Katrich Recipe Reviews (Pg. 1) - Allrecipes.com (10676911)

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Double Tomato Bruschetta

Reviewed: Dec. 26, 2007
Well the recipe was for 12 servings, but 4 in my family polished the whole batch in one siting. They thought it was wonderful and raved about it and kept asking if there were any left. We like it best when I brushed the slices with the excess olive oil mixture and then sprinkled with the grated cheese and then toasted them, butting the tomatoe mixture on top. The slices were a little soft/mushy toasting them with everything on top. I processed the fresh basil, basmalic vinegar and garlic in a small chopper before mixing with the other ingredients. The baguette was pretty small and it was a little time consuming brushing the tops, then putting the mixture and the cheese. I wonder if it would work with a larger diameter loaf of bread or even with a small sourdough loaf.
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Rosemary Roasted Turkey

Reviewed: Dec. 26, 2007
I used fresh herbs mixing it with olive oil and putting both under the skin and basting on top. I also stuffed it using fresh herbs in the stuff (Awesome Sausage, Apple, & Cranberry Stuffing). It was the most favorful turkey I've eaten. I did spend some time removing the excess fat both under the skin and inside the cavity. I was surprised how much the 20lb bird had. The 1/4 inch water at the bottom of the roasting pan kept it quite moist and make for lots of gravy. Can't wait to taste the soup I'm making with the bones and skin. The meat seems even more flavorful as leftovers. Glad I cooked a large turkey!
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Yummy Sweet Potato Casserole

Reviewed: Dec. 26, 2007
My family usually goes for Sweet Potatoes with marshmellos on top, but this was a welcomed change in tradition. I prefer a crunchy topping. I used half and half and it was quite creamy texture.
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Mediterranean Quinoa

Reviewed: May 7, 2009
I tweaked the recipe by adding a can of Tomatoes with chilies instead of the tomato paste. I used the tomato liquid adding it to 2 cups of chicken broth. Used yellow and red peppers as I didn't have green peppers. It makes a colorful dish. Served this in lieu of rice with African Curry (from allrecipes.com) and it mixed quite well with the Coconut Milk base and the chicken of the curry. Both dishes had tomatoes and onions. Combined the two dishes together for lunch the next day.
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African Curry

Reviewed: May 7, 2009
I loved this dish. Could easily be made with chicken tenders or breast. I didn't bone the thighs, legs or wings and cut up the breast into chunks. Following some of the other comments, I marinaded the skinned chicken in yogurt, turmeric and pepper. I used canned tomatoes, 6 cloves of garlic and 1 purple onion and 1 white onion since I had both types. I made my own curry powder using the recipe another reviewer had posted. My Dad grew up in India and he told us they always made fresh curry powder. I reduced the cayenne pepper to 1 teas so my son would eat it. This amount gave no kick. I served it with Mediterranean Quinoa, (allrecipe.com) instead of rice as I try to stay with low glycemic foods. The two dishes blended very well. The following day, I mixed the leftovers together and added fresh chopped plum tomatoes, more of the fresh curry powder and more cayenne pepper so that it had some kick. Was even better the 2nd time around.
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Cabbage Sloppy Joes

Reviewed: Jun. 20, 2011
Always like recipes with hidden veggies! For added fiber, especially if you're serving them on white flour bun is to add a can of beans: black, pinto, kidney. The beans add a significant amount of fiber. I usually always add beans to tacos, chili, enchiladas, or most dishes with ground beef and tomato sauce base.
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Cabbage Fat-Burning Soup

Reviewed: Oct. 11, 2011
I love this soup. It's a very forgiving a recipe. Since it's harvest time, I was trying to use up a lot of vegetables. One of the best additions was adding greens. I used Swiss Chard adding the chopped white stems with the potatoes at the beginning and the leaves with kale later in the cooking. I also used canned Tomatoes & Chilies which gave a little kick to the soup. From the garden I also added zucchini, yellow squash, green beans and parsley. I used the Onion Soup Mix, but used my own vegetable broth made from all the peeling, onion skins, etc I keep in the freezer until the bag is full. Works well with V8 juice or tomato juice or a combination of the two. This is soup is also great to use with some of the large outer leaves of cabbage which frequently get tossed out.
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Curried Chicken and Potatoes

Reviewed: Oct. 11, 2011
I was looking for recipes with Swiss Chard and chicken and this one fit the bill. It took extra time to make up some garam masala as I was out (dry roasting cumin, coriander, cardamon, black pepper, clove & cinnamon). After reading the reviews, I added the stems of the chard with an onion and carrots and parsley and cooked them with the chicken. I used less olive oil and added ! 1/4 c. homemade chicken stock. If I was cooking for myself, I would have added the full amount of cayenne pepper, but toned it down for my children. Like the other reviewers, I vastly increased the amount of spices, especially the cumin and really could have added even more, though my son thought that the spices were pungent, but I didn't think they were strong. I served it over brown bastimati rice and have several containers leftover to take for lunches! I also used Greek Yogurt which made it a little creamier sauce.
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Rhubarb-Raspberry Crunch

Reviewed: Jul. 19, 2010
The recipe as it is nicely fits into a 8x8 pan. I could hardly say that it would feed 24 servings, I would be happy if I got 9 servings. It didn't thicken up enough and half of the liquid was butter! 1/2 cup is way too much butter. Every serving would have a tablespoon of butter. It tasted OK. Was a little sorry I cut back on the sugar. Goes well with ice cream. Think this recipe needs to be reworked. - less butter, more tapioca, adjust the servings.
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