Kat.Holmes Recipe Reviews (Pg. 1) - Allrecipes.com (13362446)

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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Apr. 25, 2015
No kidding. This is am amazing recipe. I make a big batch and freeze in vacuum bags with some of the sauce (no sour cream). It freezes really, really well. Yum.
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Banh Mi Burgers

Reviewed: Apr. 25, 2015
Man, this is so good! My picky, picky husband approves!!!
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Swedish-ish Meatballs

Reviewed: Apr. 25, 2015
Very good. Easy recipe.
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Rosemary Ranch Chicken Kabobs

Reviewed: Apr. 25, 2015
I must say, this is excellent. I make my own ranch dressing to use in this recipe. Usually I just pound out the boneless chicken breast and cook on the indoor or outdoor grill. I save a bit of the marinade to baste on the breast while cooking. When I serve this to guests, they love it.
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Sausage and Bean Ragout

Reviewed: Sep. 15, 2013
I've made this twice. I really can't say why it is rated less than 5 stars! Follow the directions and don't complain about a recipe, if you've changed it. The hot Italian sausage is a must! The spinach gives it a peppery flavor - yum!
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Porkolt (Hungarian Stew) Made With Pork

Reviewed: Sep. 7, 2013
I can't believe how easy and good this recipe is! I've never had Porkolt before, so I can't say make comment on whether this is authentic. Regardless, it is delish! This is now on my regular rotation. I look forward to making it! Update: I've made this recipe several times now. The last time I did the fixings the night before and put it all in the crockpot. The next morning I set the crockpot to cook on slow for 5 hours on low. Just before serving, I stirred in the sour cream. In another version, I had left over pork roast, cubed it and used the left-overs (Yum). All in all, I really did not change the basics of the recipe at all except to lower the number of servings to 4 (1.5 pounds of pork stew meat).
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Pasta e Fagioli a la Chez Ivano

Reviewed: Sep. 7, 2013
Not only was this the best soup I ever tasted, it was even BETTER the next day. Can't believe anyone could rate this less than 5 stars. Well done!
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Cajun Crabmeat Au Gratin

Reviewed: Jan. 8, 2012
Terrific Dennis. I loved your casserole. Was looking for as special crab au gratin and I think I have found it. For those of you who are complaining about the saltiness...check the "stuff" you are using that you believe (erroneously) is "American Cheese". It probably is "American Cheese Product" or "American Cheese Food". Whatever Cheese Product or Cheese Food is, it ain't American Cheese. It is a very salty imitation food substance that is not even considered food at all. It probably has a brand name on the label, and you thought it was a real cheese. Use real american cheese. It is not salty and will not add salt to your recipes.
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Cowboy Mashed Potatoes

Reviewed: Oct. 8, 2011
I have tried this recipe many times. I have used a mix of red and gold potatoes, and all red potatoes. Either way, they are one of my family's favorite side dish. Try IT!
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Fried Rice Restaurant Style

Reviewed: Jul. 5, 2010
I've made this dish many, many times with great sucess. I do recommend that (1)the seseme oil be used -don't skip this step and (2) use cold rice!
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12 users found this review helpful

Shoyu Chicken

Reviewed: Jul. 5, 2010
OMG. Wow. I made the Shoyu Chicken using chicken legs and served it as one of the main dishes for a family/friends cookout. I personally don't care for chicken legs, but they seemed like the perfect food for a cookout for a large crowd. I was so sorry that they were eaten up so quickly! I marinated the chicken legs overnight in a ziplock bag, then grilled them slowly over a gas grill. Meanwhile, I boiled the marinade for about 10 minutes and added just a touch of corn starch. When the legs were about done, I brushed them with the marinade and heated through. I can't believe how great they were.
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