Phrizzie Recipe Reviews (Pg. 1) - (1400843)

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Spicy Italian Pork Cutlets

Reviewed: Jun. 25, 2009
These were delicious! I don't usually measure for recipes like this, so I added extra garlic and 'eyeballed' the main ingredients. These turned out really easy and very yummy; a definite keeper. Thanks!
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1 user found this review helpful

Playgroup Granola Bars

Reviewed: Sep. 25, 2008
Okay, I only make these in (minimum) double batches since my first batch. FANTASTIC!! I use all organic ingredients (I have a chemical sensitivity) and always substitute the following: flax seed for wheat germ, apple sauce for oil, ww for wh flour, and crispy rice cereal for 1/4 of the oatmeal. After that, they are idiot-proof - any combination of fruit/nuts/flavours is amazing. I bake in a 365 convection oven for 18-20 minutes - perfect for us, chewy and firm, not gooey or too hard. Crunchy, flavourful, indefinite shelf life (not that they last very long!). I use parchment paper instead of greased pans, and easily slide the cooled square onto a cutting board to slice up with a pizza cutter. Excellent recipe! Everyone - and I mean *everyone* - who has tried any of my iterations has asked for ... no, Demanded! the recipe. Thank you so much for sharing!
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41 users found this review helpful

Empire Biscuits

Reviewed: Mar. 17, 2007
My Irish husband absolutely loves these cookies. In fact, every St. Patrick's Day I use green maraschinos and add green colouring to the glaze as a special treat. Thanks for sharing the recipe!
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2 users found this review helpful

Spinach and Pine Nuts

Reviewed: Jan. 24, 2007
This dish was excellent! Truly simple and delicious! But I confess - after reading the directions, I ignored them (two steps??). I also didn't measure or time anything properly, but no matter - this couldn't go wrong unless you have the heat too high. My simplified version: Saute the garlic (and a julienned red pepper) in the oil (just until the pepper slightly loses its brightness). Add the damp spinach and stir to wilt, then add pine nuts, salt and pepper. Cook until you're happy with the consistency by simmering a few minutes longer at med-high to reduce any extra liquid. I sprinkled each serving with a scant tsp of finely grated mild cheese, and this was fabulous. I added the red pepper for a little extra flavour and a bit of visual pop. Definitely a keeper, and most likely a regular dish in our house from now on. Thanks for sharing!!
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37 users found this review helpful

Southern Potato Salad

Reviewed: Jun. 16, 2005
This is the potato salad recipe I have been seeking for years. Every family gathering has a dish like this, but I have never been able to replicate it. This is PERFECT!! Crunchy, savoury, and absolutely yummy - although I chill it overnight and add sliced radishes for zip. Thanks for bringing back the memories! Definitely a keeper - in fact, there's another batch in the fridge right now. :-)
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3 users found this review helpful

Chocolate Banana Bread

Reviewed: Nov. 12, 2003
This is a decadently rich-tasting *chocolate* cake/bread. I'm getting raves over the flavour, but if you're looking for banana bread per se, this is not it. I will definitely make this again, but for dessert or a snack. It is absolutely wonderful. I used fat-free sour cream, white and brown sugars, and reduced the total sugars by about half, and it is still delicious.
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3 users found this review helpful

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