Kathi Corl Browne Recipe Reviews (Pg. 1) - Allrecipes.com (18140424)

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Kathi Corl Browne

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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Oct. 9, 2012
This is a good recipe, but what makes the center even better is a little less butter and a Tbsp or so of Chambord.
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1 user found this review helpful

Best Brownies

Reviewed: Feb. 9, 2010
I used Hersey's Special Dark Cocoa Powder and these brownies were exceptional!
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10 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 16, 2009
I wasn't a scone fan, but had to make some for a special event. This recipe was a hit. I make scones on a regular basis now. Making a large batch? I mixed up a triple batch and scooped it into a pan lined with wax paper. After freezing it, I lifted the block out of the pan and cut them into standard size triangles. When I was ready to make them, I laid the triangles out on the baking sheet to thaw before baking.
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6 users found this review helpful

Hasenpfeffer (Rabbit Stew)

Reviewed: Dec. 31, 2008
Will make this again. I added carrots the last half hour. Wonderful!
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0 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 14, 2008
I can't believe how good this is for such an easy recipe. I took the recommendations of others (especially Krista): I replaced water with chicken broth. I seasoned with cumin, poultry seasoning, seasoned salt and pepper. I used both cream of chicken and cream of celery and put in celery tops. About 2 hrs into it, I realized my crockpot had died. I transferred it to a roasting pot and cooked uncovered at 350. Had to stir the dumplings to avoid browning.
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Chicken Pot Pie IX

Reviewed: Nov. 14, 2007
This simple recipe was so delicious. I made one change to this recipe, though, to serve it to company. Instead of baking it in a pie shell, I left the chicken and sauce simmering on the stove together while I baked 3" x 3" puff pastry sheets (by Pepperidge Farm) per instructions. Then I opened the golden brown sheets like a treasure box and spooned the chicken mixture over it and topped it with the top of the pastry. Oh my! It was a beautiful combination.
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2 users found this review helpful

Portobello Mushroom Stroganoff

Reviewed: Feb. 9, 2007
I made the following changes and was very pleased: 1. Used beef broth, rather than veggie broth. Next time, I'll go all veggie to see if it's still great. 2. Added 1/2 tsp soy sauce, and 1/4 tsp worstershire and simmered it with the broth. Next time I will also add 1/4 cup red wine during this step. 3. cut flour down to 2 Tbsp.
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Easy Paella

Reviewed: Jan. 5, 2007
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika (sweet, not hot) and cut amt in half. Also, use chicken with the skin on. The flavor is wonderful in this dish. You can always put the skins off when you combine the rice/meats. Add a shake of turmeric (or colorante) to give the rice an even more brilliant color and don't be shy with the saffron. As much as you probably spent on the spice, put enough in to taste it. I put in a giant pinch and grind the threads with a few grains of salt or sugar before adding in.
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539 users found this review helpful

Fish Tacos

Reviewed: Jan. 5, 2007
If you're looking for a fish taco recipe, this is a good one. The fresh lime gives just the right added touch.
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1 user found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Jan. 5, 2007
This was good and easy, and the fresh spinach is a must! I wasn't thrilled with the outcome of the ricotta cheese. I may have done something wrong, but it just made a muddy mess in my pan. Maybe my pan wasn't hot enough. Next time, I'll try hanging the ricotta cheese in cheese cloth first to get it more solid.
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4 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Jan. 5, 2007
This was too sweet. GREAT W/MODIFICATIONS THOUGH... When I made it again, I substituted the honey for soy sauce (about 3 Tbsp)kept the temp at 400 until med rare. It was a winner. Also, make sure you use a dark Dijon mustard, not the pale stuff and certainly not the yellow stuff. If using dried rosemary, use about a tsp and grind it to powder first to release the flavor.
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5 users found this review helpful

Chicken Tikka Masala

Reviewed: Jan. 5, 2007
The recipe was really delicious, but only AFTER I reduced the salt to less than 1 tsp. Before that, it was nearly inedible. I also discovered that if I made extra chicken and grilled it all at once, I could freeze the additional chicken to make later. Wow was that handy!
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0 users found this review helpful

Moroccan Potato Bean Soup

Reviewed: Jun. 29, 2006
Delicious change from every day soups. Swapping out butter beans for half of the kidneys was great. Also used light kidneys, not dark. Was a bit spicey, so I would also recommend holding back on the pepper the first time.
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3 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Jun. 29, 2006
Add this one to your collection of greats. Marinading longer than directing makes it even better.
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Chicken Enchiladas V

Reviewed: Jun. 29, 2006
Recipe was a great "safe" one for traditional guests, but not one to impress refined eaters. Would not recommend using SHARP cheddar with this recipe because it would overpower the rest of the flavors. Stick with the salsas to add a kick.
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Artichoke Spinach Lasagna

Reviewed: Jun. 29, 2006
What a fabulous find! My husband and boss loved it and went back for seconds. You don't have to be a vegetarian to love this dish. After reviewing other comments about too much moisture, I squeezed out the spinach until it looked like a baseball. I did the same to the artichoke after chopping it. I used exact broth, and the result was a beautiful dish that held it's shape on the plate.
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2 users found this review helpful

Beef Bourguignon II

Reviewed: Aug. 17, 2005
This is a real good recipe for company. It's rich with flavor and great over rice. Don't use some old bottle of bad wine, though. I also used fresh mushrooms and large carrot chunks. NOTE: This recipe does have a wine taste to it, so kids might not take to it so well.
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2 users found this review helpful

Irish Lamb Stew

Reviewed: Aug. 17, 2005
My family has been making lamb stew for years. One day I couldn't find my recipe so I looked this one up. The thyme and wine really make a difference. I did add peas and some extra potatoes. This is my new family favorite. It's delicious.
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1 user found this review helpful

Chicken In Basil Cream

Reviewed: Aug. 17, 2005
This recipe is fabulous. Next time, I'm going to add pine nuts and serve it over rice.
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0 users found this review helpful

 
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