KatieDydde Recipe Reviews (Pg. 1) - Allrecipes.com (10786787)

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Beef Barley Stew

Reviewed: May 8, 2011
If I could have described what I wanted a beef barley stew to taste like, this would be it. I followed the recipe exactly with the exception of doubling the garlic and using 1/2 cup of barley. I'll probably use a full cup of barley next time, since there was still plenty of liquid to support the additional barley. The flavors complement each other beautifully. I thought it was delicious even before adding the balsamic vinegar at the end. The vinegar's taste was so overpowering immediately after I added it that I thought maybe I should have left it out. I let the stew sit and after a while it blended with everything else, so I would say maybe not to wait until just before serving to add the vinegar. Thanks very much for a great recipe that I'm going to use frequently.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jul. 31, 2010
This is absolutely delicious. By sheer chance, I made the sauce before I started preparing the chicken, so the garlic and ginger had a nice bit of time to permeate the other ingredients. I also followed others' advice and cubed the chicken and dredged it in flour before frying. The coating kept the chicken nice and juicy, and the sauce is so pungent that the chicken still absorbed the flavor, even with the coating. I was bringing it to a family dinner and wanted to add some vegetables without spoiling the taste of the sauce (which is perfect). So I made some extra sauce, simmered cubed red and yellow peppers separately in that, drained the sauce from the peppers, and mixed everything together just before serving. I think next time, I'll try adding scallions or onions as well. It was a huge hit. I can't thank you enough for this recipe!!!
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Argentine Lentil Stew

Reviewed: Jan. 23, 2010
I'm always looking for ways to make healthy, fresh produce without sacrificing flavor. This unlikely combination of ingredients is a delightful surprise. The aroma lured my neighbor into my house to find out what I was cooking, and he ended up taking some home to his family. I brought it into work the next day, and everyone who sampled it asked for the recipe. It keeps well, so doubling the recipe guarantees you a good supply without losing any of the flavor. I actually think this is one of those recipes that tastes better after the ingredients have had some time to blend, so plan to have leftovers. Absolutely delicious.
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Rainbow Cookies

Reviewed: Mar. 26, 2008
These are spectacular! I took one reviewer's advice and added almond extract to the cake, and cream and butter to the icing, both of which worked out really well. I also added yellow food dye to the plain cake layer just to make it look more like a rainbow and it really did make a nice presentation. One tip--the first time I made these I had a great deal of trouble getting the very thick dough spread evenly over the relatively large area of the baking pan. The second time, I sprayed a large sheet of wax paper with Pam, put it face-down on the dough that I had poured into a baking pan, took another baking pan of the same size, and pressed the dough down evenly. The wax paper came right off, and with a little touch-up, I had the dough edge-to-edge effortlessly. Thanks for this recipe. Everyone says they're better than anything they've ever gotten from a bakery.
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