Athena P.N. (Pix) Recipe Reviews (Pg. 1) - Allrecipes.com (187847282)

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Athena P.N. (Pix)

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Lemon Whippersnappers

Reviewed: Dec. 29, 2014
Our best result used Convection Bake: our climate is very damp & I didn't refrigerate dough. Temperamental cookies. Added 1+ tsp Penzeys Lemon Extract to punch up the lemon flavor; oiled my hands, 1-tsp cookie scoop & silicone scraper & then baked on bakers' parchment. Oiling tools & using parchment made the dough easily handled & like so many have said, my husband LOVED these!
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Lemony Zucchini Salad

Reviewed: Aug. 24, 2014
A Keeper! Intriguing flavors which evolve with sitting: 3 hrs after making it was very tasty & Very Lemony; after 24 hrs the lemon flavor had mellowed substantially yet was still nicely lemony (used fresh lemon & lemon zest, as called for). I substituted fresh basil for the parsley & the result was excellent; also used light agave syrup instead of sugar (easier to mix) which reduced the 'sweet' measurement in the recipe to 1 tsp with no diminution of flavor. We mixed green & yellow squashes which made a very attractive presentation. Well-refrigerated, the salad kept very nicely over 3 days. Altogether a lovely recipe with great potential for adding your own particular flavor flourishes! [Cilantro (coriander leaf) might also be a nice change from parsley & we plan to try that next while we have it in the garden, as store-bought parsley & green zucchini will be our wintertime choices for this dish.]
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Kalua Pig in a Slow Cooker

Reviewed: Dec. 18, 2013
Outstanding basic/key recipe - so easy & such a good result. I used an odd 2.5# cut of pork roast that was very fatty & it cooked beautifully. Used the original size crockpot to maximize the roasting capability of the crock & was out of liquid smoke so used oyster sauce which stank up the house a bit but gave a nice flavor to the roast; I suspect I could forgo any liquid in the rub & still get an excellent result (the pulled pork was served in various sauces so the delicate flavor of the plain pork itself isn't as important for us). I do believe that a certain amount of salt is required for the rub to help the meat give up its juices. Now I'm eager to try this technique with a beef roast!
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