LISATRUITT Recipe Reviews (Pg. 1) - (1134328)

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Beef Stroganoff III

Reviewed: May 13, 2014
Made this with Beezlys adaptations: marinade meat in red wine, add Worcestershire sauce and cream cheese. Yellow onion instead of green. The only other thing that needed changing was that 4 tbsp flour was too much for the amount of beef broth. It was really thick and goopy. But it needed more sauce than the amount of beef broth made. By the time I thinned it out with additional broth it was right thickness and quantity. Probably used twice or more the amount of broth
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Thai Chicken

Reviewed: May 8, 2014
Love it but with modifications. I use less soy sauce and use reduced sodium kind. I am a throw things together and come up with any shortcuts possible kind of cook. I really just kind of eyeball the ingredients and I throw all the sauce stuff together in a bowl and mix up and then pour over chicken and marinade for however long I can til time to stuck in oven and cook. I taste test sauce and make adjustments tasting each time. I like about half the soy sauce making up rest with water and I like more peanut butter and lots of garlic ginger and medium hot from pepper sauce. My whole family loves this.
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Garlic Broccoli

Reviewed: Sep. 17, 2012
Very good. others have blanched the broccoli and I thought about doing that, but didn't cause I didn't have much time and didn't want the extra work. if u cut your broccoli small and let it marinade for an hour or two branching is unecessary cause the vinegar soften and sort of "cooks" it. later I tried blanched and didn't think it was as good texture wise. I look forward to trying different vinegars and adding some sweetness for variations on this recipe.
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