andread Profile - (12204976)

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Member Since: Feb. 2011
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Recipe Reviews 4 reviews
Chinese Lion's Head Soup
AWESOME!! I made this today SOOO good! I made the meatballs exactly as written. I increased broth to about 8 cups added 1tsp oyster sauce, napa cabbage, carrots, celery, green onion and mei fun noodles. I LOVE the flavors of chinese. food and this had an amazing combo of those flavors. The flavors of ginger and sesame permeated the broth from the meatballs. Heavenly! I NEVER thought I could make something that tasted like it came from a fine chinese restaurant, but today I did! THANKS FOR SHARING!!!!!!!!!!! (=

1 user found this review helpful
Reviewed On: Jan. 20, 2012
Easy Garlic Broiled Chicken
Tried this tonight for the first time, but it definitely will not be the last!!! WOW this Chicken was melt in your mouth amazing! Even my picky 3 year old ate a full serving. The only thing I changed was I added a couple dashes powdered ginger & a bit of splenda to add a little sweetness ONLY because I was in the mood for a Chinese style flavor. I plan to try it again as written. I also found that baking it at 375 for 45 minutes was all the cooking time needed. This is delicious and AFFORDABLE with rice and broccoli around $10 for a family of 4. YUMM Thanks for sharing (=

1 user found this review helpful
Reviewed On: Dec. 10, 2011
Ricci's Potatoes
I made this today for Easter and everyone loved it. I didn't have time to make it ahead as directed. I cooked the potatoes last night and refrigerated overnight. In the morning I thinly sliced them on a hand grader instead of grating to get a texture closer to scalloped potatoes, and left the skin on because we like them. I mixed as directed except I used dehydrated onions instead of fresh. I refrigerated them about 6 hours before baking. I tasted them before cooking and they reminded me of potato salad. I wasn't sure how they would be. At the last minute I decided to dice and mix in about 10 slices of land o lakes white american cheese before baking. I don't think it needed the cheese but it was DELICIOUS Thanks Ricci, whoever you are (= I will be uploading my pic soon

0 users found this review helpful
Reviewed On: Apr. 24, 2011

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