Kate T.S. Recipe Reviews (Pg. 1) - Allrecipes.com (18902100)

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Kate T.S.

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Salmon Salad

Reviewed: Jul. 13, 2008
I'm learning to love salmon as I do tuna - it's got more omega-3 stuff and less mercury....you know the information. I had a small can of salmon in my pantry that I avoided opening for the longest time...kindof squeamish about opening it. Once I did, I found this AllRecipes salmon salad and really loved it. CAUTION: the first time I made this I used a small (6-7 oz.) can of salmon; it was very similar to canned tuna. The NEXT time, I got enthusiastic about the success and used the large can (around 14-15 oz.)...the contents/salmon in the larger can were FAR less processed....I had to pick out skin and little bits of cartilidge (?) - white bits of whatever. I "soldiered" through, but cringed as I cleaned out the contents to an edible stage.) I substituted fat-free sour cream for the plain yogurt, squirted some lemon juice in, added a little salt (capers bring their own briny-salty taste) and doubled the pepper called for (I love lemon-pepper seasoning....didn't have any). Suggestion - don't be shy adding other veggies to this if you're not going to make an old-fashioned "tuna/or salmon" salad sandwich....I've added sliced radish, grated carrot, diced cucumber...have fun with it (as with tuna salad)!
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Chicken Scallopini in less time!

Reviewed: Sep. 27, 2011
I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p, sauteed them until golden brown, and keep warm in the oven while I sautee (canned or fresh) mushrooms, a bit of lemon juice, white wine if I have it (stock or water w/chicken bullion granuales also works), and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last, then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors!
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Chicken Scallopini

Reviewed: Sep. 27, 2011
I make this fairly often and usually edit the steps to speed things up. I melt the shortening (butter really does taste best...) then sautee about a tsp. of minced garlic (in the jar). I don't slice open the chicken breasts: I use a rolling pin to pound the breasts between saran wrap until flattened uniformly. Dredge them in flour seasonsed w/s&p, sauteed them until golden brown, and keep warm in the oven while I sautee (canned or fresh) mushrooms, a bit of lemon juice, white wine if I have it (stock or water w/chicken bullion granuales also works), and usually a bit of flour mixed into the liquid before adding to the pan. Add capers last, then return meat to pan to meld flavors. I usually make double the sauce and serve w/either some kind of rice or some kind of pasta. Love the flavors!
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9 users found this review helpful

Pork with Peach and Black Bean Salsa

Reviewed: Dec. 13, 2010
After reading many reviews, here's my take: This recipe produces a sweet and savory taste unexpected for chunks of pork. The cut of meat doesn't really matter as long as you cook the pork thoroughly (no pink!): chops, cubed roast or tenderloin. I used the cornmeal and followed other cooks' recommendations to get the oil HOT, turn meat once seared/browned on each surface/side (you need to be "hands on" for about 15 min.). Once nicely browned, add peaches, black beans, salsa....salt and ground pepper to taste. Then put a lid on your skillet and let it simmer (doesn't dry out). Served this with the Maple Glazed Sweet Potato w/bacon and carmelized onions from this site....a lovely pairing of tastes!
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6 users found this review helpful

Avocado Salad

Reviewed: Oct. 23, 2011
This is really like a lovely rendition of pico de gallo, and we all loved it. I used red onion instead of the Vidalia (sweet) onion, but only used about a quarter cup (onion gets so overpowering, especially for leftovers). Highly recommend investing in buying 4-5 avacados for this - you'll probably find 3 decent ones in that bunch (wish they had see-through skins!!) Followed other reviewers in creating colors - orange bell pepper, red tomato, red (purple!) onion, dark green cilantro, light green avacado. Don't scrimp on lime juice (fresh and/or bottled) and s&p; cut avacado in BIG chunks and gently toss just before plating. I served this on top of baby greens and arugula (nice bite to go with the salad). A great salad that would be loved from Austin TX to San Diego.
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2 users found this review helpful

