Shell Nik Recipe Reviews (Pg. 1) - Allrecipes.com (13567306)

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Scottish Shortbread II

Reviewed: Jan. 14, 2011
I followed the recipe exactly and these make a really good lightly sweetened shortbread cookie. I thought they tasted even better the second day than when I ate them while they were still warm. I'm kind of a sugar fiend though, so next time I might try adding a little more sugar.
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Ruth's Grandma's Pie Crust

Reviewed: Jul. 3, 2010
Makes a great pie crust. I used it as the crust for the cherry-blueberry pie on this site and everyone loved it.
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Cherry-Blueberry Pie

Reviewed: Jul. 3, 2010
Great pie. I always liked cherry pie better than any other flavor. This recipe gave me another use for all the blueberries my family grows in the garden too.
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Key Lime Pie VII

Reviewed: Jun. 13, 2010
Key lime is my favorite pie and I approve of this recipe.
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Amish White Bread

Reviewed: Jun. 13, 2010
My husband loves this when I make it for him.
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The Best Meatloaf

Reviewed: Jun. 13, 2010
I substituted ground turkey and made mini meatloaf muffins in muffin pans. They turned out great.
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Sweet Restaurant Slaw

Reviewed: Jun. 13, 2010
Excellent! Goes great with fried chicken or fried catfish. Everyone raved over this slaw.
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Strawberry Whipped Sensation

Reviewed: Jun. 12, 2010
Refreshing on a hot summer day.
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Almond Biscotti

Reviewed: Apr. 7, 2010
Much cheaper than store bought and almost as good.
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Chewy Coconut Cookies

Reviewed: Apr. 7, 2010
Awesome coconutty flavor and chewy just the way I like it.
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Fluffy Pancakes

Reviewed: Nov. 20, 2009
These turned out great! I doubled the recipe and the only thing I did different is add 1 tsp. of vanilla. The recipe is very forgiving as well. The second time I made them I slipped and added too much vinegar and then had to add more flour and they still turned out perfect. My husband loves them. We topped them off with strawberry jam and gobbled them up.
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Fry Bread I

Reviewed: Sep. 29, 2009
Made this tonight to go with dinner and they came out great. The key is to make sure the oil is hot enough. They are great with honey.
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Persian Fesenjun

Reviewed: Jul. 30, 2009
Fesenjun over rice is my alltime favorite Persian dish. My Iranian husband learned how to make this from his father who is an excellent cook. The way they make it is the best. They fry the onion in oil along with the chicken until the onion is tender and the chicken is lightly browned. Then they remove the chicken and onions to a pot. Then walnuts finely ground up in a food processor are browned in the skillet with the remaining oil. Then the ground and browned walnuts are added to the pot of chicken and onions along with around 8-10 ounces of pomegranate syrup, 1/4 cup of sugar (if using Turkish Pomegranate syrup) and about 2 cups of water. Then it is cooked for about an hour until the water cooks down and it is thick and the chicken breasts are starting to pull apart and then it served over rice with a dollop of plain yogurt on the side. YOU SHOULD NOT USE POMEGRANATE PASTE OR JUICE! It should be Pomegranate SYRUP and you have to pay attention to where the syrup is from. If it is Iranian pomegranate syrup you probably won't have to add sugar unless you want it to be sweeter. Turkish Pomegranate syrup is more sour so you will probably want to add sugar. You can make this dish sweet, sour or sweet & sour depending on your taste as it is made in these various ways in different parts of Iran.
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