Kateclody Recipe Reviews (Pg. 1) - Allrecipes.com (12146202)

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Hearty Stir-Fry Salad

Reviewed: Jan. 31, 2012
I'm giving this a review because it is a GREAT start to many different things and wanted to give my take on how I made the sauce. I wanted something other than your typical "soy sauce/water" combo for stir fry. With a few tweeks after trying it as written, this is what I came up with.. Use this recipe for using the marinade as a sauce for stir fry: 3/4 cup chicken broth 1/3 cup soy sauce 1/4 cup water 1/2 teaspoon chili powder 1 teaspoon ground ginger 1/4 teaspoon cayenne 2 gloves garlic, minced 1/2 teaspoon black pepper 2 tablespoons corn starch The mixture will seem thin before mixing it in with your veggies, but it will thicken up after it is sautéed in your wok or pan. I will say though, I think the marinade/sauce is GREAT as written for a marinade for meat, but as a sauce, you need to cut down on the salt or else it's too salty (hence the changes). I hope this is helpful!
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Quinoa and Black Beans

Reviewed: Jan. 27, 2012
I have been doing a lot of research to find different ways to use quinoa and this recipe came up. And holy smokes batman it is DELICIOUS! I made this recipe for a family who just welcomed their baby girl home and needed something healthy and gluten free. The only little things changed were I used only 1 can of black beans, used canned corn (drained) instead of frozen and added diced sugar plum tomatoes, red onion and freshly squeezed lime juice to take it up a notch. I thought the amount of seasonings that it called for were just right. I also served it with shredded chicken over a bed of greens to make a complete meal out of it! LOVE!
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Appetizer Chicken Kabobs

Reviewed: Dec. 5, 2011
So this was actually really good! I was a little skeptical at first but thought I would give it a try out of a slight desperation for a new way to season/marinate chicken. I used boneless skinless breast and kept them whole. I made the recipe for the marinade as directed, punctured holes in the chicken with a fork and let them marinate for three hours. I also made another half batch of the marinade for basting. I ended up grilling the chicken, basting the chicken every five minutes. The ONLY thing I changed about this recipe (besides the way I cooked it) was that I put some Montreal chicken seasoning on the chicken right before popping them on the grill. I just like that crispy, salty flavoring. Right before taking the chicken off the grill I turned up the flames to high to give a crispy, blackened touch. I would definitely recommend this recipe and will most likely try this in "kabob" form too!
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Cheddar Biscuits

Reviewed: Nov. 18, 2011
These darn biscuits are amazing. Friends have even gone so far as to call them "magical biscuits" lol! I add extra cheese like an Italian blend (mozzarella, provolone, etc..) to make them extra moist and add some extra garlic salt right into the batter... SO GOOD!!
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Chip Dip

Reviewed: Sep. 7, 2011
Hmm, giving this three stars only because it was a good start, but definitely needed more "uuumph". I am surprised that others said the onion was too much because I personally thought this recipe was a bit bland! I added chives, cayenne, and garlic salt to give it some more flavor. I'm letting it marinate right now to see if how it will taste in a couple hours or so.
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