Katherine Profile - Allrecipes.com (18422370)

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Recipe Reviews 4 reviews
Kung Pao Chicken
this recipe has ruined us for every chinese take out of Kung Pao. We always get Kung Pao when eating at a chinese restaurant (shrimp, chicken, tofu) and even in the high end, sit down, hot towel, type of restaurants it has NEVER compared to the perfection of this recipe I just made at home. OMG. I doubled the marinade, and the sauce (per other reviewers suggestions). I used chicken thighs (had it in the freezer). I also sauteed some celery and broccoli in some hot chili oil before adding the marinated chicken to saute. I also used whole peanuts instead of crushed (my favorite). I think next time I may back down a tad on the chili paste because it was pretty spicy - but I served it with a Virginia semi-sweet Rose wine and it was perfection. The hubby told me he had never had a better Kung Pao period. Can't wait to try it with Tofu or Shrimp next.

1 user found this review helpful
Reviewed On: Mar. 1, 2014
Asparagus Lasagna
This is so adaptable to almost any vegetable. I used fresh peas and grated carrots. I think I will use zucchini next time. I also added Gruyere and a Parmesan/Romano blend to the mozzarella. Instead of ham, I used smoked Turkey Kielbasa because I had that on hand. Also baked at 350 for about 45 mins w/ foil on top and another 15 with it off to brown. The husband raved and said it's a keeper!

1 user found this review helpful
Reviewed On: Apr. 21, 2013
Garden Fresh Tomato Soup
I had lots of garden tomatoes this year. I made this a LOT. Not just for grilled cheese, but as a basis for all kinds of recipes. I put a bunch of my tomatoes in the freezer and I'm still making this in December! I like to add a little bit of 2% milk to it at the end to give it a little creamy taste when I use it as a straight soup for grilled cheese.

0 users found this review helpful
Reviewed On: Dec. 3, 2012

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