Kitchen Kitty Recipe Reviews (Pg. 1) - Allrecipes.com (1460619)

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Chunky Tomato Potato Soup

Reviewed: Mar. 13, 2011
This is my favourite winter time soup. I cut my pieces of potato pretty small, so that may account for the difference in cooking time. I find this is best made with a 2% milk or higher, but that's just a personal preference.
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Slow Cooker Beef Stroganoff I

Reviewed: Dec. 27, 2010
OMG - you need to make this one! I've made a couple times now, although the last time I couldn't find golden mushroom soup - its really hard to find here in Ottawa now! Anyway, I found out that cream of mushroom soup, beef broth, tablespoon of tomato paste and some sauteed mushrooms work just as well as original recipe. This one is great comfort food!
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Too Much Chocolate Cake

Reviewed: Mar. 13, 2011
Very moist and chocolatey! Followed the recipe exactly, but had to cook an additional 10 minutes. Would make again.
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3 users found this review helpful
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Banana Crumb Muffins

Reviewed: Mar. 13, 2011
These muffins are really good, especially the topping. Followed the recipe exactly. Everyone in my house enjoyed these, and I would definately make again.
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5 users found this review helpful
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Downeast Maine Pumpkin Bread

Reviewed: Mar. 19, 2011
Moist and yummy. Just the right amount of spice and sweetness. I made 2 loaves and 12 muffins. The batter looked strange and pastey to me, and I was worried it wouldn't rise, but the muffins and loaves baked great. I would make again, using some of the suggestions for subsitutions (applesauce etc). Thanks for another great recipe.
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10 users found this review helpful
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Green Coconut Chicken

Reviewed: Jan. 30, 2014
Made this tonight for my family of four including a picky 5 year old and 1 year old - everyone liked it. I only added one jalapeño so it wouldn't be too hot for the kids. I couldn't find McCormick's red curry powder, so I used a tablespoon of red curry paste (Mae Ploy brand), and I didn't add any basil leaves. For veg, I used 2 white potatoes, a can of baby corn, brown mushrooms and sliced red pepper. I used cane sugar, just because. I'll make this again, the sauce is such a good base. I served it with jasmine rice. I think next time I'll use chicken breast or chicken thighs. Just a preference, because even after crisping it, it ended up soggy in the final product and I don't enjoy picking skin out of my bowl.
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3 users found this review helpful
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Grilled Rosemary Chicken Breasts

Reviewed: Sep. 15, 2013
This recipe is a definite keeper. It was the best bbq chicken breasts I've ever done! The only thing I changed was using dried rosemary and I butterfly cut the breasts. Will make again and again. UPDATE: Made this again, and still loved the flavour. Forgot to reserve some of the marinade for basting, but still came out juicy and flavourful.
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8 users found this review helpful
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Indian Style Basmati Rice

Reviewed: May 18, 2013
Love this rice - I added saffron threads. Served to guests at a dinner party and everyone loved it, including my picky 4 year old. NEW UPDATE - Just made this in my Instant Pot Electric Pressure Cooker and it was great. I sautéed the onions in ghee while the rice soaked, then added ground spices. After I drained the rice I sautéed it along with the spices until lightly toasted and mixed with spices. I added a tsp saffron and then turned pressure cooker on for 3 minutes. After that I let the steam naturally release for 10 minutes before opening the vent. Fluffed with a fork and served. Perfectly cooked and delicious!
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Baked French Toast

Reviewed: Dec. 27, 2010
Decadent and yummy!! Made for Christmas morning breakfast. Attempted the recipe a week before and made the mistake of slicing the bread too thick and found the bread was dry inside. This time I cut proper 1 inch thickness and soaked over night then flipped over the next day. I added pecans to half the pan with the sauce...its great with the pecan, almost like warm pecan pie. Thanks for the recipe - it'll be our christmas tradition now!
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Dessert Crepes

Reviewed: Apr. 18, 2014
Delish! First couple came out funny looking and too thick, but by the third crepe I was a pro. I forgot to add the melted butter (oops), and I added a tiny bit of cinnamon and vanilla based on some recommendations, and I would definitely do that again. They smell so good. I used my nutribullet to blend the ingredients and make it easy to pour. Highly recommend.
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Honey Baked Chicken II

Reviewed: Dec. 27, 2010
This is simple and yummy. Made it as is and whole family liked it. I've made this a few times now and cut down on the butter a bit last time and it was just as good.
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4 users found this review helpful
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Mom's Red Scalloped Potatoes

Reviewed: Dec. 22, 2014
Made it following the recipe with the exception of using 4 large russet potatoes. Delicious! Cooked it for 2 hours since our guests arrived late, but it was still good. next time though, I think i will hold off on adding the cheddar on top, it ended up creating pools of grease i had to sop up with paper towels. I will also skip the additional salt, as it was pretty salty. I microwaved some for breakfast and their still pretty tasty!
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Saffron Rice

Reviewed: May 22, 2014
I used basmati rice that I rinsed and soaked for 30 minutes. I also used chicken broth. I read somewhere about using a folded tea towel and put it between the lid and the pot which worked great and seemed to catch some of the moisture and keep the rice fluffy and dry. Will make again.
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Mom's Butter Tarts

Reviewed: Jan. 27, 2015
Great no fail recipe. I used frozen mini tart shells, and made over 2 dozen. Yummy!
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2 users found this review helpful
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Graham Crust Butter Tarts

Reviewed: Jan. 17, 2015
These were a delicious variation on your traditional butter tart in a pastry shell. I found that I only needed 1 1/2 cups of the graham cracker crumb mix to fill my 12 muffin tins. A hint for packing down your graham crackers is to use the bottom of your 1/4 cup measuring cup to push down the graham cracker crust firmly. 12 tablespoons is equal to 3/4 cup, which might be helpful to know when measuring out your butter. I split the recipe between the original as written, and the second half using Splenda white and Splenda brown sugar blend. Both were great, so this recipe adapts well for those looking to reduce the calories. By using Splenda I brought the calories down to 250, and the carbs down to 19 g per serving. I worried that I might not be a able to take these out of the muffin tins without breaking them, but once cooled and loosened on the edges with a sharp knife, they came right out. Next time I'd like to try adding nuts, chocolate or coconut. Thanks for the great recipe.
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Burrito Pie

Reviewed: Mar. 14, 2015
Halved the recipe and used salsa instead of diced tomatoes. I added frozen corn to the meat mixture and spread the refried beans on the tortillas. I would definitely make this again, but only use half a can of refried beans to suit our tastes. This a great base recipe you can tweak to your preferences.
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