sailshonan Recipe Reviews (Pg. 1) - Allrecipes.com (10528502)

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Kickin' Collard Greens

Reviewed: Nov. 12, 2009
Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really own ovens so American food and grocery stores were fairly intimidating. Our African-American maid taught her how to cook American food, and by American food I mean traditional Southern soul food. So growing up, I always had a saide of rice and soy sauce with my fried gizzard. I have never wanted to cook greens because my mom makes such excellent greens that I don't think I can compare. I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional. Until they had her greens and then begged her to make them at every work pot-luck. There are some changed I made to this recipe according to my mom's recipe. Firstly, you must add brown sugar. This masks the bitterness of the greens. A splash of apple cider vinegar helps too. You've gotta increase the bacon in this recipe. Please. Three slices? Try 8 or more. Cook for a few hours. The longer, the better, but make sure your bacon doesn't start disintegrating. Cook the onion and garlic in the bacon grease and nix the oil. Bacon grease makes everything taste better. And lastly, the weird secret from Mom: These can be made in a rice cooker without the inner rice container. it will boil the broth and then keep it simmeri
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Blooming Onion and Dipping Sauce

Reviewed: Feb. 4, 2009
I've combined a lot of the wisdom from other reviewers and added some of my own. Firstly, I think it's important to do this in a LARGE fryer. I use the turkey fryer at 375 F. The onion is large so it will drop the oil temp immediately upon dipping it into a small fryer, and if the oil temp drops too much, you will have a soggy, greasy onion instead of a crispy one. I cut the onion and dump it in upside down into ice water for 30 min. to spread the petals. I also double the dry ingredients to ensure full coating of the onion. The first time the dry ingredient amount didn't suffice. I leave the core intact to keep the onion from falling apart, and then I cut it out after I fry it. At 375 F, it takes about 6 minutes (with core intact) to fry properly. Keep watching it! It will overcook pretty quickly and there is a danger of undercooking it. The middle takes longer to cook than the outside petals, so when you remove it, check the inner petals for doneness. Towards the latter end of frying, I flip it upside down and push down on it to let the buoyancy of the oil spread out the petals. Of course, the sauce can be adjusted to taste. I increase the horseradish sauce to 3-4 T, quadruple the oregano, increase the salt to taste, and of course the cayenne pepper, because I like it spicy.
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135 users found this review helpful

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Reviewed: Dec. 28, 2009
I am a lamb lover; it's by far my favorite meat, I made this meal for Xmas dinner and I was expecting perfection since the recipe sounded absolutely divine and I spent so much money on the ingredients. It was good--but not nearly as delicious as I was expecting. First, I would suggest you double or triple the herb/spice rub. Because it was NOT CLOSE TO ENOUGH. I really think that if I had done this, it might have been a five star. Double the liqueur amount. I subbed black cherry liqueur because I didn't want to buy a bottle of cassis I would never drink. Lastly, the cooking time is off for this recipe. Lamb just shouldnt be cooked more than medium rare, which means removal from the oven at 125-130 F on the thermometer. Check your old cookbooks ladies and gentlemen-- the ones printed before our nation became fearful -- medium rare is 130-135F, and meat always rises 5F internally after removal from the oven! That means 8-9 minutes per pound for lamb. My 5 lb roast was done in 40 min--so check it early!! Also, because it's butterflied, the ends of the lamb cook to well while the middle is medium rare, so you can even please the philistines who prfer well-done meat with this recipe.
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127 users found this review helpful

Avocado Salad with Bacon and Sour Cream

Reviewed: Feb. 16, 2009
I'm originally from the Tampa Bay area and I grew up with avocado and key lime trees in my yard, so I grew up with fresh guacamole in the wintertime, or what passes for winter in Florida. When it comes to regular guacamole, less ingredients are better, but the avocados must be very ripe or it will lack flavor and creamy consistency. This salad is excellent but especially good if your avocados are a touch underripe for standard guacamole. I added a clove of garlic and substituted key lime juice for lemon. Key lime is tarter than regular lime and gives it a unique flavor. I would even suggest regular Persian lime instead of lemon in this recipe. Overall, excellent as a dip or even condiment to tacos or fajitas.
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36 users found this review helpful

