Kris Recipe Reviews (Pg. 1) - (10079535)

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Catfish Cakes

Reviewed: Aug. 17, 2009
Much better than I expected. As others recommended I chose to season (S&P, Old Bay, and garlic) bake the fillets in the oven first at 450 for 10 minutes then flaked. I also used course ground Dijon instead of the yellow mustard, substituted bread crumbs for the ritz and surface coated with a fine wheat flour to reduce oil permeation. Turned out great when shallow pan fried. A great basic recipe that you can tweak a million different ways to suit your own taste. Moist, flavorful and easy to make substitute for crab cakes that I will certainly make again.
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Marinated Vegetable Medley

Reviewed: Aug. 17, 2009
I hate to have to rate a recipe and then explain all the changes, but I rarely follow directions exactly as written. So here's my take on this basic framework. Doubled the vinegar and halved the oil. Added some fresh basil, lemon zest, zucchini (yellow and green) and red bell pepper. Excellent refreshing side dish for a summer meal. My daughter and wife both went for more. I served it with the catfish cakes I also found at
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jul. 29, 2009
Easy, easy, easy to prepare and never fails to impress. I have tweaked it slightly for my own tastes but the original as written is 5 stars too. I like to use hot sausage instead of sweet and then omit the red pepper flakes. I also finish the sauce with 2-3 Tablespoons of butter (It's already loaded with calories from the sausage, pasta, and cream so why not just go all the way with it!)
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New York System Hot Wiener Sauce I

Reviewed: Dec. 28, 2007
Closest you will get without going down to Olneyville. Great flavor. Don't forget to add chopped raw onion, mustard, and celery salt for "one all the way". Only thing I changed was to add ~ 12 oz of tomato sauce before simmering.
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