Mrs. K Recipe Reviews (Pg. 6) - Allrecipes.com (1977361)

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Mrs. K

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General Tao Chicken

Reviewed: Feb. 1, 2010
This is excellent! We love General Tso's and this is as close to some of the best we have had from a Chinese take-out. My husband loved it so much we made an ever bigger chinese feast the next night using the leftovers as one of our side dishes. I followed the recipe to a 'T' except for the green onions, which I didnt have, but will definitely add next time. Great recipe-I'm very glad to have it.
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Actually Delicious Turkey Burgers

Reviewed: Sep. 29, 2009
These were great! I used whole eggs as opposed to just egg whites, as others suggested, so they would firm up. They turned out perfect. I added worcestershire sauce and used dried minced onion. They were less heavy than regular burgers and very tasty. I ate the leftovers for breakfast on toast. A keeper!
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French Dip Sandwiches

Reviewed: Aug. 30, 2009
I made a few alterations and it was exceptional. I used 1 cup reduced sodium soy sauce, 1 can Campbell's Beef Consumme', 1 packet Lipton Onion Soup Mix, 2 sprigs fresh rosemary, 5 crushed garlic cloves and 6 cups of water, plus the bay leaf. It was excellent! The au jus was, quite simply, amazing! I recommend these alterations highly, since they produce a very flavorful french dip.
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Photo by Mrs. K

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 22, 2009
First, I have to say these are the most perfect looking cookie I have ever made. Like on the cover of a cooking magazine or something! My husband said they were also the best tasting cookie he has ever eaten. I followed the recipe to a tee, including melting the butter until it was soft and runny. I also added a whole bag of walnuts, so they were very chunky. I used an ice cream scoop and it yielded 15 good sized cookies. Use parchment paper for best results. Great recipe! Update: this is the only chocolate chip cookie recipe I will ever use and I get requests for it. I figured out a few things that are an absolute must to obtain the best results: mix the melted butter, sugars, and vanilla very well before adding the egg and egg yolk. Do not use 2 eggs, use 1 egg and 1 egg yolk--very important. And then here is the trick--beat the heck out of the butter, sugars, egg and vanilla mixture on medium-high speed for about 5-7 minutes until it is a light tan color. Then add the flour mixture and barely mix it together at all. The chocolate chips and nuts should be mixed by hand. Refridgerate at least an hour before baking and keep the dough in the fridge when baking batches. I've refridgerated it for two days and it still bakes up beautifully.
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Slow Cooker Salisbury Steak

Reviewed: Aug. 21, 2009
This was very good. I made some slight alterations; onion/mushroom soup mix, cream of mushroom soup instead of cr. of chicken (it didnt make sense to me) and I used a mushroom gravy mix instead of au jus mix. I also used 1/2c water and 1/4c red wine, and added a drained can of mushrooms and some italian seasoning. It was great--a tiny bit salty, so next time I am going to try one can of reduced sodium soup and one regular. It was very tasty and my husband loved it. A keeper!
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Sally's Spinach Mashed Potatoes

Reviewed: Aug. 17, 2009
I thought this was good, but I would make a few alterations. I would add a little half & half or milk to the potatoes so they arent quite as dry. Plus, I would also add a little parmesean cheese. I did add green onions and will do so again. My husband thought bacon would be perfect, because then it would have all the components of a loaded baked potato or twice baked potato. Even with a bit of tweeking or embellishment--it is very good.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Jul. 6, 2009
Excellent! This is as close to authentic shredded Mexican beef as you are going to get. I made a few alterations: after browing it on all sides, I deglazed the pan with a can of beef broth, added the onions and 3 smashed cloves of garlic along with all the spices, chiles and the Tapatio hot sauce. I let it simmer for a few minutes and then poured it over the meat in the crock pot. And instead of adding water, I used a can of beer. I cooked it on high for 5 hours, dropped to low for about 2.5 hours. When it was done I let it sit in the crock-pot for about a half an hour. It was so tender and easily fell apart. We made tacos and will use the leftovers for salad tonight. This is perfect for tamales, too. The broth and beer added a lot of flavor and we didnt think it was too spicy at all. A total keeper!
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Greek Pasta Salad I

