Mikezcookin Recipe Reviews (Pg. 1) - Allrecipes.com (16673743)

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Lithuanian Kugelis

Reviewed: Mar. 15, 2014
As someone who is of Lithuanian background, and even living in Lithuania, the first question is should the bacon be cold or hot smoked? Actually, it would be much better, and authentic, to use what is called "salt pork" in the US... hardly any "meat"in it at all. Also, most American-Lithuanians I knew in the US use a "safety grater", which looks like a metal tennis racket to grate the potatoes... the flaky shreds add a depth that simply shredding will never accomplice. Sadly, here in Lithuania, most people who make this regularly use a machine to grind the potatoes down... this absolutely sucks, as it makes this strange, almost rubbery loaf. Depending on how long you cook it, and how you want it too look, you can always use regular milk. Some "traditional" recipes call for burying a pig's ear or a piece of chicken in the loaf before you cook it, but then again, what's so traditionally Lithuanian about potatoes, which didn't even show up in Lithuania until the later 17th Century? And why call it "Kugelis", when people in Lithuania, up until the early 20th C. called it "Babka"? Thanks, Jablonskis...
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Classic Minestrone

Reviewed: Sep. 17, 2012
Good, but as said many times before, lacking. Hardly "classic" as minestrone has been in Italy since Roman times, and everybody knows Romans didn't have tomatoes. Decent modern recipe, though...
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The Real Mojito

Reviewed: Sep. 13, 2012
the "simple sugar syrup" must be made from brown sugar... a bit richer flavor. Go this route and you are on your way to perfection. 4 stars.
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Aush (Afghani Chili)

Reviewed: May 11, 2012
This was OK, and the mint made it "interesting," and the garam masala lent an Indian taste to it.
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Chex® Lemon Buddies

Reviewed: Nov. 22, 2011
The wife and friend saw this and asked me to translate, then make it - twice. Tastes exactly as you'd imagine. Use butter because margarine is sometimes more than half water, a difference between 2 teaspoons and 2 Tablespoons of water. If I were going to try something different with this, I might replace the butter with coconut or palm grease... crisco is against the law where I live, I couldn't bring myself to lard... Just by reading it, I knew how it would taste, but because it whipped together so easy, and got disappeared, I gave it 5 stars. But think about it... the cool sensation of decrystallizing micropowdered sugar with the tart of lemon - a not unfamiliar pairing - followed by the feel of a coating of solidified grease and sugar giving way to a carb-crunch of gently salted and sweetened fortified rice... it's really rated-x junk food, no doubt.
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Classic Goulash

Reviewed: Sep. 10, 2011
Edible, ok for kids.
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Fried Zucchini

Reviewed: Oct. 4, 2010
I cooked this according to the recipe with a "clone" zucchini, and it turned out good, not great, but good, overall. I tried it with a BIG zucchini and it was horrible. I tried it with a zuke that had been around a few days, bad. So much depends on the zucchini you have (size, ripeness, dry or wet), and cutting it to suit (some thick, some thin) that to get it "perfect is like a multi-variable equation. It's a real hit or miss, but done right, it's good. Stick to the megamart clone zukes for this one.
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