KER0WYN Recipe Reviews (Pg. 1) - Allrecipes.com (1994260)

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Ginger Snaps II

Reviewed: Oct. 17, 2003
I had absolutely no complaints with this recipe! The dough was very easy to work with, the look, flavor and "snap" were all excellent, and everybody loved them.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Jun. 17, 2004
I love this pie crust! I don't have a pastry cutter, so after cutting the butter into small cubes, I just mixed and pinched with my fingers, leaving defined chunks of butter, which turned out fine. Also, I only refridgerated it for two hours, but that worked out ok too--the crust was nice and flaky, and the butter definitely gives it a nice flavor over some of the other shortening recipes.
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Rhubarb and Strawberry Pie

Reviewed: Jun. 17, 2004
This was a wonderful pie! I had no problem with the rhubarb being hard, the crust getting soggy, or the filling being too runny as some of the other reviewers said (and I even used Washington strawberries--very, very juicy). In fact, the rhubard was perfectly soft and the flour was just right for keeping the pie in shape. Next time however, I'll put more rhubarb than called for, because I like my pie a little more tart.
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Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: May 16, 2004
This cake was amazing! Incredibly chocolatey and moist cake with an awesome fudge frosting. I followed other reviewers' suggestions and made sure to grease and flour my pans thoroughly and I had no problem getting the cake out of the pan. I frosted the cake while it was still warm and it was a little gooey at first, but it just got better the next day and is still good almost a week later!
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Braised Balsamic Chicken

Reviewed: Apr. 9, 2005
This was excellent! I only added half the vinegar as other people suggested and am glad I did; it was the perfect balance of flavors. The whole amount would have been overwhelming!
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1 user found this review helpful

Gooey Brownies with Shortbread Crust

Reviewed: May 2, 2004
These were amazing! I added two chopped up symphony bars with toffee and I got many compliments.
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Pineapple Chicken Tenders

Reviewed: May 2, 2004
This was excellent! We did what others did and added a few things to the marinade; garlic, ginger and some mirin (tasty stuff!). We cooked the skewers on our George Foreman grill, which turned out good because the marinade carmelized nicely.
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3 users found this review helpful

Sausage Gravy I

Reviewed: Apr. 17, 2004
This was really good. I used butter instead of bacon drippings as one reviewer suggested and it turned out great, though I'd like to see what difference the bacon makes. It definietly made a lot of gravy...my boyfriend and I hardly made a dent!
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Blackened Chicken

Reviewed: Apr. 9, 2005
This was excellent! Tasty and good for you. A few notes: I did what other reviewers suggested and pounded the chicken flatter and I'm glad I did as it sped up the process. Also, there was definitely not enough spice mix this way thought so I'd double it next time.
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1 user found this review helpful

Fruit Pizza I

Reviewed: Jul. 7, 2005
This was awesome! I agree that the dough was too soft and hard to spread on the pan but it was worth the fuss. I baked the crust the night before, frosted it and stuck it in the fridge and didn't have any problem with a soggy crust the next day--the chilled cream cheese layer seemed to keep the fruit juices from penetrating.
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3 users found this review helpful

Irish Potato Candy

Reviewed: Mar. 28, 2004
I made these for a St. Patrick's Day party and they dissapeared before I even noticed. I heard rave reviews, with everyone saying how much they looked like little baker potatoes, inside and out. Unlike some reviewers who went for a sweater coating than called for, I found the cinnamon was perfect if it was kept to a light coating. Anything sweeter would have been overwhelming.
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Lemon Curd Bars

Reviewed: Mar. 8, 2004
These bars were fantastic! I left out the almonds because I don't really care for nuts, but it was delightful without. I made the lemon curd using the Perfect Lemon Curd recipe on this site, but I think next time I'd just buy it because it took a long time to make.
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Chocolate Cheesecake I

Reviewed: Feb. 17, 2004
This cheesecake was great, but I definitely have to agree with the reviewer who said to make sure your oven is not hotter than 350. My oven tends to run hot and I ended up with cracks. It still tasted great, however.
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Downeast Maine Pumpkin Bread

Reviewed: Feb. 5, 2004
Awesome pumkin bread! I've made twice now, once with oil and once with applesauce as a substitute, and I have to say that the applesauce messed with the texture, making it rubbery.
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Celebration Lime Cheesecake Bars

Reviewed: Jul. 24, 2006
These were excellent! Super easy to make, quick (for a cheesecake product), didn't crack as all my other cheesecake endevors have, and, above all else, tasted fantastic! I even forgot the coconut in the crust and it was still great, though I can't wait to try it with. Overall fantastic recipe.
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4 users found this review helpful

Chewy Cocoa Brownies

Reviewed: Nov. 10, 2003
I used this recipe and then added a cheesecake topping by using the "Cheesecake Brownies" recipe on this site and it turned out great. A few of my friends commented on a pleasant nutty and/or cinnamon flavor, though neither were in the recipe, and I got overall rave reviews.
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18 users found this review helpful

Best Ever Muffins

Reviewed: Jan. 22, 2003
I've never made muffins before, and excluding my first attempt (I stirred the batter with a wooden spoon instead of a fork, resulting in a dense goo), they turned out great, especially considering the simplicity of the recipe. I made a few alterations; I used applesauce instead of oil and vanilla soy milk instead of regular milk and they turned out great, without a noticable difference in taste. I used frozen blackberries for my addition, and I got very positive reviews from my friends. All around great recipe.
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Danish Pastry Apple Bars II

Reviewed: Nov. 28, 2007
This was delicious! I didn't use the icing since I didn't think the pastry needed it, but I'm sure it would be good with it as well. unlike past reviewers, I found that there was just the right amount of liquid in the crust; it never got sticky in the least. However, I do agree that 1.5 the crust would have been good just to make it easier to seal the edges together. Also, I could not tell the cornflakes were there but I'm sure it helped thicken the filling.
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Hot German Potato Salad III

Reviewed: Mar. 28, 2004
This was an excellent recipe! While it took a chunk of time to do, it was well worth it. We ended up using a lot more bacon and I'm glad (mm, bacon...) wE ended up using yukon gold potatoes and I think it worked well with the slightly sweet flavor of the sauce and the texture was great.
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3 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
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