lablover6429 Profile - (10877654)

cook's profile


Home Town: Tokyo, Japan
Living In: Southern Tier, New York, USA
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Fishing, Reading Books, Music
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Recipe Reviews 14 reviews
Slow-Cooker Posole
The only thing I changed with this recipe is crucial, I don't add ANY water at all. There is plenty of moisture with the pork and enchilada sauce. I make this all the time and everyone really likes it, I serve it with cornbread for a simple and complete meal.

0 users found this review helpful
Reviewed On: Oct. 28, 2012
Magic Peanut Butter Middles
Used an extra dark cocoa powder (just because I had it) and added the 1 Tablespoon sour cream to the chocolate dough (based on other reviews, I think 1 Tablespoon of milk would have worked too). Added 1 teaspoon of vanilla to the peanut butter. Made 32 balls of each of the doughs, then made one cookie at a time, flattening the chocolate dough in my palm then placing the peanut butter ball inside and covering it. Baked exactly as directed. We really liked them. My husband said "these are tasty and not too sweet". Will go in my regular cookie recipe book.

2 users found this review helpful
Reviewed On: Sep. 18, 2010
Ginger-Scallion Crusted Salmon
Very nice Asian "fusion" dish. I don't think a recipe with cream and butter could qualify as a traditional Japanese dish, but no matter because fusion cuisine demands a high price when dining out and with this recipe you can have the same quality at home. It actually is not that hard to prepare either, the salad is done in advance and you can prep the "crust" in advance as well. When you are ready to actually cook the salmon the whole thing only takes about 15 minutes. I made this recipe just as written and served it with steamed white rice. The salmon was perfectly cooked; moist flavorful and tender. The sauce was lovely, no extra salt needed with the ponzu sauce I had, I would definately taste the sauce before adding any salt. This is a gourmet quality recipe.

2 users found this review helpful
Reviewed On: Jan. 10, 2010

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