One Week – Six Dinners – Just $100

Reviewed: Feb. 8, 2011
This is how I plan my meals every week--except that I plan my meals around the grocery store sale flyers. I see what meats and fresh veggies are on sale at the grocery store chains (the sale periods sre usually wed-tues) and plan my meals for each day. I pull up the recipes and write down each ingredient I need that I do not have stocked and shop all the stores in one day. Ingredients that are not on sale that I need I buy at Walmart because they are almost guaranteed the cheapest. Also, I take advantage of all meat sales and BOGOs (Buy one, get one free) by stocking up. We have a deep freezer, so for example, last week I purchased about 15 lbs. ofboneless skinless chicken breasts for 1.49/lb., which I then labeled and deep froze. Also, check sites like Coupon mom and Southern savers for coupon deals. Buy two copies of every Sunday paper, because on BOGOs you can use two coupons! For example, Scichk Quattro razors were BOGO at 6.99, and I used two $2 coupons, making two sets of razors only 2.99, or 1.50 each box. Southern Savers will tell you what's on sale at every grocery, and what dates the coupons came out, so you can stock up accordingly!
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Greek Pizza with Spinach, Feta and Olives

Reviewed: Dec. 7, 2009
4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist, it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough for 10 minutes on this pizza. I used only 1/2 cup of feta and used 1.5 cups mozzaella cheese on the very top. It's best to cover the spinch with the cheese so the spinch won't shrink up too much or burn. I increased the garlic amount too. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. cheese, or omit them entirely. Good white pizza.
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25 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jan. 21, 2009
In high school my friend who enjoyed cooking use to drone on about various casseroles and I had to ask him exactly what a "casserole" was. My Japanese mom just didn't make them. Five years ago at Thanksgiving time, my then BF's 11 yo. nephew went on and on ad inifinitum about "Green bean casserole." I told him I didn't know what it was so he insisted I try it at Turkey Day dinner. I didn't like it much. Later, my current BF mentioned how he wanted it so I found this recipe, and behold--This was great! I halved the flour and salt. Sauteed the onions before adding, and stirred in half the cheese and sprinkiled the remaining on top. I now like green bean casserole.
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23 users found this review helpful

Vietnamese Iced Coffee

Reviewed: Feb. 28, 2009
I am half Asian (not Vietnamese) but have lived in Asia many years. I love Vietnamese iced coffee. Many Vietnamese prepare their coffee with Cafe du Monde coffee grounds, which includes chicory. It's a vestige of their French Indo-China colonial history.
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17 users found this review helpful

Green Chile Stew with Pork

Reviewed: Aug. 6, 2010
I used poblano chiles. I added more garlic, some onions, bay leaves, and cumin. It was a little bland, but not bad. Probably won't make it again.
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13 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 29, 2008
The oven isn't really used in Japanese cuisine and my mother is Japanese and I sometimes live in Japan so I'm not that experienced at roasting meat. In fact, huge chunks of meat are not encountered in Asian cooking. So I always have trouble with "doneness." I like my meat rare--just de-horn it, wipe its rear and plate it. My BF likes it med-rare, so we need to compromise. I've made this roast a few times and I've had a devil of a time getting the doneness correct. One thing I've noticed about Americans is that they are too worried about meat safety issues ao they tend to cook things til they dry out, esp. chicken. Or maybe overzealous food safety nazis and corporations fearing litigation are the causes for skewed guidelines. So the guidelines and temperatures on doneness are way too high. If you want med rare, take this roast out at 125F on the meat thermometer. It will continue to cook after removal from the oven. This roast can increase in internal temperature very quickly so keep a careful eye on it. Since I apply the rub and insert garlic slits and leave overnight, I take it out a few hours before cooking to let it come to room temp before cooking to ensure even roasting.
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13 users found this review helpful

Deep-Fried Turkey Marinade

Reviewed: Jan. 21, 2009
This marinade wasn't bad, but it overpowered the turkey and outright clashed with the accompanying traditional holiday side dishes. The leftovers made a good, spicy meat for sandwiches, but the overpowering flavor made the meat less than ideal for turkey soup or pot pie. The mariande just permeated everything, and I LOVE spicy foods--I order the hottest wing possible and then add more hot sauce from the bottle. Perhaps it was the black pepper that overrode all other flavors. I also think this marinade adds spice to the white meat, but doesn't do much for the dark meat, but I also think that's true of deep-frying turkey in general. As a stand alone turkey recipe, it was tasty, but it doesn't complement any holiday side dishes (stuffing, sweet potatoes, etc.) I will not use this marinade for holiday turkey again; I will stick with brining and roasting my bird.
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11 users found this review helpful

Holiday Brie en Croute

Reviewed: Jan. 21, 2009
Excellent. I do not bestow 5 star ratings recklessly, and this deserved it for both ease of preparation and taste. I used an 8 oz package of Brie which was plenty for four people. 3 T of seedless raspberry jam, 1/4 cup cranberries, and 3 T of untoasted chopped almonds. I tried both the 8 oz package of crescent rolls and the third time I used a 10 oz package and found that the larger package worked better, since the biggest problem with this recipe is making sure the roll seams don't split and leak jam everywhere. I found that the 10 oz package yielded a lot of crust, but when I wrapped it, I could cut off excess and "patch" the croute where necessary. I needed a lot of patching. I baked at 350F for twenty minutes and then let stand for only 15 min. Any longer and it becomes lukewarm. I had previously let it stand for 40 minutes, and it was cold.
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10 users found this review helpful

