KB Profile - Allrecipes.com (18684883)

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KB


KB
 
Home Town: Yakima, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Sep. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Mexican, Italian
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Recipe Reviews 10 reviews
Turkey Pot Pie I
What a great way to deal with those post-holiday Turkey leftovers. I didn't have any chicken bouillon, so I improvised with cream of mushroom soup, extra salt, and added in some garlic and onion powder. Even after all of that, the filling was still the tiniest bit "blah" so I mixed in about a half cup of leftover turkey gravy (made from the turkey drippings), and added more veggies (frozen corn and peas). I also ended up having to bake the pot pie longer than the recipe calls for. Still, the filling was the perfect amount of creamy, without being runny. The bottom crust could've been more crisp--I might pre-cook that a bit next time--but the store-bought crust held up well. This definitely does make enough to feed 8 people, and I ended up with almost half a pot pie leftover. Next time, I might halve the recipe and use actual pie pans, or even make individual servings that I can freeze. Oh, as a warning, I tried reheating part of the pot pie in the oven set at 350 and, while the top of the crust was still crisp, the flavor of the pie wasn't great--it was good, but not great--and the bottom crust was a gluey mess. Still, I'd make it again; if only to try it with the chicken bouillon included.

2 users found this review helpful
Reviewed On: Jan. 2, 2012
Cajun Chicken Pasta
Okay, this is an awesome recipe! I noticed that a lot of other reviewers cut the heavy cream, but I really feel like that's a cornerstone of this dish. Here's my take on this recipe: I cubed three boneless chicken breasts, tossed them with 2 tbsp of cajun seasoning. I then sauteed the chicken (in olive oil) in a deep skillet, along with about a tbsp of minced garlic, a pinch of salt, and half of a slivered onion. To this, I also added about 1/4 c. of chardonnay, and let it reduce for approx. 10 mins, until the chicken is cooked through. After that, I followed the recipe, added in the bell pepper (omitting the green onion and mushrooms), as well as the listed seasonings. Prior to adding the cream, I added a pinch of salt and about 2 tbsp of lemon juice. Next, came the cream. In retrospect, I'd probably only go with about 1 c. of cream, since the additional 1/2 c. seemed slightly excessive, but if you like a rich cream sauce, by all means, go for the whole amount. With the cream, I added the suggested seasonings (minus the black pepper), and a bit more lemon juice. As the sauce simmered, I also added--to the whole mixture--a half cup of grated parmesan cheese, which, I think, helped slightly thicken the sauce. Next time, I'd use another tbsp of cajun seasoning in the sauce itself, since it was "spicy" but seemed to be missing that big Cajun kick that I expected. And, also, I'd reduce the cream to 1 c., since it was a bit heavy, and I added wine. All in all, an A+ recipe!

1 user found this review helpful
Reviewed On: Apr. 6, 2010
Seven Layer Taco Dip
Well, this didn't blow my socks off, but it's still a very good recipe. I added in an easy guacamole and omitted the peppers from the recipe (personal preference). It turned out good, but the bean layer was a bit too salty for me. It was partly my mistake (I used 1.5 oz instead of just 1 oz of taco seasoning), but next time I make this, I'll only use 0.5 to 0.75oz of taco seasoning. One can of beans just can't stand up to that much taco seasoning, in my opinion.

2 users found this review helpful
Reviewed On: Jul. 6, 2008
 
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