KathyGS Recipe Reviews (Pg. 1) - Allrecipes.com (10373214)

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Chicken Spinach Quiche

Reviewed: Dec. 7, 2011
I made this as is the first time and it was very good. I gave it only 4 stars because I thought there could be more vegetables and the second time I made it my own and it was even better. My changes: I substituted ranch dressing for the mayonnaise, substituted chopped broccoli for the spinach and used a whole 1 lb. bag, added 1 clove chopped garlic, added 4 slices bacon fried crisp and crumbled into the mixture, a whole onion, 4 eggs, decreased cheese to 1/2 c. and used homemade pie crust. I sauteed the onion and garlic in some of the bacon fat then added the thawed broccoli and cooked until the broccoli was heated through. Beat the eggs with the milk and dressing, stir in chicken, cheese and veggies. pour into a deep 10" pie plate. There was enough salt in the cheese, dressing and bacon so didn't add any extra.
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Sourdough Tomato Bread

Reviewed: Nov. 29, 2008
I just took the loaves out of the oven and of course had to have a slice of it right away. It has a nice tang from the sourdough with a hint of tomato taste. I used my homemade "V-8" juice and added some Italian seasoning. I can hardly wait to try it in sandwiches. Another recipe,to add to my sourdough collection! Update: I make this every week to sell at farmers market. I sell every loaf each week. Every one who has bought it loves it! I do use my homemade spaghetti sauce that I can from my own tomatoes every year. T
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Buttermilk Pound Cake II

Reviewed: May 10, 2008
Loved this and have made it several times! Only change I made was to increase the vanilla to 2 tsp. It's very dense and moist and freezes really well. Good with fruit, a light lemony glaze or just plain.
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Thanksgiving in a Dish

Reviewed: Dec. 2, 2007
I was looking for a recipe for my lunch box using up the Thanksgiving leftovers. I used my leftover roast chicken, homemade dressing and mashed potatoes. My dressing was well seasoned so I left out the onion, celery seed and garlic. I also added a few tablespoons of homemade chicken broth over the dressing, a few pats of butter on top of the potatoes and a layer of frozen green beans (precooked in boiling water until almost done to make sure they would be fully cooked in the dish). I usually get tired of leftovers after 2 or 3 days but looked forward to this at lunchtime for the whole week. This one stays in my recipe file.
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14 users found this review helpful

Rhubarb Cheesecake

Reviewed: Jun. 9, 2007
I made this for work and every one loved it. Several asked for the recipe. I used one package regular cream cheese and one package light, light sour cream, increased the rhubarb to 4 c. as suggested by another reviewer and added ground pecans to the crust. This one is a keeper. TRhanks!
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Fresh Rhubarb Bread Pudding

Reviewed: Jun. 9, 2007
Love this recipe! Bread pudding is a comfort food from my childhood and I'll be making it this way every spring when the rhubarb is fresh. I made this with my homemade whole wheat bread, used pecans instead of walnuts because that's what I had and used 3 to 4 cups of rhubarb because I have tons of it in the garden but otherwise no changes. Best warm with fesh cream.
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1 user found this review helpful

 
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