kashmirkat Recipe Reviews (Pg. 1) - Allrecipes.com (11982705)

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 1, 2011
Yummy - Made this for my daughter's Halloween Party last night in my triple crock pot (along with Pulled BBQ Pork - my own recipe - and just frozen meatballs w/ a good jarred marinara and peppers and onions) - Everyone loved it (college age kids), but it ended up pretty wet, so I took the lid off the crock for probably a good hour with it on high to cook out some of the water - I used 5 large breasts (almost 4 lbs) and ended up adding more Frank's Hot Buffalo Wing Sauce and stirring it in - served with Martin's Whole Wheat Potato Slider Rolls - they're slightly sweet, which I think goes well with the hot buffalo chicken - also had additional hot sauce, crumbled bleu cheese, cheddar and bleu cheese dressing available as toppings for them - I also forgot to add the butter, but nobody seemed to notice or care - Love Buffalo anything, so I'll probably make again, but I think it'd be even better braised in a dutch oven :)
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Catherine's Pickled Blueberries

Reviewed: Aug. 15, 2011
Just had to come back and add that we served this after my brother's funeral a couple months ago and before the server knew I was the one who'd brought it, she told me I HAD to try the blueberries - lol - and she said she normally doesn;t like blueberries - Highly recommend! Going to make some for a Holiday party again even though blueberries aren't in season, but my jars have all disappeared! :) ----Delicious - but I would really like there to be more information on how far to fill the jars before adding the syrup - I had A LOT of syrup left over and doubling the recipe, I got only 3 half pints and 4 4 oz jars (to give away), so the equivalent basically of 5 half pints on a double recipe. So I added a little more sugar to the rest of the syrup and still had 2 full pints of syrup - maybe my berries were just too late season? or not as fresh as they should have been? I am sealing one jar of syrup and just refirgerating the other for pancakes, flapjacks etc. It's quite yummy just as a syrup too! (or maybe a stuffed french toast?! :) )
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Photo by kashmirkat

Homemade Flour Tortillas

Reviewed: Mar. 28, 2011
My husband made these this evening to go with my Chicken Tortilla Soup - they were tasty and he seemed to have a fairly easy time of it and was able to roll them out nice and thin :)
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Photo by kashmirkat

Oven Roasted Stuffed Chicken Breasts

Reviewed: Dec. 6, 2010
This was pretty good - I asked my husband and 2 daughters to rate - they said 3.5, 4 and 5, so 4 it is - lol I made minor changes - I used boneless skinless breasts that I slit & filled, used panko instead of bread crumbs, added salt, pepper, sage & garlic to the filling and sprinkled the breasts w/ garlic powder before baking. I would make this again :)
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Photo by kashmirkat

Bourbon Pecan Chicken

Reviewed: Nov. 21, 2010
This is definitely something I'll make again. I did make just a couple minor changes. I didn't have dijon and just used spicy brown mustard and I used panko rather than reg breadcrumbs - so much crispier :) I used the chopper attchment to my immersion blender to chop the pecans and then added the panko and pulsed a few times to make it finer. I also did the egg instead of adding butter to the pecan coating - worked very well for me. I also didn't used clarified butter and since the butter was browning too fast on the first batch, even w/ half canola oil, I used all canola on the second batch (I did 6 good sized breasts - only 3 fit in the skillet at a time). I also browned in the skillet and finished in the oven - partly because my breasts were fairly thick and also because this allowed me make the sauce while they finished in the oven - less stress! :) Plus the oven was on anyway for baked sweet potatoes. 4 out of 5 is what my hubby said he'd give it - I consider that a pretty good rating! I do wish we could do half starts, I would likely then five it 4.5 :)
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Photo by kashmirkat

Scottish Shortbread III

Reviewed: Sep. 29, 2010
I read the reviews (as always) before using this recipe. I have a shortbread stone pan that I hadn't used in a while and decided to make some shortbread today. I cut the recipe in half and followed the baking instructions for the stone pan (350 for about 30 minutes); I used salted butter and added just a dash of vanilla. I felt the recipe had just the right balance of crumbliness for a homemade shortbread. I used my kitchenaid mixer and sifted the flour (2 cups, which became almost 2 1/2 cups once sifted), then took it out and actually used additional flour as I kneaded the dough - it was sticky at first until I added flour, so I think in the end I used pretty much the 2 1/2 cups the recipe called for - or pretty close to it, so I'm not sure why some seemed to use less. Anyway, the final product was delicious. I also added a photo (though it's a little dark...)
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5 users found this review helpful
Photo by kashmirkat

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Aug. 30, 2010
The marinade was very good - I didn't have a lot of time for it to marinade (just a couple hours), so I also decided to just bake it in the marinade. I didn't use the Old Bay since I didn't have any, but I did use a seafood spiced salt we had. For the dressing, I only made half (and still have some left over) and cut back on the chipotle adobo sauce. I had red cabbage, so I used that - it really adds a nice crunch to the tacos :) I also added some thinly sliced avacado - yum :) I also didn't sut it up beforehand and just used the spatula to break it up and I too used fat free sour cream.
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Goat Cheese and Arugula over Penne

Reviewed: Apr. 7, 2010
I made a variation of this recipe to go with grilled burgers for dinner and thought it was delicious - I could have just had this and been happy :) I used 4 oz goat cheese, because that's what I had, and mine was a bit too soft to remain in crumbles. I also used a bag of arugula blend salad instead of just arugula (I used the whole bag), I forgot the garlic and I used the newer veggie pasta - I think it's called garden delights? I also added beets to the salad and maybe a TBS balsamic. It was so good, I'm planning to make it again tonight, but with bowtie pasta, and plan to top each serving with beets so the whole dish isn't red :)
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