ChezSpice Recipe Reviews (Pg. 1) - Allrecipes.com (1010981)

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Connie's Zucchini "Crab" Cakes

Reviewed: Dec. 4, 2007
Following other reviews: I lightly salted the shredded unpeeled zucchini with kosher salt and let drain, then I squeezed the excess moisture, which was a lot. Two cups of shredded zucchini turned into 1 cup when all the water was squeezed out. Since I had so little zucchini, the Old Bay Seasoning was very strong. Next time, I'll leave it out. I did add black pepper and cayenne pepper. I used Panko Japanese breadcrumbs and put about 1/3 cup in the mixture, along with 1/8 cup flour. After making the patties, I patted additional breadcrumbs onto each pattie before cooking. I baked them on a baking sheet in a 400 degree oven for 25 minutes, turning over once halfway through. Then I finished them off under the broiler, less than two minutes on each side. Next time, if I use Panko, I'll add Italian seasoning, dried oregano, dried parsley or something along those lines. I may try them with Italian style breadcrumbs, which I think would be good too. I dredged a couple of mine in flour before adding the Panko, and I would not do that in the future. The flour didn't cook off in the baking process, though it probably would in the frying process. Because I called them crab-style cakes, my husband was expecting crab and now I have to make crab cakes. :) We both agreed they were very good and could see ways of improving them. Mine were a little dry without Marinara Sauce, probably because I cooked them too long. NOTE: 1 large zucchini makes about 2 1/4 cups of shredded zucch
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Lemon Dill Rice

Reviewed: Dec. 4, 2007
I thought this would be very good with a fish dish. Reading other reviews, I reduced the amount of dried dill weed to 1 teaspoon and it still overpowered the dish. My husband couldn't even eat it. Also, I took other's advice and cooked on the stove-top due to time. While the reduced dill was still very strong for me (a dill lover), I think the dish has potential. The lemon zest topping was great and I liked the idea of cooking it in lemon juice. If you are unsure of the dill flavor, start with a small amount, you can always increase it but you can't remove it. I served this with Broiled Tilapia Parmesan (Yummy!) from this site and Roasted Asparagus. I even took some leftover lemon zest and topped the asparagus and fish, which was a very good addition.
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Broiled Tilapia Parmesan

Reviewed: Dec. 4, 2007
This recipe is a family favorite for fish. It's good enough as written to have once a week. Sometimes I like to change it up but I mostly stick with the original. It''s such a light tasting and flavorful dish. Very quick to make on a hectic busy night. I always have leftover mixture, so I store it in my fridge in a vacuumed-sealed half-pint jar making it an even faster weeknight meal. I line my pan with foil for easy cleanup and broil on high for the recommended time. I serve it with flavored rice and roasted asparagus. Yummy! Yummy! Yummy!
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Best Marinara Sauce Yet

Reviewed: Dec. 3, 2007
Definitely 5 stars. I used a blender to process the ingredients to a smooth sauce and I didn't have fresh parsley so I substituted 1 teaspoon dried parsley. Served over fettuccine with grilled shrimp. Also served over Zucchini Cakes from this site. Very versatile sauce with a great taste!
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Sand Art Brownies

Reviewed: Nov. 20, 2005
I made these brownies first and served them to the women I work with to find out if they would like the recipe. They all loved the brownies. For Christmas I made goodie baskets with homemade candy and jars with this recipe nicely layered. This recipe makes a beautiful presentation in the jar and all my recipients loved my thoughtful and tasty gift.
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Shrimp Fried Rice II

Reviewed: Nov. 20, 2005
The only reason I am giving this recipe 4 stars is because I did not use a large enough pan and my rice wasn't cool enough and gummed up. However, the flavors tasted really nice together. I use the lite soy sauce to cut back on some of the saltiness. I will definitely try this recipe again!
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7 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Nov. 20, 2005
I love this recipe. I've made it with and without the gills and you should definitely leave the gills attached because the gills give the mushrooms a better flavor.
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5 users found this review helpful

Crab Stuffed Mushrooms

Reviewed: Nov. 7, 2005
I used frozen imitation crabmeat and Kraft fat-free mayo. I also add the stems to the mix. These are delicious! I love stuffed mushrooms so any time I can try them a different way I am up for it. Suggestion: Bake leftover mix and serve with crackers. Very delish!
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Yukon Gold Mashed Potatoes with Roasted Shallots

Reviewed: Jun. 18, 2005
This is definitely a keeper recipe. I made this tonight and served it with a cajun seasoned grilled steak. Yummy! I used about 1 1/2 pounds of small Yukon Gold potatoes. My husband thought the shallots were strong, so next time I'll cut back on them by a couple of tablespoons. Though I probably exceeded the initial 6 tablespoons. I thought it was great.
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