Kristin Recipe Reviews (Pg. 1) - Allrecipes.com (18755302)

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Chicken Tetrazzini IV

Reviewed: May 4, 2009
After watching the infamous "Chicken Tetrazzini" lady on The Soup, and never having had chicken tetrazzini before, I had to give it a try. I followed other members' suggestions and used nonfat evaporated milk instead of cream, and a handful of grated cheese in the sauce before mixing in the solid ingredients. I was going to also add sauteed chopped onion and minced garlic per others' advice, but forgot. It still made a very rich, creamy, and tasty sauce. This recipe is a keeper. Next time I won't forget the onion and garlic, and I'm going to try sprinkling on a topping of breadcrumbs before browning. There are 8 in my family, so I doubled the recipe and it made a TON of tetrazzini! This would be a great dish for a potluck or dinner party. My husband is going to be eating the leftovers for lunch for days, but I don't think he'll mind.
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Honey Whole Wheat Bread

Reviewed: Nov. 10, 2008
So delicious! I did something wrong so my dough didn't rise, and I ended up with a flat, doughy loaf, but it was still so good. I originally took other reviewers' suggestions to use 1/4 cup of honey, 1 tsp. of salt, 2 cups of wheat flour and 1 cup of bread flour. I'm making the dough again in my bread machine right now. This time I used only a cup and a tablespoon of warm water (another reviewer's suggestion for high altitude), and added 1/4 cup more of wheat flour. The dough still looked too wet as it was mixing so I just had to add another 1/4 cup of flour. I hope it comes out better this time. Even so, this recipe is worth experimenting with until it works!
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Wonton Soup

Reviewed: Nov. 3, 2008
This soup was great after I took the advice of a few other reviewers. I added freshly chopped ginger (I got it in a package of storebought sushi), rice vinegar, and soy sauce to kick up the flavor of the broth. My 10yo, who loves wonton soup, said the broth tasted just like her favorite restaurant's soup. I also stirred in some fresh spinach leaves and cooked, thinly-sliced carrots when the broth was hot. I increased the chicken stock from 3 cups to about 10 cups, because I have a family of 8. Since the younger kids did not love this soup, next time I'll use about 6 cups of broth. I couldn't find any wonton wrappers so I used frozen potstickers, and boiled them in a separate pot before putting them in the soup. I'm sure it would taste even better with homemade wontons, and will look harder to find the wrappers next time I make this soup. There will be a next time, since it was delicious and so easy to make!
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Buttermilk Wheat Bread

Reviewed: Oct. 28, 2008
This bread was excellent, and has now replaced my old favorite white bread recipe. I use the powdered buttermilk instead of fresh, and it comes out soft and delicious. Next time I'm going to try adding a little honey!
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Ratatouille

Reviewed: Nov. 13, 2007
I have died and gone to heaven. I am in LOVE with this recipe. Right now I'm eating it for dinner with parmesan couscous. I added yellow squash and used dehydrated onion instead of fresh onions. Next time - and there WILL be a next time - I'm going to sprinkle a bit of mozzarella cheese on top. I can't wait to have the leftovers tomorrow!
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Baked Zucchini Chips

Reviewed: Jun. 17, 2007
We made this for dinner a few weeks ago, and my oldest daughter loved it so much that she has to have it at least 3 times a week. We have the recipe memorized now, and I buy 10 zucchinis a week to support her zucchini chip habit, I'm not kidding. It's very filling for lunch, makes a great dinner side dish, and is nutritious too.
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Deviled Eggs II

Reviewed: Dec. 3, 2005
This is the classic recipe my mom has always made! She has to make extra, because once they're served, they don't stay on the plate for long. I like to put a cocktail shrimp or olive slice on top.
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Cooking Light magazine's Chicken Parmesan

Reviewed: Jul. 5, 2005
This was great! Even my picky kids ate all of their dinner tonight. I added a can of Italian-flavored diced tomatoes to the spaghetti sauce which added a little extra tang to the flavor. This will be a permanent addition to our dinner calendar.
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Easy Fried Eggplant

Reviewed: Jul. 19, 2004
I love fried eggplant, but I haven't made it in a couple of years because I was taught to deep-fry the eggplant slices, and I try to avoid deep-frying our food. But I was really craving it tonight and found this very easy recipe here. After reading the reviews, I decided to try frying the eggplant in fat-free olive oil cooking spray. Delicious and guilt-free! I used seasoned bread crumbs and parmesan cheese, with salt and pepper added for flavor. Even my picky kids loved it. I'm only sad that my husband - who swears that he's not picky - wouldn't even touch it, because he says he hates eggplant. I'm sure he'd change his mind if he gave this recipe a try!
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Pizza Dough I

Reviewed: Jun. 11, 2004
The last time I made pizza, I used storebought pizza dough that turned out bitter and disgusting. Then tonight I tried this dough out because it looked simple to make and I had all the ingredients available. It didn't have that bitter taste and was soft, tasty, and breadlike. It was interesting, a little different than regular pizza dough, and easier than easy to make. This recipe made enough dough for a whole cookie sheet pan pizza! It fed my family of 6. I will use this recipe again when I make homemade pizza.
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Cabbage Fat-Burning Soup

Reviewed: May 5, 2004
My mom made a similar cabbage soup a few weeks ago and I loved it. I am a soup person, big-time, especially tomato-based soups. I have this simmering on my stove right now and the aroma is driving me mad! I knew how much this would make, but I made the whole pot anyway. I'm planning on freezing what I won't need for the week and then thawing more as needed. Next time I'll probably add some squash or zucchini and an extra can of green beans. I also added a couple of cans of kidney beans for extra protein because I need the energy - not sure yet how those will taste in this soup, but it sounds good. I'm not trying to lose weight (yet) because I'm pregnant, but I'm planning on having this soup for lunch with a sandwich as a healthy meal. I'll also grab a bowl for midnight snacking. My husband has high cholesterol and needs to lose at least 30 pounds, so I'm going to start putting a cup of this soup in his lunch along with his sandwich and a piece of fruit. Hopefully that will help him in his quest to eat healthier meals.
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