ga'chong Recipe Reviews (Pg. 1) - Allrecipes.com (10402889)

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Potato Dumplings

Reviewed: Jan. 27, 2015
I watched my grandmother and mother make kluski and drop dumplings for as long as I could cook and they were alive. They never followed a recipe. They 'felt' what was right and used what was at hand. This recipe is as close as I've had as good as Babcja's! She didn't use the croutons. The leftovers were scrambled with eggs and sprinkled with butter-browned breadcrumbs and crispy bacon bits for breakfast. Yum-yum for round two, too!
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1 user found this review helpful

Bulgogi (Korean Barbecued Beef)

Reviewed: Oct. 3, 2014
I love bulgogi and kalbi, but Korean restaurants are SO expensive! Now I know why -- Korean ingredients are expensive! This is a nice alternative to the real deal, and equally tasty. But just a few tweeks: I never use soy sauce and salt together. This recipe begs for just a hint of ground fresh ginger. Amen to honey instead of sugar, and carrots add another sweetness that is essential.
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1 user found this review helpful

Sauerkraut Balls

Reviewed: Dec. 30, 2013
This brought back memories of growing up in Cleveland! I reduced the amount f flour because I cheese-cloth drained the sauerkraut (that I brought back from Bavaria!). I added ground pepper, too. Perfect!
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1 user found this review helpful

Miso Soup

Reviewed: Sep. 20, 2012
Such a flavorful soup! I use wakame (dried sea grass) for added texture, flavor and color -- but be careful! It adds a bit of saltiness. You do not want to overboil your miso for risk of losing its flavor, but you want your wakemake to be softened in very hot broth.
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16 users found this review helpful

Best Korean Bulgogi

Reviewed: Jul. 15, 2012
Too much soy, too much beer, and no sweetness.
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9 users found this review helpful

Stuffed Cabbage

Reviewed: Jul. 13, 2012
I've been making stuffed cabbage leaves for years. I never heard the trick of freezing the cabbage -- but give it lots of time to defrost. But I hated the stuffing! Use 1/3 g beef, 1/3 g veal and 1/3 g pork. Cook your rice only half-done so that it easily absorbs juices from the meats. Add a can of fireroasted diced tomatoes to the soup mix. After the cabbage rolls are lined up and ready to bake, sprinkle with salt and pepper. Try adding sauerkraut over the top before poring on the tomato sauce. Traditional cabbage rolls always age a day before they're cooked/served. This recipe prolongs the enjoyment even longer!
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4 users found this review helpful

Harvard Beets

Reviewed: Jan. 1, 2012
It is very rare that I see fresh beets in my area. so when I do, I snatch them up for borscht and harvard style beets. I will not used canned -- they are anemic and have no flavour. I use two parts sugar to one part apple cider vinegar, a teaspoon of salt and a 1/2 teaspoon of dillweed, and cook until the roots are tender. I cool, add 2 tsp of cornstarch, mix in without lumps, and then reheat until the brilliant red sauce is as thick as Mamma's strawberry pie filling.
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8 users found this review helpful

French Onion Soup Gratinee

Reviewed: Oct. 14, 2011
This is a the best onion soup ever! Thank you, Jersey T. And when the broth/stock is home-made and the baguette is your own crusty day-old -- this soup is heaven! My friends insist that I make this soup for their birthdays -- somewhat of a tradition! Thank you for sharing your recipe!
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3 users found this review helpful

Mushroom Liver Pate

Reviewed: May 30, 2011
I want the goose liver pate I grew up enjoying on holidays, but this is the best recipe for a pate that everyone can enjoy. It's always a hit! Thanks, Linda -- you Rock!
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3 users found this review helpful

Pork and Chicken Adobo

Reviewed: Dec. 5, 2010
I did not care for this recipe. Firstly, make either chicken or pork: the combination is wrong during cooking. Pork requires more time... Use two parts vinegar to one part soy -- no need for extra salt -- with just enough liquids to penetrate the meat while cooking. Onions, peppercorns (or coarsely crushed black pepper), garlic, and bay leaves in the desired amount is simply enough. Once I added too much liquid, so I added Wondra flour just to thicken a little: It was an awesome discovery!
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8 users found this review helpful

