cathyc Recipe Reviews (Pg. 1) - Allrecipes.com (10848678)

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Chef John's Pasta Primavera

Reviewed: Apr. 13, 2014
I made this today. It is a little labor intensive, but the next time, I know it will seem easier. I really didn't think I would like this. The basil, olive oil, broth mixture just did not seem thick enough for my tastes. I substituted broccoli for the zucchini because my son doesn't like zucchini. I let the whole dish sit for a minute under foil and then brought it to the table. I put more cheese on because I didn't think it had enough flavor, but I took a small helping more and wow, what a difference a few minutes made. I really like this dish and my husband did too. I personally think that broccoli was a better addition than zucchini would have been. It has so much more flavor and it did not overpower the other veggies. What a delicious dish. Will make again.
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Stuffed Zucchini with Chicken Sausage

Reviewed: Jul. 30, 2013
I made this for my husband and myself today. I thought the directions were a little confusing about taking a 3/4" lengthwise slice from each zucchini. If I make this again, I will split each zucchini in half and trim good sized pieces from the ends and use those for the filling. I followed the directions exactly, but only put half the red pepper in the recipe and not any salt in the filling. I must say that I LOVE hot, spicy food, but even with half the pepper, it was so hot, I could barely eat it and my husband stopped after two bites. He was really unhappy that he couldn't eat the zucchini because it tasted delicious other than the heat from the red pepper. Next time, I may eliminate entirely or put a 1/4 tsp. in. I was going to use jalapeno chicken sausage and was fortunate I didn't. I used sweet sausage instead. Can you imagine how hot it would have been with the hotter sausage. I really think this would make a very impressive dinner. It was very filling, but I did think it was only two servings.
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Tina's Fruit Dip

Reviewed: May 26, 2013
I needed a quick fruit dip. I used a cup of sour cream and added about a quarter cup of brown sugar and then added a little vanilla. It was not thick, but the flavor was delicious. I just couldn't understand the use of the butter, thought it would be greasy, so I left it out. Possibly with the butter, it would have been a thicker consistency.
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Dilly Rye Boat Dip

Reviewed: Apr. 13, 2013
I have made this for years, but I use black pastrami since it is leaner. Not the healthiest dish, but if you want something that tastes good, this is it. It is better than any spinach dip I have ever had. The beau monde seasoning together with the pastrami is heaven. I also use a rye bread bowl and use fresh pumpernickel bread and the rye from the bowl together. I guess it would be good with veggies, but I love it with the bread. I could eat the whole bowl and I am a tiny person. Messy, but outstanding.
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Chicken Marsala Florentine

Reviewed: Mar. 11, 2013
I did not think I was going to like this at all. The sun-dried tomatoes (I used them in oil) didn't seem to go with the marsala or the spinach. Wow, was I wrong. I always follow recipes exactly, but since I was missing an ingredient for another recipe, I searched my go-to site and found this. I used chicken tenderloins, didn't pound them much and had to cook them quite a long time to make sure they were cooked through. After that, I transferred them to a serving dish and cooked the few mushrooms I had, added the marsala and drained slightly the sun-dried tomatoes and added them to the saute pan. Because I was using tomatoes in oil, I only used about 4 T of butter which was a good thing. After cooking the sauce for 8 minutes, I put the chicken in the pan to heat through and transferred this to a serving dish. Then I sauteed the spinach for a few minutes. We added this to the dish at the table. My very picky son loved it and I loved it even more. I am going to make this for company it is so good. What a find!
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Pride Of Iowa Cookies

Reviewed: Aug. 12, 2012
I make a Pride of Iowa cookie, but with different amounts of oats and flour. I also use butter and everyone I make this for loves it (unless they don't like coconut which I can't understand!). I agree that you should not bake these till they look firm or they are too hard. I freeze on cookie sheets then keep them in the freezer. When I am expecting company, I place cookies on a cookie sheet and leave in the refrigerator to thaw. One of my all-time favorites.
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Bacon and Date Appetizer

Reviewed: May 21, 2012
This is my favorite appetizer. Dangerous. I could eat them all myself. I freeze these well ahead. I made the mistake one year of using a maple bacon and ooh, way too sweet for me. I also use pecans instead of the almonds. Personal preference I guess.
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Risotto with Asparagus

Reviewed: May 7, 2012
This was excellent. It is the third risotto I have made in the last week and this one was the best. As with most recipes, I followed it exactly as listed, but added a little more Romano cheese. I didn't read the reviews until after I made, but may roast the asparagus next time.
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Blueberry Walnut Salad

Reviewed: Sep. 3, 2011
This is incredibly simple, delicious. My friends ate every bit of the salad I made. Ingredients are readily available when blueberries are in season and easily changeable. I used Brianna's Poppyseed dressing because I didn't have the raspberry vinaigrette, but I believe this is a great option.
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Very Fruity Rum Punch

Reviewed: Dec. 4, 2006
Made this for my party last year. I am adding more rum to it, but it was really great. I used have coconut rum and half regular rum. I also used the banana liquer. It was great. I'm making it again this year!
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