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House Fried Rice

Reviewed: Nov. 6, 2007

I thought this was just okay. I didn't use shrimp and maybe that's why, but there didn't seem to be anything too special or different about this fried rice than any other.

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This was my first attempt at crepes and I thought that they were just okay. A tablespoon of anise extract seemed like too much. I couldn't taste the orange flavor at all and my husband said that they tasted "mediciny," but maybe anise just isn't our thing. In the end, I sprinkled them with powdered sugar and then squeezed some lemon over that and that seemed to sufficiently cover up the mediciny taste.

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Korean Slow Cooker Pork Chops

Reviewed: Mar. 20, 2007

These were way too salty and according to my Korean boyfriend, not Korean. He said that to make the recipe more authentic (and less salty) sugar should be added to the broth.

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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Mar. 2, 2007

This had me worried when it was cooking, but it turned out fantastic! I added a tiny bit of water and a can of tomatoes to help it hold some moisture and I almost doubled the spices. I made it with the Easy Shrimp Curry recipe on this site and my boyfriend said that this is his new favorite meal!

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Authentic and Easy Shrimp Curry

Reviewed: Mar. 2, 2007

This tasted amazing and was so easy! I had to make some adjustments based on the ingredients I had available in the kitchen. Instead of fresh shrimp, I used a 1 lb. bag of small frozen salad shrimp and it worked perfectly. I added less water because I put the shrimp in the pan still frozen. I replaced the garlic/ginger paste with fresh minced garlic and ginger and the tomato with a can of diced tomatoes. I didn't measure the spices out, and probably ended up using more than the recipe called for. This is a wonderful recipe that I highly recommend trying!

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Chinese Peppered Green Beans

Reviewed: Feb. 19, 2007

These were so good! They had a very authentic flavor and I love the spiciness. I will definitely make these again and again.

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Spicy Orange Beef

Reviewed: Feb. 19, 2007

This dish had good flavor, but the beef was tough. I used flank steak instead of round steak so that might have been my fault. I think next time I will boil the beef first and cut down on the cornstarch as I thought the sauce was a bit thick. I also doubled the red pepper and still couldn't taste the spiciness.

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