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"I have made this often - it's one of those perfect summer dishes! It's even better when everything comes fresh from your own garden - one of those tastes I look forward to!"
Aug 18, 2012 on Food.com
"Zucchini Ribbons are the Greatest! Like some others I'm not bothering to boil them. Just sautee quickly in the pan until al dente! If you are trying to cut out starch, grains or processed foods they are wonderful! They have become my go-to noodle for all kinds of sauces. Thanks Poker for a terrific recipe and a great idea!"
Aug 11, 2012 on Food.com
"This was wonderful! Followed your recipe as written - I didn't find it sweet - and the glaze certainly didn't burn! It cooked up very moist with a nice tangy glaze! Thanks for the recipe. I'll be using it again!"
Apr 16, 2012 on Food.com
"Fun to make and fun to eat - and tasty too!"
Mar 19, 2012 on Food.com
"Thank You! - Thank You! - Thank You!!! As a youngster in the Bronx in the 1950s my grandpa Corbin made dried codfish cakes which I loved, but haven't been able to duplicate until now! I don't think he used curry powder, but he did put in crushed red pepper - which is what I had on hand and used. They are perfect - just like I remember them! Thank..."
Apr 3, 2011 on Food.com
"I also used half the sugar called for, but I didn't think about the salt. Not only was it still too sweet - it was way to salty!"
Feb 27, 2011 on Food.com
"I usually don't review if I have to substitue ingredients, but this was just soooo good! I didn't have fresh tomatoes, but I ahd some dehgydrated plum tomatores fromour garden and I didn't have pecan, but I did have almonds - so I substituted those. other than that I stuck with the recipe and it was really good! Thank you for the wonderful recipe!..."
Feb 20, 2011 on Food.com
"Just made this. It is really good! Trying to save some to freeze, but I keep on nibbling at it! I didn't have chicken sausage, so I used ground chicken sausage meat. It worked just fine. Thanks for a wonderful recipe - I'll use it again."
Dec 9, 2010 on Food.com
"This was WONDERFUL!! Thanks Mercy! I did two things differently - I peeled the shrimp skins into the milk and water and simmered for awhile then strained. I also made one substitution - rather than heavy cream I used evaporated non-fat milk. Comfort Food and a Keeper - Thanks!"
Feb 21, 2010 on Food.com