KatieW9908 Recipe Reviews (Pg. 1) - Allrecipes.com (18255328)

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KatieW9908

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Beer Cheese Fondue

Reviewed: Dec. 1, 2014
Delicious. We did all the steps as described in a saucepan then transferred to a small crockpot to keep warm.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 23, 2012
Easy and tasty - but messy on a kaiser roll like the picture. Try a hoagie roll instead :)
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2 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Aug. 18, 2014
A great side dish for brunch. As other reviewers suggested, I used a raspberry balsamic vinegar and only about 1/4 the amount of recommended sugar. I admit that I actually considered buying store-bought raspberry dressing, but I'm glad I didn't. The dressing only takes 5 minutes and is delicious.
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Smoked Oyster Spread

Reviewed: Feb. 12, 2012
I love this dip, though I would hesitate to make it for company, because the oyster flavor is certainly strong and probably not for everyone. I like mine with a dash of hot sauce.
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Jicama and Pineapple Salad in a Cilantro Vinaigrette

Reviewed: Jan. 31, 2014
I served this with a southwest marinated pork tenderloin, was a perfect combination. As a side dish, this could probably serve 8 people - I don't know if I had an unusually large jicama or something, but this made a LOT of salad!
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Good New Orleans Creole Gumbo

Reviewed: Mar. 7, 2014
This gumbo was fantastic! There are some ingredients in here that are a bit difficult to come by depending on your region... No bacon fat, so I fried up a few strips of bacon and used melted butter to fill in the rest of the volume. No okra, so I threw in about a half a can of Southern-Style green beans during the last 20 minutes or so of simmering. By choice I also used smoked andouille rather than fresh, and that I also threw in during the last 20 minutes or so. I stored in the refrigerator overnight and reheated the following night for a quick Mardi Gras dinner!
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Pork Roast with Sauerkraut and Kielbasa

Reviewed: Nov. 13, 2013
Outstanding! My one important caution is that 6 hours on high seems like it could be a bad idea. I set my slow cooker to low before I left for work, and about 9 hours later my 2.5-lb pork roast was fall-apart perfect!! I added couple of tbsp of brown sugar and a dash of caraway seeds to the sauerkraut. Next time I look forward to trying some of the other suggestions on here, such as throwing in some beer or apple cider.
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Absolute Mexican Cornbread

Reviewed: Dec. 20, 2005
The best cornbread EVER! All my friends and family asked for the recipe!
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Tomato and Mozzarella Bites

Reviewed: May 17, 2008
Amazingly easy and amazingly good! I skipped the salt and didn't miss it -- even though some reviewers felt they wanted more salt, I think all the fresh ingredients and the balsamic vinegar are plenty flavorful. Also, I could not find the mozzarella balls, so I simply cubed a hunk of mozzarella instead. Definitely a keeper!
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Slow Cooker Reuben Dip

Reviewed: Sep. 28, 2013
I plan to throw the corned beef and sauerkraut into a food processor for a few pulses next time to get a finer chop - if the ingredients are not chopped finely enough, the dip is a little difficult to eat (though delicious!)
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Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Mar. 26, 2009
I got a great crust by making the following adjustments: I made the breading by finely chopping 1/2 c pecans and 1/2 c Fiber One cereal in the food processor (I'm sure regular breadcrumbs work fine in place of the cereal, it's just one of those nutrition "sneaks" I use to get more fiber). I dipped the pork chops in a beaten egg before pressing them into the pecan mixture for a thick coating. Then I cooked the chops by coating the skillet with a generous amount of cooking spray instead of using oil. It worked great, and I give the pumpkin butter a thumbs up too. Served the pork with sauteed green beans and a flaky biscuit.
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Buffalo Chicken Chili

Reviewed: Jun. 17, 2009
Slow cooker adaptation: I did step 1 in a large skillet, then threw everything in the crockpot on High for 4 hours. Low for about 7 hours would probably be good too. The volume is large, so if you have a smaller crockpot, you may want to cut back on the serving size. The end product was a bit soupy for my taste, so next time I will thicken it up a bit by reducing the amount of tomato sauce. A keeper!!
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Cilantro-Lime Dressing

Reviewed: Aug. 21, 2013
We were only feeding 3 people, but we made a full recipe and used the rest to marinate the chicken for a few hours. Delicious!
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Grilled Delmonico Steaks

Reviewed: Jun. 16, 2013
Delicious! Keep in mind that 10 min/side may be WAY overkill depending on your cut of meat - the Delmonico's available at my local store weren't very thick, so about 4-5 min/side on a grill set to 450 was perfect to give me steaks that were still a little pink in the middle.
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Tilapia Pitas

Reviewed: Nov. 10, 2011
The only tweak that I recommend is flaking the fish into chunks, and mixing the fish, onion, and chopped cucumber (if you picked that up from other reviewers) WITH the sauce to create a yummy tuna salad-style mixture to spoon into the pitas. Would make these a bit less messy!
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5 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Nov. 22, 2011
Turned out too liquidy for my taste, but a bit of flour towards the end of cooking thickened it right up. Delicious!
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2 users found this review helpful

Pepperoncini Beef

Reviewed: Feb. 10, 2013
Provolone and horseradish sauce are the perfect accompaniments.
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Potato Latkes I

Reviewed: Dec. 18, 2012
Getting the potatoes dry is KEY. My mixture was soupy the first time I tried this because I didn't get enough moisture out of the potatoes. A bit more flour provided a quick thickening, but then they are too doughy. It's worth the time to dry the potatoes.
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Blooming Onion and Dipping Sauce

Reviewed: Jan. 3, 2012
Absolutely delicious. Like some of the other reviewers, I had some problems with the execution, getting the petals to spread and the batter to stick evenly. I recommend looking through the comments for tips (or maybe even check youtube for video instructions) if you are a deep-fry novice like me.
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Gourmet Mushroom Risotto

Reviewed: Dec. 16, 2012
I'd always been scared of making risotto, but this recipe was idiot-proof! I cut the amount of mushrooms in half as others have mentioned, and it was perfect. I didn't need quite the whole amount of broth - so make sure you are checking the rice as you get towards the end of the cook time, don't want to oversaturate it.
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