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Swedish Cream with Summer Berries

Reviewed: Jul. 22, 2014
Amazing! I followed the recipe with the author's correction to chill the cream mixture before adding the strawberries. Also, I didn't have plain yogurt, but I had vanilla yogurt, so I used that with a little less sugar and vanilla extract. This reminded me of both a Strawberries Romanoff and a Grand Marnier souffle that I used to get at fancy restaurants. I wish I had a souffle or pound cake to sop up the leftover cream.
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Spicy Bok Choy in Garlic Sauce

Reviewed: Mar. 25, 2013
This was great! I haven't eaten bok choy very much in the past because I hadn't found any recipes that were very special. I'll be doing this one again and again! I didn't have any oyster sauce, so I took the recommendation of another reviewer who used black bean sauce and hoisin sauce instead. I went heavier on the black bean sauce than hoisin sauce. [Added later...] As an update, I make this all the time, using oyster sauce and all the other correct ingredients except for ginger (because I normally don't have it, and this is great with or without it), and it's awesome on all other vegetables I've tried too -- zucchini, asparagus and broccoli. Since those are vegetables okay to cook steamed or in boiling water, I just cook them in the sauce instead of separating sauce and vegetables.
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Orzo with Parmesan and Basil

Reviewed: May 20, 2011
This is an easy recipe. I messed up just about every step of the way because I was distracted, and it still turned out delicious!
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2 users found this review helpful

Soy and Garlic Marinated Chicken

Reviewed: Jan. 21, 2011
Really good! I took another reviewer's suggestion and added 1 Tbsp of brown sugar and 1 Tbsp of minced ginger. It was a little too gingery, so next time, I'll leave the ginger cut up as slivers so that I can easily knock them off before eating but still get the flavor in the marinade.
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Remoulade Sauce a la New Orleans

Reviewed: Nov. 11, 2010
Worked out perfectly for me! I had it with crab cakes made with an Old Bay crab cake seasoning packet. I'm the slowest cook in the world, so I cut down the ingredients to make it more manageable for me. I omitted the parsley (though I used some dry parsley), olives, celery and capers. I also didn't have nor could I find Creole mustard, so I used regular French's mustard and some Creole seasoning. I used a little Sriracha sauce instead of the Louisiana-style hot sauce. Even with hacking up the recipe this much, it still turned out great! And I'm throwing out my bottle of store-bought remoulade sauce that tastes mediocre at best.
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Sesame Shrimp

Reviewed: Sep. 6, 2010
Steamed some broccoli and tossed it in with the shrimp at the end and served over white rice. This turned out great! Thanks for the recipe!
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Easiest Filet Marsala

Reviewed: Jun. 8, 2010
Wow, this really is foolproof. I'm not a strong cook, but this turned out excellent! I didn't have Marsala wine, so I used sherry. I also took the advice to reduce the balsamic vinegar, but I took it further and only put in 1 Tbsp. I don't have a skillet that can go into the oven, so after searing the steaks for a couple minutes on each side, I broiled them the rest of the way, 4 minutes one side and 3 min. on the other. They were just a tad overdone (more medium than medium rare) but still good!
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