Cookin Kate Recipe Reviews (Pg. 1) - Allrecipes.com (10103063)

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Mushroom Sauce Baked Pork Chops

Reviewed: Oct. 3, 2011
I did this in my electric frying pan, rather than in the oven which reduced the cook time by about 20 minutes. I also used 1 cup of chicken stock and 1/4 cup of milk rather than all milk. I think this added me flavor.
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Buffalo Chicken Dip

Reviewed: Jan. 11, 2010
Yummy, yummy! It was great to use the crockpot for this!
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Mushroom Lentil Barley Stew

Reviewed: Dec. 18, 2009
I've made this two times, once with and once without beef. Both times it was very good even though it doesn't look very appealing! This is a very simple stew that you can throw in the crock pot and walk away from until it is ready to eat. I use Italian Seasoning in place of summer savory.
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Pumpkin Turkey Chili

Reviewed: Oct. 4, 2009
As others have said, this recipe is a good starting point. It is very bland as it is written. I used about 2 tbsp of chili powder, 2 tsp of cumin, 2 tsp of allspice, and 1 tsp of seasoning salt. (After the measurements of the original recipe, I stopped measuring and seasoned to taste.) I had two turkey breasts in the freezer. So, I chopped them and browned with the ground turkey. I used about 2 cups of chicken stock to thin the chili to a consistency I liked. I also added a few handfuls of frozen corn and a can of black beans. With these changes, this was a delicious chili.
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Balsamic Roasted Pork Loin

Reviewed: Sep. 15, 2009
This was a great marinade. I marinaded the roast over night. It has tons of flavor. I will definitely make again!
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Berry Bread Pudding with Brown Sugar Sauce

Reviewed: Jun. 4, 2009
YUM! I made this tonight. It is the first time that I made bread pudding. It was SO good! I used leftover Italian bread from a pasta dinner earlier in the week. The berries made it feel a bit more summery than what I usually think of when I think of bread pudding. I will definitely make this again!
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Beef Pot Roast

Reviewed: Mar. 3, 2009
This reminded me of the roast that my grandmother used to make! I did make some changes. I don't have a dutch oven, so I used my electric frying pan. I preheated it to 325. I seasoned the roast with salt, pepper, and garlic and onion powders before searing it. I topped it with it some beef boullion (crushed), chopped onion, 2 bay leaves, and about 2 cups of beef broth. Because my roast was smaller, I cooked it at 325 for about 15 minutes, then turned it way down to about 250 and let it cook for an hour. I added new potatoes and baby carrots to the pan as well. It was a great one pot meal and a great alternative to the roasts with mushroom soup!
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No Bake Chocolate Oat Bars

Reviewed: Dec. 5, 2008
These are great! I had to use a slightly larger pan because that was what I had available which led to thin layers, but still soo good! I am already plotting out when I can make these again!
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Shrimp Scampi Bake

Reviewed: Nov. 23, 2008
This was great! I used a lot less butter (not even a half cup). I added a few glugs of white wine and some salt and pepper. I will be making this again!
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Apple Crisp II

Reviewed: Nov. 3, 2008
Very yummy! I used a combination of Granny Smith and Macintosh apples. I used Splenda and Splenda brown sugar and can't tell the difference!
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Roast Pork with Maple and Mustard Glaze

Reviewed: Nov. 2, 2008
This was wonderful! I followed another reviewers suggestion and upped the heat in the oven to 425 for the first 20 minutes (my roast 2 lbs). I then continued cooking at 375 for 40 minutes, basting it every 20 minutes. I also put sweet potatoes in the oven in a separate dish. I basted them with the glaze through out the cooking. Next time, I'll ust put them in with the roast.
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 5, 2008
I was intrigued by this recipe when I came across it- pumpkin and chocolate. I made these today and I am so glad I gave it a try. These cookies are delicious! My boyfriend has said multiple times today how much he likes them! I will definitely be making these cookies again!
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Apple Dumplings I

Reviewed: Sep. 28, 2008
I should have read more reviews before I made these. Although they were very good, the bottoms were soggy (which is why I gave it 4 stars). Next time, I will flip them half way through baking or wait to add the sauce until part way through baking. The sauce was a bit too sweet. Next time, I will use less sugar.
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Beer Dip I

Reviewed: Jul. 13, 2008
This is th best dip! I often make it for parties and there is never any left over. I stir in some chopped fresh chives. I also add some as a garnish. I serve it with small pretzels.
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Caribbean-Marinated Shrimp and Scallops

Reviewed: Jun. 22, 2008
This was very easy. I added about a tsp of garlic powder to it. I marinated the shrimp and scallops for about 20 minutes before I cooked them.
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Taco Dip I

Reviewed: Apr. 19, 2008
This dip was good. I felt that it needed a little more flavor. I drizzled some taco sauce over the top before I topped it with the cheese, tomatoes, etc. The sauce helped to add some more flavor. Next time I may use more taco seasoning.
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Beer and Brown Sugar Steak Marinade

Reviewed: Oct. 4, 2007
Very yummy and so simple!! I will definitely make this again! I marinaded for longer than times in recipe. I also added onion powder.
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Chicken with Garlic, Basil, and Parsley

Reviewed: Sep. 19, 2007
I added a little white wine to the dish before baking. I thought it was just okay.
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Hoagie Dip

Reviewed: Sep. 3, 2007
I've been searching out an easy recipe for hoagie dip since the first time I had it at a BBQ last summer. This was really good and easy. I instead of half pound of salami, I used 1/4 lb salami and 1/4 lb capicola. Next time, I want to use provalone instead of American cheese.
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Herb Marinated London Broil

Reviewed: Jul. 24, 2007
This marinade was awesome! I used this recipe as a basis for a marinade for a turkey london broil a few days later. I switched out the red wine for white and the worcestershire for dijon mustard. It was very good as well. Both will definitely become regulars in my cooking!
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