Kathleen Recipe Reviews (Pg. 1) - Allrecipes.com (13060531)

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Kathleen

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Perfect Sushi Rice

Reviewed: Mar. 7, 2009
I have never reviewed a recipe...but must say, this is the best sushi rice I have tried. I only use 1/3 cup rice vinegar, with a pinch of sugar, pinch of salt and TBS of oil. Perfect every time!
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7 users found this review helpful

Waldorf Salad II

Reviewed: Nov. 18, 2009
Very good! I used light mayo with lemon and honey for the sauce. I also left the peels on my apples for color and used cranberries instead of raisins. Delicious!! Could add chicken to make it a meal.
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2 users found this review helpful

Bacon Mac and Cheese

Reviewed: Nov. 24, 2009
This is my recipe...and I cook without measuring! If anything in this recipe is off, I would say it is my milk calculation. I usually just pour milk in until it looks like enough sauce for my casserole. Adjust as needed!
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2 users found this review helpful
Photo by Kathleen

Hot Spinach Red Pepper Dip

Reviewed: Dec. 20, 2009
Loved it! Used fresh spinach (1 bag) and cooked with the red peppers and a little garlic then mixed in the cream cheese, milk and parm. The pepper flakes add a great level of flavor and just a little heat. Delicious on toasted bread!
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5 users found this review helpful
Photo by Kathleen

Simple Whole Wheat Bread

Reviewed: Jan. 7, 2010
Thank you to everyone who recommended this recipe...and thank you to the creator!!! My first attempt at homemade bread and this was delicious. This made 3 9x5 loaves for me...and we finished the first loaf in 24 hours :)
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4 users found this review helpful

Beefy Mushroom Barley Soup

Reviewed: Jan. 7, 2010
Thanks Karen! Loved this soup :) I used beef broth (1 box) plus one small can of chicken broth. I also doubled the barley. Wonderful recipe!
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5 users found this review helpful

Garbanzo Tomato Pasta Soup

Reviewed: Jan. 7, 2010
Loved this! I used my immersion blender to puree the tomatoes with onion and garlic and subbed a can of white beans for the pasta. I also used a whole bag of fresh spinach, chopped. Thanks for a great soup!
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4 users found this review helpful
Photo by Kathleen

French Baguettes

Reviewed: Jan. 10, 2010
Great recipe- very easy and produced two beautiful loaves!!
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2 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Jan. 12, 2010
Not bad...I needed to add crushed red pepper flakes, a little chili powder, black pepper, garlic powder and Italian seasoning to give it some depth. Not sure I could make myself eat this for days on end, but two to three days would be fine. Makes a ton- going to freeze a lot :)
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1 user found this review helpful

Miracle Soup

Reviewed: Jan. 14, 2010
Made this today- the ginger and garlic are amazing! I used fresh mushrooms, green onions, canned bamboo shoots, canned bean sprouts, a sliced onion, fresh spinach, cilantro and salad shrimp. Left out the fructose. It tastes so amazing. Thanks for a fabulous base!
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39 users found this review helpful
Photo by Kathleen

Wheat Crackers

Reviewed: Jan. 27, 2010
Made these today- added fresh grated parmesan cheese, cracked black pepper and garlic powder. SO DELICIOUS!!! I used mini cookie cutters to make cute shapes for my toddler :) Update: Made again today. Subbed 1/4 cup of cracked wheat for 1/2 cup of the AP Flour and used Olive oil instead of Veg...even better than the first batch!!!
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7 users found this review helpful
Photo by Kathleen

Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: Feb. 1, 2010
Beautiful and delicious pancakes. I don't keep soy milk or buttermilk in my fridge, so I mixed 1% milk and lemon juice. They turned out great- used up the last of our homegrown blueberries!
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2 users found this review helpful
Photo by Kathleen

Michael's Foccacia Bread

Reviewed: Feb. 2, 2010
The taste is wonderful, but I found this to be a little flat. Great base recipe and very fast! I made 3 loaves, 1 with Tomato/Basil, 1 with Green/Black Olives and Rosemary, and 1 with 3 Cheese Blend... brushed all loaves with garlic oil first! I did choose to leave out the onions as I chose other toppings.
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3 users found this review helpful

Simple Carnitas

Reviewed: Feb. 4, 2010
Unbelievable! I can hardly shred the meat without eating at least half of it! My only changes are to use limes instead of oranges (only because hubby doesn't like them) and I also throw it all in the crock pot like others have done. When I serve it, to give it the same "texture" as my favorite mexican restaurant, (without the added calories) I put meat on a sheet pan and throw in a very hot oven for just a few minutes. Gives it the crispy edges that I love. Wonderful recipe Ken- Thanks!!!
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76 users found this review helpful

Sweetheart Scones

Reviewed: Feb. 9, 2010
I must say- I found these to be very disappointing. I made the recipe exactly as stated and found these to be too dense, chewy and not as light as I would have liked. They need the jam for flavor- the dough itself is pretty bland.
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5 users found this review helpful

Cinnamon Rolls III

Reviewed: Feb. 15, 2010
Made by hand (took about 2 hours)...only change was adding 1/4 cup of powdered sugar to the frosting as it was not quite thick enough. Totally amazing taste- rich and wonderful. Thanks for a wonderful recipe!
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2 users found this review helpful
Photo by Kathleen

Jo's Rosemary Bread

Reviewed: Feb. 17, 2010
Not sure if 5 stars is enough!!! Made by hand and baked in a 375 degree oven. Beautiful bread with a wonderful consistency and amazing flavor! Will be my new go to- awesome dipped in olive oil with cracked pepper :)
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3 users found this review helpful
Photo by Kathleen

Mike's Signature Pretzel Bread

Reviewed: Feb. 23, 2010
This is amazing and you should make at least a double or triple batch because it goes fast! If you are making more than you plan to eat the day you make it, butter and bake, but don't top with salt. Instead, re-heat with a small amount of melted butter and salt when serving. The salt can make the bread soggy. I freeze the loaves without salt, thaw, brush with butter, sprinkle with salt and heat at 350 for about 5 minutes. Gives that fresh baked taste! Also- I used light brown sugar and it was perfect!
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17 users found this review helpful

Refried Beans Without the Refry

Reviewed: Mar. 5, 2010
Made these tonight for the second time. The first time...I found them a bit bland (followed the recipe to a T). This time, I added a little more jalapeno, 10 large cloves of garlic, an onion, 1 1/2 tsp of cumin, 1/2 tsp chili powder, the recommended salt and pepper and subbed 4 cups of the water with homemade chicken broth. These were a million times better and so flavorful! The base of this recipe is great, and the cooking method is amazing, I just needed a little more "zing". Thanks for an easy recipe!
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12 users found this review helpful
Photo by Kathleen

Jellybean Bark

Reviewed: Apr. 4, 2010
I don't really like white chocolate/almond bark, but this recipe was too cute not to make!! I added the zest of one lemon to my melted chocolate (which I do love!) and topped with Sassy Sour Jelly Belly beans. It was so tasty and adorable! Thanks for a fun recipe idea!
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7 users found this review helpful

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