I do try to make the recipe as written before reviewing/making changes, but this time - I couldn't! But it was as close as I could come, since I just left out the butter - none left in the kitchen! I also had to use cider vinegar instead of white. I have to agree with others whose sauce didn't thicken much, and it boiled - vigorously! So next time I'll add a little more cornstarch, and since I just can't resist playing, I'll also add a little more ginger. While I originally thought the vinegar was too strong, it's netter the next time around - so I'll just cut it a bit instead of a lot. On the whole, way better than the supermarket variety! I can't ask Mom how it compares, since she only made pickled beets - no thick gooey sauce. Personally, I go for the sauce, so thanks for the recipe.

Reviewed On: Feb. 16, 2009

Since I'm lactose intolerant and mostly vegetarian, I don't use cow's milk for much of anything edible. My normal smoothie base is soy milk and tofu, with banana for breakfast - and I frequently use chocolate soy milk in this one. Love it! When Mom had teeth pulled for dentures, she was getting tired of Jell-o and applesauce - and realized the lack of protein in the Jell-o-and-applesauce routine was making her light-headed, so she jumped at smoothies. No longer a problem with the tofu addition! I use a stick blender, right in the oversized glass. Thanks for posting this!

Reviewed On: Jan. 2, 2009

This gets 4 (and a half!) stars only because you suggest toasting the bagel - which I've personally never appreciated - although I understand some people do, but not why. Otherwise, I've been eating my bagels with cream cheese - plain, herb, scallion and garlic, whatever - and tomato for over 35 years. In fact, the bagel shop in New Jersey where I ordered these every workday morning eventually "put it on the menu" they thought it was so good. Oh, yeah - I always get a garlic bagel, not toasted, with the cream cheese and tomato (if it doesn't have garlic, it must be chocolate!).

Reviewed On: Sep. 21, 2008