Kim's Cooking Now! Recipe Reviews (Pg. 5) - Allrecipes.com (18769449)

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Brussels Sprouts with Sour Cream

Reviewed: Nov. 18, 2014
This was okay, but I think I would have preferred it without the sour cream.
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Zucchini Linguine

Reviewed: Nov. 18, 2014
A nice pasta, and easy to make for a quick weeknight dinner. It was just a tad bit dry, so Hubs suggests adding a bit of chicken broth to the zucchini mixture next time, which I will do. Thanks!
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Roast Pork in Asian Brown Sauce

Reviewed: Nov. 13, 2014
I used a 3 lb. pork sirloin roast (from Costco - love those), and cut the dry rub ingredients in half. Other than that, I followed the recipe. The pork was very moist and flavorful, but the sauce was just a bit too peppery for our tastes. When I make this again, I will cut the rub ingredients back to 1/4, and skip the rub seasonings in the sauce. The bits of the rub that are in the pan are enough to season the sauce along with the asian flavors, in my opinion. Thanks Buon Appetito!
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Autumn Butternut and Kale Salad with Maple Vinaigrette

Reviewed: Nov. 12, 2014
I have a confession to make...I have never had kale before making this recipe, and I loved it! We really enjoyed this salad. I did cut back the 1 cup of maple syrup down to just a drizzle (maybe 1-2 tablespoons at most). I can't help but think that the 1 cup is an error, as the squash would have been swimming in syrup had I used the full 1 cup. I ended up doubling the vinaigrette, because after making it as the recipe stated, it just didn't look like enough to coat the salad, and I'm glad I did. I would also slice the red onion a little thicker next time, as some of them burned before the squash was roasted. With these changes, this is a 5 star recipe, and one that I look forward to making again.
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Peanut Butter Oatmeal Cookies from Mazola®

Reviewed: Nov. 11, 2014
Very nice cookie! I used semi-sweet chocolate chips and skipped the sugar on the fork before making the criss-cross pattern. I chose to use a medium cookie scoop and got 45 cookies. Took about 12 minutes on convection bake at 325 degrees in my oven. I froze about half of them, and the rest will be gobbled up quickly I'm sure. Very good with a big glass of milk.
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Green Beans with Warm Dijon Vinaigrette

Reviewed: Nov. 10, 2014
We loved these! The only change I made was in using frozen green beans instead of fresh. No need to change anything, these are delicious just as is. Yum!
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Banana Walnut Bread

Reviewed: Nov. 9, 2014
I seem to always have over-ripe bananas around that need to be used up, and I like to try different banana bread recipes, and this one was pretty good. Not the best one that I've ever made, but good. It is much lighter in color than the other banana breads that I've made, and it was delicious served warm with a slather of butter and a cup of coffee. Yum!
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Bruschetta Chicken

Reviewed: Nov. 6, 2014
While I really like the idea of this recipe, it was a little too herby for our tastes. If I make this again, I will cut way back on the Italian seasoning or eliminate it all together, and just add more freshly chopped basil.
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Mom's Sweet Buttermilk Corn Bread

Reviewed: Nov. 5, 2014
This was pretty good, but a little on the dry side. The hot oil in the pan also pooled up over the top of my batter after I poured it into the pan, which resulted in the center top getting a little too brown. Tasted good, but I was hoping to get a better photo of the recipe. I served this with chili and a bit of butter on the cornbread, which helped with the dryness.
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Upside-Down Double Apple Coffee Cake

Reviewed: Nov. 5, 2014
I consider myself an avid baker, and I could tell just by looking at the ingredient amounts in this recipe that the texture of this cake was going to be way off (particularly in the lack of fat and too much applesauce). In going with my gut instinct, I made a few "tweaks" that elevated this to a 4-5 star recipe (I liked it, hubs loved it). I increased the butter to 1/2 cup and reduced the applesauce to 1/2 cup and add 1 more egg. I beat the eggs in with the applesauce, as suggested by Baking Nana, and added about 1/4 cup of milk to the batter to thin it out a bit before pouring over the apples/cranberries. With these changes, baking time was right around 48 minutes in my oven. I served this with a dollop of whipped cream, and it was a moist and delicious cake, and one that I'd make again.
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Cabbage-Carrot Casserole

