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Mom's Zucchini Bread

Reviewed: Aug. 18, 2014
I followed the review by MommyFromSeattle and replaced 1 cup of white sugar with brown sugar, used 3-4 cups zucchini, and baked under 60 mins. And I liked it. But I think I might keep tweaking this to make it perfect. I used a 8.5 X 4.5 loaf pan and the inside was quite wet inside after 50 minutes. I think it could've used the standard 60 mins. Also I would've used TWICE as much nuts, easily. But I like my nuts. If I choose to do the crumb topping (in other reviews) it might not need the extra nuts, but as is, it could use something. Finally, the comments that the cinnamon overpowers the zucchini.. that might be true if you do less zucchini, but with the 3-4 cups, you might want to up the cinnamon also.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 31, 2014
Followed recipe for the spice blend to a T but used it on 6 boneless skinless chicken thighs. As Emeril likes to say "BAM!" -it was great! Just pan-fried them on high to get a nice spice crust. They've got a nice kick to them. Marinated half and cooked the other half immediately. No major difference between the two. I would cut back on the heat just a tad if serving to young kids (mine are 4 and 2 and it was on the edge of being too spicy). Otherwise no changes needed!
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Ham Tetrazzini

Reviewed: Apr. 24, 2014
Followed the recipe to a T (weird, right?) It was just alright. My 2 year old scooped it up, and my super picky 4 year old tried it. Si for that I'm rating it higher. I got about 6 bites into it and kept thinking.. "I don't want to put more of this in my mouth." It was a quick, decent meal for Easter ham leftovers, and I might be ok with eating this once a year. Think Kraft Mac n Cheese with a heavy dose of pimento flavor meets angel hair pasta. My tip: add double the ham, it's the only thing that gives the meal any texture.
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