Crunchy Romaine Toss

Reviewed: Nov. 11, 2007
This is a great and easy salad for home or sharing; easy to adjust amounts. A similar recipe (also great) calls for 1/3 c. canola/evoo, 1/4 tsp. sesame oil, 3 Tbl. cider vinegar, 1 Tbl. soy, 1 Tbl. sugar. This also called for a pkg. of ramen flavoring (oriental or chicken). For more crunch, add 1/2 c. toasted sesame seeds. DO smash the ramen noodles and DO use almonds vs. walnuts. You can substitute either coleslaw for all of the suggested greens, or use the romaine plus mixed gourmet lettuces to go with the broccoli. Enjoy!!
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1 user found this review helpful

Vegetarian Korma

Reviewed: Jan. 29, 2012
Healthy, flavorful, and easily adapted to varying tastes. Very easy to assemble/cook: prep the ingredients to have them ready, and avoid the undercooked potato issue by dicing and boiling with carrot chunks before adding to the skillet. I took a couple of suggestions and mixed them: no heavy cream; I used a can of coconut milk plus about 1/2 cup of tomato sauce and let those cook w/veggies into a thickened sauce. I used some diced jarred jalepenos (raw ones are hard to handle) and added enough spices to get it started....curry & s/p available when serving. Served with EASY tzaktizi sauce from this site (or just use some sour cream!).
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Roasted Brussels Sprouts

Reviewed: Jan. 29, 2007
I've NEVER liked brussels sprouts....HATED them no matter how they were cooked. I'm amazed that this one recipe clicked - loved it. I grew up with mom's burnt toast - so I like the charred effect this recipe provides. I read a LOT of different brussels sprout recipes plus nearly all the reviews for this recipe: I followed some suggestions and used both butter and EVOO, kosher salt, coarse ground pepper. I had clarified butter to dip the sprouts into once cooked, but didn't need it. Just be aware of the charring factor - a taste I really love, but not for everyone.
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Maple Glazed Sweet Potatoes with Bacon and Caramelized Onions

Reviewed: Dec. 13, 2010
First, I grew up with marshmallowy/syrupy sweet potato casseroles and hated them; my palate is far more savory. You can maximize this recipe per your tastes; I did 2 versions tonight. 1st: the "sweet" version with syrup: can't afford pure maple syrup and don't like it. Used the store-brand stuff, reduced it to a near toffee consistency, then added the roasted swt. pot. and onions and bacon. The result was like taffy....chewy, sweet, and beyond flavorful. The 2nd version I did simply omitted the syrup: just the baked swt. pot., smoked bacon and carmelized onions. You know what MAKES this recipe? the thyme. I didn't have fresh; used ground I had on hand (a probable amount and then some) and it gave a wonderful punch and savory=ness to the taste. A great balance to the sweet. (Do add s/p to taste)
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Grilled Marinated Shrimp

Reviewed: May 19, 2007
Although I'd love to say I "tweaked" this recipe to personalize it, I didn't. Made it as directed, and all of us were absolutely delighted with the final results. Now I can imagine a few tweaks: skewering with fresh fruit(pineapple, peaches), sweet onions, even chicken thigh tidbits (same marinade? Maybe just a lemon/pepper marinade for the chicken for a refreshing taste?). I say - try the original recipe once then play with it the 2nd time. Enjoy!
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10 users found this review helpful

Zucchini Boats on the Grill

Reviewed: Jan. 28, 2008
I'm writing with an admitted aversion to basically all squash dishes, so I'll concentrate on the nuts and bolts of this recipe. I read many of the reviews, and consequently pre-cooked the zucchini w/about a 1/4" water in the microwave. I tried to squeeze the water from the removed pulp (tough to do, especially in a hurry) by squishing it against a strainer with paper towels. The I poured on the filling ingredients (really, any tasty combination will work, as long as it disguises the squash flavor/texture!). The items in the recipe work fine, but if I ever venture into squash territory again, I'd opt for stronger add-in flavors - Mexican (chorizo & cheese), Italian (hearty marinara & strong parmesean), or maybe more Mediterranean - assorted olives, sauteed mushroom blend, feta or chevre. The most important thing is to find a way to keep these boats from getting soggy. One reviewer recommended broiling the cut/scooped halves w/ a bit of EVOO - I think this would give a crispier canoe to fill than the microwave technique in water. I salute those of you who enjoy squash stuff; I encourage the rest of you to try this - a good and flavorful way to ease yourself into this vegetable group!
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43 users found this review helpful