Reviewed: Oct. 31, 2014
Very good! Followed the recipe to a "t" and it came out great. I served this with some kielbasa for a quick weeknight dinner. Yum!
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Parmesan Roasted Acorn Squash

Reviewed: Oct. 22, 2014
This was a nice savory alternative to the normal brown sugar/butter acorn squash recipes. We loved it! I did peel the squash (just as a personal preference). The parmesan cheese really adds a nice touch. Thanks!
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Savory Baby Bok Choy

Reviewed: Oct. 22, 2014
This was delicious, even though I over-cooked the bok choy a bit too much. Will make again. Thanks!
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Polish Kielbasa and Pierogies

Reviewed: Oct. 22, 2014
Dinner on the table in less than 30 minutes? Yes please! This was delicious, and my entire family gobbled this right up. After I cooked the onion and kielbasa, I removed it to a bowl and set aside. I boiled my pierogies for about 5 minutes, and then sauteed them in a bit of butter in the same pan where I cooked the onion and kielbasa, just until slightly browned, and then added the kielbasa and onion back to the pan and gave a quick reheat. This is one meal that I will be making again, no doubt. Thanks Johnsonville® for a great recipe!
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Sweet Candied Orange and Lemon Peel

Reviewed: Oct. 16, 2014
I wasn't sure if I was supposed to peel the lemons and oranges (like you would do if you were going to eat it whole), and then cut the peel into strips (with the white pith included), so I read the reviews and took the suggestion of others and used a vegetable peeler, getting only the colored part and as little of the pith as possible. I used the peel of 1 lemon, 1 orange and 1 lime and cut the sugar and water in half. Worked great! After draining them, I let them dry slightly on waxed paper, then sprinkled with the additional sugar. My daughter used these to top a "Rosca de Reyes" cake that she made for her Spanish class, and I we ate the rest like candy!
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Simple Broiled Haddock

Reviewed: Oct. 16, 2014
Everyone complained when I told them we were having fish for dinner . . . but I didn't hear a peep out of anyone and their plates were clean when I served them this! Delicious and a "do again" in our house.
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Cheese Tortellini Salad

Reviewed: Oct. 15, 2014
I have to admit that I followed this recipe loosely. I had about 1/2 of a 20 oz. package of fresh tortellini left that I needed to do something with, and this recipe fit the bill. I didn't have any pepperoni, so I substituted some small cubed German proscuitto that I had picked up at Aldi. I also didn't want to open a whole can of black olives, so I used Kalamata olives that I had already opened. I did follow the recipe for the rest, just kind of eye-balling the ingredients to match the amount of tortellini that I had. It was delicious, and my daughter was happy to take the left overs in her lunch today.
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Almond and Pear Cake

Reviewed: Oct. 10, 2014
Happy to be the first reviewer of this recipe, and even happier to be able to give it the 5 stars that it deserves! What a fabulous cake! I made it exactly as the recipe states, no need to make any adjustments. I love the ground almonds and amaretto in here. My husband is not a big dessert eater, but I know he is going to like this, as it is not overly sweet. Thanks for sharing your recipe eatcookdream!
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Angie's Polenta Lasagna

Reviewed: Oct. 9, 2014
I made my own polenta (4 cups chicken broth to 1 cup polenta); spread it out on a buttered cookie sheet, covered it with plastic wrap and refrigerated until firm. I then cut the polenta into circles with a round cookie cutter. For the sauce, I substituted Johnsonville® mild Italian sausage for the ground beef, giving it a couple of quick pulses in my food processor after browning to give it a finer, more beef-like texture. Delicious! My whole family liked it. Thanks for the recipe Angie!
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Kristin's Creamy Chicken Breasts

Reviewed: Oct. 7, 2014
Let me just say that I am NOT a casserole person. I usually don't make recipes that use "cream of" soups in them. I just never really cared for them ... but on a recent trip to WI, my SIL told me about a recipe that was easy to make and very good. I couldn't recall the exact recipe, but I did an ingredients search on here, and this one came up, and sounded exactly like the one she told me about, so I decided to give it a try. I'm glad I did! This was very tasty, and a perfect Fall comfort food. The only adjustment that I made was I had about a half of a pack of portobella mushrooms in the fridge that needed to be used up, so I sauteed those in 1 Tbls. of butter, and added a bit of chopped parsley, then added the soup and wine. It was a great addition to the recipe, but I'm sure the recipe would have been just as good without them. Yummy!
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