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Showing 1-5 of 5
on June 05, 2009
I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 20, 2007
We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 01, 2007
I used your recipe with a few exceptions to kind of give me some measurements on m y mother-in-law's recipe (she's greek). It turned out good, I just used her advice on a couple of different things: -I used 11 cups of water -I used a purdue chicken breast roaster (almost a whole chicken) and boiled in water for 1 hour with lid slightly on but not all the way -less than a cup of rice -three eggs -less than a cup of the ReaLemon brand lemonjuice I only used the meat from half of the chicken breast roaster It came out wonderful! My fiance says it was perfect, authentic and exactly how he remembers it growing up.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Shana P.
on December 15, 2005
on March 19, 2007
Serving Size: 1 (723 g)
Servings Per Recipe: 6