Hard Taco Shells

Reviewed: Oct. 17, 2009
Excellent. I made them in the deep fryer with a pair of scissor-like tongs. I let them fry flat for 20 sec, then flipped over and held open. They kinda take a while to get the hang of and they are still a little awkward to make. Afetr frying, I hung them upside down through the rungs of the oven rack over the sink.
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9 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Dec. 17, 2010
Good brownies out of the oven. Very dense and chewy and intensely chocolately, but these brownies harden up overnight. The middle is still very tasty, but the crusts become a sugary, gritty armour. Reheating will soften the exoskeleton a bit.
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7 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jun. 22, 2009
Great cake. Wonderful flavor, but labor-intensive and a little difficult to put together. I made this for Father's Day. My biggest problem was that the layers were too thin a nd they started to crumble and break apart during assembly even though I took one reviewer's advice to freeze them before assembly. I froze them in plastic wrap for 4 hours and the middle layer still cracked and my cake came out like the Leaning Tower of Tiramisu. I surrounded them with piroueetes and tied them with a ribbon, pulling the ribbon tight to try to get the cake to stop leaning, but it didn't work. I used one reviwer's maescopone substitute and it was WAY WAY too much filling, so halve that substitute recipe. I put about 3x as much Kahlua as called for and doubled the amount of instant coffee. I also doubled the amount of brewed coffee, and subbed espresso besides. I took one reviewer's advice about melting a bag of semisweet choco chips with shortening and refrigerating them in a rectangulaur container and then using a veggie peeler for curls. 16 oz. chips was way too much. 8 oz. plus 1 T. shortening would suffice for curls on top. Do make this a day ahead of time and put all the ingredients in the fridge to harden them up before assembly or you may have a runny mess.
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6 users found this review helpful

Buche de Noel

Reviewed: Jan. 21, 2009
I love the presentations of the traditional buche. I tried making one back when I was twenty. I ended up trying three times and I failed. This time I was determined to be successful. I beat the yolks for about 5 min--this is necessary to ensure that the cake is not too dense and chewy; something I wish someone had told me whan I was 20. I beat the whites til stiff and shiny. I baked on parchment paper lined cookie sheet. I used the cream in this recipe for the filling, but I knew that my BF would need something sweeter for the frosting. He has a major sweet tooth so I used the Chocolate Butter-Creme Frosting recipe from this site to frost the outside. I also cut off a branch at an angle from the end and placed it atop the buche. Enfin, un grand succes!
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6 users found this review helpful

Easy OREO Truffles

Reviewed: Dec. 22, 2010
Certainly easy to make and they taste decent. they're better than the cake balls but I'm still looking for an easy truffle recipe.
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5 users found this review helpful

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 30, 2009
4.5 stars. The crust gets soggy even though I used only 4 T butter as some reviewers suggested. I think I'll make my standard graham cracker crust next time. This cake gets better as the days go by, even though I prepared it on Tuesday for Thanksgiving, I would suggest making it at least three days ahead for more intense cheese flavor. I have baked maybe half a dozen cheesecakes in my life and I've always had cracking problems, even tjough I used the cool down gradually/wooden spoon handle method. When I was 20, I baked a cake in a water bath and it leaked into the pan and I've always been frightened of using a water bath again. Well, this time I tried a water bath and used a tip from a reviewer--use the 18" wide aluminium foil (don't skimp and get the cheap kind--get the heavy duty Reynold's) and the cheese cake was perfect. Looked beautiful, no cracking. I cooked it on 325 F for 90 min, then 60 min with the door cracked open and the oven off. Grease the sides of the pan well so it won't stick to the sides when it expands and contracts and crack the edges. There's a great video on this site that explains cheesecakes in a H2o bath.
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5 users found this review helpful

Spaghetti Salad I

Reviewed: Apr. 23, 2009
I used light Italian dressing. This salad is as good as the tomatoes you use. It wasn't bad as a healthier alternative to the mayo-based pasta salad, but it wasn't spectacular. Solid, but not thrilling.
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5 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Mar. 24, 2009
This was average. I would not make this recipe again as writtten. I was surprised that it was so bland; I've never found that to be true of Middle Eastern food. I would increase the salt and add cayenne for spice.
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5 users found this review helpful

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