Kae Recipe Reviews (Pg. 1) - Allrecipes.com (15085340)

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Reuben Sandwich II

Reviewed: Mar. 12, 2014
I make my Reuben this way as well. Do warm the sauerkraut before assembling and drain it well, then squeeze it to remove any remaining moisture. Adding a thin layer of horseradish to the meat side of the bread is a tasty addition. If you use only one layer of cheese, it is helpful to grill the meat-only side first, then the cheese side. This allows the sandwich to heat up so the cheese melts properly. Mustard is also a good addition if you rinse the sauerkraut. Otherwise, it can be a bit overpowering. As others have mentioned, 5 minutes per side is probably sufficient. You do not want the bread to injure the roof of your mouth! On the rare occasions my husband and I order a Reuben at a restaurant, we are usually disappointed and make this version within a couple of weeks.
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Shrimp Scampi Bake

Reviewed: Feb. 16, 2014
This version of Scampi is great! The addition of dijon mustard is unique and tasty, not at all overpowering. I would have reduced the butter to half, as others suggested, however my husband took over and left it as written. If we had served it over pasta, it probably would have been fine. We also used thawed fresh shrimp which worked well. The only other change I would make, is to double the amount of fresh lemon juice. Cannot wait to have it again!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 16, 2014
The red wine/balsamic vinegar reduction is excellent! Heading previous reviews, I purchased a quality balsamic vinegar and wine. We grilled our filets and put the sauce on the side. We live at 7000 ft, and the reduction took much longer than might at lower altitudes. Our meat would have been overdone! We also topped our filets with Gorgonzola crumbles and butter sauteed mushrooms. Can hardly wait to make it again!
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Creamy Au Gratin Potatoes

Reviewed: Nov. 28, 2013
These potatoes were a hit for Thanksgiving! I used extra sharp cheddar & added 1/2 tsp ground mustard because I like how it works with the sharp cheese flavor. My dish boiled over & made a big mess. Next I'll just use a deeper dish. I also followed the recommendation of others to increase the sauce by half. This is a terrfic recipe and I will definitely make it again!
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Kyle's Favorite Beef Stew

Reviewed: Nov. 23, 2013
I have made this twice. The first time my only modification was to use reduced sodium beef broth and use only 1 packet of onion soup mix to further reduce the amount of salt. The end result was still too salty for my husband & I, and was also thicker than we prefer. But the taste was great! For the second preparation, I used broth without salt, 1 packet soup mix, and kept the salt for the meat as directed. Salt may be added as desired prior to thickening. I increased the broth by about half the original amount and removed the crockpot lid for the last 30 minutes rather than thickening. This left a nice gravy on the meat and vegetables. I also added about 2 tsp paprika to the flour mixture. The end result...a delicious stew that will be my only recipe from now on.
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Hot German Potato Salad III

Reviewed: Dec. 15, 2012
As a german potato salad, it was good made as directed. The big surprise, however, was finding out how tasty the leftovers are when fried up nice and crisp as a breakfast side. I would make this again just to get the german-style homefries!
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Jamie's Minestrone

Reviewed: Nov. 18, 2012
This is a terrific soup recipe easily tailored to your families' particular tastes. Changing the vegetables, beans, and to some extent, the seasonings, does not take away from the basic goodness of this recipe. My husband declared it "outstanding" several times through the course of our meal. If you are looking for ways to cut down on your consumption of meat, this soup is a hearty option!
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 4, 2012
Like a few other reviewers have mentioned, this was a bit salty for my taste. Next time I will use reduced sodium soups. I added no additional salt. Rather than using biscuit dough, I made my own dumplings because I prefer them. However, there was not enough liquid left once the dumplings cooked. Just a note in case others prefer homemade dumplings. Otherwise, it was quick, easy, and it had good flavor.
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Grilled Marinated Swordfish

Reviewed: Dec. 31, 2011
This recipe is great as is. I think I'll try it on tuna filets soon.
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Slow Cooker Beef Stew IV

Reviewed: Dec. 11, 2011
My husband loved this recipe! My only change would be to leave out the salt in the flour mixture. The soup mix has enough salt in it to flavor the entire stew.
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