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

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KathyK

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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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Roasted Pork Loin

Reviewed: Dec. 15, 2013
Recipe ingredients are an excellent combo. I use only a couple tablespoons of olive oil and make a paste with the pepper, rosemary (fresh) and garlic. Schmeer it all over the roast and marinate in the fridge for several hours. Mine roasts (no cover) in 1.25 hours @ 350.
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3 users found this review helpful

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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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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3 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Mar. 11, 2014
I like to make recipes as written at leasy the 1st times so Ican rate the actural recipe. This was VERY good. I "get" all the changes folks made such as garlic, a bay leaf, carrots, potatoes, chicken broth, etc but the recipe is quite good, as is. When I make it again, I'll add garlic and a bay leaf because I like the flavor both would add.
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2 users found this review helpful

Bananas Foster II

Reviewed: Dec. 25, 2013
Excellent! I made it as written except added water in the amount of rum then when cooked/lightly boiling, removed from stove added the rum and flamed. Very good indeed!
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2 users found this review helpful

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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Buffalo Chicken and Roasted Potato Casserole

Reviewed: Jun. 30, 2014
I made this, as written, the other night and both my husband and I loved it. Oh, I didn't add the salt but that's a personal preference. I felt the hot sauce, cheese and bacon would have ample sodium for our taste and it did. If I served it to guests I would probably suggest to them what I always suggest regarding food I cook, "you may want/need more salt".
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1 user found this review helpful

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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Potato, Broccoli and Cheese Soup

Reviewed: Dec. 13, 2013
This recipe is very good, as written. I'm 60 years old and have been cooking/making soups for years. Certainly many are more complex and have more ingredients but the joy of making this soup is not only the great taste but also the simplicity. I used an immersion blender to "puree" half the ingredients, as directed. This makes it a creamy yet chunky perfection. Served it with a good ol' grilled ham and cheese sandwich.
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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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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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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 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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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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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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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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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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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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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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