eriko Recipe Reviews (Pg. 1) - (11739526)

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Chinese Spareribs

Reviewed: Jul. 28, 2012
these were great! i boiled them before marinating as some had mentioned, but i'm going to try without next time. i also didn't have chinese five spice on hand like i thought, so next time i'll add that for sure. i used mirin instead of sake since i didn't have sake either. i cooked them in the oven for about an hour and finished them under the broiler. mine were bone in pork ribs that i cut before putting them on the rack. my kids and husband loved them. i served with japanese white rice and red cabbage with japanese dressing. will for sure make again.
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Figs and Toasted Almonds Brie

Reviewed: Oct. 6, 2011
i saw fresh figs at the store and decided to make something with them for a party i'm going to. i just did a test run- i made a couple changes. i had to compensate for a gluten and nut free house, so i found udi's nut and gluten free granola instead of the nuts. but for my test run i also sprinkled some toasted sliced almonds on top as well as fresh orange zest and a little drizzle of honey- all on top of chevre goat cheese. the orange zest really livens it up and cuts into that sweet. i also cut down on some of the sugar. trader joes makes the perfect cracker for this treat- raisin rosemary crisps. i think they might have just started carrying them. delish! i'm going to omit the nuts, but keep the rest for the party and bake a brie wedge with it as well as spoon it over room temp goat cheese.
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Lemon Cream Cheese Frosting

Reviewed: Oct. 29, 2009
this was the first frosting i've ever made and i thought it turned out great and was so much easier than i had imagined. i read the comments about only using a fourth of the sugar- i probably used about 3 cups, but only had half the cream cheese on hand. i think the increased sugar just helps to cut all the buttery taste and doesn't necessarily make it super sweet- so i would definitely lean towards more than less.
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