresh garlic, I cut the garlic powder back to 1/2 tsp. It was DELICIOUS! Pretty much the same recipe, just subbing to use what I had on hand. That's what I love about recipes like this . . . with the same basic ingredients, you can create something fabulous! This is going to be a light dinner for tonight, after our food coma from yesterday's Easter feast!
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Mock Devonshire Cream

Reviewed: Apr. 4, 2015
Not exactly like Devonshire cream, but still pretty tasty! I'd make it again!
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Butterfinger Chunkies

Reviewed: Apr. 2, 2015
If you like Butterfinger®, you need to make these! I just love the texture of these, and they are surprisingly soft and chewy. I only used 4 full size Butterfinger®, which was plenty. These did not last long in our house!
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Yellow Curry Chicken with Jasmine Rice

Reviewed: Apr. 1, 2015
So good! I used 2 chicken breasts, the entire can of coconut milk and 1 cup of chicken broth (because we like more "sauce"). I kept the spices exactly the same, and we all loved it! The only thing I will do different next time is cut the brown sugar back just a tad - other than that it was perfect. Thanks for sharing your delicious recipe Matt!
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Cafe Dulce de Leche

Reviewed: Mar. 27, 2015
Nice, caramel flavored coffee. I added a touch of cream, and it was very good. I can see using this when I'm out of my favorite flavored creamer and am in need of a coffee fix.
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Italian Meat Sauce II

Reviewed: Mar. 25, 2015
Other than cutting the recipe in half, I followed it to a "T", neck bones and all. Everyone loved it, including my Italian hubby!
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Antoinette's Strawberry Freeze

Reviewed: Mar. 25, 2015
The flavors in this are very good, but even with letting it sit out for awhile to defrost a bit, it was strange biting into the frozen fruit chunks, especially in the middle, where it was still pretty frozen. I ended up re-purposing the left-overs by letting it thaw, then mixing a 3 oz. pkg of raspberry jello in 3/4 cup of hot water, stirring until dissolved, and then folding in the cream/fruit mixture. Poured it into a store bought graham cracker pie crust, and it was delicious! Firmed up nicely, and made for a light dessert pie. I don't like to waste food, and this was a great way to use up the left overs.
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Roasted Eggplant and Asparagus Pasta Salad

Reviewed: Mar. 25, 2015
I halved the recipe to use as a side dish to Mediterranean Crusted Chicken (also from this site). I think the 3 hour wait time for the flavors to blend was a bit too much, as by the time we served this, the pasta had soaked up all of the dressing, and the flavors were really lost. I would dress it maybe half an hour before serving next time. We ended up having to add more balsamic, lemon juice and oil to flavor it up before eating.
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Mediterranean Crusted Chicken

Reviewed: Mar. 23, 2015
Everyone loved it (even the kids)! I did use boneless skinless chicken breasts instead of the thighs, and also added a bit of butter to the olive oil when frying the chicken. In true Mediterranean style, I finished this with some fresh chopped parsley and served it with lemon slices. Yum!
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Eggplant Pasta

Reviewed: Mar. 23, 2015
Quick, easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni.
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