kesslkat Recipe Reviews (Pg. 1) - Allrecipes.com (10191884)

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Blackened Chicken

Reviewed: Jul. 23, 2014
The chicken was very moist. I also kept it in the oven longer than the recipe said - 15 minutes.
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Balsamic-Glazed Salmon Fillets

Reviewed: Apr. 9, 2010
This was delicious! I didn't have the wine, so I substituted chicken broth. It turned out very nice, and I thought that it was very aromatic. It had a lovely savory flavor.
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2 users found this review helpful

A Great Pepper Salad

Reviewed: Sep. 5, 2009
While I very much liked the concept and the taste of this antipasto-type salad, I felt it was too heavy on the meats, cheeses and oils. I halved the amounts of meat and cheese (I also preferred hard salami). I used artichoke hearts instead of mushrooms, although you could use both. I liked the idea of having more vegetables, and less meat and cheese. I also whisked the oil, garlic and oregano separately, with a bit of red wine vinegar. That way, the salad could be dressed as light or heavy as you would like. I also made sure that the peppers were drained very well, as that may have added too much liquid. It is very tasty, and I would make it again.
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11 users found this review helpful

Chicken and Peppers with Balsamic Vinegar

Reviewed: Aug. 21, 2009
This recipe was easy to make, tasty and pleasing to the eye. I think I will take the reviewers advice and add some pepper flakes to give it a little kick. I served it with brown rice. Very nice.
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2 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Jul. 7, 2009
What a delicious recipe! I would probably decrease the butter, and increase the pecans, for more crunch. I agree - this is definitely a restaurant-quality recipe. The ingredients melded beautifully to produce fantastic flavor. I highly recommend it.
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Gumbo Style Chicken Creole

Reviewed: Jun. 2, 2009
What a delicious recipe. Very flavorful. I used 1/2 oil and 1/2 margarine, and also added chopped celery. Although I'm sure just adding cooked chicken would be fine, I sauted uncooked chicken first, removed, and continued to saute the vegetables, adding the chicken back in where indicated. Took the advice of adding some chicken broth and deleting the mushrooms, as well. The recipe definitely had a "kick" to it, and I loved it!
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Home-Style Vegetable Beef Soup

Reviewed: Mar. 11, 2009
I was pleasantly surprised that this soups turned out so delicious. It was so easy. I sauteed the beef and some chopped onion first, and then added frozen mixed vegetables in place of the carrots and canned corn. I added the potato when I added the vegetables. I also covered the soup as it simmered.
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3 users found this review helpful

Baked Sesame Chicken

Reviewed: Jan. 28, 2009
The only change is that I put the chicken under the broiler for a minute or two so that it would crisp up a bit more.
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5 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jan. 28, 2009
This was a very tasty recipe. I used chicken thighs instead of breast, but that was because it's what I had on hand. Instead of garlic salt, I sauteed minced garlic with the onion. I also cut the balsamic vinegar with chicken broth, but I think it would be good either way.
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2 users found this review helpful

 
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