Katie Compton Profile - Allrecipes.com (16101284)

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Katie Compton

Katie Compton
Home Town: Longview, Texas, USA
Living In: White Oak, Texas, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Quick & Easy, Gourmet
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Recipe Reviews 17 reviews
Cajun Chicken Pasta
This was a great recipe but I could tell, even from the 5 star ratings it needed a little tweaking. I see that most were having an issues with it being to watery my solution was simple... Add 1/2 a cup of grated parm. Not the powder stuff shredded. As it melts it becomes a thickening agent and turns the heavy cream into a rich "stick to the noodles" sauce. Other modifications that I made... Cook the chicken, remove to a plate. Cook the veggies (I added in a sliced zucchini for some umph to the dish as suggested by other reviews) removed to the same plate with chicken. Then I made the sauce with 1/2c chicken broth, 1 cup heavy cream, then one can of diced tomatoes with juices, 1/2 cup shredded parmesan simmer for 5-8mins then added the chicken and veggies with their juices to the pan simmered another 5 mins. Toss with noodles.

0 users found this review helpful
Reviewed On: May 11, 2014
Beef Enchiladas with Spicy Red Sauce
I am so impressed with this recipe! I don't think there is anything that I'd change! I used large sized tortillas and the fit nice and snuggle in a large dish. My favorite thing was the red sauce. Perfect balance of flavors, I ended up putting it over the beans and rice sides! Delicious but took some time. I also want to add I used half a jar of on the border chunky salsa. I also didn't have any fresh cilantro,but still don't think I was missing any thing without it.

0 users found this review helpful
Reviewed On: Feb. 2, 2014
Almond Pork
Great recipe! I found a few things that needed to be slightly modified but over all it was really yummy! First with the pork my cuts were a little thicker than suggested because I decided to do more of a slow simmered pork. The pork chops did not finish cooking through properly with the given time so my solution was to up the sauce amount. There was not much of a sauce with just the wine and cream so I added 1 cup of chicken stock and added back the seared pork for about 15 more minutes on medium low till the pork was cooked through and the sauce was thickened. I served this with egg noodles and broccoli and it rounded out the meal beautifully! *Note: with the sauce add a little water if the it thickens to much or you want more. With my way, compared to others opinions on the Dijon is mellowed out A LOT with the addition of the liquids and simmering. 1 teaspoon was plenty!

1 user found this review helpful
Reviewed On: Aug. 12, 2013
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