MARZENA Recipe Reviews (Pg. 1) - (1955811)

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Camarones al Ajillo (Garlic Shrimp)

Reviewed: Apr. 26, 2013
I followed the recipe with just a few small changes: I used 1/3 each green, red and yellow peppers for more color, instead of tomato sauce, I pureed 1/2 can of garlic-basil diced tomatoes, and I added 1/4 cup of sherry when the shrimp were almost cooked. It was absolutely delicious served over angel pasta.
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Lemon Garlic Tilapia

Reviewed: Jan. 7, 2013
Based on other reviews and personal preferences, I made the following changes: I sauteed A LOT of garlic, at least 8 cloves, with half a stick of butter, garlic salt and dried parsley on medium low. When it was almost ready, I added lemon juice from 1/2 lemon. I baked the lightly salted tilapia on one side until almost done, then turned it, poured the garlic butter sauce over it, and let it bake a few more minutes. I served it with basmati rice and some more lemon juice. It was absolutely awesome!
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Chicken Cordon Bleu II

Reviewed: Dec. 15, 2012
I prepared it following suggestions of other reviewers who baked the chicken and prepared the sauce separately. It came out really awesome, served with mashed potatoes and steamed broccoli. I would have given it 5 stars if not for the fact that every time I make the sauce, it curdles. Some times I manage to uncurdle it by adding more sherry, other times I have to discard it and start from the beginning.
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