Purdie Recipe Reviews (Pg. 1) - Allrecipes.com (11650519)

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Taiwanese Style Oxtail Stew

Reviewed: Apr. 12, 2011
It was pretty good, but I made some modification. I used a can of chopped tomatoes instead of fresh tomatoes, added some dried basil, black pepper, paprika, and sea salt. Scooped out fat by the ladlefuls and added more water. I also added about 2 tbsp of vinegar at the end and simmered it for another hour to develop the taste. Next time, I'm going to use the pressure cooker to get the Oxtail more tender to cut the cooking time. I don't have 3+ hours to cook a stew when I can do it in less than half the time. Overall not too bad for a basic stew, but you'll have to tweak to your liking.
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7 users found this review helpful

Chinese Spareribs

Reviewed: Mar. 27, 2010
This was good, but it was honestly much too sweet for my taste. I think the next time, I'll omit the honey and add more vinegar for more of a tangy flavor. I really miss the sweet and sour spare ribs we used to eat in Hawaii. I also cooked this in the slow cooker on low for about 4 hours.
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2 users found this review helpful

BLT Salad

Reviewed: Mar. 26, 2010
Didn't really care for the dressing. It basically tasted like mayo with garlic powder in it. It's a good thing I didn't toss the salad in this dressing, because I was able to take another reviewer's suggestion and fix it up by adding some barbeque sauce to it. It definitely made the salad much more enjoyable. I also added avocado, egg, and cheese to it and substituted grape tomatoes for regular tomatoes.
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1 user found this review helpful

Nat and Darcy's Amazing Eggplant Lasagna

Reviewed: Feb. 15, 2010
This recipe was easy and delicious. I substituted the bacon for ground beef, and I also used a can of crushed tomatoes and tomato paste with oregano and basil for the spaghetti sauce (to cut down on added sugar). I also boiled the eggplants for a few minutes and put it in the micro for a few minutes until it was soft. Be sure to dab it with paper towels to get rid of some of the water at this point. When it came out of the oven, it smelled heavenly and the eggplants were melt-in-your-mouth tender. I will definitely be making this again.
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8 users found this review helpful

Spam Musubi

Reviewed: Feb. 15, 2010
It was alright, but a bit too sweet for my taste. I usually use splenda and a bit of mirin instead to cut down on sugar. On a side note, MUSUBI is not SUSHI. Sushi actually means "vinegared rice". Musubi is also called Onigiri in Japan depending on the region.
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3 users found this review helpful

 
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