Cheryl Recipe Reviews (Pg. 1) - (13406536)

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Connie's Zucchini "Crab" Cakes

Reviewed: May 28, 2014
The only thing I did differently was bake them in the oven at 400° for 30 minutes, turning after 15 with a little bit of butter. They had a crispy outside and a nice soft center. I did it this way because I was baking some cod at the same time. I loved it. It had just the right amount of spice. Will definitely be making this again soon. I had enough to make 6 good size cakes. Can't wait to eat the last 2 for lunch tomorrow! Next time I'll cook them on the stove and compare. Update: I brought the last two to work and served one as a sample with the recipe to the gals in the office yesterday. They all loved it! One even bought zucchini on her way home and made last night! Her hubby who doesn't like zucchini liked these! This is a big hit in our office! Update: this has become my husband's favorite way to eat zucchini! The last time I made them, I had some baby Portobello mushrooms that I needed to use up so I chopped and threw them in - awesome! I still haven't tried frying them. I find baking them in the oven is so easy and has to be healthier so I've stuck with that.
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Zucchini Puffs

Reviewed: Jul. 16, 2013
I shredded the zucchini and kept pressing it between paper towels, changing the towels as they became wet for about an hour. I used 1 tsp. garlic and onion powder instead of the real thing (cuz that's what I had on hand). The batter was thick so I added just enough milk to loosen it up - maybe 1/4 cup at most. Fried them in my deep fryer and they were FANTASTIC! I served them with pork ribs that I had barbequed. The puffs were nice and fluffy and had a savory flavor. What really surprised me was how good they were cold! I had 4 left over and wasn't sure what I was going to do with them so I left them in a covered basket. About an hour later, I wanted a little something to munch on - these were great! My husband and I ended up finishing them off. This is wonderful alternative to the usual recipes for zucchini - will be making again soon!
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Bob's Stuffed Mushrooms

Reviewed: Feb. 3, 2014
Made them exactly as written and they were DELICIOUS! If I change anything next time (and there will be a next time), I will use just a little more bread crumbs and less butter when I drizzle after they are stuffed. I will probably add more of it into the stuffing mixture. Other than that, I couldn't think of any way to make them better. This will be my go-to recipes for parties from now on! Thanks Bob!
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Carrot Cake III

Reviewed: Nov. 28, 2011
My first home-made carrot cake and it was FANTASTIC! I will never use a box cake again - this was too easy and so much more healthier without all those added preservatives! The few changes I made based on other reviews: 1 cup brown / 1 cup white sugar, added 1/4 tsp nutmeg and used 3/4 oil & 1/2 cup unsweetened apple sauce. I cut down the sugar in the frosting to about 2 1/2 cups because I wanted to be able to taste the cream cheese - it was PERFECT! Made it for my husband's birthday yesterday and I had to force him to eat diiner before having another slice last night! I'll be surprised if there's any left when I get home from work today!
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Creamy Squash Casserole

Reviewed: Oct. 4, 2012
I made the recipe last night exactly as written and loved it! Even the hubby, who has no love for anything that even looks like a casserole, thought it was good! For the stuffing mix, I used Stove Top (for chicken) and thought it gave just the right amount of seasoning. The only error I made was making the cubes of squash a little too large so it took about 10 minutes more of baking to cook them through. Next time, I will cut then into smaller, more bite sized cubes. I served this as a side dish to some baked chicken.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 12, 2012
I tried this recipe after having a pistachio & cranberry biscotti from the local bakery and it was just as good! It has become one of my favorite recipes. I came across some bags of fruit & nut trail mix on sale and used them with the same results - excellent!
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Best Spinach Dip Ever

Reviewed: Jul. 9, 2013
I couldn't find any dry leek soup so I used dry vegetable and a little onion soup mix (about a teaspoon)instead. I used an entire 10 ounce package of spinach and tossed in some fresh finely diced tomato - just a little for color. I have never made a spinach dip in my life and everyone loved it! The water chestnuts gave it just the crunch it needed. I served it with tortilla chips but people liked it so much they were putting little piles of it on their plate and eating it like a side dish instead of a dip! I will be using this recipe again - hopefully I'll get my hands on some dry leek soup so I can compare the difference, they just don't seem to carry it in my area.
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Reviewed: Jun. 19, 2014
I use 1 green and 1 red pepper and 2 yellow onions (I may have to try with a red one), 1 stalk of celery and just enough water to cover the bottom of the pot. The secret is to cook this for a long time - I don't transfer it to a slow cooker, I just cook it on the stove on a very low heat and once the veggies are limp and it's all bubbling, I put a wooden spoon under the cover to vent and reduce the liquid. I let it go for about 4 or 5 hours, stirring occasionally. Anyone who adds anything to this recipe (I'll make an exception of the parsley or basil) is NOT making a bonafide Rhode Island Dynamite. Anything else is a Sloppy Joe so you'd be better off looking for a specific recipe for that instead!
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