khrys Recipe Reviews (Pg. 1) - Allrecipes.com (13521118)

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khrys

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Deviled Eggs - reduced salt

Reviewed: Apr. 6, 2015
After significantly reducing the salt, this is now a family favorite.
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Fluffy French Toast

Reviewed: Apr. 6, 2015
This recipe produced perfect, restaurant-style french toast for us. I doubled it, and used a full loaf of Texas toast (17 slices). I made it the night before, cooled on wire racks, then stored in fridge for a quick Easter morning reheat in the toaster and it was still beautiful and crispy. My only alteration was to double the amount of cinnamon and add brown sugar in equal proportion to the white sugar. I whisked the dry ingredients together before adding the milk and fried in a combination of half butter, half butter flavored crisco. This is our new keeper! Thank you!
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Fluffy French Toast

Reviewed: Apr. 6, 2015
This recipe produced perfect, restaurant-style french toast for us. I doubled it, and used a full loaf of Texas toast (17 slices). I made it the night before, cooled on wire racks, then stored in fridge for a quick Easter morning reheat in the toaster and it was still beautiful and crispy. My only alteration was to double the amount of cinnamon and add brown sugar in equal proportion to the white sugar. I whisked the dry ingredients together before adding the milk and fried in a combination of half butter, half butter flavored crisco. This is our new keeper! Thank you!
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Tamarind and Orange Glazed Chicken

Reviewed: Feb. 16, 2015
Very tasty with one complaint. I made this exactly as directed, using tamarind paste, not concentrate. It took an extremely long time to attempt to cook the tamarind down (it remained in lumps even after an hour of vigorous boiling and even hitting it w/ a stick blender). The end result of the glaze was tasty but too sour for me, so I ended up doubling or tripling the sugar. It was still plenty sour then. I loved the chicken overall, but next time I will either use whole tamarind or find the concentrate liquid to ease preparation of the glaze. I will absolutely make this again. (Oh, and I did have to bake and then broil rather than use the grill. 425 for 15-20 mins and finish under broiler w/ glaze... was perfect).
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Grocery Store Frosting

Reviewed: Sep. 21, 2014
"tastes like the middle of an oreo". If you're looking for bakery/grocery store frosting, this is it. I made a few subs (skim milk instead of water, bit more salt) but otherwise followed exactly. I will use this over and over. Fresh shortening is vital here. Thank you!
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Grilled Tamarind and Orange Glazed Chicken

Reviewed: Aug. 21, 2014
Very tasty with one complaint. I made this exactly as directed, using tamarind paste, not concentrate. It took an extremely long time to attempt to cook the tamarind down (it remained in lumps even after an hour of vigorous boiling and even hitting it w/ a stick blender). The end result of the glaze was tasty but too sour for me, so I ended up doubling or tripling the sugar. It was still plenty sour then. I loved the chicken overall, but next time I will either use whole tamarind or find the concentrate liquid to ease preparation of the glaze. I will absolutely make this again. (Oh, and I did have to bake and then broil rather than use the grill. 425 for 15-20 mins and finish under broiler w/ glaze... was perfect).
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Sugar Cookie Glaze

Reviewed: Feb. 19, 2014
Followed recipe and it was nearly perfect. Next time did 1 TBSP water, and then traded out half a teaspoon of pure lemon extract and milk to make up the other TBSP of water. Also used gel food color. Glaze was perfect, not too thin, not too thick, dried nice, hard and shiny with great flavor. Thank you!
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Kansas City Ice Water

Reviewed: Dec. 11, 2013
Most excellent when mixed with good quality liquors. Thirst quenching and potent and all-around pleasant!
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1 user found this review helpful

Chile Colorado

Reviewed: Jun. 13, 2013
This was my first attempt at making my beloved Chile Colorado. Unfortunately, while my husband liked it, I was a bit disappointed in the outcome. I followed the recipe exactly but found the flour made the sauce rather pasty and detracted from the flavor. I used just regular "New Mexico dried chiles", but think this needs the ones that specifically say "hot" and maybe some seasoning changes. Thank you for a good starting point on working with dried chiles!
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Strawberry Cream Cheese French Toast

Reviewed: May 23, 2013
Kids just adored this. I did use strawberry cream cheese spread on the bread. Thank you!
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2 users found this review helpful

Sweet Coated Pecans

Reviewed: Jan. 7, 2013
I made as written except for replacin the water with vanilla extract and the results were amazing! Thank you!
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2 users found this review helpful

Perfect Pie Crust II

Reviewed: Sep. 27, 2012
This is the single best pie crust recipe I have come across! It is tender, flaky, very tasty and easy to work with. I do think it needs an egg or milk wash to improve the color though. Thank you for a wonderful recipe!
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Salmon and Pesto with Rice

Reviewed: Sep. 27, 2012
I really liked this combination of pesto and salmon, but it did not go over well with the family at all. Thank you anyway, it was nice to try it!
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2 users found this review helpful

Pineapple Pepper Chicken

Reviewed: Jul. 7, 2012
I made this in the slow cooker, mostly as written, except due to using the slow cooker I omitted the water and ketchup and added some carrots, red bell peppers and onions. I made the sauce on the stove as written and poured it over raw cubed chicken in the slow cooker and cooked on low for 5-6 hours, removing the lid at the end to re-thicken. This was great and everyone loved it!
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Pineapple Pepper Chicken

Reviewed: Jul. 7, 2012
I made this in the slow cooker, mostly as written, except due to using the slow cooker I omitted the water and ketchup and added some carrots, red bell peppers and onions. I made the sauce on the stove as written and poured it over raw cubed chicken in the slow cooker and cooked on low for 5-6 hours, removing the lid at the end to re-thicken. This was great and everyone loved it!
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2 users found this review helpful

Asparagus Parmesan

Reviewed: Apr. 12, 2012
As written I found this recipe a bit too bland and greasy for our tastes, however by adding 1-2 cloves of minced garlic when melting the butter, cutting the EVOO back to 2 TBSP and adding a healthy splash of lemon juice at the end I ended up with a dish my husband can't get enough of. Thank you for a great starting point!
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Asparagus Parmesan

Reviewed: Apr. 12, 2012
As written I found this recipe a bit too bland and greasy for our tastes, however by adding 1-2 cloves of minced garlic when melting the butter, cutting the EVOO back to 2 TBSP and adding a healthy splash of lemon juice at the end I ended up with a dish my husband can't get enough of. Thank you for a great starting point!
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7 users found this review helpful

Ono Butter Mochi

Reviewed: Apr. 12, 2012
I made this as written except for using first press coconut milk in place of half of the milk stated and topping with additional shredded coconut in the last 15 minutes of baking (so it could toast). I wasn't sure how to store it, so I put it in the refrigerator. When served cold it tasted good, but had a very odd texture. I found that keeping the mochi out at room temperature produced a slightly more cake-like texture that my family adored and readily devoured. Definitely a keeper. Thank you!
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Scott's Coast-to-Coast Famous Chicken Wings

Reviewed: Feb. 6, 2012
Made precisely as directed, following the cook's notes for "hot" wings, these were interesting and tasted ok, but were not at all what I expect when I want Buffalo Wings. The black pepper seemed very out of place, both in texture and taste. Same with the red pepper flakes. I expect buffalo wing sauce to be smooth in texture and hot in flavor. Fortunately I also made a standard batch of sauce... butter+Frank's(+habanero poweder+cayenne powder for extra kick). Interesting, but not what we were looking for. Will not make again. Thanks anyway!
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