Erik1216 Profile - (10294358)

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Recipe Reviews 3 reviews
Chinese Napa Cabbage Salad
Always a hit at summer barbecues--I have probably made this thing 50 times now! I am always one to tinker with recipes so here are a couple of suggestions but by all means the base recipe is great. For the salad part I like to add a few other ingredients for color and contrast so I shred up a couple carrots and thinly slice a red pepper to add to the cabbage. Personally I like cilantro so I usually chop some of that up and add in in as well--it gives it a fresh taste but some folks don't like it so it just depends. The dressing is phenomenal with that sweet, salty and acidic contrast. I jazz it up a bit with a tablespoon or two of the chili-garlic paste and minced fresh ginger. I also usually double the sesame oil because I like that taste. Just a few suggestions--but again great as is.

2 users found this review helpful
Reviewed On: May 25, 2014
Merritt's Butternut Squash Gratin
I have been making a version of this recipe for years around the holidays and it always gets rave reviews. For those like me that like to tinker with recipes here are a couple variations I like to do: (1) you can roast the butternut squash halved in its skin at 425 for approx 45mins or until tender and then scoop out the squash and prepare the rest of the way as is--this gives the flavor a little more depth from the roasting (2) I am a carmelized onion junkie, so rather than mixing some of the sauteed onions and garlic into the butternut squash, I like to carmelize 3 onions with a little bit of thyme and butter and then top the butternut squash with them (the breadcrumb-cheese mixture goes on top of the that) before baking as directed. This creates a layered effect of the different flavors and the carmelized onion makes it even more savory. This is a great and versatile recipe that is just a little bit away from the traditional holiday fare you see--a little labor intensive--but worth it.

70 users found this review helpful
Reviewed On: Nov. 25, 2009

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