Kassie Profile - Allrecipes.com (13468201)

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Kassie


Kassie
 
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Member Since: Aug. 2009
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Recipe Reviews 4 reviews
Artichoke & Spinach Dip Restaurant Style
My dip is a little watery, but I think that's because all of my calculations were off. :/ I sent someone else to get the ingredients and my measurements were off as a result. I was low on spinach so I think that was the culprit. Other than that, the flavor was great! I think next time I'll roast more garlic, 4 gloves just didn't seem enough for my taste. ***The day after the party I had some dip left, so I took some chilled crescent rolls and put the remaining dip inside. They were excellent! Just roll them up and back them and 375 for about 25-20 minutes.

2 users found this review helpful
Reviewed On: Mar. 5, 2011
Chicken and Broccoli Pasta
At first this recipe seemed like it would be full of flavor, but after going through with it I was slightly disappointed. Granted, I didn't have fresh onion, so I was forced to used dry chopped onion, and I also used wheat pasta. Usually wheat pasta tastes fine, but here it tasted grainy and didn't soak in any flavor. The chicken as well didn't seem to absorb anything so my recommendations to those preparing this in the future would be to maybe marinade the chicken in the diced tomatoes a day ahead of time so that it can soak in some of the sauce. Also, I think using all fresh ingredients (onions, garlic, basil) will help too. A dash of lemon juice wouldn't hurt either. Good luck!

3 users found this review helpful
Reviewed On: Aug. 26, 2010
Steak Tip Marinade
Good recipe. I used it for about 3 pounds of beef and then only used 1/4 cup of Worcestershire. I used the original 3/4 at first, but found that it was far too salty. As for the bbq sauce, I used a favorite honey bbq one and it gave a great twist. I also used the Italian Restaurant-Style Dressing by Barb, found on this site, for the Italian dressing and it was superb. I would recommed that anyone doing this recipe, poke thier beef with a fork over the entire piece of meat front and back before marinating to ensure the flavor sets in.

1 user found this review helpful
Reviewed On: Aug. 6, 2010
 
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