cathy Recipe Reviews (Pg. 1) - Allrecipes.com (13430928)

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Alfredo Sauce

Reviewed: Aug. 10, 2014
Made this last night to go with left over grilled chicken. This was better than anything I've had in a restaurant and so fast and easy. I had GOOD cheese in a block, both parmesan and pecorrino romano, that I grated myself. I made sure to grate the parmesan fine as some reviews said the parmesan makes the sauce grainy. It took a little longer to thicken up than I expected but I was careful with the heat. Turned out perfect, creamy, and so delicious. Hubby and teenager agreed. This will be a regular. Can't wait to try it with peas and proscuitto, or fresh broccoli. Add garlic bread and a glass of wine and this is heavenly.
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Soda Pop Ice Cream

Reviewed: Feb. 10, 2010
five stars for the fun factor alone! I'm snowed in with "Snowmagedon" her in PA and just opened my door, scooped out some snow, mixed in soda for my son, and put it in a fancy glass. He loved it! I'm planning a Snow-mopolitan for myself for later.
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Scrumptious Frosted Fudgy Brownies

Reviewed: Dec. 22, 2009
Fabulous! Just watch the time; 35 minutes was a touch too long in my oven
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3 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Jan. 9, 2010
Easy, fast and GOOD! I used all white flour, and my stand mixer though I cut the butter before adding it and then crumbled a bit with my hands as well. Dough was sticky but I turned it out on heavily floured surface and gave it a couple quick kneads before rolling. Perfect!
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Chicken Fried Chicken

Reviewed: Feb. 8, 2010
Easy and good. I did the flour dredge first, and doubled the seasoning. I kept the oil at 350 with a thermometer to monitor it. Will make this again!
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3 users found this review helpful

Baked Potato Skins

Reviewed: Feb. 9, 2010
fantastic! Like some suggested, I blotted the excess oil before putting on cheese and bacon. Really good flavor, great after school snack.
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Slow Cooker Beef Pot Roast

Reviewed: Nov. 12, 2012
No leftovers! Everyone loved it. I could not find a bone in roast, can only imagine how good the flavor would be with bone in. Next time I make it I will put in more carrots just because we like carrots but really a good recipe just as is.
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Roasted Brussels Sprouts

Reviewed: Nov. 12, 2012
I used bacon fat insted of oil, but the key to these is the temperature and the time. Crunchy and salty and absolutely delicious!
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Juicy Roasted Chicken

Reviewed: Feb. 3, 2014
As another reviewer said, don't be fooled by how simple this is! This is the best roast chicken and so easy. I find seasoning the cavity a challenge (what do you do, stick your whole hand in there? Throw the salt and hope it covers evenly?) so what I do is melt the butter (sorry, I don't use margarine) and drizzle that over the chopped celery. I then season the chopped celery (butter makes seasoning stick nicely) and stuff the bird with the seasoned celery. I make sure chicken's skin is dry before I pour a little more melted butter on and rub that around. Season the skin (I use a generous amount of good kosher salt or coarse ground sea salt). I start the chicken in a 400 degree oven to crisp up the skin then reduce to 350 after just 15 minutes, and roast 20 mins per pound at 350. Crispy golden skin, moist even in the breast. A few times I've added chopped onion inside rather than onion powder, and the last time I just used celery and salt and it was still delicious.
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Chef John's Macaroni and Cheese

Reviewed: Jun. 14, 2014
Delicious! I watched the video first, then followed the recipe almost exactly. I didn't have enough sharp cheddar so used some colby jack too. No white pepper so used black. And I'm not a huge fan of Thyme so I just used a pinch. Turned out so beautiful I should have taken a picture but was more interested in just eating it. It is literally TOO good; I couldn't stop eating it and now I'm stuffed. Hubby loved it too. Last week I tried a mac and cheese recipe that was on the cover a food network magazine. It was awful (raw onion? I should have known) Chef John now outranks Alton Brown in our house.
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Creamy Au Gratin Potatoes

Reviewed: Nov. 12, 2012
I was worried about the cheese sauce poured on top rather than mixed in so I layered half the potatoes then poured on half the sauce, topped with the rest of the potatoes and sauce. Next time I will mix them even more. The sauce never made it all the way to the bottom of the pan, so some spuds on the bottom didn't cook correctly, while the sauce- sitting just on the top half- was runny. I will make these again but I will layer the sauce all the way through.
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