Luv2cook Recipe Reviews (Pg. 1) - (188473676)

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Tzatziki Sauce

Reviewed: Aug. 23, 2013
I pretty much agree with Paula Wood. I just finished making a batch of tzatziki sauce and put it in the frig for a rest. Luckily I already knew 2 steps this recipe leaves out. I don't know about adding salt to the grated cucumbers, I don't, but after I grate them, I place them on a fine strainer and press out all the liquid I possibly can. Second, you don't have to drain the yogert if you buy Greek yogert. Greek yogert doesn't have all that water in it. Otherwise for THIS recipe you need 2 16oz. containers of regular Dannon type yogert, put it in a sieve and let it drain for a couple of hrs. You will wind up with around half of what you started with. Then follow the recipe. I always add more garlic. This sauce is also great on baked potatoes instead of sour cream. Incidently, this sauce tastes just like what I get in Tarpon Springs. Tapron Springs, Fla. is a VERY Greek (at least half the residents speak Greek) sponge fishing port so if it tastes like theirs it must be pretty authentic. Just my opinion.
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Louisiana Shrimp Creole II

Reviewed: Jan. 20, 2015
I read the reviews and isn't amazing how peoples tastes differ? Irener thinks the sauce is too thick and kerrypat thinks it's too thin. Just goes to show, you can't please everyone. Instad of adding a can of stewed tomatoes, try adding a can of "Rotel" diced tomatoes and green chilies. It comes in mild, medium and hot which should take care of everyones idea of "spicy". It also comes in "Chili Fixin's" which already has chili powder in it. I LOVE garlic so I added 2 more garlic cloves. I liked the idea of adding more vegetables and chopping them more coarsely. Just a suggestion.
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