Nicola67 Recipe Reviews (Pg. 1) - (13572673)

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The Best Fresh Tomato Salsa

Reviewed: Aug. 24, 2010
This was just ok for me. We like spicy, but this was right at the upper end of being able to enjoy. I am trying to duplicate the awesome fresh salsa at the local authentic Mexican restaurant, and this is not it. In summary, too much heat, too much onion (and I love onion) and missing something.
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Old-Fashioned Rice Pudding II

Reviewed: Feb. 1, 2010
Yes! Traditional English rice pudding like my mum made. This is not the thick, stodgy american-style (no offense intended, just trying to clarify). This is the runny, creamy English-style. I just ate my first delicious helping, and I thought a couple of tips might be helpful: out the outset this seemed like it would make a very small amount, but actually it made five generous helpings. I used 1 cup half & half with 3 cups 2% milk to make sure it was creamy enough. It was plenty creamy, in fact next time I will use all 2%. I used 1/3 cup of brown rice (not white) and it worked just fine, but I did have to cook it for 3 hours. It was more sweet than I needed - next time I will try 1/4 cup sugar or less. I did not need to cover it, but I did stir it every 15 mins for 1 1/2 hours. Thank you, Kim!
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5 users found this review helpful

Strawberry Swirl Cheesecake Bars

Reviewed: Nov. 21, 2009
Excellent easy cheesecake bars. I used my own frozen strawberries to which I added some sugar to taste. I did not bother to puree - mashing them in the pan worked fine. Great way to show off your strawberries in winter. Everybody raved about these.
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1 user found this review helpful

Lizzy's Creamy Chicken Bake

Reviewed: Nov. 13, 2009
Good for a quick and easy dinner. Sliced slightly thawed chicken breasts, then browned. Added the browning juices to the soup mixture. Only used half the onion soup mix and the flavor was still strong. Reduced s. cream to 12 ounces. The consistency after baking was just right. Yummy sauce with mashed potatoes.
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4 users found this review helpful

Zucchini Pie II

Reviewed: Jul. 29, 2009
I think you could make this "apple" pie with any bland vegetable, because the taste is provided by the lemon, sugar and cinnamon. The advantage of the zucchini is that it looks like apple slices and retains a good texture, even after boiling and baking, which surprised me. Once boiled, the zucchini is almost tasteless. So it is a great way to use homegrown zucchini, especially those large ones. I used 6 cups zucchini. I think 8 cups might be better. I also did not use a bottom or top crust, but used the streusel topping for the top (much quicker). Baked for 30 minutes.
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