KATHNH Recipe Reviews (Pg. 1) - Allrecipes.com (18312562)

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Deviled Pickled Eggs

Reviewed: Sep. 20, 2014
Great idea, and they look so pretty! The eggs were too sweet for my taste, and I don't care for the clove and bay leaf in the pickling marinade, but you could make this with any beet-pickled egg recipe. If you plan to make deviled eggs from your pickled eggs, don't pickle the eggs too long, as the yolks get harder to work with. They also pick up more of the purple color, making the filling pink rather than yellow. I did half plain eggs and half purple, which worked out well and made a nice presentation. Next time I would try for a creamier filling by using a food processor to break down the relish and yolks a bit more.
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Pear and Blue Cheese Pastry RollUps

Reviewed: Dec. 4, 2011
Definitely a recipe worth keeping, but read the reviews! First, the amount of onions. If you use small onions (about the size of a tennis call) you will need three. I used two large onions (about the size of a softball) and it was more than enough. Second, while this is good as it is, the cups are a great idea. See my custom recipe for how I plan to change it. Three, be sure to use parchment paper, and when you cut the puff pastry leave it in a square with just a tiny space between the cut pieces. That way you can just put the toppings on the entire thing - much faster and easier, and it ensures there's topping all over it. Fourth, bake at least as long as the directions say. it's better well done than underdone. Some of the onions may burn but you can break them off the finished product. Enjoy!
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1 user found this review helpful

Pear and Blue Cheese Pastry Triangles

Reviewed: Dec. 4, 2011
Definitely a recipe worth keeping, but read the reviews! First, the amount of onions. If you use small onions (about the size of a tennis call) you will need three. I used two large onions (about the size of a softball) and it was more than enough. Second, while this is good as it is, the cups are a great idea. See my custom recipe for how I plan to change it. Three, be sure to use parchment paper, and when you cut the puff pastry leave it in a square with just a tiny space between the cut pieces. That way you can just put the toppings on the entire thing - much faster and easier, and it ensures there's topping all over it. Fourth, bake at least as long as the directions say. it's better well done than underdone. Some of the onions may burn but you can break them off the finished product. Enjoy!
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4 users found this review helpful

New England Whoopie Pies

Reviewed: Nov. 24, 2011
This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom, and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it, here is how I do it, and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients, beat the sugar, shortening and eggs thoroughly, and add in the dry ingredients and boiling water alternately in at least four batches, beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done, the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling, beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished, it's the consistency of pudding. If you go thicker, or don't beat it, your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking
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1 user found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Oct. 24, 2011
sesame and cayenne add some sparkle, and the recipe is super easy to follow. The whole is just a little flat, though.
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1 user found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Oct. 24, 2011
sesame and cayenne add some sparkle, and the recipe is super easy to follow. The whole is just a little flat, though.
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2 users found this review helpful

Tuna Turnovers

Reviewed: Nov. 16, 2010
The filling was wonderful, and would be great on its own as a stuffing for fish or chicken.
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9 users found this review helpful

Meringue Cookies

Reviewed: Oct. 26, 2010
I'm pretty sure the reviewer had a problem because you specified "white sugar" which she interpreted as "confectioner's sugar" instead of "granulated sugar". Use granulated sugar in this recipe and it is perfect.
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20 users found this review helpful

Cindy's Jambalaya

Reviewed: Oct. 17, 2010
Easy to make and excellent flavor. Follow directions carefully on cooking times or the rice will get gummy.
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11 users found this review helpful

Whoopie Pies IV

Reviewed: Sep. 30, 2008
This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom, and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it, here is how I do it, and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients, beat the sugar, shortening and eggs thoroughly, and add in the dry ingredients and boiling water alternately in at least four batches, beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done, the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling, beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished, it's the consistency of pudding. If you go thicker, or don't beat it, your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking
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35 users found this review helpful

Rum Cake II

Reviewed: Mar. 31, 2005
Excellent, moist cake with a super rum flavor that holds together well for slicing and passing around to a crowd.
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4 users found this review helpful

 
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