Kathleen Recipe Reviews (Pg. 1) - Allrecipes.com (13060531)

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Milky Way® Cupcake Icing

Reviewed: Jul. 1, 2010
Perfectly perfect! I LOVED this even more than I expected. I paired it with the Chocolate Chip Cookie Dough + Cupcake recipe from this site. Delicious cold as well :) I doubled the recipe for 24 regular cupcakes and 6 mini cupcakes. Thanks MSC!
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Monkey Bread Made Easy

Reviewed: Apr. 16, 2010
This is my recipe- 2 things: Cooking spray is missing from the ingredient list and you will spoon about 2 TBS of the butter/brown sugar mixture over each muffin. The original recipe was also edited- you should fill each muffin cup until full (8-10 pieces) of biscuits, not the 4-5 pieces as listed here. Enjoy!
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134 users found this review helpful
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Parmesan Roasted Corn on the Cob

Reviewed: Jul. 14, 2010
Fantastic! I wrapped mine in foil and threw in a 400 degree oven for 20 minutes. So delicious. Can't wait to make it again!
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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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Simple Carnitas

Reviewed: Feb. 4, 2010
Unbelievable! I can hardly shred the meat without eating at least half of it! My only changes are to use limes instead of oranges (only because hubby doesn't like them) and I also throw it all in the crock pot like others have done. When I serve it, to give it the same "texture" as my favorite mexican restaurant, (without the added calories) I put meat on a sheet pan and throw in a very hot oven for just a few minutes. Gives it the crispy edges that I love. Wonderful recipe Ken- Thanks!!!
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Honey Mustard Chicken with Pretzel Crust

Reviewed: Apr. 9, 2010
This is my recipe...and I usually use light mayo for the sauce. The recipe makes more sauce than you will need...so I think the calorie and fat content may be off. The mustard blend in the beginning is just to help the pretzels stick, so you don't need to drench the chicken, just lightly coat both sides. Enjoy :)
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86 users found this review helpful
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Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Jul. 7, 2010
I was super surprised by this! Beautiful flavor combo with the perfect amount of heat. I added 1 clove of garlic, because I adore garlic. I also made mine in the blender and needed to add a little liquid to get it moving. I added 3 TBS of water and 2 TBS of olive oil. It was beautiful and smooth and made a very generous amount of hummus. Thanks for a fantastic 5 star recipe! I also tossed with hot pasta for a delicious entree!
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Steak Soup

Reviewed: Jan. 26, 2011
YUM!!! The broth for this is fantastic! I only had a tsp of Paprika left in my spice jar, so that is all I used. After reading the reviews, I only used 3 oz of tomato paste and that was perfect for my taste. I substituted peas for the corn and it gave it the perfect hint of color! Will be my go to recipe for sure!
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Miracle Soup

Reviewed: Jan. 14, 2010
Made this today- the ginger and garlic are amazing! I used fresh mushrooms, green onions, canned bamboo shoots, canned bean sprouts, a sliced onion, fresh spinach, cilantro and salad shrimp. Left out the fructose. It tastes so amazing. Thanks for a fabulous base!
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Dad's Magic Bar Olives

Reviewed: Apr. 22, 2010
This is my recipe- the filling pipes best if you use FINELY grated cheese and I also freeze these after the second breading and fry frozen. Store any un-used olives in the freezer. I also fry in a very small saucepan and use about 1 cup of oil. Enjoy :)
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28 users found this review helpful
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Tart Lemon Triangles

Reviewed: Jan. 26, 2011
So lemony and delicious! I thought the crust was going to be dry because it was before baking, but it came out perfect!! I didn't make any changes and can't wait to make it again :)
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26 users found this review helpful
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Fourth of July Cut-Outs

Reviewed: Jun. 15, 2010
Made these with my 2 year old today- fun and tasty. We decorated several ways and found we really needed the frosting to make the sprinkles stick. Cute idea!
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Boston Cream Pie Minis

Reviewed: Jan. 28, 2011
Oh how I wish I hadn't made these! I cannot stop eating them!!! The frosting is so surprising...I had no idea how it would turn out, but it's thick and fudgy! I made these in my mini muffin pan- mouth sized bites of deliciousness!
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18 users found this review helpful
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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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Mexican Pesto

Reviewed: Nov. 1, 2010
Fantastic, just as I expected! I had to use Parmesan because I couldn't find cotija, but it was still AMAZING! Served over seared Tuna Steaks. Can't wait to use it again.
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16 users found this review helpful
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Rice Balls a la Tim

Reviewed: Jan. 18, 2011
Loved them!!! After reading all the reviews, I did add a little Italian Seasoning and Garlic Powder to the rice/beef mixture. I used Panko Bread crumbs, because that is what I had on hand. Served with a wonderful Tomato Basil sauce. Hubby and I both loved them! Re-heated in the oven the next day and the outside got even crispier. I think I would actually make them a day ahead next time because the flavor got even better!
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Kalamata Olive and Garlic Bread

Reviewed: Feb. 10, 2011
Very tasty! I used a more traditional method for rising instead of heating anything, and I made the whole recipe by hand. I did use Black and Green Olives because I didn't have Kalamata...although I do love Kalamta!! I let it rise for a full hour on the second rise after shaping. The end result was soft and moist...packed with flavor! I'll try the addition of some olive brine in place of some water next time and maybe a little rosemary. I also only used 1 tsp of salt in the dough because I was using such salty olives! Wonderful recipe-thanks.
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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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Cheese Fondue

Reviewed: Dec. 6, 2010
This was totally perfect! I even used bagged, shredded swiss and it turned out fantastic! Measurements are spot on :)
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12 users found this review helpful
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Texas Egg Rolls

Reviewed: Aug. 26, 2010
Yum Yum Yum! These were so great! I used Wontons to make little appetizer rolls. I diced the green chilies and chopped my cheese into tiny bits. I used the baking method on non-stick foil and the end result was a such a hit with my family. The little bits of cheese that oozed out got crispy (which we LOVE) and they disappeared so fast. I served mine with a mexi sour cream dip. Thanks NANA! Update- Made these again for company this weekend and fried them. They were great baked but they were over the top amazing when fried. YUM!!
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