KatieJ Recipe Reviews (Pg. 1) - Allrecipes.com (16974756)

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KatieJ

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French Baguettes

Reviewed: Mar. 6, 2012
Easy and delicious. I followed some of the tips and used egg white brushed on the loaves before baking, and put a bowl of water in the oven while it baked for steam. My bread wasn't rising very well (maybe my house was too cold?), so I used a tip I found online - put a heating pad under the bowl or pan. Works great. The loaf looked really pretty once baked and had the perfect taste and texture. I look forward to enjoying the second loaf tomorrow with leftover lasagna!
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Whole Wheat Honey Bread

Reviewed: Feb. 23, 2012
Mmmm, tasty! And so easy! I think this will become a weekly staple at our house. I did not substitute any ingredients, but did add in a small handful of cracked wheat to the mix. I added the salt into the warm water - not sure that made a difference or not for rising, but my loaf rose perfectly and had a perfect crust. I set my machine on the standard white loaf 2 lb cycle. The only trouble I ran across was trying to get the loaf out after it had cooked. The bottom was a little stuck, but it eventually released.
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Korean Marinade

Reviewed: Jan. 24, 2012
This was one of six marinades I made several months ago to prep and freeze 40lbs of chicken breasts. I made the recipe as written - minus the flour because I wasn't sure how well that mixture would freeze. I just cooked it tonight as a Stir Fry. The chicken was marinated and frozen as half breasts. Before stir frying the (defrosted) chicken, I sliced it (about 1 - 1.5 lbs) into thin strips, then added to a hot pan with 1-2T vegetable oil, reserving the remainder of the marinade. After the chicken was throughly cooked, I removed it from the pan, heated up the skillet, and added about 1 cup of sliced carrot rounds, 1 cup of broccoli florets, and 1 whole red pepper cut into strips. After the veggies had cooked down quite a bit, I added the remaining marinade, and cooked it throughly for several minutes, then added the reserved chicken back in and cooked for a few more minutes. We served it over white rice and loved the flavor! Thank you for a delicious recipe.
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Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Nov. 12, 2011
A quick, easy dinner with items I usually have on hand. I may have boiled a little too much pasta, because I was wanting more sauce. I may try again using some wine in the sauce as another reviewer suggested. My husband ended up adding some homemade ground pepper spice to his, because it didn't have quite enough kick. (We like spicy). I still think it was good! A tip for fresh basil - chop a whole bunch, measure by the Tb and fill a few cubes in an ice cube tray, then add water to the trays. Pop out the frozen 'basil cubes' and store in the freezer in a freezer Ziplock. Then you always have chopped, fresh basil. (Very easy to add to soups as well).
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Honey Balsamic Vinaigrette

Reviewed: Nov. 8, 2011
Delicious! Tastes like restaurant quality and has a beautiful color.
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Spicy Pumpkin Chili

Reviewed: Nov. 1, 2011
The BEST chili recipe I have ever made. Had it ready in the crock pot for a Halloween party for 7 adults before we took kids out trick or treating. It was a hit with everyone. Like other reviewers, I did not drain the beans, and I modified based on what was in my pantry: Different type of tomatoes instead of fire roasted - so I added paprika. I also accidentally used a 15 oz can of tomato sauce, and it tasted great. Used ground turkey instead of ground beef. My crock pot was at capacity! Don't be afraid to tweak based on what types of canned goods you have. I don't think you could screw this up. It is delicious.
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Sesame Shrimp Stir-Fry

Reviewed: May 30, 2011
Smelled and tasted like restaurant quality! Added broccoli - I'm sure many other veggies would taste great in it too.
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Gary's Turkey Burritos

Reviewed: May 30, 2011
Pretty tasty! Looked like a 'Mom's Special' in the skillet (mystery dinner) - but tasted great! I didn't have the hot tomato sauce, so I used tomato sauce and salsa instead. We used the smaller tortillas, filled and wrapped tightly, and warmed in the oven for a crispy exterior. I baked quite a few of these - way more than my husband and I could eat for dinner. I let the remainder cool, then I froze them for quick lunches to reheat in the oven or micro during the day.
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Double Chocolate Chunk Cookies

Reviewed: May 30, 2011
I made this with a mixture of white chocolate chips, heath pieces, and mini chocolate chips. DELICIOUS! If you have an oven proof small skillet (cast iron, non-stick or other), fill the entire bottom of the skillet (about 1/2" thick) with the cookie mixture - bake at 350 for 10 min or so, depending on the size of your pan. Take it out of the oven, leave the cookie in the pan, and serve the cookie hot with vanilla ice cream on top with spoons - for everyone to share. (Good with any cookie recipe). Use the remainder of the dough for regular sized cookies.
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