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    nikkinzy

    Chef #2685398

    Joined: Feb 09, 2013

    My Journal

    Reviewed MaMa's Supper Club Tilapia Parmesan

    "This was really great! My family and I love tilapia but usually coat it with a breadcrumb mixture and fry it, therefore this was a nice alternative to how we normally cook it. At first I was worried my family wouldn;t like it because the mixture seemed too cheesy for their preferences, but once it was baked the flavors marinated well with the ..."

    Apr 10, 2013 on Food.com

    Reviewed MaMa's Supper Club Tilapia Parmesan

    "This was really great! My family and I love tilapia but usually coat it with a breadcrumb mixtureand fry it, therefore this was a nice alternative to how we normally cook it. At first I was worried my family wouldn;t like it because the mixture seemed too cheesy for their preferences, but once it was baked the flavors marinated well with the f..."

    Apr 10, 2013 on Food.com

    Reviewed Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

    "This was absolutely delicious. I followed the recipe exactly except I used spicy mustard instead and followed some suggestions to triple the glaze and to pour in the lemon juice as I boiled the glaze. I only ended up using about a tablespoon of it as I didn;t want an overwhelming tangy lemon flavor...the amount I used was perfect!. The chicken..."

    Apr 10, 2013 on Food.com

    Added Recipe Photo to Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

    Apr 10, 2013 on Food.com

    Added Recipe Photo to MaMa's Supper Club Tilapia Parmesan

    Mar 31, 2013 on Food.com

    Added Recipe Photo to Bacardi Rum Cake

    Mar 18, 2013 on Food.com

    Added Recipe Photo to Bacardi Rum Cake

    Mar 18, 2013 on Food.com

    Reviewed Bacardi Rum Cake

    "This was hands down the most moist cake ever! I followed the recipe exact except I used Captain Morgan;s spiced rum and almonds instead of pecans. I also let them sit overnight so the rum could better absorb. My family and coworkers loved this cake and raved about it. Its a keeper!"

    Mar 18, 2013 on Food.com

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