kharma.cat Recipe Reviews (Pg. 1) - Allrecipes.com (1975240)

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Cherry Tomato Sauce with Penne

Reviewed: Sep. 25, 2014
4 stars as written, 5 with one modification - cut the chicken broth in half if not more. I heeded other reviews and made a double batch with only 2c broth ... I was worried it was a little too watery still, so I cooked my (fresh) pasta in it, and it was pretty much perfect. If you like a really thick sauce, I'd suggest cutting the broth back even further - you can always add more! The flavor, the ease - absolutely outstanding. AND, I have a great use for all the cherry tomatoes and oregano in my garden. Thanks, Chef John!
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Simple Lemon Herb Chicken

Reviewed: Jan. 29, 2014
Great, quick way to make chicken breast. Mine didn't turn out as lemon-y as I had hoped, and I let it sit longer than recommended. I did use lemon juice from concentrate since I didn't have a lemon on-hand, so maybe that was the issue. Will try fresh next time.
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Cinnamon Stars

Reviewed: Dec. 22, 2013
Delicious! But I wish the recipe was a little more specific on the almonds, because it did not occur to me until I started making them that I should probably be using raw almonds, not roasted salted! I put them in my food processor and they didn't come out all that fine, so I was a little worried, but not an issue! Definitely a bit too much salt, but luckily it still tastes very good! Some reviewers are saying to bake for half the time recommended in the recipe, but mine definitely needed a full 20 min. I wonder if it's the difference between using finely ground almonds/almond flour that you would buy in the store vs. grinding your own...?
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Spaetzle I

Reviewed: Dec. 22, 2013
This is the Spaetzle recipe I've been looking for! They are all so different, but this is the combination/ratio of ingredients I've been trying to hit on. I did use milk instead of water and upped it to 1 c. Also added 1/8 tsp of nutmeg. I have a spaetzle press, but it's so hard to clean that I prefer the method I learned from my BF's mother, who was born in Germany. Spoon some batter onto a wet cutting board, and with a wet knife, cut off narrow pieces and slide them off the board into the boiling water. Use a slotted spoon to remove the first batch of spaetzle from the water before spooning more onto the cutting board. This makes bigger dumpling-style noodles, but it's much easier than messing with a press, colander or whatever and the cleanup is a breeze.
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German Spaetzle Dumplings

Reviewed: Dec. 14, 2013
My BF and I have been looking for the perfect Spaetzle recipe and I don't think this is it. We found it too heavy and too much nutmeg. I like the 'Spaetzle I' recipe on this site much more (using milk instead of water and adding just a little nutmeg).
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Curry Broccoli Salad

Reviewed: Sep. 8, 2013
Delicious twist on an old standard. I used chopped almonds instead of the sunflower seeds.
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Stuffed Jalapenos III

Reviewed: Nov. 13, 2011
Delicious! I grow one jalapeno plant and that allows me to make this dish several times over the summer. For the filling, try mixing in a little feta cheese, lemon juice and garlic. Yum!
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Cabbage Hamburger Bake

Reviewed: Nov. 13, 2011
Okay, but I prefer cabbage rolls.
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Beef Stew VI

Reviewed: Nov. 13, 2011
Scaled this down for one lb. stew meat, used homemade beef broth, added a splash of white wine and doubled the cornstarch.
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Curried Mustard Greens with Kidney Beans

Reviewed: Oct. 28, 2011
I would have given this 3 stars, but my partner really liked it, so 4. I used regular butter and coconut milk instead of the 1/2 and 1/2, and just steamed the greens, but otherwise kept the recipe the same. We needed to add a lot more curry and I thought it was too tomato-ey. Next time I will use a large can of coconut milk and a small can of tomato sauce. Also, coconut oil instead of butter. Oh, and be sure to trim the stems and chop the greens. Second Try: Doubled the curry and added a dash of Garam Marsala. Only used an 8oz can of tomato sauce. MUCH better!
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Butternut Squash and Turnip Soup

