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Chinese Spareribs

Reviewed: Feb. 11, 2010
TASTY!!! Great flavors, little bit sweet, salty, and a touch of ginger. Marinated babybacks for 2 hours. Wrapped each slab in foil, allowing enough space for steaming and air circulation. 375 degrees for one hour, 20 minutes. After, placed on grill for 5 minutes per side and basted with extra sauce. The grilling allows some good caramelization of the sauce. You could also broil and flip the slabs similarly after removing from the foil. Great with rice and sauted chinese veggies
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9 users found this review helpful

Caesar Salad Supreme

Reviewed: Apr. 13, 2007
I have made this salad several times already. I like to dump all the ingredients into a cuisinart and add a dash of milk to thin it out. It turns out fabulous everytime! Very easy, and very tasty!
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4 users found this review helpful

Maryland Crab Cakes III

Reviewed: Dec. 22, 2006
Excellent. The best crab cakes are like these, lots of crab, very little breading, but with just enough spice and kick to accentuate the flavor of the crab. I did follow others' suggestions. Used one beaten egg to hold the mix together. Mixed half plain bread crumbs with half saltines. And used only 2/3 cup of Mayo. Tasty!
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Dec. 11, 2006
Great accompaniment to steak from the grill! Definitely a little extra work required, but well worth it.
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0 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Dec. 11, 2006
My first cheesecake ever. I won't need to search for another one, unless i wanted to make it all elaborate with other fillings. For a straight forward cheesecake, add a little fresh fruit and blended fruit puree, it was all that was needed. It was pure creamy, best after being refrigerated overnight so that it was cold all the way through.
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2 users found this review helpful

Glazed Meatloaf I

Reviewed: Nov. 17, 2006
So better than most restaurant meatloaves! I almost always order this when i see it on the menu too often to be disaapointed because it arrrives dry, bland. But this recipe results in a very moist (90% lean gr beef), tasty meatloaf. Definitely, the key, however, is the glaze. I followed previous advice by doubling the sauce because really, it's the sauce that makes it so delicicious!
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0 users found this review helpful

Chinese Coconut Pudding

Reviewed: Nov. 17, 2006
Taste like restaurant quality dim sum. We used Carnation evaporated milk and was a little disappointed in the color. I remember the restaurant pudding being really white, but the evaporated milk causes it to be more of an off white color, which definitely hurts the presentation. Taste great though.
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14 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Nov. 17, 2006
Sooooooooo Restaruant Quality!!! And so darn easy. We especially love that you can make the batter ahead of time. Sit down for a nice dinner with friends and family. Take out the batter and let it sit , then when the urging is there for dessert, pop it in for 10 minutes. And i do recommend 10 minutes. The muffin holders do OK, it's a pain to get them out without destroying them, even with lots of Nonstick Pam spray. Next time, we're going to try using Ramekins for better presentation. One dollup of vanilla bean ice cream and you'll be in heaven. Perfect compliment of hot to cold and decadent chocolate to the vanilla cream. Sensational.
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9 users found this review helpful

Hong Kong Style Egg Tarts

Reviewed: Nov. 17, 2006
The custard was dead on! The crust, definitely more dense and buttery like a cookie crust than the flaky, crusty top, moist shell of the bakery/restaurant. More work than i expected however. If you care about the presentation at all, making each individual crust does take a lot of time and care to roll and flatten. Tasty enough that i'd try making it again, but i would definitely make the balls no larger than 1 inch in size, then flatten each with a rolling pin so that the crust is de-emphasized and the taste of the custard comes out more. Tried making it a second time. Used Prepackaged Pillsboury pie crust. Used a glass flipped upside down to cut out perfectly shaped round doughs and placed them directly into muffin trays. Make sure to use nonstick spray. The crust was flaky, and light, just like in a Chinese bakery. Because the crust bakes much faster, be careful not to bake too long, however. I overbaked them at 15 minutes, and i'm thinking 10-12 minutes would be appropriate. The crust came out much better this way, and it took A LOT less prep time.
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5 users found this review helpful

 
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