Katherine Foreman Recipe Reviews (Pg. 1) - Allrecipes.com (18042006)

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Katherine Foreman

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Yakisoba Chicken

Reviewed: May 1, 2009
This was very good with chicken, and it was also good when I made it with salmon instead. Very simple and delicious recipe, thank you.
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2 users found this review helpful

Orange-Chip Cranberry Bread

Reviewed: Dec. 3, 2008
Better without the chocolate chips, they seemed to overpower the orange and cranberry flavors. Otherwise, very good.
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0 users found this review helpful

Zucchini Carrot Muffins

Reviewed: Nov. 18, 2008
very good, thank you.
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1 user found this review helpful

Sausage Pepper Skillet

Reviewed: Aug. 22, 2008
This was very good exactly as is. It's also very easy, thank you for submitting it. I never thought of using Italian dressing instead of oil, it's a wonderful idea. The red onions are also a nice change from what I'm used to. Just a quick note. You can also add a can of diced tomatoes when you add the sausage and it makes for a nice sauce that is still good over rice and great over pasta. It makes the meal go a bit farther, which is helpful to those of us with teenagers.
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10 users found this review helpful

Easy Pumpkin Muffins

Reviewed: Apr. 28, 2008
Have faith in this recipe! It really does work, just keep stirring the pumpkin into the cake mix, and it will turn into batter. We love this, I also make them using chocolate cake mix and no spices. They're very good.
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1 user found this review helpful

Orange Beef-Style Tofu Stir-Fry

Reviewed: Apr. 28, 2008
This is now our favorite way to make tofu. I do make a few small changes. 1. I cube the tofu 2. I add seasoning to the cornstarch I use to coat the tofu, garlic salt, onion powder, black pepper, and a little california red chili pepper. 3. I double the sauce, otherwise there just doesn't seem to be enough to go around. Also, I mix in the fried tofu at the very end after the sauce is cooked. I just dump it in and toss it once or twice to cover and them serve immediately, it doesn't get soggy for me. I also fry them for what seems like a very long time and the outside coating is very hard so maybe that will help with the sogginess issue.
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2 users found this review helpful

Cottage Cheese Roast

Reviewed: Apr. 28, 2008
Wow, this is increDibly good for meatless meatloaf. I subsituted the oil with a small can of tomato sauce and one time I made it I used pistachios for the nuts. I've also added taco seasoning, you can really play with it, it's a great base. It's a good meatloaf, my kids didn't even know it didn't have any meat in it and they were surprised when I told them after dinner. My local grocery store marks the big containers of cottage cheese down to 79 cents on the sell by date, so now I buy them and make 2 loaves at once, eating one for dinner and saving the other for sandwiches. This makes dinner very inexpensive so THANK YOU! I would suggest increasing the amount of cornflakes by a cup or so and let it sit for a few minutes after cooking as it will firm up more as it cools.
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6 users found this review helpful

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