Kathy N Recipe Reviews (Pg. 1) - Allrecipes.com (18580907)

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Kathy N

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Apple Cider Sauce and Pork Loin Chops

Reviewed: Aug. 24, 2009
I've made this recipe twice so far. The second time I decided to brine the pork chops in a bowl of ice water with 1 tbsp/cup each of salt and sugar and a dozen peppercorns for 6 hours. Wow, what a difference it makes for the meat! So moist and full of flavor. I used bottled apple cider reduced in a saucepan and added a chopped onion to the frying pain before adding the chops but otherwise followed the recipe. (no extra salt needed because of the brine). Very, very good. My family loved it. Thanks.
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4 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Jul. 30, 2009
I have made this recipe many many times for family and friend gatherings. The only substitution I make is cashew pieces for the almonds just out of personal preference. Occasionally I have added shredded chicken to make it a main course salad. I can't even count the number of people who ask me for the recipe. There are two groups who demand that I bring this salad whenever we get together. Thank you so much for this perfect salad recipe.
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1 user found this review helpful

Garlic Chicken

Reviewed: Jun. 13, 2009
This is my "go to" recipe for so many things. By itself or topped with marinara or lemon caper sauce - it is always perfect with it's garlic infused flavor and remains tender and moist because of the olive oil coating. My first recipe ever used from this site several years ago and remains my favorite overall for taste and simplicity. Thank you so much for submitting.
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Chicken Enchilada Casserole II

Reviewed: Apr. 25, 2009
The taste is very good, but what would make this a 5 star recipe is to layer the salsa separately from the sour cream and soup mixture in the casserole. The weird pink color from mixing them together is not very appetizing. I ended up throwing some of it away which is a shame because it tasted fine.
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2 users found this review helpful

My Best Clam Chowder

Reviewed: Apr. 25, 2009
I've made this recipe many times and it never gets old. I also fry bacon (added later) and then saute the onion and celery in the bacon fat in the soup pot. I add a bottle of clam juice plus the drained juice from the canned clams to the liquid. I also add some Old Bay and garlic powder to the mix. I let the mixture cook sometimes for a few hours then thicken with a cornstarch/broth mixture. I know I have changed the original recipe, but in my opinion, what makes this recipe a 5 star on its own for the submitter is the quart of half and half and the red wine vinegar which are the magic ingredients. Also, adding the clams right before serving time is essential so they remain tender. Truly delicious restaurant quality soup. The entire pot is gone in 2 days. Thank you.
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Flatlander Chili

Reviewed: Apr. 25, 2009
My girlfriend made some chili which was the best I had ever had. I forgot to get her recipe so searched for one. This is it. I now make this chili recipe about every 2 weeks. The only thing I change is the using pinto and small white beans instead of kidney beans. Depending how long I let it cook (sometimes several hours) I add some more tomato or vegetable juice and more chili powder to taste. My teenage son and his friends LOVE this on chili dogs with grilled onions and shredded cheese. I love it by itself. Thank you so much.
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Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles

Reviewed: Feb. 3, 2009
I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ever had. The only thing I ommitted was the ginger because I don't like it, and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you.
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 24, 2008
I found this recipe while searching for something similar we had at a local restaurant. The sauce is a perfect match. To duplicate the restaurant dish, I sauteed some sliced red onion with the mushrooms and added some sliced smoked sausage during the simmering. I doubled the sauce. Served over pearl pasta (acini de pepe)with sauteed spinach. Delicious! Thank you very much.
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Kalua Pig in a Slow Cooker

Reviewed: Mar. 14, 2006
I made this for a large family hawaiian theme get together. I trimmed the fat from 6 lbs of boneless loin roast before cooking. Served with steamed rice and homemade teriyaki sauce. Everyone wanted the recipe for this moist and delicious meat!
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