Graham Crisps

Reviewed: May 23, 2009
I expected CRISP, toffee-like results, but like another reviewer, my crackers were soft and rather moist. I even kept them in a bit longer (about 13-15 min.) but it didn't help. The taste is GREAT...not the right texture, though.
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4 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Sep. 27, 2009
I love these cooked very crispy; tomatoes can be either true green or slighty-ripe red. Cornmeal is the key. In these broadened days, substitue Panko (Japanese style chunkier blend) crumbs for traditional bread crumbs, and use cornmeal not only with the first dredge but the last one as well. Follow the path: seasoned flour (add the cornmeal), egg/milk mixture, seasoned panko crumbs (add cornmeal again). I really hate the smell of hot oil/frying, so I don't "bathe" foods in inches of oil...at most, use about a 1/4 to 1/2 inch, make it HOT, and get it out of your kitchen asap once you're done with the tomatoes. (I'm not from the South where frying is more common; I often use an electric skillet in my garage so the oil smell doesn't settle in the house. But Lord knows I love fried foods!) Great side dish - and one contributor added a dipping sauce I think is great: mayo, dijon, horseradish and a bit of red wine vinegar....good stuff.
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12 users found this review helpful

German Coleslaw

Reviewed: Jan. 26, 2010
I like the flavors that meld in this recipe, but too oily....I suggest a tablespoon or so. A bit too sweet for my tastes as well - otherwise, good stuff!
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3 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 15, 2007
I read a lot of reviews of various lentil soup recipes throgh "All Recipes" - the reader reviews, in total, helped a lot. I modified a few different recipes for my own - I use the Rachel Ray "eyeball it" method, so it's hard to list specific amounts. The basics: sauteed onion and garlic in olive oil; poured about 4 quarts of (homemade, but any will work) chicken stock in. Tossed in a smoked pork hock and 2 cups lentils. Boiled then simmered for about an hour; added about 4 sliced carrots, 2 sliced celery stalks (no leaves), and a can of generic diced tomatoes (why buy more expensive when you're going to add your own seasonings?). Added tumeric (maybe 1 tbl?), curry (maybe 2 tbl?), and cumin (another tbl); probably 2 tsp. of tobasco; about 1 tbl. of salt (sea salt or kosher/coarse ground); and some coarse ground pepper. I let it simmer for another 20-30 min. What made it really good was adding lemon juice to the soup bowls at serving; sour cream is an okay addition but surely not needed. The end result was a very flavorful soup/stew with a kick (the Indian spices). A great evening meal with bread and tossed salad!
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Salad Dressing with a Kick

Reviewed: Oct. 2, 2007
The concept and general ingredients of this salad dressing are good, but I followed the "taste kitchen" suggestion of Heinz 57 for the steak sauce and that's ALL I ended up tasting. I added some sweet relish for more of a 1000 island taste. I like the low-calorie factor - I think next time I'll try it with fat-free sour cream (?) and maybe just a tad of A-1 steak sauce instead of the Heinz 57.
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6 users found this review helpful

Crusty Potato Bread

Reviewed: Nov. 13, 2007
I haven't tasted this bread yet (now in my oven), but want to pass along my oversight that may have cost me a loaf of reputedly great bread: I followed the recipe as listed, and gleaned/used some good tips from the reviews (increasing potato flakes while decreasing bread flour; adding more water). Started the machine....all was well. About an hour or more into the process, saw the smoke pouring from my machine! Long and short, I pulled the plug, scraped the pathetically emerging goop into a bread pan, and parked it in my oven (looks promising so far). The stuff had ballooned way over my machine's capability (1 1/2 pounds)....so I checked the recipe. I don't know how it was originally posted, but my "copy" showed a serving size of 15 (no telling what size machine/loaf that would provide). So - my query & warning: there was no bread machine SIZE (of finished loaf) provided, and I doubt my 1 1/2 pound machine should be able to feed 15. I probably needed to halve this recipe - but not being a bread baker (or bread machine user), I didn't think to analyze amounts. Do as I advise - not as I did! Be sure of your machine's capabilities!! I'll let you know if the transfer to the oven worked!
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52 users found this review helpful

 
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