KAPPHARMD Recipe Reviews (Pg. 1) - Allrecipes.com (18106601)

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Hot Crab Dip

Reviewed: Dec. 5, 2011
Very good dip, my husband really liked it. There's something... MISSING though. i have to look at a few more recipes and figure it out. I would eliminate the lemon next time, it was a little too bright in the background, i wanted it to be more savory.
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3 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Mar. 21, 2011
I give a 4 as written. I pounded the breasts, filled with fontina cheese and ham then rolled up and put in an eggwash and the breadcrumb. baked at 350. the cheese was closer to the swiss flavor but melts like a dream. the toothpicks were nearly impossible to get out, so make sure you count how many you put in, we had to cut them out.
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4 users found this review helpful

Sweet Spicy Wings

Reviewed: Jul. 8, 2010
Great jumpping off point. i breaded them with a cornstarch slurry that i use for my general tso's chicken. i didn't have hot sauce or honey so i used wing sauce and syrup. made 3 servings so decreased butter.fried then baked at 375 for 20 minuts rebrushed with just the wing sauce with some siracha and popped back in for 2 minutes. very good!
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Chicken Paprikash II

Reviewed: Apr. 26, 2010
I make this slightly different now, but this is close to what i do. I also add wine, no bacon grease, chicken stock no water. I cannot find hungarian paprika, so the red flakes really help. my friend in europe mixes sweet and regular and he says it's stellar. i use whole legs (so cheap) that i crack in half when i get home. I leave the skin on bones in- it doesn't take that long and you cannot beat the flavor. Then we remove the bones and skin afterwards. I also make speatzle to go on the side, but desperately need a spaetzle maker because it gets very messy. I also add 1 cubanelle pepper at the onion stage, and i forgot the garlic the first time i made it (how i don't know - i put it in EVERYTHING) so i leave it out of this dish. We love it so much i don't mess around!
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Tilapia with Creamy Sauce

Reviewed: Aug. 23, 2009
I changed this a lot. Added a breadcrumb crust tsp butter melted a few tbs bread crumb fresh grated romano and dill, sprinkle on top. Lemon to taste in all, thinned cream cheese sauce with cream, make sure you season fish well (salt pepper dry dill lemon butter). Cooked for 20 minutes, would have been raw otherwise. Then broiled for 5 minutes to brown crust well. Big hit after adjustments.
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Broccoli Noodles and Cheese Casserole

Reviewed: May 23, 2005
i don't know if i messed up or if my oven wasn't hot enough.. but it was just a mushy mess that didn't become creamy. maybe add some cream and make a sauce before you toss it in the oven.
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