joeyblue Recipe Reviews (Pg. 2) - (12617629)

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Pot Stickers Traditional

Reviewed: Jan. 23, 2012
Very good, but I would change the green cabbage to chopped bok choy (or a Chinese cabbage) and allow to drain off. There is a lot of water in cabbage. Secondly, I recommend steaming the dumplings first, then pan fry them. This way there is no concern with liquids in hot oil.
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5 users found this review helpful

Amazing Butternut Squash

Reviewed: Oct. 7, 2011
Very good! Used the squash from my garden, and happy to find a new recipe to use them in! Although; I added a touch of fresh grated nutmeg, substitued light sour cream (1/4 c) for mayo, and used panko (instead of crackers) for a "classier" crunch and taste. This excellent side worked very well with our favorite pork tenderloin recipe.
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9 users found this review helpful

Spicy Roasted Red Pepper and Feta Hummus

Reviewed: Apr. 29, 2011
Not bad base...but I agree with some other ratings I read about this recipe. Needs olive oil, tahini, & a bit of fresh garlic . I only used 1 tbls. lemon. And I would keep the feta on the side to eat with the pita chips! I didn't even attempt to add the feta to the mix. I used a jar of roasted red pepers in olive oil and used the oil from the jar. These additions will give this recipe a smoother texture and a better red pepper flavor.
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4 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 27, 2011
I made this recipe twice. First time as listed and I thought the baking time was too long and the bread was too flat. The flavor is just as good and better texture when the baking time was reduced by 15 minutes (always check for doneness), I also added 1/2 teaspoon of baking powder and 1/2 teaspoon of vanilla (almond extract would work too) Greatly improved the bread's texture & was still nice & moist. Also using healthier butter replacement worked fine.
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2 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Apr. 13, 2011
I would use uncooked shimp. Leaving the cooked shrimp in the pan for the amount of time it takes to thicken the sauce makes them rubbery. Even then I would make the sauce after the shrimp has cooked and removed from the pan and then added back when the sauce is finished.
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7 users found this review helpful

Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
This is a great standard recipe~although I was taught by my grandmother to use evaporated milk and water to thin if needed. This gravy (with a dash of cayenne) is excellent over country fried chicken and potatoes (don't forget the biscuits!)~not just for breakfast!
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8 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Mar. 24, 2011
This is a very good base for Mongolian beef. I slice the beef thinner and fry less time as another rater mentioned as well. For a "Szechuan" kick I have made this adding red dried peppers. Yummy! As for the PF Chang's comments, those who think they are the best are going to the wrong Asian restaurants!
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4 users found this review helpful

Displaying results 21-27 (of 27) reviews
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