Katie Recipe Reviews (Pg. 1) - Allrecipes.com (18095642)

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Mussels Mariniere

Reviewed: Jul. 1, 2012
This was an amazing and easy recipe! We are talking dinner party food, on a gentle budget, with Food Network results. I didn't change a thing. Yum!
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Pot Roast Dips

Reviewed: Dec. 30, 2011
These were AMAZING! I used Beef Onion soup mix, a 1 cup of wine and about 2 cups of beef stock instead of water. This created a lot more jus as well. It was incredibly flavorful. So delicious!
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3 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 15, 2011
Wow. Just wow. This is such an amazing recipe. The only things I did differently were: - used boneless, skinless, chicken thighs cooked in the soup (I HIGHLY recommend this. The dark meat really works well in this soup.) - Used cayenne pepper as opposed to chili powder - omitted the 2 cups of water (not enough space in my slow cooker and I am glad there wasn't.) - used a bit more garlic (I love the stuff). The soup is so simple, yet rich in flavor. This recipe is going to be a new cold weather staple in my house.
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Peanut Butter Frosting

Reviewed: Dec. 19, 2009
Really good peanut butter frosting! I did use the modifications recommended by TRindell. I am not crazy about peanut butter so I am not the best judge on taste, however my son LOVES peanut butter and he licked the beaters and bowl then tried to sneak fingerfuls from the iced cake.
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1 user found this review helpful
Photo by Katie

Beef Stew VI

Reviewed: Dec. 19, 2009
This is a GREAT base recipe. The process and timing are spot on. It is a great as is or substitution recipe. I used 2 cups of beef stock and 2 cups of beef broth instead of the bullion but I am sure it would have been delicious as is. After an hour I deglazed with about a 1/3 cup of red wine then added the veggies and cornstarch mixture. I also added a bay leaf for good measure. This is a fun recipe to play with. I will use it to invent other "flavors" of beef stew. Using the timing provided, the beef and veggies were perfect! Rave reviews and subtle hints for another batch soon were abundant. Yummy!
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David's Yellow Cake

Reviewed: Dec. 7, 2009
I am no cake snob, but I do recognize a good cake when I taste one. Using modifications and suggested listed by others, this cake was phenomenal. I used previous advice and took my time in the creaming process. It must be done slowly and the butter needs to be at room temperature. The cake was so moist! I will definitely use this recipe again.
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Baked Ziti I

Reviewed: Dec. 7, 2009
Tasty ziti recipe however it seemed a bit dry. I have made it a couple of times, each time adding more sauce and have permanently increased the sour cream to 16 oz. I also go heavy on the italian seasoning. Despite seeming a bit less saucy than I prefer, it is really yummy.
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Mama's Italian Wedding Soup

Reviewed: Dec. 7, 2009
This recipe is healthy comfort food at it's finest. Of course I modified to suit my taste. I used ground turkey rather than ground beef and made the meatballs with fresh, minced onion, italian style breadcrumbs (you'll need at least a cup if you are using 2 eggs; if not, reduce to one egg), and parmesan cheese. Also I used half chicken stock and half chicken broth and added 5 stalks of celery. I doubled the recipe and every bit was savored. Thanks for the great recipe!
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Pumpkin Cheesecake II

Reviewed: Dec. 7, 2009
Fantastic pumpkin cheesecake! This cheesecake was gone in two days and has been demanded for every Thanksgiving henceforth. I used cinnamon graham crackers because well, it just sounded good (and it was delicious)! I followed the recipe exactly except for the spices. I had a Pampered Chef Cinnamon Blend and tossed a couple of teaspoons of that in, in place of the spices. Also, I served it with bourbon whipped cream. Oh man! Great stuff!
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Best Toffee Ever - Super Easy

Reviewed: Dec. 17, 2006
Superb toffee. I have been looking for this recipe for years. It is the easiest toffee recipe my sister and I have tried and it tastes fantastic. We chopped almonds and spread those on parchment paper before pouring the toffee mixture as suggeted in a previous review. We used finely choppd pecan on top. However, the nuts are not what make this recipe. We did not vary from the critical elements of this recipe and everything worked like a charm. WARNING: This toffee is incredibly addictive. Enjoy!
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Best Ever Corn Muffins

Reviewed: Dec. 7, 2004
What great corn muffins! I used Shedd's spread (country crock) and splenda to cut some calories and they tasted fabulous! I served them with Chili to a group of friends and everyone raved about the corn muffins! They were incredibly good!
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