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    kjshay

    Chef #268774

    Joined: Nov 30, 2005

    13 reviews by kjshay

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed New York's Best Crispy Salmon Cakes
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      |  By scancan

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    "Although I really liked the taste, these turned out extremely wet even though I followed the directions exactly, even draining the salmon very well. I had to add approximately 1/2 - 3/4 cup additional bread crumbs to get it close to the consistency it needed to be. That said, they were delicious once done. The tartar sauce was a disappointment..."

    Dec 8, 2008 on Food.com

    Recipe #286041

    Reviewed Roasted Beets and Carrots
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      |  By Susiecat too

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    "I didn't care for this. I think vegetables need more oil than vinegar in order to achieve good carmelization, and I think the vinegar caused them to be a bit dry and detracted from the taste of the veggies. I used sugar in the raw and could see no difference."

    Dec 8, 2008 on Food.com

    Recipe #253755

    Reviewed Greek Baked Shrimp with Feta
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      |  By :(

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    "I love this recipe. It's got great flavor (as long as you like shrimp, tomato, spices and feta!, it's easy, and I almost always have all of the ingredients on hand. It's in regular rotation at my house. Thanks for posting it."

    Dec 8, 2008 on Food.com

    Recipe #25033

    Reviewed Black Bean Pumpkin Soup
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      |  (2 people found this helpful) |  By lazyme

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    "Delicious! This recipe is originally from Gourmet Magazine, November 1996."

    Nov 4, 2008 on Food.com

    Recipe #248708

    Reviewed Sunday Gravy
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      |  (2 people found this helpful) |  By DrGaellon

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    "Thank you so much for posting this. It is fantastic! I am making this with 2 lbs of hot italian sausage and leaving out the flank steak and ribs this time but I'll try it with the next time I make it. I can't believe how much flavor it has, I can't keep my spoon out of it. I thought 12 garlic cloves was a lot but it's actually perfect. Can'..."

    Oct 28, 2008 on Food.com

    Recipe #330654

    Reviewed Balsamic Browned Butter over Tilapia Fillets
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      |  By Tia Mouse

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    "I am NOT a Rachel fan but I really love this recipe so I have to give credit where credit is due! The browned butter and vinegar make a terrific sauce, so easy, and tastes absolutely amazing."

    Oct 25, 2008 on Food.com

    Recipe #321088

    Reviewed Spaghetti Angel
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      |  By Vignola

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    "Great recipe! I didn't make any substitutions except that I used fresh garlic. I would never have thought to combine green onions and mushrooms in a sauceless pasta, but it was a great change from broccoli, which is what I normally use. Thanks for posting!"

    Jun 21, 2008 on Food.com

    Recipe #307667

    Reviewed Frozen Strawberry Shortcake Squares
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      |  By Laura36

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    "This was just as described, light, refreshing and easy! I made this with sugarfree jello (small pkg and used an entire angel food cake instead of pound cake, and used Schwans strawberry supreme frozen yogurt. I really liked the texture of it , and this didn't freeze super solid, so it was easy to cut even after hours in the freezer. Thanks f..."

    Jun 18, 2008 on Food.com

    Recipe #25598

    Reviewed Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper
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      |  By Manami

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    "Being a huge fan of sauceless pasta dishes, I knew I would like this, and I did! I omitted the red pepper flakes, but I will add them next time because it lacked some extra zip - my sausage must have been on the mild side. Also, my store was out of red bell peppers, and I substituted an orange and a purple for the red. The orange was fine, bu..."

    Jun 18, 2008 on Food.com

    Recipe #308472

    Reviewed Light and Fluffy Lemon Jello Cheesecake
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      |  By Barb Witherspoon

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    "This was delicious! Light, fluffy,creamy, and lemony and it set up in about 2 hours. I substituted 2 .3-ounce packages of sugar free lemon jello since that's what I had; and used neufchatel instead of cream cheese - again, it's what I had in the fridge. I did use a 9x13 pan instead of 9x11 and I'm glad I did - the pan was full! Thanks fo..."

    Jun 12, 2008 on Food.com

    Recipe #185635

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