Zesty Tomato Soup for One

Reviewed: Jul. 29, 2010
So so-so! I perked it up with a splash of cider vinegar, a pinch of sugar, a spot of minced garlic, and a nice dash of pepper sauce. Makes the sharp cheese and crusty baguette the perfect trio!
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4 users found this review helpful

Duck Soup (Czarnina)

Reviewed: Jul. 29, 2010
Mother's is always best, right? So I agree with most ingredients except the heavy cream. It's just too heavy and too risky for a fruity soup with vinegar and lemon flavors! Also, I put in onions and garlic and celery leaves and bay laurel leaves. I put all the fruits, spices and vegetables in together with the duck and then strain the soup in a cheesecloth-lined colander. Then add the blood and thickening as expertly directed. It's an all morning process, but so worth the trouble. Especially with the homemade kluski! My family eats the potato kluski by the ton!
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14 users found this review helpful

Egg Rolls

Reviewed: Jul. 18, 2010
Chinese cabbage has a much more subtle taste but quite satisfying. Try 1/2 lb. ground beef and 1/2 lb. ground pork. A sprinkle of ground ginger is good too.
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4 users found this review helpful

Octoberfest German Potato Salad

Reviewed: Jul. 13, 2010
I have made this recipe three times -- and each was wonderful! First, I followed the recipe exactly. The second time, I added a T of mustard. The third, some grated horseradish. This is the perfect side dish for sausages! Thanks, luvs2bake!!
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3 users found this review helpful

Hungarian Goulash

Reviewed: Jul. 10, 2010
I give your recipe FIVE stars! And if you serve this with a huge chunk of Hungarian rye bread, there are your meals for Thursday and Saturday. (Catholic Hungarians fast on Fridays, and the stew ages SO well!) I hate the canned green beans, though, and any canned vegetables. I say, if you cannot get them fresh, do not use them! At the second serving on Saturday -- add sour cream carefully so it does not curdle. Magnificent, served with egg noodles!
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2 users found this review helpful

Carnitas Filling

Reviewed: Jul. 10, 2010
I had pork loin and baby back ribs, so I lined the bottom of a slow cooker with ribs with just enough water to cover the bottom by 1/2 inch, added the fresh vegetables, then added the cut-up pork loin. and topped with the dry spices. I let it cook on low for 6 hours. The pork loin was delicious, and the ribs (glazed later with my special bbq sauce) made a bonus meal for the following day! Thanks, JIMMYDEAN4, for a great start!
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5 users found this review helpful

Finadene

Reviewed: Jul. 10, 2010
This is the basic recipe, and it's good; I hope you enjoyed your stay in Guam! But awesome finadene' requires a bit more effort. Why use vinegar when there is lemon juice? Even lemon powder is better than vinegar. And what kind of vinegar: white, cider or the Filipino spiced brand? Why take out the seeds -- there's the kick? Add some green onions for color. Don't you want a bit of chopped garlic for flair? There's so much to do with the versatile finadene'. This recipe is limited, but okay in a crunch! Especially when you're so far away from Guam! I'm glad finadene is a beautiful memory of Guam for you!!!
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10 users found this review helpful

Finadene Seafood Drizzle or Dipping Sauce

Reviewed: Jul. 10, 2010
Ai adai, there's nothing like Nana's fina'dene best. But this has all the essential ingredients for excellent sauce. Only I add some chopped green onions just for the color. And vinegar or lemon powder come in handy when fresh lemons are not in season.
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6 users found this review helpful

Cabbage Rolls

Reviewed: Jul. 6, 2010
Excellent! I like the savoy cabbage, and the long grain rice, a meat mixture (perfect amount of fat needed for the rice), the dill, and surplus of bay leaves! This may not be traditional Polish, but it sure is GOOD! And with a whole lot more zing than Babcia's golabki. My only teeny tweek is to parboil (15 minutes) the rice so that there is no chance of the rice being crunchy, but that the rice is semi-cooked before baking to absorb meat and tomato flavors. It just puts the flavors into the rolls rather than in the gravy. This is such a good recipe! Smacznego everyone!
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9 users found this review helpful

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