CATHY HUNTER Recipe Reviews (Pg. 1) - Allrecipes.com (1646094)

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Lemon Chicken Soup I

Reviewed: Mar. 25, 2002
This was really good .. I used less chicken - 3 bone-in skinless breasts versus the 4 lbs called for. There was a ton of meat - I only used half and saved the rest. I added half an onion as well. It was a very flavourful soup. The lemon gave it a nice refreshing touch.
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10 users found this review helpful

Straccetti

Reviewed: Mar. 24, 2002
Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!
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22 users found this review helpful

Chicken Stuffed Buns

Reviewed: Mar. 24, 2002
I just made one to see if I would like it - maybe I did something wrong in the scaling but I found it too heavy on the garlic and the parmesan. The other flavours were lovely, and I do like garlic but I couldn't get the taste out of my mouth all night. I only used 1/2 clove for 1 sandwich.
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6 users found this review helpful

Chipotle Chicken

Reviewed: Mar. 21, 2002
Definitely one for spice lovers! This was the first recipe I tried with chipotle peppers .. finding them was difficult! I scaled the recipe down to 2, used 1/2 can of peppers (after removing the seeds) ... was a *little* too hot. Next time I will use one less pepper. I also used a little less spinach. My oven must be strange, but I had to broil the chicken WAY longer .. more like 12 mins per side. On the whole though we loved it!
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2 users found this review helpful

Pot Roast in Beer

Reviewed: Mar. 19, 2002
We enjoyed this. I found the gravy a little watery but still good. I added some sliced carrots and whole tiny potatoes, and cooked the roast for an extra 30 mins.
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2 users found this review helpful

Spinach Chicken Parmesan

Reviewed: Mar. 13, 2002
I liked this. I used the original recipe for inspiration but changed a few things. I pounded the chicken, dusted it in flour and browned it for 3-4 minutes per side. I chopped up some fresh baby spinach (instead of the frozen) and sauteed it in the water left on the leaves from washing, then drained and set aside until I was ready to add it to the sauce as instructed. I used real grated parmesan (bought a block and grated it). mmmmm ... and cooked fettucine on the side. I put some butter/garlic/basil on the fettucine, then added the leftover sauce once I took the chicken out of the baking dish. YUM!
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116 users found this review helpful

Succulent Salmon Wraps

Reviewed: Mar. 13, 2002
My husband and I didn't care for this ... while we do like all the ingredients, we just didn't like them in this combination. The sweetness of the ranch didn't go well with the jack cheese and salmon .. the cheese didn't go well with the salmon. The texture was not pleasing (to us). Sounded nice .. but ... not to our taste.
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23 users found this review helpful

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Reviewed: Mar. 10, 2002
Oh my. How wonderful! I can't believe the writer who thought this was a "waste of a terrific piece of meat". He/she must not like either beef, garlic, or horseradish, so has no business rating this recipe. My husband and I LOVED it. I did find the cooking times off .. I had a 1.5 lb piece of tenderloin, and cooked it 1 hour(!) at 400F to reach 140 degrees. It came out medium rather than medium rare. Next time I will cook it 50 mins .. maybe try it with a bit of Bernaise sauce. And there definitely WILL BE a next time!!!
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4 users found this review helpful

Lazy Katie's Taco Salad

Reviewed: Mar. 9, 2002
Great! I used a powdered taco sauce mix with the ground beef, substituted regular head lettuce instead of romaine and layered it differently with the lettuce on the bottom. I will definitely do this one over and over!
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10 users found this review helpful

King Ranch Chicken Casserole II

Reviewed: Mar. 9, 2002
This was nice - somewhat like a taco salad. I used less cheddar, only about 1/4 cup of sliced olives, and a chopped green onion instead of the chives. The tortillas in the middle were a bit soggy - next time I will not layer as in the recipe, but mix the chicken and soup/tomatoes, top with tortillas, then with cheese.
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11 users found this review helpful

Spinach Quiche

Reviewed: Mar. 9, 2002
I've never made quiche before, so was looking for a guideline. This was great! I used a lot less butter, as others have commented on, and omitted the mushrooms. I added some paper-thin sliced julienned ham. Next time I will use less cheese - it was a little much for my husband's taste. Also, I missed the "deep dish" note on the pie and used a regular pie shell - only need half the eggs and milk. All in all - a keeper.
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0 users found this review helpful

Mongolian Beef II

Reviewed: Mar. 2, 2002
This was simply wonderful. I used sirloin steak instead of the roast (because that is what I had on hand). What a wonderful taste ... super simple... and just the right amount of spice.
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3 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Mar. 2, 2002
This was a snap to make, and tasted lovely, but we found it a little mushy. I will definitely make it again but will broil it to brown the topping at the end.
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2 users found this review helpful

 
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