Kristyl Heidenreich Sutter Recipe Reviews (Pg. 1) - Allrecipes.com (14559688)

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Kristyl Heidenreich Sutter

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Sweet and Spicy Green Beans

Reviewed: Mar. 21, 2013
Very yummy! I made the recipe mostly as is, but added some red onion when I sauteed the beans in EVOO and added a tablespoon of hoisin to the dressing. A little water added with the dressing allowed me to reduce it down a little longer in the pan while plating the rest of the meal. Will absolutely do this again.
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Hearty Potato, Bacon and Onion Soup

Reviewed: Jan. 22, 2013
Not a bad recipe to start with.. I swapped out bacon for homemade polska keilbasa, used nonfat yogurt instead of cream and eggs, and seasoned with red chili, garlic, salt and pepper. I left my potatoes in cubes and thickened with a little flour and butter/sausage fat. I used chicken stock as my base and added some shredded cheddar, mustard and apple cider vinegar to cut the richness. Delish!
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Photo by Kristyl Heidenreich Sutter

Spooky Witches' Fingers

Reviewed: Nov. 10, 2012
I made this recipe for a party with some changes. I used coconut flavoring instead of rum and cherry pie filling in place of the red food gel. I used Splenda instead of white sugar and like most folks I added an extra 1/2 cup. I also dressed them up with green food color and alternated half with almond sliver finger nails painted with yellow food coloring and half with dried cranberry "scabs". Very creepy result! The reason I gave this recipe a 4 was that baking them was a chore. When the butter gets warm, the cookies spread/swell when you cook them. To keep them petite, you need to roll them very very thin, chilling them before baking, OR roll and bake in small batches, keeping the dough as cold as possible. I think all together I took more than 2 hours to roll, bake and decorate these cookies. Towards the end, I got tired and made some "bloody eye balls" by rolling the dough in to a ball, making a depression with my thumb and filling it with cherry pie filling. Tasty and creepy! Next year I may make more of those and less of the fingers.
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Simple Swiss Chard

Reviewed: Nov. 10, 2012
Very nice, basic recipe. I sauteed a few strips of cubed bacon and chopped onion with the garlic. I skipped the salt since the bacon had plenty and added the balsamic when I served it rather than cooking it in to the dish. Yummy! I will mention for those new to chard that you have to wash it very thoroughly as it tends to be sandy/gritty.
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Buffalo Style Chicken Pizza

Reviewed: Oct. 25, 2012
Nice flavors! I made a few changes to fit my tastes: I used a Naan bread recipe for my crust. The yogurt in the bread makes it very light inside and crisp on the outside. I par-bake these in batches and freeze them for quick/easy pizza crusts. I cranked the oven to 550 and put in a pizza stone (takes about an hour to preheat and heat the stone up.) For toppings I chopped 1 chicken breast and sauteed in 1 TB EVOO and 1TB margarine. I then added 2 TB Franks Hot sauce to the saute and cooked it until the chicken was done, setting the meat aside to cool. In another pan I sauteed a stalk of celery finely diced and a half an onion, also in a 1:1 TB of EVOO and margarine. Once the veggies were soft I set this aside to cool. In a small bowl I combined 1/4 blue cheese dressing (Rooties) and 1/4 cup plain nonfat yogurt. Lastly I chopped the cooled chicken up in to a finer mince and added more hot sauce to it. When it came time to assemble the pie, I started with a layer of tomato sauce with a dash or 2 of Franks Hot Sauce, red chili flake and garlic powder, a thin layer of mozzarella cheese, then the chicken and veggies. Lastly I crumbled a little feta over top and drizzled some of the blue cheese mixture. The pie baked on the stone in about 6 minutes and came out crispy and gooey good on top. Next time I may skip the sauce and use the blue cheese mix as the base with extra Franks. Both Franks Hot Sauce and Rooties Blue Cheese Dressing are authentic Buffalo favorites. :)
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Butternut Squash Soup with a Kick

Reviewed: Oct. 20, 2012
Great soup! I made a few changes based on some of the comments: i roasted the squash first with a little butter, salt and pepper, added double the frsh ginger, 1 tsp red pepper flakes and 1/2 a cup fat free yogurt instead of the evaporated milk. I used my own chicken stock which was heavy on the thyme so I left it out of the soup. I also used splenda instead of the sugar. Garnished with crackers and sour cream. yum!
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