Kathleen Recipe Reviews (Pg. 4) - Allrecipes.com (13060531)

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Super Healthy 10 Grain Whole Wheat Bread

Reviewed: Jun. 10, 2010
Fabulous! This was just delicious. The texture is outstanding and the flavor is wonderful! I had to use the 7 Grain blend, and I used regular milk in place of the powdered milk, using 1 TBS less water. Turned out perfect! Thanks Baking Nana!
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Soft-N-Fluffy Hamburger Buns

Reviewed: Jun. 7, 2010
Just as promised, these were Soft-N-Fluffy! I made by hand, subbed vegetable oil for the canola, only needed 2 1/2 cups of flour and formed into 20 slider sized buns. Thanks for an AMAZING bun recipe!
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Donut Muffins

Reviewed: Jun. 4, 2010
Fantastic and fun!!! Can't believe how much I liked the nutmeg in these. We used butter, and just dipped the tops. They were very tasty and fun to serve for our company. Delicious with coffee! Update: Made these again today using fresh nutmeg! Even more amazing. This time I didn't dip them in butter, but instead threw them in a brown paper bag with 1/4 cup sugar and 1/2 tsp cinnamon while warm. Amazing!
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Juicy Lucy Burgers

Reviewed: Jun. 3, 2010
I made a few of my recent batch of sliders with this recipe...we ate them first. The oozing cheese was so amazing. They are juicy- as described and oh so delicious!
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Lobster Rolls

Reviewed: May 28, 2010
Fabulous! We left out the lettuce- didn't need it. Used fresh lemon juice instead of lime because it's what I had available and used fresh parsley instead of dried. Absolutely delicious!
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Grandma's Hot Fudge Sauce

Reviewed: May 24, 2010
Beautiful! Exactly what I was looking for. Thick and fudgy- the perfect fudge sauce!
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Blue Cheese and Cracked Pepper Bread

Reviewed: May 11, 2010
WOW! Made this today and will be featuring it in my blog. Only changes I made...I used Dry Active yeast and added 1/4 tsp of sugar, because I didn't have rapid rise. I also upped the black pepper to 1 tsp because I LOVE black pepper. My blue cheese came in a 5 oz tub- so I dumped the whole thing in. I did all this by hand and made two small loaves so I could give one to my mom and keep one! My only advice BSM- change your directions to say dough instead of batter. I was expecting it to be more like banana bread batter and it really was a beautiful dough! Delicious- will make again and again!
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Beer Margaritas

Reviewed: May 1, 2010
My go-to Margarita recipe. AMAZING! Perfect- wouldn't change a thing!
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3 users found this review helpful
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Marshmallow Fondant

Reviewed: Apr. 30, 2010
Fantastic! My first attempt at fondant, and this was so easy. I used butter when kneading and also little more later when I added color. The consistency is so smooth and it tastes pretty good too! Thanks for a wonderful recipe!
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Simple Roasted Chickpea Snack

Reviewed: Apr. 20, 2010
The flavor was really good, although I did have to add a little more salt. I agree with other reviewers though- I had to cook mine for over an hour (1 hr 15 minutes) and some were still soft in the center. I'll make them again, with some changes. I only used 1 TBS of oil , 2 would have been way too much!
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Fudge Truffle Cheesecake

Reviewed: Apr. 15, 2010
This is the first cheesecake I have made that didn't crack! It was beautiful and delicious. I used chocolate graham crackers with cocoa powder for the crust, instead of vanilla wafers. This was a great success!
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Soy Ginger Salmon

Reviewed: Apr. 15, 2010
Great recipe! I didn't rub the salmon first, just threw it all in the marinade. Wonderful flavor and very moist!
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Roasted Brussels Sprouts

Reviewed: Apr. 15, 2010
Shocking! I like brussel sprouts, but don't love them. I loved the crispy little leaves that were loose and really brown. My hubby really liked these too. A keeper!
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Baked Zucchini Chips

Reviewed: Apr. 15, 2010
WOW! I didn't think I would ever be able to convince my family to eat zucchini. These were amazing and gobbled up by my hubby and daughter. I added salt and cayenne to the bread crumbs, as others suggested. I also used fresh parmesan cheese, and because I had plain bread crumbs, I added a little Italian Seasoning. Will make again and again!
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Pumpkin Wheat Honey Muffins

Reviewed: Apr. 15, 2010
Just pulled these from the oven! I left out the raisins and walnuts, added 1/2 cup dark chocolate chips, and used unsweetened apple sauce instead of oil. Also used 1/3 cup of honey instead of 1/2 and increased pumpkin to 1 cup as others suggested. Fluffy and delicious- will make again for sure! This made 12 large muffins and 12 mini muffins.
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Jalapeno Popper Cups

Reviewed: Apr. 7, 2010
I thought 2 jalapenos would be too hot, but it needed both. I also found it needed a little garlic salt as it was a lacking a little something. I usually love phyllo shells, but for this recipe, I think I would bake on individual tortilla chips next time. A wonderful foundation...and the mixture was even better after refrigerating for a few days. The bacon is a great bonus (I used real instead of bacon bits). Thanks for a fun idea!
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Juicy Roasted Chicken

Reviewed: Apr. 4, 2010
YUM! This was a wonderful chicken recipe. Made it for Easter dinner and it came out perfect. So moist and flavorful! Update- made again and only used 3 TBS of real butter. In addition to the onion powder, I used paprika, a little salt and some black pepper. The celery is the trick to this super moist chicken!
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Jellybean Bark

Reviewed: Apr. 4, 2010
I don't really like white chocolate/almond bark, but this recipe was too cute not to make!! I added the zest of one lemon to my melted chocolate (which I do love!) and topped with Sassy Sour Jelly Belly beans. It was so tasty and adorable! Thanks for a fun recipe idea!
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Refried Beans Without the Refry

Reviewed: Mar. 5, 2010
Made these tonight for the second time. The first time...I found them a bit bland (followed the recipe to a T). This time, I added a little more jalapeno, 10 large cloves of garlic, an onion, 1 1/2 tsp of cumin, 1/2 tsp chili powder, the recommended salt and pepper and subbed 4 cups of the water with homemade chicken broth. These were a million times better and so flavorful! The base of this recipe is great, and the cooking method is amazing, I just needed a little more "zing". Thanks for an easy recipe!
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Mike's Signature Pretzel Bread

Reviewed: Feb. 23, 2010
This is amazing and you should make at least a double or triple batch because it goes fast! If you are making more than you plan to eat the day you make it, butter and bake, but don't top with salt. Instead, re-heat with a small amount of melted butter and salt when serving. The salt can make the bread soggy. I freeze the loaves without salt, thaw, brush with butter, sprinkle with salt and heat at 350 for about 5 minutes. Gives that fresh baked taste! Also- I used light brown sugar and it was perfect!
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Displaying results 61-80 (of 97) reviews
 
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