Kristi Recipe Reviews (Pg. 1) - (19780828)

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Cowboy Oatmeal Cookies

Reviewed: Jun. 15, 2013
My little boys love cowboy cookies. So much so that I'm tired of making my usual recipe (which uses chocolate chips, not butterscotch). I gave this recipe a try. My children did not care for it and whined about the "wrong" chips. I, on the other hand, found these to be absolutely ADDICTING! Seriously, this is now my most favorite cookie in the world. When making these (or the chocolate chip version), I use quick cooking or old fashioned oats interchangeably; it doesn't seem to make a difference. My other recipe calls for shortening (instead of the margarine/oil combo), but I detect no differences in flavor or texture either way. I prefer my cookies soft and underdone; my mother-in-law prefers them crispy. This recipe makes good cookies either way. Take them out a little early for soft ones; leave them in a bit for crispy ones. I've even slightly burned them on accident, and they still tasted wonderful. I frequently freeze this dough. Make the dough balls and put them on a cookie sheet (you can put them close together, since you're not baking them yet). Pop them in the freezer. When they're solid, transfer to a freezer bag. Take out and bake from frozen, as many or as few as you like. They are a bit crispier this way, but still wonderful.
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Caesar Salad Supreme

Reviewed: Jun. 11, 2013
Absolutely fabulous, in every way. The dressing is outstanding, and the croutons are great as well. I prepared the dressing in a mini food processor (I'm not sure a full-size food processor would work well, due to the small volume of dressing this makes). Definitely use the anchovies, even if you're not sure about them. They're essential to the authentic flavor, and they truly disappear into the dressing, especially using the food processor. Also, they're actually inexpensive (under $2 or $3, usually, depending on the brand). This recipe is definitely making it into my regular rotation. I added a warm, grilled cajun chicken breast (from this site), and it was pure heaven.
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Broken Spaghetti Risotto

Reviewed: Jun. 4, 2013
Very good; very flavorful, as written. Took 3+ cups of stock and about 30 minutes to reach al dente. My advice for making this kid friendly: cut out the red pepper flakes entirely (I reduced it, but it was still a bit hot for my very little ones); reduce the garlic to 1 clove or leave it in larger pieces that can be removed (again, to reduce the heat for the very little ones); don't think you can get away with the cheap, "green can" cheese because you're serving this to kids (go for the good stuff -- it makes a difference here). No, this isn't blue box mac 'n cheese. It's way, way better. Give your kids a chance to love it.
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Fisherman's Quick Fish

Reviewed: Dec. 20, 2011
I used this recipe for $20/lb fresh halibut. I was hesitant to use such a "down-to-earth" recipe on such expensive fish (and because of the standard, "no cheese with fish" advice) . But OMG -- it was FANTASTIC! Like others, I couldn't find creamy Italian dressing, so I substituted a good-quality ranch dressing. Based on other reviews, I was worried the filets wouldn't be done (without the top burning), since my filets were more than an inch thick. But they turned out perfect, exactly as the recipe was written (9 minutes). This is the only way I will be making white fish in the future.
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