Kristie S Recipe Reviews (Pg. 1) - Allrecipes.com (1619442)

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Kristie S

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New Year's Champagne Punch

Reviewed: Jan. 3, 2009
I made this for a New Year's Eve party. I halved the recipe. It was good. Everyone enjoyed it. I did add orange slices in the punch. I wish I would have added frozen strawberries. I will make it again.
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Creamy Kielbasa and Potato Soup

Reviewed: Feb. 18, 2008
I cooked the onion, celery, added carrots, and garlic in olive oil first. I added in the sliced turkey kilebasa and 4 cubed red potatoes. I let that cook a little. Then I added in cream of potato soup and cream of chicken soup. I added 1 can of reduced sodium chicken broth and 1 can of reduced sodium beef broth. I added about a cup of 2% milk. I let it all simmer for about an hour. I also added in onion powder, garlic salt, cayenne pepper and black pepper, oregano, italian seasoning, and bay leaves. Right before serving I let a tablespoon of butter melt in. I also mixed a little of the soup broth with about a tablespoon of flour and teaspoon of cornstarch. Then I poured that in the soup and let it simmer for a few more minutes. I served it with biscuits. My husband loved it!
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Tortilla Rollups IV

Reviewed: Jul. 7, 2007
I used sundried tomato, jalepeno cheese, and regular tortillas. I couldn't find the fiesta-sytle ranch so I used half of a regular ranch package mixed with a little of a mild taco seasoning mix. I used taco shredded cheese and only about half the sour cream and it was light. Some tortillas I wrapped with black olives and green onions. I also added just a little of chopped cilantro to the mix. Plus salt and pepper. I really think the salsa needs to be one that you really like. I used Pace chunky salsa and I think next time I'll try a different salsa. I made it the night before. Wrapped each tortilla tightly in foil. It was hard to determine how much to spread on because when you roll some of it squeezes out if you put too much on. Then the next day before the party, I sliced the wraps. Everyone liked them. And I'm glad I did a variety. I'll make this again.
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Italian Sausage Delight!

Reviewed: Jul. 5, 2007
I added a little garlic with the vegetables. I also grilled the sausages. My husband and I both thought the recipe was pretty good. I'd make it again.
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Individual Baked Eggs

Reviewed: Sep. 15, 2006
I've made this before too. I use the butter flavor crisco in the muffin tins. I use shredded mild cheddar cheese and sprinkle a little in the bottom of the muffin, then crack the egg on top and sprinkle more cheese on top the egg before and after it bakes. I also top it on an english muffin and I spoon a little salsa over it. It's yummy.
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Roasted Root Vegetables With Apple Juice

Reviewed: Jan. 4, 2006
This was okay. I had something similar to this at someone's home a few years ago and this recipe wasn't as good, but it wasn't bad. I used all the vegetables listed but I added garlic and onion and more carrots. I started roasted them in a little olive oil, fresh rosemary, fresh parsley, salt, and pepper first for about 20 minutes. I didn't use as many of the vegetables as the recipe calls for and I halved the amount of juice and wine. I poured the juice/wine mixture over and then added the butter to the pan after. They roasted for a long time. I didn't care for the rutabagas. The sweet potatoes didn't seem right either. I served this for Christmas dinner along with scalloped potatoes and roast beef. People ate them but I don't think it was a favorite. I'll have to ask my friend what her recipe was. I might try this again with more familar vegetables.
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Creamy Au Gratin Potatoes

Reviewed: Jan. 4, 2006
This was pretty good. We had this for Christmas dinner with roast beef. I used Yukon Gold potatoes. I added garlic and pepper. I didn't use as much onion and I cut the onion in half and then sliced it. I added a little more cheese. I used a mix of monterey cheese and sharp cheddar. The time was right and I took the foil off for the last 15 minutes for it to brown on top. I'd make this again. Much better than the box version.
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Chicken Breasts with Herb Basting Sauce

Reviewed: Sep. 26, 2005
I liked this basic recipe. I wanted roasted chicken, but didn't want to spend the time and only had boneless skinless chicken breasts. I did things a little differently. I first marinated boneless skinless chicken breasts in 1/2 cup white wine. Then I also added lemon juice to the herb mix and increased the garlic. I added chopped celery, onion, and carrots to the pan first with a little bit of chicken broth. I topped that with the chicken breasts and wine and basted them with the herb mix. I dabbed a little bit or margerine on top. Covered it and cooked them for about 25-30 minutes. Actually while the chicken marinaded in the wine, I started the vegetables in the oven to get a head start on the cooking. I also sprinkled a little bit of poultry seasoning all over. I think it turned out really good this way. I served it with boiled (boiled in water/chicken broth) red potatoes with parsley and butter.
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