Zhu Zhu Recipe Reviews (Pg. 1) - Allrecipes.com (180863286)

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Zhu Zhu




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Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Jan. 14, 2014
Have made this twice. Super yummy both times. The first time I used dried basil and some spinach I had on-hand; just enough spinach to add some color. The second time, I made the meat/sauce the day before. I had some half and half and some heavy whipping cream I needed to use up, so combined those to make the 1-1/2 cups light cream called for. The next day as I boiled the pasta it occurred to me that mushrooms might be a nice addition, so I caramelized some sliced, fresh 'shrooms, and when they were ready, added the meat/sauce. When that was hot I added the fresh basil and cooked pasta, and about 1/4 cup of 2% milk as the sauce was getting a little thick. The fresh basil flavor combined with the Johnsonville Italian Sweet Sausage and just the touch of heat from the red pepper flakes is truly sensational. Served this with a salad of greens dressed with oil and Balsamic Vinegar, Craisins, and grated fresh Parmesan. Hubby and I love this recipe.
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Donna's Nest Eggs

Reviewed: Oct. 19, 2013
Stumbled upon this wonderful recipe; just like the scotch eggs hubby and I used to order in a local "British" pub that has since closed. By accident I had the ingredients on had this morning for a hearty Saturday morning brunch...or so I thought. I had purchased Jimmy Dean hot pork sausage to make sausage balls next weekend for an adult Halloween party, but at a gathering last night I overheard the hostess saying she was making meatballs, so "Scotch Eggs" was a good use of pork sausage that I rarely buy. I don't typically buy Shake and Bake either, but had seen a recipe here for homemade, then discovered I had no breadcrumbs, or celery salt and nearly no Panko. I toasted some sliced sourdough bread, combined it with the little bit of Panko crumbs I had, seasoned it following the Shake and Bake recipe, and added some ground red pepper, ground coriander, poultry seasoning and extra garlic powder for more flavor. I used 4 left-over extra large hard-boiled eggs I had cooked earlier in the week for deviled eggs, and the whole pound of sausage. I had no problems molding the sausage to the eggs, but I did make sure the eggs were dry as another reviewer suggested, and I used an egg to dip into instead of milk. The baking time was perfect and my husband must have said how much he loved these six times during the meal and again while doing dishes. I over-did the red pepper for my taste, but he loves spicy-hot food, so he said not to change a thing and to make them again.
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Balsamic Roasted Pork Loin

Reviewed: Oct. 6, 2013
My husband is a big fan of Balsamic vinegar and he really enjoyed this recipe. I used Montreal Steak Seasoning as suggested by another reviewer. It was just a little too salty; I think I will reduce the steak seasoning by a teaspoon or so next time I make this. The recommended cooking temperature of 145 degrees was perfect. The roast was moist and flavorful.
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