zernike Recipe Reviews (Pg. 1) - Allrecipes.com (1574366)

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Peanut Sauce II

Reviewed: Apr. 17, 2010
Delicious. I used sugar instead of honey and chunky peanut butter - because that's all I had. Ate it on Thai Chicken Wraps.
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3 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Jan. 2, 2010
Just AMAZING, incredibly delicious. I could nearly eat it with a spoon. Okay, this is not the most rich chocolate flavored sauce you'll find. It's more a cross between chocolate and caramel...a lighter chocolate. But, who cares! It is easy and delicious and NO CORN SYRUP. Hooray for all that goodness!!! Thanks Lisa for this amazing recipe. You've added that much joy to my life!
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2 users found this review helpful

Creamy Italian Dressing II

Reviewed: Jan. 7, 2010
I followed the directions exactly and was so happy with the result! Just plain DELICIOUS. Served it at a dinner party where everyone kept asking me what brand of dressing it was, and then just stared at me when I said I made it. Seems people don't make salad dressing anymore, ha-ha!
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3 users found this review helpful

Chicken Enchiladas

Reviewed: Mar. 9, 2010
Warren said this was excellent...about 10 times!
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Chicken Enchiladas

Reviewed: Mar. 9, 2010
The brand of enchilada sauce and tortillas has everything to do with how this turns out. I used a larger sized can of Las Palmas mild enchilada sauce and the thick Mission corn tortillas. I heated some of the sauce to dip the tortillas in until they were soft enough to roll. After filling the pan, I added the remaining the sauce to the top. Because this particular sauce is plenty spicy for me, I used colby-jack cheese and placed most of it on top of the sauce, then sprinkled sliced black olives over that. It ended up making 13 very filling enchiladas, enough for dinner and lunches. My husband said they were excellent...about 10 times!!
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4 users found this review helpful

Kim's Summer Corn Salad

Reviewed: Mar. 9, 2010
This is such a fun change from lettuce salads. I served it to guests who at first didn't know what to make of it...peas and corn? For this reason, I'd suggest making the servings small, like in a lettuce cup. Not exactly rave reviews, but everyone liked it fine, and it's pretty filling. I make it for myself on occasion, but I only use frozen corn and peas, then microwave them to just thaw out, never cook them. They are a lot sweeter that way. I also used fresh red bell pepper and no cucumbers (my husband is allergic). This is an easy recipe to change to suit your tastes. The point is to keep it simple. Thanks Kim, for this great idea!
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4 users found this review helpful

Jicama Appetizer

Reviewed: Mar. 9, 2010
I wasn't thrilled with this at first, as was used to jicama tasting sweet, but it grew on me. The next day it was even better... and now I am a big fan! Thanks for introducing me to this new idea!!
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12 users found this review helpful

My Thai Chicken Wraps

Reviewed: Apr. 17, 2010
My husband and I loved this. Followed all except the hoisin sauce, which I cannot eat. I added a little more sugar to make up the difference. We used romaine lettuce and the peanut sauce II recipe from this site. Will definitely go back to this for an easy, delicious and healthy dinner. Thanks gztg44!!
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4 users found this review helpful

Mexi Hominy

Reviewed: May 18, 2010
I had no tomatoes and so used basil spaghetti sauce, and melted the cheese into it. VERY good.
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1 user found this review helpful

Summer Corn Salad

Reviewed: Dec. 23, 2010
I tried it as written and it was too much onion for me (depends on how large your onion is). I also added more vinegar. Nice salad that we will try again. Next time I will use half of a small sweet onion and twice the basil.
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2 users found this review helpful

Butternut Squash Fries

Reviewed: Sep. 4, 2011
I sliced them about the size of standard French fries, lightly coated with olive oil, some cinnamon and pepper. Baked 30 minutes, turning once. Salted when done cooking. The only thing holding me back from eating all of it myself is the amount. VERY filling, delicious and satisfying.
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5 users found this review helpful

Sugar Glazed Walnuts

Reviewed: May 24, 2013
I had walnuts and wanted to sugar them, found this recipe and in 8 minutes had exactly what I craved. Talk about instant gratification... AMAZING. I followed the directions exactly, used a 4-cup Pyrex measuring cup to cook them. Stirred every two minutes.
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Orange Curried Chicken

Reviewed: Jun. 12, 2013
I used all-fruit orange marmalade, and added coconut milk to cut the sweetness. Cut up the chicken and cooked it all in a skillet. Removed the chicken when done, reduced the sauce, added the chicken back in.
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1 user found this review helpful

Butternut Soup

Reviewed: Jan. 17, 2014
I use chicken broth and coconut milk. My favorite soup!
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Chicken Zingarella Sauce

Reviewed: Jan. 17, 2014
Okay, I made a mistake and used PICKLED sweet peppers (the kind with vinegar but no sugar added) and I have to say it was AMAZING, quite possibly the best tasting sauce I've ever eaten. The flavor will be largely affected by your choice of spaghetti sauce so choose a high quality one. Other than that, I added salt and lots of freshly ground pepper.
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Deluxe Corned Beef Hash

Reviewed: Feb. 24, 2014
Used cooked potatoes and skipped carrot. Serve with fried egg on top!
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4 users found this review helpful

Shrimp Alfredo

Reviewed: Feb. 26, 2014
Easy and delicious!
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0 users found this review helpful

German Potato Pancakes

Reviewed: Jan. 1, 2008
I had never attempted potato pancakes before because I was afraid they'd taste like hash browns, but these have turned my opinion completely around! REALLY great, really easy (if you use a processor for shredding). I just spooned them into hot oil, flattened a bit with a spatula.. cook, flip, cook, done! Served with fresh grilled brats, wilted cabbage slaw (from this site), beer, pickled eggs... oh, and we sprinkled them with a tiny bit of granulated sugar, topped with applesauce and sour cream. WONDERFUL. Raves from everyone!!!
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World's Best Potato Salad

Reviewed: Dec. 20, 2009
I made this nearly as directed, only with half the sugar. Served it at last year's Holiday party and it was a huge hit. Everyone said it was the best potato salad they'd eaten and several people took some home with them. Thank you Kaye Lynn for such a great recipe. Definitely one I'll go back to over and over again!
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Crustless Spinach Quiche

Reviewed: Aug. 24, 2007
This was SUCH A PLEASANT dish! I used fresh spinach and heated it in a pan just enough to wilt it, then squeezed it dry in a towel and chopped into small pieces. Cooked the onion until soft then browned slightly, added the spinach and evaporated any juice. Followed remaining directions exactly, except didn’t have quite enough Muenster, so made up the difference with Smoked Gouda (about ½ cup). Served at room temperature as a side dish. This could easily (and proudly) stand as a main course. Really EXCELLENT -- my guests gave it rave reviews! Was served at a birthday dinner with Marinated Grilled Shrimp by Rachel and Grilled Portobello Mushrooms by Michael (also from this site and 5*****).
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4 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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