Kateriee Recipe Reviews (Pg. 1) - Allrecipes.com (18562196)

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Fortune Cookies III

Reviewed: Dec. 19, 2009
Don't underbake the cookies or they will tear during shaping. To shape: Wear cotton gloves. Using a wide spatula, remove one cookie at a time from the oven and flip into your gloved hand. Place and hold one fortune paper in the center of the cookie and quickly fold the cookie in half. Grasp the ends of the cookie and draw it gently down over the edge of the straight-sided pan or bowl to get that "fortune-cookie" curve. (The slit in the cookie will be facing up as you shape the cookie over the pan.) Place the cookie, ends down, in one of the muffin pan cups to cool. This will help them hold their shape while cooling. If the cookie hardens too fast, return it to the oven for about 1 minute to make it more bendable. Repeat for remaining batter, using a cold, well-greased baking sheet for each batch.
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16 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 27, 2009
I also peeled and then boiled the potatoes first and cut down the white sugar to a third of a cup from other reviewers suggestions. Left everything else the same. The sweet potatoes I bought were white and that threw everyone else off. But since this was my first time making a SPC I had no idea the usual is orange. I thought it tasted very good and I came home from Thanksgiving dinner with none left which is awesome. My mom and everyone else just adored it and I will for sure be making this when asked. (I have issues with sugar so this will not be for me personally) Thanks for the recipe!
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Bianca's Green Chile Pork

Reviewed: Apr. 18, 2007
This was really really good. I cooked for about two hours and the pork turned out very tender. I didn't use the shoulder but just a roast. I cut the recipe in half, but still used two pounds of pork, and a bunch of cilantro, next time I will use more. I love it. My husband said it was missing something, like being smothered in cheese. But for a low calorie meal it was fantastic! Served with a jalapeneo beans, tortillas and wheat rice. Will be making this again.
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4 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 5, 2007
We were disappointed with this recipe. I used a boneless leg of lamb and cooked it for 1 1/2 hours at 325 it came out well done, and the marinate burnt so I had to add water. We marinated it for a day and a half and it didn't seem to matter. It made the house smell good but we will not be making this again. I recommend the Lamb chops with a balsamic reduction.
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4 users found this review helpful

Black Pasta in a Pink Gorgonzola Sauce

Reviewed: Apr. 3, 2007
This was just ok for me. It really wasn't worth the effort with finding the Black pasta (Which can be found at Liberty heights fresh in Salt Lake City) and my local grocery store didn't have the gorgonzola cheese, so I went to three different places, and I also don't think I'm a fan of the gorgonzola either.. so it might just be me. My husband did like it though.
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3 users found this review helpful

Bifana

Reviewed: Mar. 29, 2007
This was a great recipe, the only thing I left out was the raisins and changed the garlic powder to crushed garlic. Rhubarb isn't in season so I had to buy frozen. I really enjoyed making this it made the house smell wonderful, my husband loved it. Can't wait to make it again.
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1 user found this review helpful

Peking Duck

Reviewed: Feb. 5, 2007
This is the third time I've made this recipe, its wonderful. I made it for a small dinner party last. I bought two 5 pound ducks and marinated for 24 hours with a little garlic on in inside with the green onions. Also used fresh ginger. I don't have a steamer big enough so I just roast it at around 425 for 40 minutes, basting it every ten minutes, then I put on the glaze and turn the oven down to 350 for about 30 minutes glazing and basting every ten minutes then 250 till done. When I need to crisp it I turn it to broil or 450 checking it often. I wait until its internal temp is 165. I serve with Wontons and rice. Hope this wasn't confusing
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50 users found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Jan. 26, 2007
I liked this recipe, I did add Water Chestnuts, bean sprouts, more garlic and Fresh ginger. I cooked the veggies in Vegetable oil, and marinated the shrimp with a little sesame seed oil and teriyaki sauce for an hour, once I cooked the veggies I added the shrimp and threw in the rest of the sesame seed oil and teriyaki sauce, also instead of broth I used Sake.
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Cream of Chicken with Wild Rice Soup

Reviewed: Apr. 12, 2006
I made it like it said, I thought it was kind of bland but my boyfriend said wild rice is and he really enjoyed it I just like things a little spicier but maybe I was numb from drinking the ingredients.
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 12, 2006
I loved it! My boyfriend loved it! My roomate loved it! I can't remember what kind of roast I got but with this recipe it seems like it wouldn't even matter it will always come out delicious. Thanks!
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Slow-Cooker Barbecue Ribs

Reviewed: Apr. 12, 2006
It was really good, I also did one cup ketchup and 1 cup of barbecue sauce, it was fall off the bone and it was very messy. It was a spicy sauce (liked that), the only thing I did bad on my part was not cover the ribs entirely with sauce so the top was kind of dry but i'm new at cooking. Anyway I like my ribs a little more then they stay on the bone. But I would probably make again
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2 users found this review helpful

Cheesy Potato and Corn Chowder

Reviewed: Apr. 12, 2006
I love it, have made it twice now. I like to put about a can and a half of the green chilis and serve it in a bread bowl.
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Irish Soda Bread

Reviewed: Apr. 12, 2006
I made this with two cups of raisins and the full amount of the caraway seeds, and didn't really enjoy it so I went back to the store bought a few more things and made this bread without either of them really liked it but I don't think I will make this bread again. By the way, stick your knife in some flour it will help to cut the slit.
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1 user found this review helpful

 
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