Isabelle Recipe Reviews (Pg. 1) - (10419583)

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Miso Soup

Reviewed: Aug. 12, 2012
This is the perfect basic recipe. As others have mentioned, adding spinach and mushrooms adds a delicious touch. Oddly, I could not find dashi granules at my local asian market, but the very nice clerk gave me the ingredients (which they had) and very easy instructions to make my own stock which is much lower in sodium and additives: Dried kombu (kelp) and bonito flakes. Soak +/- 1/2 cup of dried kombu in 4 cups cold water for 20 minutes. Bring to a boil, add +/- 1/2 cup of the dried bonito flakes. Simmer 5 minutes. Strain the broth. VoilĂ !
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Cheesecake Supreme

Reviewed: Oct. 9, 2011
This recipe did not disappoint! I followed Heislord5's recommendation of baking for 3h10 mins at 200 (without preheating the oven) then turning oven off and barely cracking oven door for an hour. The cake did not crack and its texture was rich and creamy evenly through. The only thing I will change next time, as a matter of personal taste, is to make the Graham cracker crust without the sugar; the cake and topping were sweet enough as they were. 1/2 cup for crust, 1 3/4 for cake and 1/4 for topping was just a smidgen too much for me, even for cheesecake (but no one else complained, so take that for what it's worth). Thank you Muffy Nasner for this excellent recipe!
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Slow Cooker Corn Chowder

Reviewed: Oct. 17, 2010
What a wonderful chowder! I followed others' advice and added a second can of corn. Also, before adding the evaporated milk, I gave it few zaps with the upright mixer to give it a little thicker consistancy. Thanks for the recipe DonaldB.
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Borscht with Meat

Reviewed: Jan. 9, 2010
I tried this against a Borscht recipe from a Russian friend of my mother's; a family classic from eons ago. I changed a few things to my liking (more broth, less bacon and sausage). Even mom likes this one better. Thanks Robert!
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