Katrina Leigh Recipe Reviews (Pg. 1) - Allrecipes.com (18986013)

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Katrina Leigh

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Fast and Delicious Black Bean Soup

Reviewed: Mar. 8, 2010
Delicious! My only modifications were using less oil to saute the vegetables (about 2 tsp.), leaving out the ham (I'm a vegetarian), and adding chili powder to spice it up.
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2 users found this review helpful

Pesto Cream Sauce

Reviewed: Aug. 18, 2010
Wow, this was delicious! I substituted the mushrooms and roma tomatoes for what I had on hand - mild green olives and sun-dried tomatoes, which just turned out perfect.
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2 users found this review helpful

Thai Chicken Pizza

Reviewed: Aug. 18, 2010
I was a little nervous to make such a different pizza, but I'm so glad I tried it! I used a frozen pizza dough, but I might try something else next time - it didn't get as crispy as I would have liked. I also only ended up using maybe half of the peanut sauce/peanut butter mixture I made. Nevertheless, still a big hit at the Asian-themed party I took it to!
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3 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Jul. 29, 2010
Delicious! My only comment is that I had to broil the scallops a bit longer to get them slightly browned, maybe 3-4 minutes on each side. I served it with asparagus and fettuccine, and just poured the sauce all over everything. It was perfect!
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3 users found this review helpful

Vegetarian Tortilla Soup

Reviewed: Jul. 26, 2010
I've made this several times now, always with rave reviews! I like to add a can or two of navy beans to give it a little more protein.
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1 user found this review helpful

Barley Bake

Reviewed: Jul. 1, 2010
This is a fantastic recipe, great as a side dish or eaten alone. The flavor is great and the texture is kept interesting with the pine nuts. The only modification I made was using chicken broth rather than veggie. I also had to leave it in the oven for an hour and 45 minutes before the liquid was absorbed. Next time, I'll either raise the heat a little, or just plan for the extra time. Thanks for the recipe!
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Garlic and Tomato Tilapia

Reviewed: May 14, 2010
Delicious! I used a can of Italian style diced tomatoes I had been trying to get rid of, and fat-free sour cream. Super fast and easy - will definitely make again!
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Mar. 15, 2010
Very tasty! I made stuffed bell peppers with this risotto: I cut the peppers in half, drizzled with olive oil, garlic salt and a dash of red pepper flakes and cooked them at 350 for 20 minutes, then took them out and added the finished risotto, sprinkled with some Parmesan and baked for another 10 minutes. Delicious! My only complaints: It took me at least 30 minutes at the stove, and I made what was claimed to be six servings to feed four people, and we probably only ate a third of it. But I'm ok with yummy leftovers!
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Curried Salmon Pasta Salad

Reviewed: Jul. 8, 2011
Delicious! I made only two servings of it, and ended up doubling the pasta, but otherwise made it exactly as-is. It turned out great! I think this would also be really good without pasta and used in place of a chicken salad on a sandwich or over greens. Thanks!
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Orzo and Tomato Salad with Feta Cheese

Reviewed: Mar. 8, 2010
Yum! I left out a tablespoon of the olive oil to cut down on fat, and used black olives instead of green (all I had). The dill in this is fantastic... I will definitely be making this again.
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California Grilled Veggie Sandwich

Reviewed: Jul. 18, 2011
Wow, there is a reason this recipe is so highly reviewed! I've made this twice now... the first time I followed the recipe exactly, and it was delicious. The second time I added a few mushrooms I had leftover, and used a 35 cal/tbs. vegan mayo instead of regular. I could not tell the difference, and it was once again fantastic! I will be making this often.
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Egg Salad I

Reviewed: Feb. 11, 2010
Love this! I've made it a few times, and I always leave out at least half of the yolks and it's still great!
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3 users found this review helpful

Roasted Spicy Garbanzo Beans

Reviewed: Feb. 11, 2010
These are fantastic! I use less cheese than it calls for, and even my boyfriend who isn't fond of chickpeas loves them!
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2 users found this review helpful

Ratatouille

Reviewed: Feb. 11, 2010
Excellent! I left out the mushrooms and bell peppers because I didn't have any on hand, sauteed the onions a bit before adding them to the dish, and only used 1/4 cup of cheese to cut down on some of the fat. Delicious!
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Garlic Chicken with Orzo Noodles

Reviewed: Jan. 4, 2010
This recipe is extremely versatile and very tasty! The first time I made it, it definitely could have used some salt, so make sure you salt the orzo to taste while sauteing. I also used chicken stock, and left out the spinach and Parmesan. The second time I made it with the spinach, and used shrimp instead of chicken and served it with tilapia... yum!
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Sparkling Punch

Reviewed: Aug. 4, 2009
Big hit! I used a double recipe to fill up one punch bowl, and I definitely should have made another bowl.
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Double Tomato Bruschetta

Reviewed: Nov. 25, 2008
This was a huge hit! I followed the recipe exactly, and it was perfect!
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3 users found this review helpful

Spaghetti Sauce Mix

Reviewed: Sep. 9, 2008
I was searching for a tomato sauce that didn't contain sugar, and couldn't find one at the store. I tried this recipe (minus the sugar) and it's fantastic! It's just so easy to whip up a batch of spaghetti sauce when you have this in your pantry. I just made up a batch of the mix for the second time, and I used onion powder instead of minced onion (not a big fan of onion texture), and I added more garlic, but even as-is this recipe is great.
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Garlic Red Potatoes

Reviewed: Sep. 9, 2008
I was looking for something a little healthier than this, so I used olive oil instead of butter and left out the cheese, but they are still amazing! I make them at least once a week. I usually follow the timing fairly accurately, but yesterday I left them covered for another 5 minutes of cooking, and then broiled them for about 10 minutes at the end and they turned out perfect.
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3 users found this review helpful

Veggie Vegetarian Chili

Reviewed: Feb. 24, 2010
This chili was excellent, and got rave reviews from everyone who tried it. The only thing I did differently was to drain and rinse the beans, and then add chicken stock (to reduce the sodium, which would have been upwards of 5,000mg). I would also like to note that the recipe as is created about eight servings (which fed six people), so take that into consideration when planning your meal.
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2 users found this review helpful

Displaying results 1-20 (of 25) reviews
 
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