CT Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (18989252)

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Buttermilk Honey Wheat Bread

Reviewed: Jan. 8, 2006
I used all of PATVIVANCO's changes.It came out Perfect! I have also added garlic and cheddar to this for an awesome change.
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6 users found this review helpful

Chicken Piccata II

Reviewed: Feb. 16, 2006
Awesome! I did double dip/dredge the chicken. I cooked it in cast iron, and it came out well. I also added more liquid plus some sherry. Yum.
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3 users found this review helpful

Penne and Vodka Sauce

Reviewed: Apr. 9, 2006
I used turkey bacon and it was excellent also.
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1 user found this review helpful

Quinoa and Lentil Salad

Reviewed: Jan. 21, 2011
Nice flavor. Pretty bland. I was the only one who ate it in our family, but I did enjoy it, and would make it again for me.
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4 users found this review helpful

Salsa Chicken

Reviewed: Mar. 19, 2011
Excellent! used homemade taco seasoning and swapped out regular salsa for Salsa Verde!!! The whole family loved it. Me and DH and both little boys.
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1 user found this review helpful

Carrot and Fennel

Reviewed: Jul. 30, 2011
Delightful! Things I did differently: I roasted all of it in the oven together before putting it in a saucepan, because I had the oven on to roast other veggies too. I used soy milk because we can't do dairy. I bet it would be wonderful cold too!
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2 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Aug. 2, 2011
Fabulous!! We have been gluten free for almost 6 years and this is one of the best breads I have had, especially out of a machine. (I usually make it by hand) I did change some things: we are Dairy free also, so the milk I did a straight swap of buttermilk to Soy Milk+lemon juice (to keep the acid balance the same) I used buckwheat flour instead of soy flour and for the 2 c of white rice flour I used about 1 cups white rice flour, 3/4 c brown rice flour and 1/4 c corn flour. I was using up an assortment of bits of flours I had. I have no doubt that it would be equally good with the flours as written. I used the regular white bread setting on the breadmaker, as it gives more time to work the dough and let the liquids fully hydrate the flours. I scraped about 2x. My dough looked thick, but not as thick as wheat bread dough.
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5 users found this review helpful

Creme Brulee French Toast

Reviewed: Apr. 1, 2012
Wow!! my family loved this. I had to tweak due to not having a lot of the ingredients. 1 used reg milk with 4 oz of cream cheese (we didn't have cream) 2 we used ameretto because we don't like orange. 3. I only soaked it for half an hour, because I didn't read the instructions right the first time .( I wouldn't skip this step, if you don't have to, but it's still pretty tasty if you do) Turned out GREAT!!!
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6 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Oct. 8, 2012
excellent bread. Smooth texture, not crumbly. excellent in flavor!
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Grandmother's Buttermilk Cornbread

Reviewed: May 27, 2013
A-Maze-ing! Seriously very good. I doubled it and divided it in half...one half with corn and one without. I also preheat the skillet in the oven with some of the butter. Then I pour the batter in the skillet, and put directly into the oven...I then cooked it for 30 minutes. It was crispy on the outside and moist on the inside.
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Whole Wheat Honey Bread

Reviewed: Aug. 8, 2013
This is an excellent bread machine recipe for whole wheat bread. Simple, straightforward and delicious. I use the standard setting and I also now substitute oil for the shortening, excellent as well.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 30, 2013
It is good, but not amazing. We enjoyed it and will make it again.
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0 users found this review helpful

Sweet Corn Cake

Reviewed: Nov. 27, 2013
This is wonderful. Made as directed. Family ate it up and begged for more.
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