kalainas2003 Recipe Reviews (Pg. 1) - Allrecipes.com (19375701)

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Chef John's French Toast

Reviewed: Jan. 31, 2015
Still awesome! Only edit is to double the mixture if your using "country" type wider slices or thick cuts. I chopped up some apples and coated w allspice, cinnamon, pumpkin spice and a little honey. Baked at 350 for 20-30 and used as topping MMM! Also, out of of powdered sugar so put granulated sugar into the blender. Instant powdered (-: Huge fan of Chef John! He's my go-to for any recipe
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8 users found this review helpful

Jambalaya Casserole

Reviewed: Aug. 5, 2011
My dinner guests gave it 5 out of 5 stars. I thought it was good too, but would cut the rice down by 1 cup next time and add shrimp and a few crumbled strips of bacon. This recipe has been requested again and we just had it last night! TIP- do ur prep work (chop,mince,dice) the night before. It took me forever!!
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6 users found this review helpful

Skillet Chicken Cordon Bleu

Reviewed: Sep. 19, 2011
A great standby for a weekday dinner. I added parsley, fresh garlic, onion, & red & blk pepper. Without adding your own seasonings it would definitely be bland. I didn't have the wine so substituted with milk. I added about 1.5 cups of milk throughout the process as this dish does not have much sauce to it when made as written.
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Aug. 18, 2011
Absolutely delicious! This recipe was EASY but tastes like something special. It's going in my "keepers" recipe box and I'll be making it for years to come.
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4 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Mar. 11, 2015
I've made this recipe a few times. To make them moist and chewy, I add a pkg of vanilla instant pudding mix (no additional liquid) and top with melted butter (a must). I also add a half tsp all spice to up the flavor. Make sure you flatten the cookies, especially if you make em big like I do. If your cookie has a salty-chemically taste than you used too much baking soda. The more baking soda, the further cookies spread
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 27, 2013
I finally found a close match to my Grandma's FAMOUS Christmas oatmeal cookies. I tried it with just raisins then added chocolate chips then added walnuts. The cookie with it all was definitely the favorite. I also took a poll on the need for buttercream icing. Of course the icing won 100%. Topping with rainbow sprinkles and a red hot candy really made it festive and Grandma's. Thanks so much Beth! My kids will grow up having your cookies every winter :-)
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2 users found this review helpful

Curry Stand Chicken Tikka Masala Sauce

Reviewed: Dec. 3, 2013
This is an excellent recipe for adventurous adults or those used to Indian cuisine. My family doesn't enjoy traditional Indian food much but I was feeling froggy. My 3 yo hated it with a passion lol but my burger and fries husband really liked it, especially after a generous topping of chopped cilantro (TRY IT!!). I doubled the recipe and used reg butter, half and half, & halved the heat subbing 1/2 tsp red pepper flakes for the double batch. I only had about 1 lb ckn so I lightly fried 3 lg cubed potatoes in a sprinkling of salt, pepper, sugar, onion powder and curry. Did the same for the cubed ckn. I think the potato and cilantro are a must for this recipe. Also, even after cutting the heat, it still had a pleasant tingle to it (btw I am a fan of spicy). Had I followed the recipe this would have been nearly too spicy to eat!
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2 users found this review helpful
Photo by kalainas2003

Grilled Salmon I

Reviewed: Nov. 9, 2013
Awesome recipe! I made this to put over salad for a few dinner guests and it was a hit. The only changes were the addition of lots of fresh lemon juice, quartered grape tomatoes, not using the lemon pepper seasoning, and cooking it in the oven, foil covered, at 400 for about 25 minutes. The sauce was so good that we used it as dressing for the salad.
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2 users found this review helpful
Photo by kalainas2003

Easy Meatloaf

Reviewed: Oct. 30, 2013
Had to give this 4 due to alterations that made it a 5! BEST MEATLOAF EVER! I sauteed the onion w 2 cloves garlic 1 stalk celery in 1 tbsp butter. Added about 1 tbsp Worcestershire to the meat, reduced bread crumbs to 3/4. For the sauce double the ketchup & add a few dashes Worcestershire. I doubled the mustard because we like the tang and added about 1/3 c bbq sauce. The layering of the sauce on the bottom, middle, then top was a must.I topped w parsley flakes for a little color. cooked at 350 for 50 minutes foil covered, then uncovered for about 20 (kidz prefer beef well-done), then broiled for about 5 minutes. I did have to drain it several times and again right before broiling. Seriously, TRY THIS OUT!! Thanks reviewers for the tweak suggestions :-) I'll never make meatloaf any other way again
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Downeast Maine Pumpkin Bread

Reviewed: Aug. 27, 2012
Omg this bread (more like a giant, moist muffin) is SINFUL! I subbed half the oil for 3/4 cup cinnamon applesauce, added a handful of pecan pieces, baked the loaves with a pan of water underneath them per a reviewer's suggestion, & covered with foil after 50 minutes of baking. After baking about 55 minutes I turned the oven off & kept the loaves in for another 15-20 minutes. I tried a small piece shortly after taking the bread out &... kinda yucky to be honest. The flavor of cloves was overpowering. After poking holes on top & melting a little butter, I ziplock bagged them, refrigerated & didn't try it again until about 18 hours later. I don't understand how the flavor could change so dramatically but it did. Sooo good! I made a cream cheese spread with honey & cinnamon that complimented the bread nicely. Definitely a keeper. Thanks Laurie from myself, my friends, & a few lucky neighbors.
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2 users found this review helpful

