CarrieKA Recipe Reviews (Pg. 1) - Allrecipes.com (1924674)

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CarrieKA

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Homemade Sloppy Joes

Reviewed: Mar. 21, 2012
WOW! Gotta say I was skeptical but my husband says I need to be open minded; so glad I was. We are both on a diet so the salt concerned me therefore I omitted it and hoped for the best. I also chose regular mustard as it has less fat, sugar, sodium & carbs (again for our diet.) As I was making it our 11 month old twins decided they were hungry too so after step 1 I threw everything in the pan and tended to them stiring every few minutes. I gotta say after an hour or so it was so delicious. I only had a pound of meat but it made about 8 small "diet" appropriate portions for us. Looking forward to leftovers tomorrow!
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3 users found this review helpful

Chicken and Dumplings III

Reviewed: Oct. 2, 2011
Tried several other recipes and this one was exactly what I remember from my childhood plus it was soooo easy to make.
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3 users found this review helpful

Hamburger Stroganoff

Reviewed: Sep. 14, 2009
Qhick and easy. I read through some other reviews and gleaned a few tweeks
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2 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Sep. 14, 2009
Made this for my 'coooking challenged' friend to give to her dad for his b-day. Went over so well she tried to make it herself and didn't have trouble at all.
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0 users found this review helpful

Best Beer Cheese Soup

Reviewed: Sep. 14, 2009
Had one of those "something's missing" flavors. Will try again though.
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2 users found this review helpful

Turkey Brine

Reviewed: Nov. 26, 2008
I've used this brine before and it was wonderful! I'm using it again this year. For the person who claimed it ruined her 18lb turkey: it must have been user error because brining is a chemical process. Once the process has finished the salt is left in the brine solution not the bird. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to enter the cell via diffusion. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix which traps water molecules and holds them during cooking. This prevents the meat from drying out, or dehydrating.
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158 users found this review helpful

Garlic Bread Fantastique

Reviewed: Jul. 31, 2008
So quick and easy I made this up while my husband was washing up for dinner and setting the table. Now instead of ordering the neighborhood pizza place bread sticks to go with spaghetti or lasagna I just whip this up.
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1 user found this review helpful

Zucchini Risotto

Reviewed: Jul. 31, 2008
Served for Mother's Day brunch & everyone loved it. Cut the broth back by about 10-15% because my family like a more sticky risotto.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Jul. 20, 2008
I am super picky about Beef Stroganoff because my mom always made it for us as kids. Rather than getting her recipe I wanted to find one myself. This one was excellent! While cooking I discovered my flour didn't seem fresh so I used corn starch and just a bit more beef broth.
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Spinach and Strawberry Salad

Reviewed: Jul. 20, 2008
I had my entire family of 6 plus significant others as well as my brother's future in-laws over for Mother's Day and this went over wonderfully. I have lots of dinner parties with my family and I finally had to give up my source of all my great recipies!
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3 users found this review helpful

Snickerdoodle Bars

Reviewed: Jan. 5, 2003
Quick and easy to make. All other recipes called for cream of tartar and I'm all out, glad that this one was without!
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1 user found this review helpful

 
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