Patrick Recipe Reviews (Pg. 1) - (16487153)

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Smoked Salmon Mousse

Reviewed: Nov. 25, 2010
Made this and incorporated some suggestions below. Used 2/3rds the cream cheese amount so that the smoked salmon flavor would come through. Used probably about two tablespoons of fresh dill, and added a teaspoon of horseradish. Piped into some premade phyllo cups and garnished with another sprig of dill. Very tasty, creamy salmon dish. Received several complements and I would definitely make this again. It did honestly only take about 15 minutes to make, and I made the mousse the day before, refrigerated, and then piped into phyllo just before leaving the house just to ensure they kept from getting soggy. I didn't notice that the flavor changed too much overnight one way or the other by the way.
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15 users found this review helpful

Fig and Olive Tapenade

Reviewed: Nov. 29, 2010
I thought this was OK. I am not a huge fan of cream cheese type things though, and others seemed to like it a lot. The only change I made was that I only had mixed nuts on hand to top with instead of the walnuts, but I can't imagine that would have made a huge difference. I will give it big points for being easy to make -- the longest prep time for me was pitting the kalamata olives -- and it is also good as a make ahead meal. I will probably make this again down the road, but it isn't a must have recipe for me.
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10 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Oct. 1, 2013
It was a little strange texture wise -- I don't think there was enough cornbread texture -- it got a little soupy. I subbed in the two eggs for the egg substitutes (ironic) and I also added some sliced black olives from a can that I drained first -- I enjoy that flavor in my Mexican dishes. I would probably make again, just because it was a great way of using up some leftover grilled chicken breast that would have been uneaten otherwise.
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1 user found this review helpful

Granny's Italian Zucchini Pie

Reviewed: Nov. 18, 2013
It was really good. I would say be sure to cook off your zucchini long enough to get some of the water out -- you don't want it to be soggy when done. You can really play with the ingredients listed; it is a unique side item most folks will really enjoy.
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Asian Coconut Rice

Reviewed: Feb. 5, 2013
This was really nice, although I did the measurements just by going on what my bag of rice said, and substituting the coconut milk for water -- the can had two cups, and the bag called for 3 cups water for 2 cups of rice. Worked out really well, and has a nice, soft coconut flavor... not overpowering at all. Made this with the Asian Style Country Ribs recipe on this site and they went together great!
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