KathyK Recipe Reviews (Pg. 1) - Allrecipes.com (14987807)

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KathyK

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Spaghetti Squash I

Reviewed: Aug. 3, 2012
Made this last night following original recipe as written by James. Used fresh basil and tomatoes from our garden. Excellent, as written. Will add a few more black olives next time for our personal taste.
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Shrimp Lemon Pepper Linguini

Reviewed: Mar. 12, 2013
Enjoyed this. Followed the recipe except added only half the pepper. Also was too lazy to make a salad so added a few broccoli crowns to the pasta/water the last couple of minutes of cooking the pasta and some fresh tomatoes to the shrimp mix. Made a fresh, light lemony shrimp prima. vera. Thanks for the inspiration.
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Chicken With Mushrooms

Reviewed: Jul. 26, 2013
I've been cooking for many years (59 years old) and made this recipe, as written. Well, ok. I used chicken quarters because we prefer dark meat. Both my husband and I loved it. We love chicken, fresh mushrooms and mozzarella so, for us, what was not to like? The taste of each ingredient rang true. Since I cook for 2, I used a small, deep 1.5 quart dish and squeezed the chicken quarters into the dish. The mushrooms (above and below he chicken layer) were piled high. It created it's own great sauce without added ingredients. I prefer to try recipes and rate as written. This one was a winner to me. Thanks for sharing the recipe.
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Tiramisu II

Reviewed: Sep. 7, 2013
I made this as written except for doubling the coffee/rum mix. Perhaps this "double amount" was needed since I used the "hard", unsplit lady fingers from a local Italian grocery. I lined the pan with the 1st layer of lady fingers, drizzled them with half the liquid then layered as written. Added the 2nd layer of lady fingers, drizzled them with coffee/rum mix then again layered as written. For our taste, the ingredients and quantities in the recipe (except for doubling the rum/coffee mix) were perfect. Very light. Very fluffy. Not too sweet. Delicious. I've made the recipe twice and have gotten rave reviews from guests both times.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 3, 2013
I've been making this for a few years after finding it on this site. It is as excellent as the masses indicate, as written. For my personal taste I cutback a little on the oregano. I probably make 4 or 5 pints a year. There is always some available on my kitchen counter for salads or to use as a marinade for meats or vegetables.
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Fruit Dip II

Reviewed: Oct. 3, 2013
Everyone loves this stuff. Even those who claim to be "fruit purists" are dipping. Best a room temperature for soft dipping consistency.
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Sour Cream Pound Cake

Reviewed: Oct. 3, 2013
I've made this many, many times and I make it, as written. It's my "go to" for stawberry shortcake.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 14, 2013
Made this as written except used chuck roast (with most of the fat removed) and onion powder versus onion salt. Served it with a little of the au jus on the side for dipping rather putting too much juice on the bun. Very easy, very good. Can see were adding peppers, onions cheese, pepperoncini would all be tasty additions. Topped pepperoncini slices to sandwiches. Excellent!
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Fluffy Pancakes

Reviewed: Oct. 14, 2013
Husband made these one morning. Had everything in the fridge and pantry. Thinned the batter a little cuzthe 1st couple were not cooked through butthey were still light and fluffy.
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Easy Meatloaf

Reviewed: Oct. 28, 2013
At 59 years old, I've probably made 100s of meatloaves. To me this is a great basic recipe. It is very good, as is, or one could spice it up to their personal taste. I cut the onions small enough that they were thoroughly cooked within the loaf. The overall flavor, moisture and texture was to my liking. Next time I make a meatloaf I'll use this recipe and if I want it to have a differnent "flair" I'll add herbs/spices/other ingredients accordingly.
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Chicken with Chipotle

Reviewed: Nov. 21, 2013
Made this tonight and used all the ingredients in the proportions listed in the recipe. Opted to change the method of cooking. I removed the skin from the chicken. Browned (half cooked) the chicken in a covered skillet, added the sauce and finished it off (covered) in the oven. So easy and EXCELLENT flavor. Served over white rice. The sauce is delicious.
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Monkfish Provincial

Reviewed: Nov. 22, 2013
Made this tonight as written except added salt/pepper/seasoning directly to the fish versus to flour then lightly coated in plain flour. It is quick and excellent!
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Chicken with Artichokes and Sundried Tomatoes

Reviewed: Nov. 29, 2013
I made this tonight, as written, except used the oil from the jar of sun dried tomato (rather than olive oil) and used a little less feta cheese (personal taste). Also I cooked it with the lid off to reduce the liquid a bit. Used black olives. It is full of flavor and delicious!
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Chicken a la King I

Reviewed: Dec. 11, 2013
DH and I happened to be watching an episode of Diners Drive-ins and Dives and Chicken a la King was being made. We both chuckled about it being a "flashback" to our youth and how long it had been since we'd eaten it (over toast points) or even thought of Chicken a la King. I made some that night using this recipe and we both LOVED it. It's a simple dish to make with everyday ingredients. Thanks for the recipe and the memory. I've added it to my Recipe Box.
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Accidental Fish

Reviewed: Dec. 11, 2013
This sauce made what was unfortunately a mediocre piece of store bought Mahi Mahi...quite good. For our purposes and taste I used half the butter but otherwise followed the recipe with more hot sauce (to taste as suggested per recipe). Great stuff. Can't wait to make it again using a better piece of Mahi Mahi.
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Displaying results 1-20 (of 25) reviews
 
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