KathyK Recipe Reviews (Pg. 1) - Allrecipes.com (18949463)

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jun. 7, 2006
Good! The red pepper flakes give it a real kick!
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Pesto Cream Sauce

Reviewed: Jun. 1, 2006
Really very good!
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Caramel Bars

Reviewed: May 20, 2006
I hate to go against the grain, but I really didn't think this recipe worked. It could, however, be my fault. I followed other reviewers suggestions and doubled the mixture of the oats. I put half on the bottom and half on the top. It just tasted too much like, well, oats! This is the first bar I've made that called for oats, I guess I am just more used to cookie or brownie like desserts. I am going to try these out on people tomorrow, we will see what they think! Thanks anyhow!
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Bourbon Pecan Chicken

Reviewed: May 18, 2006
Very tasty recipe! I did not use clarified butter, my mistake, the coating did start to burn in the pan. I will deifinetly use clarified butter next time. The sauce had a WONDERFUL taste. The only reason I am giving it 4 stars instead of 5 is because I wished the sauce was thicker. I was expecting it to be more like the "glaze" you find in some restaurants. Still a great dish though!
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Reese's® Peanut Butter and Milk Chocolate Chip Brownie Bars

Reviewed: May 15, 2006
Have a glass of milk ready because these are some rich brownies! These are great for a chocolate/peanut butter lover like myself. I did follow other reviewers suggestions and added 8 tablespoons of butter to the chocolate layer, instead of 6. I also only cooked the bottom layer for 15 minutes and then the peanut butter layer for 19 minutes. Really yummy!
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Dijon-Tarragon Cream Chicken

Reviewed: May 15, 2006
This was a good, simple recipe, that I would give 4 and 1/2 stars. The tarragon and dijon defintely give it a bit of a "French" taste. I doubled the cream and mustard, as well as used about a third more tarragon than called for. Without this, I don't think there really would have been a good amount of sauce for each peice of chicken. This was a moist, fast chicken dish which I will certainly make again!
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Garlic-Lemon Double Stuffed Chicken

Reviewed: May 11, 2006
Very enjoyable dish! My husband said it tasted "gourmet". I do have a few suggestions though. First, definitely, season the chicken breast itself with salt, pepper, and whatever other herbs or spices that you like. In addition, I would also season the bread crumb and romano (I used parmesan) mixture with a small amount of, again, whatever you like. I used very small amounts of onion powder, oregano, and basil on both the chicken and in the bread crumb mixture. Secondly, as other reviewers suggested, I pounded the chicken breasts, put in the cream cheese and cheddar, rolled it up, and secured it with toothpicks. Since the breats are thinner they cook faster, so keep an eye on them. This really was moist and flavorful chicken. The cream cheese and cheddar sounds strange together, but it was terrific. Next time I am going to try an herbed cream cheese!
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Banana Cream Pie III

Reviewed: May 8, 2006
My family loved this pie! I followed other reviewers suggestions and used one box of banana pudding and one box of vanilla pudding. I also put a small amount of chocolate and caramel syryp on top! Wonderful!
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Fantastic Black Bean Chili

Reviewed: May 1, 2006
This was a good chili recipe. I really liked the black beans! I did add one small can of corn and extra chili pwoder. I also had to add plain old salt and pepper after I had served it up. Next time I will add the salt and pepper while cooking it.
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Angel Chicken Pasta

Reviewed: Apr. 28, 2006
So yummy! The only change I made was in using whole grain wide egg noodles. The sauce is very creamy. A wide noodle or large size pasta is needed to handle the thickness of the sauce. A definite keeper!
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Chicken Florentine Casserole

Reviewed: Apr. 25, 2006
Very tasty! My husband really enjoyed this dish. I did cut the chicken into bite size chunks, which seemed to fit the casserole better.
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Cajun Chicken Pasta

Reviewed: Apr. 22, 2006
Really good! It is a nice twist on pasta. Just enough heat.
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Merwin's Chicken Marsala

Reviewed: Apr. 11, 2006
I have used this recipe many times and it always turns out great. I double all the liquid amounts to make extra sauce for angel hair pasta.
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Smothered Filet Mignon

Reviewed: Apr. 11, 2006
Loved the blue cheese and onion topping! It really tasted incredible! I always seem to overcook the steak ( any steak)though. Anyone have tips for the perfect "medium" steak?
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Chicken Scampi II

Reviewed: Apr. 11, 2006
The sauce of this dish was delicious served over angel hair pasta. The chicken didn't seem to absorb much of the flavor though, maybe I overcooked it.
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Cashew Crusted Chicken

Reviewed: Apr. 7, 2006
Really good dish! The cashews combined with the apricot/ mustard sauce ( which we put a good amount of extra on top ) give this dish a bit of an Asian taste.
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Arti-Cheesy Chicken

Reviewed: Apr. 7, 2006
Wonderful! It is hard to believe you can make this good a pasta dish at home!
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Chicken Cordon Bleu II

Reviewed: Apr. 5, 2006
Wow! This is one incredible dish! The sauce is what really makes this dish special. This is as good as it gets!
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Chicken David

Reviewed: Apr. 5, 2006
This dish was fantastic! My husband said this was probably one of the BEST chicken dishes EVER!
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