Kim Savage Recipe Reviews (Pg. 1) - (13793142)

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Kim Savage



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Reviewed: Jan. 17, 2015
Very good. It's quite spicy but not enough to make it inedible, just a slow I added some small shrimp to it which made it even meatier. I cooked frozen small raw peeled deveined & tail-off shrimp with a little Cajun seasoning, just like the sausage & chicken & set it aside with the other meat. I only used 6oz but I could have used 12oz easily. The celery really needs a few extra min of cooking time by itself first, if possible. Even after finishing cooking for the entire time, the celery was still not quite tender. I would give the celery 5-10 min by itself before adding the onions & peppers, then add the garlic after that since garlic burns fast. Couldn't find 16oz cans of crushed tomatoes so I used 14.5oz diced Italian tomatoes & it was fine. I used just a tad over 1 1/4 cup of rice to empty my package so I added another 1/2 cup of broth & even with the smaller amount of tomatoes there was still plenty of liquid for the rice. If you follow the directions & bring it to a boil & then simmer for 25 min, it's perfect. Also had to leave out the file powder since I couldn't find it. It thickened fine on it's own. And just my preference, I reduced the red chili flakes & hot sauce to 1/4 tsp each. There was still plenty of spice! Oh, I just used regular vegetable oil for the meat & veggies instead of peanut problems
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Banana Pudding IV

Reviewed: Oct. 14, 2012
I make this recipe as is. I may sometimes add a few more bananas or more cookies (because I like the pudding softened cookies, so I put more in!) but I don't think that really changes the taste. I do find that sometimes it seems like it makes more than others...I can put it in the same dish & sometimes it overflows & sometimes it is perfect! But I think that may be something to do with how much air I get in it when mixing. I sometimes get an extra tub of whipped topping too & put some in a piping bag to decorate the top of the pudding. This recipe has replaced one of our pie options at Thanksgiving! If it came out soupy, make sure you're following the recipe. You folks that are complaining about it not coming out right & in the same review explain how much you revised the recipe are just comical. This is not a 'lite' dessert by any means. It's sweet. It's rich. It's yummy. It's comforting. (did I mention it's sweet?) If you're looking for a banana pudding that's not too sweet, keep looking!
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Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: Oct. 13, 2012
I make this with monterey jack cheese. Love the nuttiness of the asparagus. I also don't use bread crumbs...just sprinkle with some seasoning (I like essence of emeril) I also pre-make these & freeze. Pop one out of the freezer & straight into the oven for lunch.
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Ham and Creamy Potato Scallops

Reviewed: Jul. 10, 2012
We have made this several times & it's delish. We have used both mayo & sour cream...both are good. And we've made it with and without the ham. I personally prefer it without! We definitely pre-cook the potatoes. It guarantees the potatoes get cooked thru & baking is just really reheating & getting everything to the same temp & all melty & gooey. And if you pre-boil them, the skin comes off super peeling. I'm making it with 8 small-medium size potatoes tonight. yummmmmmmmmy!
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Bacon Wrapped Smokies

Reviewed: Dec. 3, 2010
I've made these for snacks for the last 2 Thanksgivings...they don't last long enough to put them in a slow cooker! I used the pork cocktail weiners this year & they didn't dry out as much as the beef and had a better flavor. Also, upon suggestion of a review, I used center cut bacon...ensures more meat/less grease. I set the bacon in the freezer for about 10 minutes before starting, took out 3 slices at a time & left the rest in the freezer while working. Last year I used a baggie to put them in & let them sit in the brown sugar "sauce" all night, but the toothpicks poked holes in the baggie & made a mess, so this year I wrapped them all, put them in a small plastic storage container & put about half the sugar on top before I sealed it, letting the sugar/syrup drip down over the rest overnight. Since oven space is limited on Thanksgiving, I cooked these in the toaster oven! Wrap the drip pan in foil (learned this the hard way last year!) then lay out the smokies directly on the racks so they can drip down to the pan & don't sit in grease. After arranging them on the racks, I sprinkle them with the remainder of the sugar & pop them in the toaster oven. I set it for 350 bake & just watched to see when the bacon got done. I wrapped them all in foil to keep them warm, but like I said, they didn't last long enough to worry about keeping them warm! I think I'll make a double batch for Christmas!
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Sloppy Joe Sandwiches

Reviewed: Aug. 9, 2008
YUCK! Between the ketchup & the brown sugar, this was too sweet for my taste.
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