Kathy Recipe Reviews (Pg. 1) - Allrecipes.com (187756190)

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Simple Whole Roasted Chicken

Reviewed: Apr. 13, 2015
Add me to the list of those who had my doubts about the combination of ingredients, but proceeded with preparing it thanks to all the positive reviews. Boy, was I glad I did! This is truly the tastiest roasted chicken I've ever eaten. I removed the backbone to butterfly my chicken. After reading reviews, I doubled the spices except for salt and rubbed under the skin (except for the legs, where I rubbed the spices on top). I refrigerated in a ziplock bag for the full 24 hours. I placed breast side down on a roasting pan sprayed with PAM and added several cups of water to the bottom of the pan. Boy, am I glad I did. There was literally no water (only about a half a cup of drippings) left when I opened the oven to pull the chicken out, so I can see that the pan might have been a bear to clean otherwise. I had no problems with smoking and thanks to the water, the clean-up was easy. Since I added the water, I didn't open the oven to baste. Thirty minutes before my chicken was due to come out of the oven, I put in a pan of cubed sweet potatoes to roast and turned them over after 15 minutes and returned to the oven. They were the perfect side dish. I made the chimichurri cause for steaks off of this website. We added just a small amount to our chicken and it really enhanced the spices and flavors. My family is asking for me to make it again this week!
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Berdean's Cube Steak

Reviewed: Mar. 17, 2015
This recipe arrived in my in-box and the reviews were so good that I decided I had to buy cube steaks and give it a try. After reading other reviews, I decided to sauté an onion and some garlic in my pan before browning the cube steak. I put the sautéed onions and garlic on top of the individual servings of steak -- after browning and before adding the water and bouillon granules. I opted to bake mine for two hours in a 300-degree oven. When it came out, I made gravy with the liquid left in the pan and leftover flour (from breading the steaks) and milk. The result? Definitely fork-tender and the flavor was pretty good. I agree with other reviewers that it might be pretty bland if not for the onions and garlic. Reminds me of a cross between hamburger steak and chicken-fried steak. In the end, I think it's a good recipe, I just don't think I"m a big fan of cube steak. Probably won't make it again, but if you like cube steak, I would recommend giving it a try.
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Rich Make-Ahead Turkey Gravy

Reviewed: Nov. 23, 2014
I made this last year and it was such a time-saver. This year all I could find were smoked turkey wings. We'll see how if turns out. Last year I simmered my wings in the broth/water until the meat was falling off the bone and used some of the chopped meat in the gravy. I love the flavor the white wine gives the gravy. As others have mentioned, it's a bit time-consuming, but it's not difficult to make. I'm making my gravy four days ahead of Thanksgiving this year while I'm watching football on t.v. Totally worth the time not to have to worry at the last minute about making gravy -- and the gravy is SO good!
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French Breakfast Muffins

Reviewed: Nov. 16, 2014
I followed the recipe to a "t" when I made these and we weren't terribly impressed. They were dense and didn't have a lot of flavor. However, I heated one up later in the microwave and they were fabulous. Reminded us of a cake donut. I think I will make them ahead next time. They heat very nicely and were so much better reheated then straight out of the oven. I think it gave the cinnamon sugar topping time to "set." If you do make them and want to eat them fresh out of the oven, I recommend that you at least let them cool slightly.
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Huli Huli Chicken

Reviewed: Nov. 10, 2014
Wow! I made this chicken tonight and the entire family loved it. I made a few substitutions. I used Bragg's Amino Acids in place of soy sauce for my daughter, who is gluten-free, and used Splenda Brown-Sugar Blend in place of brown sugar. I marinated my boneless, skinless chicken breasts overnight and cooked them on the grill over medium heat, turning and basting every 2 1/2 minutes for about 8-10 minutes (smaller breasts came off sooner). I also grilled some fresh pineapple and basted it with the sauce. Delicious! Can't wait to have it again!
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Amazing Pecan Coffee Cake

Reviewed: Mar. 9, 2014
I made this cake this morning to take to a family brunch. I followed the recipe exactly as written other than substituting light sour cream for regular sour cream and skipping the dusting with powdered sugar. I lined the pan with foil, as directed, and sprayed the foil lightly with non-stick cooking spray. I had no problems getting the cake out of the pan. It was absolutely delicious and was a huge hit! There was not a piece left when I came home. Thank you for a wonderful recipe.
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Avocado Salsa

Reviewed: Feb. 20, 2014
I've made this recipe several times now and it always gets rave reviews. Usually I make it as written with just one substitution -- I use chopped fresh cilantro in place of the oregano (about 2-3 tablespoons). I've also made it omitting the olives and adding an extra avocado -- for my son who does not like black olives. It was delicious. I've found that it's just as good after marinating for just a few hours.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 9, 2013
This was fabulous. I chopped my peaches into smaller, bite-sized pieces and made half-again as much topping (since we really love that part at our house). If you opt to do so, I recommend putting in a bit larger or deeper baking dish as I lost some of the really yummy sauce to the bottom of my oven. I will make this again and again. It's delicious! Thank you for the recipe!
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Chicken Wraps

Reviewed: Feb. 22, 2013
Very tasty. I recommend using pre-cooked bacon (available pretty inexpensively at SAM's) and proceeding with recipe as written.
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Garbanzo Bean Soup II

Reviewed: Oct. 14, 2012
I LOVE this soup. Great for a vegan diet (sub vegetable broth for chicken broth). High in protein and delicious. First found it at Weight Watchers years ago and lost it. Have been looking for it ever since. Thank you for posting it!
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