Karrie Kwolek Justice Recipe Reviews (Pg. 1) - Allrecipes.com (10837137)

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Karrie Kwolek Justice

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Chicken Parmesan

Reviewed: Feb. 22, 2015
My 12-year-old son declared this "freaking amazing". Like others, I thought 4 cups of bread crumbs was way too much, so I used half that amount (2 cups with 1/3 cup of Parmesan cheese). I also used less oil, just enough to make a thin layer on the bottom of my skillet. I followed the rest as written. Well worth the time and effort it takes to make.
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Slow Cooker Beef Pot Roast

Reviewed: Feb. 22, 2015
Another winner from Chef John! I made this exactly as written, except my roast was just over 2 lbs. and I didn't have fresh herbs, so I used 3/4 tsp each of rosemary and thyme. I also added a little Montreal steak seasoning to the salt and pepper before I seared the meat. I cooked it for 6-7 hours on high. It was delicious.
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5 users found this review helpful

The Best Parmesan Chicken Bake

Reviewed: Feb. 7, 2015
Delicious! Watch Chef John's video for helpful tips. My only problem is the sauce/cheese/crouton topping falls off in a big chunk when you try to cut into it, but just cut it up on the side and portion it off with bites of chicken. Maybe it would work better if you chopped up the chicken and made it casserole style (adjusting the cook time). So good! I used Barilla tomato and basil pasta sauce and served it with some bowtie pasta and extra sauce. This one's a keeper!
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1 user found this review helpful

Simple Beef Pot Roast

Reviewed: Feb. 6, 2015
My new favorite pot roast recipe! I did it almost exactly as written, except I did not dice my carrots (I just used baby carrots) and added a clove of garlic. I used a 2 1/4 lb. roast, and cooked it for about 2 hours and 15 minutes. Next time, I will cook it a little longer, so it falls apart. The flavor was awesome, and it smelled amazing.
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Baked Dijon Salmon

Reviewed: Feb. 13, 2013
This was very good and nice and easy to make. I stop short of 5 stars because it just needs something, I just can't figure out what. I loved the texture of the bread crumbs and pecans. I followed the recipe almost exactly- I didn't have fresh parsley so I used dry. I would definitely make this again, maybe play with some more spices. Thanks so much!
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Easy Shake and Bake Chicken

Reviewed: Mar. 10, 2011
I used boneless skinless chicken breasts. All my delicious crispy coating ended up in a puddle in the bottom of the pan. Kind of disappointing. I even reduced the butter, but it still came out soggy. I will have to try try again.
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3 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Mar. 5, 2011
Total pancake awesomeness! I read over several reviews, and the only complaint I kept seeing was that they were too salty. So I cut the salt in half. I also added 1/2 teaspoon of vanilla and 1 tablespoon a sugar per other reviewers. These were the best pancakes I've ever made! They smell sooooo good, too. I made them with lowfat buttermilk, because that's all I could find at the store. My second batch, I actually ran out of buttermilk and was a couple tablespoons short and that batch came out even thicker and fluffier. Hubby says they were even better than the ones his mom used to make. Great recipe!
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 14, 2011
Love it! I wanted smaller serving sizes (for less guilt), so I made them in a muffin tin. I got 6 muffin-sized cakes. I used half bittersweet and half semi-sweet chocolate. I baked them for 8 minutes and they had nice gooey centers. My husband said they were perfect, but I might try 7 minutes next time because I like a little more of that gooey-ness. I topped them with vanilla ice cream and raspberry sauce. They were so pretty... and delicious. Very easy and an impressive looking dessert to serve to guests. TRY THEM, YOU"LL LOVE THEM!
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Raspberry Sauce

Reviewed: Feb. 14, 2011
Delicious! Always read others' reviews to get the most out of these recipes. I added a little extra sugar (1/3 cup instead of 1/4 cup) and used lime juice instead of orange juice, since I didn't have any orange juice in the house. I did the 3rd step, and it is a nice, smooth sauce. If you don't mind the seeds, it's fine without the 3rd step, but I think it's better if you do it. Served it with chocolate molten lava cakes for Valentine's Day. I will definitely make this again!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 11, 2011
Delicious! I used Penne pasta because I thought it would hold the sauce nicely, and it did. I used basil instead of parsley, just because that it is what I prefer. Other than that, I made it as directed and we LOVED it.
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Sloppy Joes II

Reviewed: Feb. 10, 2011
Only one complaint- not enough leftovers! This is a great basic recipe that you can tweak to your liking. I looked at others' reviews and substituted 1/4 cup of BBQ sauce for 1/4 of the ketchup. I reduced the brown sugar to 2 teaspoons, but probably could have used only 1 teaspoon or left it out all together because the sauce is pretty sweet (but I like sweet). If you like this recipe, check out Elaine's Sweet and Tangy BBQ Beef, as the sauce is very similar. Very good, and worth the little bit of effort it takes to use instead of buying canned mix.
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Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Feb. 2, 2011
Delicious! I made the sauce as is with one exception- I didn't have any hot sauce so I used 1/4 teaspoon of crushed red pepper flakes. Next time, I'd drop it to an 1/8 teaspoon, as my 8-year-old said it was too spicy for him (and he usually likes spicy). Others have suggested doubling the sauce. I think even just making 1 1/2 times the sauce would be plenty, but if you end up with sauce leftover it is definitely not a bad thing. Will be making this again soon!
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Italian Breaded Pork Chops

Reviewed: Nov. 16, 2010
Delicious! I followed the advice from other reviewers, and they turned out perfect. I used 1 egg and 1 tablespoon of milk. I cut the bread crumbs, Parmesan, and parsley in half and there was still more than enough. I dredged the pork chops in flour before dipping in the egg and bread crumbs. This will be my pork chop recipe from now on!
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4 users found this review helpful

Sweet Pumpkin Seeds

Reviewed: Oct. 27, 2010
These are DELICIOUS! I add a sprinkle of salt on the last coat, it makes them just right. When you coat them, I find it easier to dump them into a bowl and mix them in the sugar/cinnamon mixture. It seems to stick better that way. I did not find these to be difficult at all, and really not too messy. Well worth the effort.
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Richard and Suzanne's Famous Spaghetti Sauce

Reviewed: Jan. 8, 2009
DELICIOUS! My husband said this was as good as sauce from a fine Italian restaurant. I used yellow bell pepper instead of green because my husband hates green pepper, and I left out the water on the advice of other reviewers. It was a perfect consistency and the flavor was awesome. Look no further, this is GREAT sauce!
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7 users found this review helpful
Photo by Karrie Kwolek Justice

Rolled Buttercream Fondant

Reviewed: Dec. 6, 2008
This was our first time using fondant, and while there is a bit of a learning curve, we found it not too difficult after reading other comments and taking their advice. We followed the recipe exactly. Frosting is always going to taste better, but you can't beat the look of fondant. We can't wait to make more cakes with it, the possibilities are endless.
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White Bean Chicken Chili

Reviewed: Oct. 23, 2006
I also could not find canned tomatillos, so I used half of a 16 oz jar of Salsa Verde instead. It turned out great! Definitely a keeper.
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2 users found this review helpful

 
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