Kathie W. Recipe Reviews (Pg. 1) - Allrecipes.com (10091126)

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Kathie W.

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Decadent Chocolate Chip Cheesecake

Reviewed: Apr. 11, 2012
I have been making this for years, and it is the birthday cake of choice for several members of my family. Like the other reviewer, I use semi-sweet chocolate chips instead of the baker's chocolate now, and it is fantastic. I discovered via this recipe that cheesecake does not need vanilla!
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Decadent Chocolate Chunk Cheesecake

Reviewed: Apr. 11, 2012
I have been making this for years, and it is the birthday cake of choice for several members of my family. Like the other reviewer, I use semi-sweet chocolate chips instead of the baker's chocolate now, and it is fantastic. I discovered via this recipe that cheesecake does not need vanilla!
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Maple Glazed Chicken with Sweet Potatoes with sautéed onions

Reviewed: Jan. 18, 2012
Want to add my kudos! My picky daughter and husband get excited when they see this dish on the table. I have been following several reviewers' suggestions by sautéing half a yellow onion chopped on the oil when the chicken is done and then adding the maple syrup. The flavors of the onions and syrup are heavenly together. The Montreal steak seasoning on chicken was unexpectedly delightful. And this cooks up quickly...what a bonus! Thank you, Barbie!
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Maple Glazed Chicken with Sweet Potatoes

Reviewed: Jan. 18, 2012
Want to add my kudos! My picky daughter and husband get excited when they see this dish on the table. I have been following several reviewers' suggestions by sautéing half a yellow onion chopped on the oil when the chicken is done and then adding the maple syrup. The flavors of the onions and syrup are heavenly together. The Montreal steak seasoning on chicken was unexpectedly delightful. And this cooks up quickly...what a bonus! Thank you, Barbie!
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Herbed Pork Roast

Reviewed: Jan. 16, 2012
Amazing! What made me decide to try this was the raves about the gravy one could make. Followed many reviewers tips: added garlic and chicken broth, used brown sugar instead of white, cut slits in the pork and rubbed spice into slits, rubbed it with olive oil, cooked at 450 for 30 minutes, 325 for an hour, and then a final half hour at 350. One thing I did also was sub the salt for apple wood-smoked sea salt, since I had some. I also tossed some carrots and potato wedges in olive oil, (regular sea) salt and pepper, and added them 20 minutes into the cooking process. I cooked my 4.5 lb. pork butt uncovered on a rack in a roasting pan. Of course, I had to make gravy: I added a cup of water to replace what evaporated, heated the juices to boiling, and gradually added a flour slurry until it was nicely thickened. No need to adjust the seasonings! My whole finicky family RAVED about this meal and insisted we have it again. Great seasoning mix. Thanks to the reviewers for all their tips. I am new to cooking pork roasts and now I am a believer!
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Spaghetti Carbonara II

Reviewed: Oct. 24, 2008
I was so excited about this recipe, and quite disappointed. I agree other reviewers about the blandness. I was looking for something like Olive Garden's spaghetti carbonara, and this wasn't it. To be fair, I tweaked the recipe in the following ways: added 1/4 c. red bell pepper (which was fine tasting), and I premixed the eggs and parmesan per other reviewers. The texture of the sauce was fine.
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