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Homemade Flour Tortillas

Reviewed: Oct. 1, 2013
Great in a pinch when I wanted tortillas but didn't want to run out to the store. Easy recipe to remember. Used my stand mixer to knead. Fast, easy. Used a bit more lard than called for.
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Chinese Spareribs

Reviewed: Jan. 7, 2013
The marinade is very good. Authentic-tasting. It's true that the Chinese would use rice wine and not sake, which is a Japanese alcoholic drink. The type of alcohol doesn't make a huge difference. I even used ShockTop beer that has an orange-citrusy flavor. Nice. I make a large batch of this sauce and reduce it to thicken for basting and then serving with the rice. I used boneless spareribs that were thick so the cooking time was a lot longer. Finishing under the broiler really makes a nice sticky, toasty glaze so don't skip that step!
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3 users found this review helpful

Kale Chips

Reviewed: Nov. 12, 2012
I love this! Instead of store-bought bagged kale, I bought whole bunches so I can control the sizes of the chips. Rice vinegar, any flavored vinegar, allows you to play with flavors. I also sprinkled the finished chips with toasted sesame seeds. Healthy and addictive! So nice to have a healthy addiction. :)
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1 user found this review helpful

Pumpkin Cake II

Reviewed: Nov. 12, 2012
In my haste to bake this recipe, I forgot the sugar completely. I fretted, but hoped that the cake mix would be sweet enough. It turned out moist and sweet. Everyone loved it. Even my pumpkin-hating hubby liked it (I told him it was spice cake!) I added powered ginger, allspice, cloves and nutmeg in addition to the cinnamon. You honestly do not need the sugar at all, especially if you are going to sprinkle the top of powdered sugar or drizzle with icing. Everyone said that any more sugar would be too too sweet.
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Portuguese Sweet Bread I

Reviewed: Nov. 11, 2012
Made some nice cinnamon rolls. :)
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1 user found this review helpful

Authentic German Potato Salad

Reviewed: Oct. 28, 2012
This is delicious. I boiled the potatoes whole in their jackets to avoid absorbing excess water. Then, I peeled and cubed them and poured on the marinade/dressing while both were still warm. I added dill and green onions. It was good but I think it will taste better tomorrow!
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8 users found this review helpful

Cornbread Pancakes

Reviewed: May 16, 2012
Nice. They have a beautiful golden hue and fluffy texture, perhaps because I added more b/p and b/s. No buttermilk so I soured milk with a T. of vinegar. It was a surprising change from cornbread and my family enjoyed it. Thank you.
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37 users found this review helpful

Bacon Cheese Frittata

Reviewed: Jun. 30, 2010
Good. I added chopped tomatoes, garlic and a sprinkling of Parmesan cheese on top. :)
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5 users found this review helpful

Sourdough Bread III

Reviewed: May 24, 2010
Athough not a true sourdough in that it uses yeast in addition to the starter, this bread came out beautiful. Perfect crumb and crust. Light flavor (even though I had a mature starter.) Per the advice from a Bakers Guild baker, I baked at 375 for 30 minutes, rotating halfway. Did not spritz the oven as the temp lowers every time the door opens. Instead, use a small dish filled with water or open the door slightly just to toss in a few ice cubes now and then. It made a great loaf but not sour enough because of the quick rise and use of added yeast and milk. Still, nice. Thanks!
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6 users found this review helpful

Classic Tapioca Pudding

Reviewed: Apr. 18, 2010
Nice, but the recipe on the tapioca box is quicker and just as good. It skips the tempering of the eggs step by beating the eggs into the milk, sugar and tapioca and letting this stand for ten minutes before heating. The texture comes out better that way. No chance of strings of cooked egg whites.
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17 users found this review helpful

Mayonnaise Biscuits

Reviewed: Nov. 8, 2009
Quick, easy and delicious. Be sure to blend together the mayo and the milk before adding to the self-rising flour to avoid having to overmix the dough. That way, it comes together quickly. Drop nice, equal but generous amounts of dough! Very good. Thanks!
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7 users found this review helpful

