LynC Profile - (11944364)

cook's profile


Home Town: Sf Bay Area, Ca, California, USA
Living In: Sf Bay Area, Ca, California, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert, Quick & Easy
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Recipe Reviews 27 reviews
Honey Walnut Shrimp
This recipe was decent. The batter was way to eggy, and wouldn't adhere to the shrimp...a lot of it came off during frying and didn't reach that golden color (as pictured) without overcooking the shrimp. Perhaps dredging the shrimp in rice flour before battering would help, but not sure what to do to make the batter itself less eggy. The sauce calls for way to much honey. I recommend decreasing the honey by half. Save yourself some time and use purchased glazed walnuts. Some reviewers stated that they couldn't find Mochico rice flour. Is is available in Asian markets, or ion most major grocery stores, usually in the "ethnic foods" section. It comes in a small, white box (about the size of a Mac N Cheese box.) Also stated in many reviews is that the battered shrimp was bland, Yes, but the sauce compensates for that. Note that the sauce is sweet and this dish should be served with something to counter-balance that. I served it atop a bed of cabbage...actually, I used a bag of the pre-shredded coleslaw mix (from the produce section.) Overall, good recipe, but needs some tweaking. If anyone has any suggestion as to how to make the batter any better, please share!

4 users found this review helpful
Reviewed On: Nov. 4, 2010
Mizithra Browned Butter Pasta
Tastes just like what is served at Spaghetti Factory! I brown my butter till it's a deep golden color- this produces a nuttier taste. Be sure to use unsalted butter as the cheese is already salty enough, and do NOT use margarine. The butter/cheese combo also works well with steamed broccoli.

6 users found this review helpful
Reviewed On: Oct. 4, 2010
Szechwan Shrimp
This wasn't bad, but it was far from great, I used raw shrimp, but other than that, I followed the recipe exactly. The sauce was watery and I let it cook hoping it would thicken up, as the recipe indicated. After a few minutes it was still watery and the shrimp was getting rubbery. Overall, I was disappointed given all the hype over this recipe. I may give it another shot, though, but will instead cook the shrimp and sauce separately (and thicken it up with cornstarch) then pour it over the shrimp.

0 users found this review helpful
Reviewed On: Sep. 27, 2010

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