Kitchen Privileges Recipe Reviews (Pg. 1) - Allrecipes.com (16857486)

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Chicken and Mushroom Chowder

Reviewed: Jan. 11, 2011
The is a nice and easy meal, although I found it rather bland. I added a red pepper, celery, a splash of white wine, more salt and pepper and a little seasoning blend, and it still was missing something--maybe Cayenne? My husband liked it though and he usually goes for big flavor, and it definitely looked yummy to serve, so I gave it four stars instead of three.
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Spicy Refrigerator Dill Pickles

Reviewed: Sep. 13, 2010
Love these! My family can't get enough of these. I cut the sugar to 1 T. (we don't like sweet pickles), just added a pinch of red pepper flakes and I doubled the brine. Since they are eaten so fast after the 10 day waiting period, I just put fresh cucumbers back in the brine and they still taste as good as the first batch.
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8 users found this review helpful

Simple Guacamole

Reviewed: Sep. 13, 2010
I've made this for friends and even those who say they usually don't like guacamole said they liked it. I made it on vacation for a fajita dinner with friends and it was promptly eaten! The only change I made is to use garlic salt in place of plain salt. Just make sure your avocados are not overripe (made that mistake once!).
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Stephanie's Freezer Spaghetti Sauce

Reviewed: Sep. 13, 2010
Awesome sauce! I simmered all on the stove for several hours, cut the sugar and salt to 1 T. and used olive oil (a must in my opinion for anything Italian), and used 2 T. Italian seasoning and 1 T. oregano with fresh basil for the herbs. I also added the tomato paste. It made about 4 quart jars. I will definitely be making this recipe again!
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Double Tomato Bruschetta

Reviewed: Aug. 10, 2010
This is by far the best bruschetta I have ever had. The vinegar absolutely makes this recipe. I've never made bruschetta without green onions, so I sliced and added two. I used a variety of tomatoes from my garden and dry sun-dried tomatoes. I'm also partial to fresh mozzarella. This goes so well over many things; today for lunch I put it over leftover mac and cheese--wow! Can't wait to use this for guests!
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