Angel Biscuits II

Reviewed: Oct. 14, 2009
Maybe they would have risen higher if I'd warmed the milk as the other reviewer suggested. Good flavor and color but not the rise I like from my biscuits. A cross between a bread and a biscuit as far as texture. I'll stick with either a regular biscuit recipe or a roll recipe. When I make biscuits, I want them to come out like biscuits!
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3 users found this review helpful

Oven Kalua Pork

Reviewed: Oct. 4, 2009
This is the basic recipe but a few changes will make a big difference for a more authentic result: 1. Use more Hawaiian salt. Two and a half Tbsp is not enough. It seems like a lot but it is not; 2. If you can get it, use the Alai salt (red clay salt). Remember, NOT to use table salt!; and 3. Line the foil pan with ti leaves. Not tea, but ti leaves. Use the liquid smoke. Then, wrap with foil. When you shred it, be sure to let it soak in the juices. You can use this same recipe to make pork fillings for tacos and bbq sandwiches, too. Of course, if you're from Hawaii as I am, eat with poi and lomi salmon! Onolicious.
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14 users found this review helpful

Grandma's Tomato Soup

Reviewed: Jan. 27, 2009
Great. I did try this using tomato paste and water and it came out delicious. I'll never buy canned tomato soup again!
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3 users found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: Oct. 30, 2008
I was skeptical, but I'm glad I tried this. My flour-water mixture came out like a thick dough, not a slurry or a paste so I was concerned. But the final outcome was delicious! Flaky and flavorful! Everyone was really impressed. I pulsed the flour with seasonings in a processor; then pulsed half butter, half shortening only until it formed pea-sized crumbs. Then, I added the flour-water mixture and pulsed only until it was incorporated (the mixture was quite crumbly). I pressed the mixture into a ball onto plastic wrap and wrapped it tightly. Chilled for a few hours, then I rolled it between two sheets of waxed paper so I did not have to add any more flour. Formed crust and brushed on beaten egg and water before baking. It was really a great crust, I must say. Thank you for a really unusual recipe!
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4 users found this review helpful

Herbed Dumplings

Reviewed: Oct. 26, 2008
Nice, but the herbs are a bit too overpowering as another poster mentioned. After all, there's only 1-1/2 cups flour and dried herbs are strong. I have a secret for making fluffy, non-soggy dumplings that I learned from a recipe from the old Lawrence Welk resort: Steam the dumplings first! They are divine and not soggy, slimy or sticky on the outside. I use a parchment paper-lined steamer basket over simmering water. Drop by teaspoonfuls, cover and steam for 10 minutes. Then, I add to the soup or stew. Wonderful. But I do like this recipe for its use of leavening that helps the fluff.
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2 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Oct. 21, 2008
I liked this, but guests did not rave (which is the criteria for five stars!) Also, I think I prefer a nice Pumpkin-Carrot soup instead. It has a sweeter flavor. The cream overpowered the pumpkin flavor just a bit. But still, this was good. I'd make it again for myself but not for company.
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3 users found this review helpful

Swedish Meatballs

Reviewed: Sep. 20, 2008
Nice meatballs, but I did add a dash of Worchestershire and a pinch of dried rosemary. I also rolled them in flour which helped the meatballs hold their shape (no freezing necessary) plus thicken the gravy. This wa, I did not have to add the slurry of flour and water, which would have diluted the flavor. I added some sour cream at the end. It was tasty.
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2 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Aug. 31, 2008
Nice flavor. We enjoyed these with some fresh lime and salsa. And although this isn't a "WOW" recipe, I'd make it again. I didn't serve them on buns, but with some Mexican rice and corn. Oh, and don't forget the fresh lime and salsa!
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5 users found this review helpful

Chocolate Glaze II

Reviewed: Aug. 24, 2008
Nice, quick and easy.
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8 users found this review helpful

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