Kim's Cooking Now! Recipe Reviews (Pg. 6) - Allrecipes.com (18769449)

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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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Caramel Pecan Shortbread Bars

Reviewed: Oct. 6, 2014
These are delicious! Kind of like a Twix bar, and very similar to my sister's candy bar cookies that she makes every year at Christmas, but MUCH easier to make. I made a half recipe (in an 8" x 8" glass pan). One thing to note is that Kraft® Caramels are now only an 11oz. bag (no longer 14oz like they used to be). I just sprinkled them with chopped pecans, to use up what I had on hand. Will make these again!
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Italian Sausage Deep Dish Pizza

Reviewed: Oct. 4, 2014
I made half a recipe for just the 4 of us. We don't eat green peppers, so I used red, yellow and orange peppers in place of the green, and added some onion as well. We enjoyed this "Chicago style" deep dish pizza with a nice side salad! Very tasty meal.
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Banana Nut Bread by PAM®

Reviewed: Oct. 4, 2014
This was very good, and not overly sweet like some banana bread recipes can be. I didn't have egg beaters, so I used 2 large eggs in place and it turned out great.
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Fish Taco Sauce

Reviewed: Oct. 2, 2014
Very tasty sauce for fish tacos. I might try adding some fresh chopped cilantro next time. Thanks for sharing the recipe.
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PAM® Sopapilla Cheesecake Pie

Reviewed: Oct. 2, 2014
What a quick and easy dessert, that uses things that I almost always have on-hand! Crescent roll dough can be a bit sticky at times, but I just dusted my work surface and the rolling pin with a bit of flour, and that problem was solved. Don't worry if your dough doesn't fit perfectly into the pan, just make sure that you only spread the cream cheese layer just over the dough. My top dough was odd-shaped, and not the exact same size as the bottom, but I just laid it loosely on top, even wrinkling it in areas, and it still turned out perfect! Will make this one again! Thanks!
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Ham and Split Pea Soup Recipe - A Great Soup

Reviewed: Oct. 2, 2014
Delicious soup! I've been making it like this for years, usually just eyeballing the ingredients. I made as directed, but added some sliced carrots to the onion, celery, garlic saute as well. Turned out perfect and hubby and the kids gobbled it right up!
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Brats, Onions, and Apples

Reviewed: Sep. 30, 2014
The brats were tasty, but I'm not sure the apples really added anything. We enjoyed these, but next time I'll skip the apples.
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Cilantro-Lime Dressing

Reviewed: Sep. 9, 2014
Amazing! I was looking for ways to use up some freshly squeezed lime juice that I had on hand, and I'm SO glad that I found this recipe. This dressing took my simple, ordinary lunch salad over the top. I'm going to make main dish salads with grilled chicken for dinner tonight, just so I can use this dressing again. Yum!
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Phoenician's Key Lime Pie

Reviewed: Sep. 9, 2014
Just for the record - I only made the filling, as I had a store bought graham cracker crust on hand, and decided to use that (although the crust recipe here sounds delicious, especially with the addition of ground almonds). The filling is fantastic! Creamy, with little flecks of the lime zest. This was the first time I've ever made key lime pie, and it won't be the last with this recipe! A keeper for the recipe box.
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Pisco Sour Cocktail

Reviewed: Sep. 9, 2014
My husband's sister lives in Santiago, Chile, and we had our first Pisco Sours while visiting her in 2006. We sent our daughter there this summer, and my sister-in-law sent a bottle of Pisco back with her to bring to us. Slight little problem though - as my daughter is only 15. She was detained by Customs & Immigration after honestly answering their question about if she was carrying any alcohol with her. She was escorted to us by a Customs officer. We had no idea what was going on, until the officer explained that people under the age of 21 are not allowed to transport alcohol! Duh! What was my SIL thinking? Anyway, he let the Pisco (and our daughter) through, seeing that WE were over 21, and the ones picking her up from the airport. Now we can make Pisco sours, and this recipe is just how I remember them. Be careful though, as a couple of these will knock you on your butt!
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