Mozechilli Casserole

Reviewed: Sep. 3, 2011
I topped with cheddar & pepperjack chz & added onion, grn pepper & garlic. A quick, easy dinner that everyone loved!
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: May 21, 2015
I sent my husband to the grocery for "turkey breast"... He brings back a 16 pound turkey... yeah, I know. Found this jewel of a recipe and with the addition of a roasting bag BEST TURKEY EVER!!! Had some friends over for a spaghetti dinner tonight and just happened to be roasting the turkey (no room in freezer). They stayed late for the most moist, flavorful turkey any of us has EVER had. It was annoying (almost) how it melted away from the bone as I tried to carve correctly, but it melted in the mouth beautifully, so.. forgivin :-) I'll never bother with ANY other way. Thank you so much for this addition to family tradition.
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1 user found this review helpful

Apple Crisp II

Reviewed: Feb. 24, 2015
At first bite the topping tastes like a delicious oatmeal cookie! This is a keeper :-)
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1 user found this review helpful

Authentic Enchiladas Verdes

Reviewed: Feb. 23, 2015
100% authentic taste
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Feb. 5, 2015
This was my 1st time cooking and eating tofu. A first for my 4yo and husband as well. The fam loved it! I did call it chicken parm and I have yet to be corrected :-) I did the flour,egg, crumb method and baked at 375 for about 10 on each side. I used prego sauce, a mix of spicy sausage and meat sauce with a bit of sugar, fennel, cayenne, oregano, and garlic. I am super sensitive to particular textures, like eggs and mushrooms, and thought the tofu parmigiana had a texture like hard boiled eggs, the white part. The flavor was incredible but I couldn't handle the texture. I will have to make this again for the fam. Great recipe and easily modified for convenience and personal preference.
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1 user found this review helpful

Impossibly Easy Mini Chicken Pot Pies

Reviewed: Feb. 3, 2015
The husband and 4 yo really enjoyed these little minis. I didn't especially. Yes, definitely edible, but they are quite bland even after additional seasoning. They were just salty enough but lacked any sort of flavor depth. Great recipe for inspiration. I'll try it again with a rotisserie chicken, cornbread mix, yellow rice, saffron, scallions, red pepper flakes and curry. Maybe broccoli and cheddar baked in a stuffing mix too. Go easy on the filling as leftovers get a gross, soggy bottom. It's safe to fill up to the top of the cups with the bisquick mix. It doesn't really expand like I expected it to.
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 11, 2014
These cookies are divine! I followed the recipe exactly and leveled off my tablespoon for uniform size and cooking. At 8 minutes and 20 seconds they are a tiny bit crispy on the edges and chewy and tender inside. Im fighting off the husband and 4yo so I'll have some left for family care packages. Honestly, these are too good to make with anyone around lol Thanks for the keeper!
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1 user found this review helpful

Overnight Blueberry French Toast

Reviewed: Jan. 19, 2014
wont make this again. It was edible but really bland.
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Rempel Family Meatloaf

Reviewed: Jan. 16, 2014
I've made this meatloaf a few times and it is a definite 5 stars with the changes I made. Totally new recipe, I know, but it's sooo good this way I just had to share (-: I halved the onion soup (next time I'll just cut it down by a quarter), added a few extra squeezes of ketchup, liquid smoke (maybe 1 tbsp), worcestershire sauce (maybe 2 tbsp), cayenne pepper (1/2 tsp), and 1/4 c brown sugar. I subbed the plain crackers with cheddar goldfish crackers. The glaze mentioned in one of the first few reviews is a must, as is placing bread on the bottom of the pan to reduce grease. You could just dump it out a few times while cooking. I did that the first time I made it and it worked out fine. I wouldn't try it when I double the recipe, as I did this time. I didn't have time for the loaf to cook so I just threw it into the skillet and browned the out of it. Again, I did double the recipe and it took maybe 10 minutes for a third of the batch to cook. It turned out to be a delicious "loose meat" sandwich on country potato bread, topped with American cheese and a little mayo. The extra onion soup mix wasn't missed when this recipe is used as a sandwich filling, but I'll be sure to add that onion soup (minus a quarter) the next time I make it in loaf form. Think I'm in the mood for a snack lol
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Cranberry Sauce

Reviewed: Nov. 27, 2013
This is an excellent recipe. I used half brn sug/white sug and had to cook it way longer than instructed to get it to hold its shape a bit. I'd encourage all to rinse the fresh cranberries in a strainer and pick out the leaves and mushy ones. Maybe it's common sense to some, but this was my first time making cranberry sauce and I nearly just threw the cranberries in straight from the bag. I was surprised how many yucky ones there were. Also, the longer I let it cook, the richer the flavor became. Can't wait to dig in tomorrow! Happy Thanksgiving everyone!
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