LindaO Recipe Reviews (Pg. 1) - (10493663)

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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 27, 2012
These are fantastic! I've served them as a main course as well as making them smaller and serving as appetizers. I don't use any butter and don't miss it. I do put salt on the grated zucchini and after letting it sit awhile I press as much as the liquid out as possible. I make them an hour or so ahead of the meal and put them in the fridge to chill. Then I take them out and rather than using flour I use Panko crumbs. They turn out crispy and delicious.
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17 users found this review helpful

Cheese Crispies

Reviewed: Jul. 18, 2011
I was disappointed in these since they sounded so good. The first batches tasted too 'floury' so I made them extremely thin. Those tasted a little better but fell apart so easily people were eating crumbs.
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2 users found this review helpful

Herbed Vinegars

Reviewed: Dec. 16, 2008
Great! Made a romaine salad with onion, blue cheese and sunflower seeds and mixed it with garlic olive oil and this rosemary vinegar! Big hit an so easy.
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15 users found this review helpful

BLT Pasta Salad

Reviewed: Sep. 3, 2008
Served this for a Labor Day dinner and it was a hit. 5 stars from everyone! Only change I made is when I added the bacon I also put in some bagged lettuce and tossed everything. It added taste as well as crunch. After all, what's a BLT without the "L"?
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1 user found this review helpful

True-Blue Potato Salad

Reviewed: Jul. 19, 2008
Fantastic! Lighter than normal potato salad - more refreshing. I also added more blue cheese. Make it awhile ahead so the flavors will meld. It was a complete hit when I fixed it for our 4th of July party.
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0 users found this review helpful

Rich Spinach Casserole

Reviewed: Jul. 19, 2008
Really excellent! I made it with and without adding onion - both tasted great. As a twist to use as left-overs, add a tiny amount of milk to thin, heat and use as a dip for fresh veggies, crackers or chips.
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5 users found this review helpful

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