Kathyvn Recipe Reviews (Pg. 1) - Allrecipes.com (15206505)

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Roasted Veggie Pasta

Reviewed: Apr. 7, 2012
Great easy recipe. I added squash and let all the veggies marinade in the rosemary, garlic and oregano overnight. Will definitely make it again
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10 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Mar. 31, 2013
Hubby says it's a keeper! I modified it like others did, but the basic concept is the same. I had 1 lb frozen tilapia, placed on foil, doubled the garlic, used a 14oz can of diced tomatoes (with garlic and basil), and sprinkled dried basil on the fish. Used only 1/2 c of white wine. Wrapped it in the foil and baked at 425 for 20 min. There was a lot of juice. I don't know if this was because the fish was frozen, but I am glad I didn't use a full cup of wine. It was very tasty!!
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2 users found this review helpful

Potato Soup IX

Reviewed: Jan. 6, 2013
Great recipe - definitely a keeper. I added carrots and celery and 4 cloves of garlic instead of 2, but otherwise made it as is. Mashed the potatoes instead of pureed them because it involved less cleanup. Very tasty and easy.
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1 user found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Apr. 6, 2012
Spicy and delicious. Used 2 chipotle peppers as others did and it was perfect. Used fresh garlic and pepper jack cheese. Will definitely make it again.
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1 user found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Mar. 10, 2012
wonderful!!!! I was concerned because of all the reviews stating it was way too spicy. This was not true in my case. I could not find chipotle chile powder, so I used Mexican chili powder. I broiled it and the brown sugar did burn and the crust flaked off. Maybe that is why it wasn't real spicy.
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Cranberry Applesauce Muffins

Reviewed: Dec. 31, 2013
Followed the recipe plus made the adjustments that others suggested 1/4 cup oil, 1+1/4 applesauce plus additional 1/2 tsp nutmeg, cinnamon, and baking powder. They came out doughy, tasteless and VERY tart. The 1/2 cup sugar wasn't enough.
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