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Grilled Garlic Parmesan Zucchini

Reviewed: Jun. 1, 2011
Love this recipe, but I did change things a little bit. Putting the cheese right on my grill was a bit intimidating and sounded messy. I ended up putting the zucchini slices in a zip lock bag and then adding enough olive oil to coat the slices. I then added the garlic to the bag and it coated everything nicely. I created a tray out of aluminum foil, sprayed it with non-stick and layered the zucchini and cheese. Came out simply devine! YUM!!!
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7 users found this review helpful

Chicken Matzo Ball Soup

Reviewed: May 3, 2011
Ouch! The matzo balls were so hard that when I tried to cut into them with a spoon, one popped out of the bowl! Don't like using a knife for soup...
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5 users found this review helpful

Mom's Baked Macaroni and Cheese

Reviewed: Mar. 15, 2011
Like most reviews, I added two and a half cans of cheese soup (two cans of ched. cheese and 1/2 can of ched/broc-it's what I had on hand) and a 1/2 cup of sour cream and a 1/2 cup of milk. I also through in some bacon to add in some substance too. The consistancy was perfect! I had to cook it a little longer than just 40 mins. I wanted to see it get a little bubbly first. I added a layer of cheese to the top, turned on the broiler to brown it a little bit and bam, it turned out perfect! This recipe will be a keeper!
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4 users found this review helpful

Buttery Corn Bread

Reviewed: Jan. 30, 2012
Tasted AWESOME, but it fell apart when it was picked up. I added a dollop of honey to it as another review stated, not sure if that had something to do with it, but it kind of took away from it when you couldn't pick it up to eat it. I would give five stars if it weren't for that. All in all, was really good!
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2 users found this review helpful

Creole Chicken I

Reviewed: Jan. 28, 2012
This recipe is a family favorite. My kids, who are not fond of creole cooking absolutely love it. I only made one substitution. I used 1/2 andoullie sausage and have kilbasi. That amount was good for the kids, in my opinion, all andoullie is good, gives a great kick to the dish. I also added a little extra cajun seasoning. I like "Slap your mama" seasoning. All in all, great dish, definately a keeper!
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1 user found this review helpful

Stuffed Cabbage Rolls

Reviewed: Mar. 30, 2011
This is almost my exact recipe that I've been using for years but I top it with a little saurkraut (this is more of a slovak tradition) and chop the left over cabbage and tuck all that around the rolls. I also use a mixture of milk and water to my meat. I never used water alone. I also use par cooked rice. I'm not sure if that's the right name for it, but it's not true "uncooked" rice. Using that sometimes leaves you with still hard rice (it happened to me once). I opt to use a bag of success rice-i don't cook it, but its not truely raw rice. Hope that helps. One more thing...if you come up short on soup, try adding a little ketchup. I know..I sounds weird, but it works!
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1 user found this review helpful

Mushroom Slow Cooker Roast Beef

Reviewed: Mar. 17, 2011
I normally use an envelope of onion soup mix for my roast (which I love), so the thought of using beer was a twist. Being a Bud Light drinker, that's what I had on hand and didn't make much of a difference from the water I normally used. Will try this again with a much stronger beer. I didn't follow everyones "garlic mashed" suggestion, I put some potatos in the beer. WOW! Now those were good!!!!
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1 user found this review helpful

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