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"Nov, 2007: Excellent! I served these with steamed rice, so left out the corn so it could all be eaten mixed with the rice. (May add mushrooms next time thanks to one of the other reviewers) Marinated over night. The sauce is great with the rice, so will make a little more next time. Thanks very much Rita.
Jan 2011 Update: Still making your keb..."
"A real hit at our place. I have also tried Provolone cheese (instead of Parmesan), which worked very well - melting and mixing in with the spinach. (Other good melting varieties of cheese would also work well I suspect)"
"Very simple, with great results. No problems using Light Sour Cream for me. Added capsicum & mushrooms as suggested. Might sound a bit w@nky, but the red capsicum (rather than green) worked well from a presentation point of view. An absolute winner!**** Just a follow-up comment - having now done this dish a number of times ..... Don't be tempted..."
"Fantastic. I added it to a chicken, corn and pea risotto dish. I cooked the risotto as I normally would, and stirred the pesto through at the same time as stirring through the parmesan cheese, i.e. when the risotto was almost ready to serve. I used a bit less than 1 teaspoon (of pesto) per serving. It gave the risotto a tasty lift, whilst not maki..."
"I stuck to the recipe - other than just doing enough chicken for two. The amount of sauce was spot on for two in my opinion. I whizzed all of the sauce ingredients in a blender, which enabled me to taste the sauce before getting cracking - but no fine-tuning was required. I steamed some fresh beans, and stirred them thru at the end, just to coat t..."
"Absolute winner! The fact that it can be marinated overnight makes it ideal for entertaining. The five-spice comes through quite strongly (even only using 1/2 teaspoon), so I guess that needs to be taken into account for those not wild about five-spice. Perhaps Pamela could suggest a substitute (?) Having said all of that, it was a real hit at my..."
"Very simple and provides a great finishing touch. I used it on barbecued salmon cutlets and it was great. I added dill which works very nicely with fish. Whizzing it through the food processor made it more into a dressing than a salsa. That is all, Arma."