kate1972 Profile - Allrecipes.com (188735968)

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kate1972


kate1972
 
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Member Since: Mar. 2013
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Recipe Reviews 3 reviews
Colleen's Slow Cooker Jambalaya
This was a fabulous recipe! We asked a few family members over for dinner because it made so much. EVERY ONE OF THEM RAVED ABOUT IT! It was not too soupy. The only change I made was to add a couple of cloves garlic (minced). Thank you for submitting!

0 users found this review helpful
Reviewed On: Jan. 21, 2014
Tuscan Soup
My husband and I really enjoyed this recipe! Changes I made: added cubed chicken, oregano, basil and pepper to the sausage (i used spicy chicken and turkey sausage - 4 links). I added 6+ cups chicken broth. I added mini-farfalle noodles. I hadn't considered that the noodles would suck up the chicken broth. So, there wasn't a lot of broth at the end. I wold add more broth next time. It was delicous though! Just the right amount of zing (and I did not add cayenne or crushed red pepper). I also added shaved parmesan cheese to our bowls when served. It was perfect for a cold, winter night!

0 users found this review helpful
Reviewed On: Jan. 21, 2014
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo
My husband & I tried this tonight. We loved it!! It had such a great flavor. I did not read any of the reviews, so these comments may or may not be found in others. 1) It took about 1 1/2 hours to make, 2) We marinated the fish for about 1 hour vs. 4. We thought it was the right amount of time. We used fresh lime juice and you defintely tasted the lime, 3) The chipotle mayo definitely has a kick. Not too much though, 4) The 3 step dredging was time consuming with all of the pieces of fish, 5) The coleslaw was easy and delicious with the cilantro. I don't like cabbage, so I was surprised, 6) The flavor of the chipotle mayo (which i thought would overpower the fish) was perfect. The lime cut the spice and vice-versa. It was a fabulous dish. We're looking forward to a dinner party where we can show it off!

0 users found this review helpful
Reviewed On: Mar. 5, 2013
 
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