nicki Recipe Reviews (Pg. 1) - Allrecipes.com (18905584)

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Bagels II

Reviewed: Dec. 1, 2008
This was my first time making bagels and it was a success. I live in Brazil and can only find them in one market (sometimes) which is pretty far from my house. The changes I made were: added 2 tablespoons of honey and teaspoon of baking power to the boiling water and boiled about 6 minutes then I dipped them in cool water and rolled in chopped onions which I baked in the oven for 10 minutes before (I didn’t let them brown because they will brown while the bagel is baking). I loved them! They were dense and not very puffed up but tasted great.
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Roasted Cajun Potatoes

Reviewed: Dec. 1, 2008
I loved these! Great idea. I used reg potatoes because it was all i had.
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Fabulous Zucchini Grinders

Reviewed: Nov. 27, 2008
These are to die for! I love zucchini and always look for new recipes to use it. I used the “Best Marinara Sauce Yet” recipe from this site on the sandwiches and it was perfect.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 27, 2008
Absolutely love this! I have made this many times I made it just as the recipe states the first time and now I play around. Always tastes fabulous. The changes I love are; cocoanut bread and homemade sourdough, chicken sausage, chicken stock.
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Banana Pancakes I

Reviewed: Nov. 27, 2008
Very good! I made a few changes based on what I had. I didn’t have any milk so I used ½ cup condensed milk and ½ cup water and a 1/3 cup chopped macadamia nuts. Yummy
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Eggplant Tomato Bake

Reviewed: Nov. 27, 2008
I thought these were ok. The eggplant was too chewy for my liking. I will make them again with a few changes. I will definitely slice the eggplant very thin and grill or fry covered instead of baking and add some lemon juice and seasoning.
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Nov. 27, 2008
My husband really hates marinades or any sauce for meat but not this one. He loved it! We live in Brazil, where barbequing meat is an art. I always try to find different ways to serve Filet Mignon and this is my new favorite. Just let your filets rest about an hour before frying.
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Marinade for Steak I

Reviewed: Nov. 27, 2008
I marinated Filet Mignon for about 9 hours and adjusted the measurements to how many cuts I had and followed this recipe to a T. I was completely disappointed. I will not be making this again. The flavor completely overpowered the meat and had a bad after taste. I have made the “Filet Mignon with Rich Balsamic Glaze” on this website and loved it. If you’re looking for a marinade for filet mignon I would not use this recipe.
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