Reviewed: Apr. 17, 2009
Excellent! I used rotini instead of elbow but either would be fine. I also added cucumber to add to the freshness of the salad. Perfect for summer!
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Clark's Quiche

Reviewed: Apr. 12, 2009
I made this for Easter brunch this morning and it was sensational! I made a few alterations; instead of spinach I used broccoli and for the cheeses, I used gouda and gruyere. I omitted the onion but think I may add a bit of it next time. Also, next time I am not going to place it on a cookie sheet because the bottom was a tiny bit undercooked. Very tasty quiche--a keeper! Update: I have made this recipe many, many times now and it is absolutely fool-proof and THE best quiche you will ever eat. I now make it with broccoli, ham and I mix up the cheeses. I also sprinkle about 1 T. dried onions in the egg mixture to give it that hint of onion that makes this so good. Excellent recipe!
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Baked Buffalo Wings

Reviewed: Jan. 1, 2009
These were good but I think I didnt cook them long enough because they were a little pasty. I think the flour mixture needed more seasoning (salt) and will experiment next time. I also cooked them on a rack and I think that prevented them from getting crisy. I also used Frank's 'Wing' sauce as opposed to the regular hot sauce. Not sure if it that makes a difference but the sauce was a bit thicker than I am used to. I am determined to tweak this until I get it right.
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PHILLY Baked Crab Rangoon

Reviewed: Jan. 1, 2009
These were pretty good and easy. I do think they would be better fried, but they were still very tasty. They were a bit soggy on the bottom but that is to be expected.
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Wake-Up Casserole

Reviewed: Dec. 25, 2008
This is great! I made this for Christmas breakfast and my husband loved it. I used hash brown patties and baked them for about 15 minutes before adding the remaining ingrediants. I also added some swiss cheese (to use up the little block I had left) and green onion for color and extra flavor. I only baked it for 45 minutes but let it sit for about 15 before serving. Perfect with mimosa's!
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Exquisite Pizza Sauce

Reviewed: Jul. 12, 2008
Excellent! I added some red wine to the water for a warmer flavor. I make pizza on our gas grill fairly often and this will be the recipe I use from now on. A keeper!
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Lemon Grilled Chicken

Reviewed: May 20, 2008
I made something similar to this last night using fresh rosemary, thyme and parsley all chopped, about a 1/2 cup of fresh squeezed lemon juice, fresh chopped garlic, olive oil and tons of kosher salt and pepper. I marinated three chicken breasts and grilled them. It was excellent; very fresh, light tasting and perfect for summer. My husband loved it.
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Charleston Breakfast Casserole

Reviewed: Dec. 25, 2007
I made this for Christmas breakfast--it was good. It has a quiche-like consistency. I used caesar salad croutons and red bell pepper. I also halved the recipes and it still took 45 minutes to cook. Good!
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Asparagus with Parmesan Crust

Reviewed: Jan. 4, 2006
Excellent! I sauted' this instead of baked it and added some minced garlic. Very good. A keeper!
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Cheese Ball I

Reviewed: Dec. 19, 2005
Excellent! I added 1T Worchestershire and 1T Tabasco. I received lots of compliments. It is a keeper! Note: I have made this twice. Once using Hidden Valley DIPS mix and once using Hidden Valley Ranch dressing mix. There is a huge difference. Use the Salad Dressing mix and NOT the dips. The dips mix is very, very salty. (Edited 5/22/2010)
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Beer Cheese Soup III

Reviewed: Dec. 13, 2005
This is good. Not the very best I have ever had, but good. I made the mistake of grabbing an ale instead of a pilsner beer- it had a bitter beer aftertaste to it. I think next time I will pay attention to what I grab out of the fridge.
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Best Beef Dip Ever

Reviewed: Dec. 13, 2005
Excellent. The sauce is fantastic. My meat turned out a tad dry, but that isnt the fault of the recipe. I added a few peppercorns to the sauce, and didnt exactly add 6 cups of water. Just enough to cover the meat. Very good!
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Bourbon Pecan Chicken

Reviewed: Dec. 13, 2005
This is good. I didnt get all fancy with the chilled, cubed butter; I just added the amount needed and let it melt all at once. This was even better the next day. Excellent.
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