katwright Recipe Reviews (Pg. 1) - Allrecipes.com (10363436)

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Rhubarb Crunch

Reviewed: Jul. 13, 2014
Waaay too much crisp, not enough fruit, too much sugar. I would suggest at LEAST 6 cups rhubarb, half the sugar in the filling, and don't put the full crust on top. Even if you use 6 cups of fruit you might consider a smaller size pan then 9x13 so the filling is thicker.
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Big Soft Ginger Cookies

Reviewed: May 23, 2014
I've been making these since I found the recipe in 2006ish-they are my favorite. No need to refrigerate dough before you bake- first, don't over incorporate the dry ingredients, just stir in with spatula until just incorporated. Then, use two spoons and scrape off the dough into the sugar and gently roll once, or until covered. Then on the sheet just flatten slightly. Yes the dough is soft, but won't be sticky if you just stir by hand. My cookies come out uniform and gorgeous every time! The taste is better the day after, but I honestly can barely get them to last 24 hours in the house!!
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Braised Balsamic Chicken

Reviewed: Jun. 21, 2012
This was really good. I accidentally bought diced tomatoes that were 'ready for chili' so they had some additional spices in it, but it still tasted great. I made it for myself to eat through the week, and I would say I actually liked it better as a leftover. The balsamic taste melded a bit more. I also made it with chicken thighs in stead of breasts, just my preference for meat. It is definitely something that I would expect my French mother in law to make, and I will make it for my husband soon! I also ate it with a few boiled/microwaved baby red potatoes instead of rice or pasta. Quick and easy!
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Strawberry Pie V

Reviewed: Apr. 22, 2007
This was so yummy. I used 1 cup water, 1 cup sugar, 3 T cornstarch and the sugar free black cherry jello and graham cracker crust. It really was a good blend of tart and sweet and was very refreshing. Very easy and very delicious.
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