KAMKNAUSS Recipe Reviews (Pg. 1) - Allrecipes.com (197086)

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Slow Cooker Italian Beef

Reviewed: Nov. 5, 2008
I tweak this by using a packet of au jus instead of the beef broth and I add two cups of water. I also sub roasted red peppers for the pepperoncini. I also add a sliced onion and serve on toased italian hoagies with shredded Kraft Italian cheese and get raves everytime.
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Amazing Chicken

Reviewed: Sep. 29, 2008
I add a pkg. of zesty italian Good Seasons to the mayo and substitute parmesan for 1/2 of the bread crumbs. This is delish with couscous for a quick dinner (If you pound the chix breasts or use cutlets, it's much quicker, like 20 min) and it's also good with cheese and spaghetti sauce melted over for a quick chicken parm. Yummy.
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3 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Apr. 8, 2007
I do this fairly often and have it down to a science as well. I deep fry four packages of small tortillas cut into eights and then shake them in a paper bag with a container of cheap cinnamon and a cup or so of sugar. They stay crisp, wonderful and delicious and this way you have tons, but they still generally disappear before the salsa. It seems to me to be faster than the oven baking as well.It is more fattening to be sure, but the taste is superior. I also use two lbs of strawberries, two kiwis, two green apples and a pint of raspberries. I mix this the night before with 2 T. brown sugar and 2 T. apricot preserves. About an hour before, I add a pkg of frozen blueberries. This seems to be the most cost-effective method for me, and it tastes fantastic!
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11 users found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 4, 2007
This was a big hit. I used Red Hot and it my little kids ate it. I didn't think it was hot at all. It just smells hot. In addition, I added bleu cheese crumbles. I didn't love the tortilla chips and want to find the perfect thing to serve with it. Maybe I will try the Hawaiian bread.
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0 users found this review helpful

Warm Jalapeno Cheese Dip

Reviewed: Feb. 4, 2007
The cheese dip served in Mexican Restaurants consists of Land O Lakes processed american cheese (can be found at Wal-mart's deli and there is no sub) and half-and-half. That is it. Oh, and grate the cheese instead of cubing. It melts nicely. I have searched and searched for this as well. Yummy, usually I add jalapenos or a can of green chiles.
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37 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: May 22, 2006
Yum, these are delish. I never bother with the double boiler. I just microwave the butter and chocolate together and this goes together so quickly. I also just serve them with heavy cream poured straight over. Very rich and delicious.
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62 users found this review helpful

Aunt Mazo's Dessert

Reviewed: Dec. 23, 2005
Yum! I make mine using a pressure cooker, filled with as much water as the cooker allows and bringing to full steam, then lowering to mild rocking for about 45 minutes. Cuts the cooking time way down and makes excellent dulce de leche. I have never had an exploding problem, but I suppose you must check to make sure there is water at all times and never ever leave it unattended.
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9 users found this review helpful

O'Brian's Potato Casserole

Reviewed: Dec. 4, 2005
I make this constantly, so much so that my family has asked for a reprieve, but I will pass along my tips: Some of the bags of cubed hashbrowns they sell are no longer 2 lbs. so check carefully. I find generic to be the best. I use a 2c. bag of sharp cheddar in place of the american cheese; any cheese will work, but we prefer the sharper flavor. I too cut back on butter, it's just not necessary. I nuke the potatoes for about 10 minutes alone or thaw them in the fridge overnight for a creamier consistency. For brunches, I use O'Brien potatoes (hash browns with the potatoes and onions and peppers already added), use cream of potato instead of chicken and add a pkg of precooked bacon crumbled up. Yum, people rave over that for breakfast!
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72 users found this review helpful

Becky's Chicken Salad

Reviewed: Apr. 20, 2005
This is sort of obvious to some of us, but some people may not know...heavy whipping cream is not interchangeable with Cool Whip. Cool Whip is sweetened and non-dairy and heavy whipping cream is in a carton sold next to the half and half and is unsweetened. You would be better off substituting softened butter as that's what heavy whipping cream is after a heavy whipping, lol. Or possibly a creme fraiche or sour cream. Not trying to be snotty, just trying to help.
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598 users found this review helpful

Chicken Enchilada Soup III

Reviewed: Dec. 1, 2004
This is just so delicious. I have to make it about twice a month and everyone raves. I have also made it with canned chicken, leftover turkey, different cheeses, even homemade enchilada sauce and have never had a complaint. Yum!
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1 user found this review helpful

Taco Salad II

Reviewed: Apr. 8, 2004
I have also been making this for years, and I would have to agree with a previous review, that this salad tastes best with Western Salad Dressing (not quite the whole bottle) and Taco flavored Doritos. I also prepare just before serving. I always add a can of chili beans undrained and chopped avocado and sliced black olives. I don't put the chips in until the last second. This gets soggy quickly. Sometimes I omit the meat and nobody notices. Sometimes I add chopped green onion instead. Whew, this is sounding like a whole other recipe! But, it's really just versatile. Anyway, this is ALWAYS the first to go at potlucks.
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104 users found this review helpful

Fruit Pizza with White Chocolate

Reviewed: Feb. 12, 2002
This is an excellent recipe. I love the white chocolate layer. I used Baker's White Chocolate instead of vanilla chips and it makes a world of difference. I used fresh pineapple, kiwi, strawberries, bananas, and fresh blueberries and it turned out delicious. The White chocolate layer would be good as a fruit dip alone. I doubled the glaze and the white chocolate layer and made 3 pizzas for a school function, with 3 pkgs of sugar cookie dough as the crusts. Yum!
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2 users found this review helpful

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