Reviewed: Apr. 29, 2011
I had both turnips and rutabagas that needed to be used, and they were great in this recipe! I roasted the squash first (cut in half, flesh-side down on a cookie sheet, 45 min. at 375) which made a thicker base. And I omitted the honey. Not as good as "Butternut Squash Soup" also on this site, but definitely healthier without the cream cheese!
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Butternut Squash Soup

Reviewed: Dec. 13, 2010
Wow, this soup was AMAZING. We roasted the squash first (cut in half, open side down on a cookie sheet, 45 min at 375), only used half the cream cheese, real butter, and also added some asparagus that needed to be used. It was a beautiful color and perfect consistency.
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Chicken Pot Pie II

Reviewed: Nov. 30, 2010
My partner said this was the best pot pie he's ever had! I used a homemade crust and messed with the ingredients a bit: Instead of the frozen veggies, I sauteed a cup of chopped carrots with the celery and onion then added a cup of canned beans. I also threw in the leftover broccoli casserole from Thanksgiving, which gave it a slightly cheesy flavor. Since I won't have that next time, I think I'll add a bit of cheese to the mix. This made enough filling for TWO pies, so make or buy some extra crust!
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Kickin' Collard Greens

Reviewed: Nov. 2, 2010
Great starter recipe, but WAY too salty for my taste. I make with a half-pound of collards, but I use 3 bacon slices anyway so that may have contributed. Try cutting the bacon up raw with kitchen shears instead of cooking then crumbling -- much easier! After omitting the salt, using low-sodium broth and adding a splash of lemon juice, it was great.
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Turkey and Quinoa Meatloaf

Reviewed: Nov. 1, 2010
This is deserving of all the rave reviews! My only complaint is that it didn't hold together very well. Next time I will try 2 eggs.
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Stuffed Green Peppers I

Reviewed: Oct. 31, 2010
Yummy! Great base recipe, but I made several changes: Did not parboil the peppers, and they were plenty done for me after 30 min. in the oven. Used 1/2 lb beef, 1/2 lb turkey. Drained a can of diced tomatoes, and added a small can of tomato sauce to the meat mixture, instead of using the soup in the layering process. Cooked brown rice separately but added it to the meat mixture and let it cook on the stove for a bit. Topped the peppers with cheese, instead of mixing it in.
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Gazpacho I

Reviewed: Aug. 30, 2010
I made a lot of modifications, but wow, it made a great Gazpacho! I skipped Step 3 and did not add water or chop additional vegetables, but I did add a diced leek before refrigerating, as well as one fresh jalapeno, diced. I used red pepper instead of green, low sodium/low sugar rice vinegar instead of white wine and omitted the black olives. For the croutons, I used 2 Tbl fresh basil and 1 Tbl of dried oregano. Before serving, I added the hard-boiled eggs and some chopped fresh herbs: parsley, basil and chives. The end result made three large servings. The only thing I'd do differently is cut back on the garlic (maybe 1 clove in the soup, 1 clove on the croutons).
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Pan Fried Swiss Chard

Reviewed: Aug. 29, 2010
Mmmm, so good! But healthy? Maybe a wash, if the chard outweighs the bacon fat and butter. I think I will try this without the bacon or maybe draining most of the bacon grease.
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Easy Pesto

Reviewed: Jul. 5, 2010
I made a double batch and it was just enough to fill one ice cube tray for freezing. Very good basic recipe, but I made some adjustments. First of all, can pesto NOT have Parmesan cheese? I added 1/2 c. to my double batch (1/4 c. for a single) and a Tablespoon of lemon juice (1/2 T. for a single batch). I used roasted salted almonds and didn't bother toasting them.
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Quiche

Reviewed: Jul. 5, 2010
I made two quiches - one I baked right away, and the other I froze per the recipe. If you're going to bake this right away, I would forgo the flour mixed in with the cheese... I could definitely taste it and didn't care for it. But once frozen and baked, no issues. Maybe it helps keep the frozen version less watery? UPDATE: I usually bake this right away, and have taken to pre-baking the crust so it doesn't get soggy. I've made different versions with sauteed spinach, steamed kale, asparagus, bacon, sausage. Any combination of greens or veggies + meat will work. I've also upped the eggs to 4.
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