KKEB Recipe Reviews (Pg. 1) - Allrecipes.com (18785337)

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KKEB

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Roast Pork with Maple and Mustard Glaze

Reviewed: Sep. 23, 2008
Whole family loved it. Very moist. Good for company. Easy.
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Anne's Hot Ham and Swiss Dip

Reviewed: Oct. 25, 2008
Made for a tailgate. Was gone before I even got to it. Great reviews from those who ate it.
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Make-Ahead Turkey Gravy

Reviewed: Nov. 21, 2008
Extra work, but having the gravy done ahead of time is worth it! I am cooking Thanksgiving dinner for 40 people. With plenty to keep me busy on Thanksgiving Day, having the Gravy reay ahead of time and staying warm in a crock pot is greatly appreciated. And not only that, it's delicious! A smooth and flavorful turkey gravy.
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Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 29, 2008
Very good sauce and meatballs. Easy to make. I like sweet sauce, but I did cut the sugar down a bit. I'd say add the sugar to taste. Meatballs were very good -- not dry at all. I used a meatball mix of meat (beef, pork and veal) as opposed to just beef. Very good. As a family of four, I made the sauce as called for in the recipe, but only put in half of the meatballs. The other half, I froze individually. Then, I froze half of the sauce, I will combine these two another night for another dinner (in the crockpot maybe), but am thrilled that most of my prep work is done. Did have some leftover meatballs from tonights meal, and am planning on putting those on a hoagie bun with some moz. cheese on top; throw it under the broiler and have some meatball subs for lunch tomorrow.
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Beef Bourguignon II

Reviewed: Jan. 27, 2009
Very good recipe. Easy to make. I did everything in one pan that could go from the cooktop to the oven in an effort to reduce clean up. I just removed the beef to a plate once it was browned, and then added it back in after the onions had softened. Like others, I made mine with half the wine (I am not a big wine fan) and half beef stock. I had to adda bit more beef stock as it cooked to have a nice amount of sauce at the end. I'm also hopelessly addicted to a bit of sweet in my meal, so I added less than a Tbsp, of brown sugar to the sauce. I suppose this will make Beef Bourguignon purests cringe, but I liked that slight sweeting it gave the sauce. The sauce thickened up very nicely in the oven and really clung to the meart. Instead of canned mushrooms, I sauted sliced mushrooms and added those. Served with noodles. It was a very nice meal for our family.
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Overnight Coffee Cake

Reviewed: Jan. 28, 2009
Great recipe. Easy too!
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Half and Halfs

Reviewed: Aug. 23, 2009
I am a purest. Toll House Chocolate Chip Cookies are my one and only. However, during a moment of daring, I did try this recipe. I am in LOVE! What a terrific cookie. This will be a standby for bake sales, tailgate parties, and school lunches. It is now on my top 5 cookie recipe lists. Thanks for sharing a great cookie recipe. I did adjust my oven temperature, orginally to 350 degrees, but had to up it to 375 degrees to prevent too much spreading. Also used half butter, half margarine. Gave each dough mixture a 1/8 tsp. baking powder after my initial batch was a bit too flat for me (although I am not a "puffy" cookie person -- I am more of a soft & chewy cookie person). Next time I will use peanut butter chips in the chocolate cookie dough and semisweet in the "white" cookie dough (this time used semisweets in the whole recipe -- which was great). Try this one. I cannot imagine many cookie lovers would be disappointed.
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Thick Cut-Outs

Reviewed: Aug. 27, 2009
I have been looking a long time for the perfect "bakery" sugar cookie recipe. This is it. All others will be thrown away. I did double vanilla, and added about 1/4 tsp. lemon extract. Otherwise, just a PERFECT sugar cookie. Thank for sharing.
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Peanut Butter Apple Dip

Reviewed: Sep. 8, 2009
Ymmmmm! Easy to make (I cut ingredients down to 1/4 suggested portions for an after school snack portion.) Served with apples, but will try with lots of other things next time. Will go into my cookbook, and am looking forward to making it again.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Sep. 8, 2009
Made this for a tailgate party. Got many requests for the recipe. Hardly any left. Served with cinnamon sugar pita chips I bought at the store. Did not add sugar. As with others, the sweetness of the fruit, preserves, and chip seemed just fine. A keeper. Thanks for sharing!
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Slow-Cooker Barbecue Ribs

Reviewed: Nov. 2, 2009
I have been messing with ribs recipes for years -- looking for the perfect recipe. I especially need one for the winter -- when grilling outside is not my thing, but I am still hungry for ribs. This one turned out perfectly AND it was SO easy. I prepped the ribs in the morning and put them in the crockpot; by the time we were home for dinner the house smelled great (even my kids commented) and the ribs were fall-off-the-bone perfect! I did use my own rib sauce instead of the recipe's sauce, but that was the only change I made. Thanks for sharing a fantastic way to prepare ribs (I may even incorporate in the summer with the gilling).
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After-Thanksgiving Turkey Soup

Reviewed: Nov. 29, 2009
This is my second year of making this soup. It seems to be a family favorite after the holiday. In fact, I think my husband looks forward to it as much as the original roasted turkey! We use homemade noodles instead of rice, but it's just a preference. Delicious.
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Fluffy Pancakes

Reviewed: Dec. 24, 2009
Ka Pow! Wow! Great pancakes! My family was LOVING them. Even my husband, who usually does not comment much on cooking, smiled and said they were really good. Thanks for sharing. Good-bye box mix --HELLO heaven. Well worth the minimal extra work.
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Absolute Best Pancake Syrup

Reviewed: Dec. 25, 2009
Sure does make the pancakes taste like a Cinnabon! Easy to make and very good. Wouldn't eat it on my pancakes every day, but for a special breakfast it really is VERY good.
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Skillet-Glazed Pork Chops

Reviewed: Jan. 14, 2010
Cook's Country
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St. Louis-Style Pizza

Reviewed: Jan. 14, 2010
Cook's Country
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Jan. 17, 2010
Out of the oven, or within the day made, these are heavenly. But i found that a day later, the dough is no longer gooey, and so they just become a cupcake with some chocolate chipe in the middle. That being said, I would make them again for something special,, when I know they will be eaten immediately.
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Rivel Soup

Reviewed: Feb. 7, 2010
Great beginning! Was the first rivel soup I made, and I suspect I will use this recipe again with some adjustments. I added bits of chicken this time. Needs a little more flavor too -- so next time I will add some celery, onion, a bit of salt. But the recipe is very easy and like I said, a terrific start.Thank you for sharing.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 21, 2010
I guess I am in the minority on this one. Cooking method is pretty good. Chicken was moist. The skin never crisped up -- which is part of why I like rotisserie chicken. I turned up the heat in the oven and tried to crisp it up at the end. It helped. The flavor was not great. WAY too much onion. Blech. Other than that, honestly, little flavor. Overall I was disappointed. Might make some adjustments and try again another day. Meanwhile -- carcass is in a pot making chicken stock (so all is not lost).
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Kona Chicken

Reviewed: Feb. 21, 2010
Blech. Sadly, after reading so many great reviews, no one at my house cared for this at all.
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Displaying results 1-20 (of 39) reviews
 
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