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Recipe Reviews 3 reviews
Fried Rice Restaurant Style
This recipe is good, but missing something... I think scallions (green onions). Maybe a little ginger and a little garlic. What I like best about this recipe is that it's a good base. I modified it a LOT: egg whites instead of eggs (make sure the pan has enough oil and isn't too hot), a little red bell pepper (not sure I'd repeat that), some finely chopped mushrooms (good), a spoonful of sugar in with the soy sauce because I've seen that in some other recipe, a handful of sesame seeds at the end. I didn't measure anything (except for the water-to-rice proportion). This would be good with shrimp or chicken or fried tofu or whatever. I think for my next bowl full I'm going to add a little Thai chili sauce.

2 users found this review helpful
Reviewed On: Jan. 21, 2011
Squash Pie
I made this for Christmas and it went over well. I realized too late that I was out of milk, so I used a 12 oz can of evaporated milk topped off with a little almond milk to make 2 cups. I would use less sugar next time, it was a little too sweet for me. I would also make less of the filling in general - I filled up the pie shell as far as it would go and still had a lot left over. As others have mentioned, the filling was very much a liquid when first poured into the shell. It does firm up on baking, although not as much as I would personally have preferred. I meddled with the spices, adding 1/2 teaspoon of cinnamon instead of 1/8, and a pinch of ground cloves. I wished I'd covered the pie for the first part of baking - I peeked about halfway through and the top was already browning. Worried that it might burn, I threw a piece of tin foil over it loosely. This seemed to have prevented it from browning further, but some of the filling stuck to the foil so the top of the pie looked a little rough after. All in all though, this went over well with the family.

3 users found this review helpful
Reviewed On: Dec. 27, 2010
Crispy Turnip 'Fries'
I ate 4 servings even though I think the recipe needs work, so I gave it 4 stars instead of 3. :) I used 1/2 cup of cheese instead of 1/3, and fresh garlic because I didn't have garlic salt, and no onion powder because I didn't have that either. All of that was fine. I also used two tbsp oil instead of one, that was a mistake, too greasy. I baked them for 20 minutes at 425 and cranked up the oven to 450 and watched them for another couple minutes - took them out when the edges on two or three started to burn. Whoever said the cheese was the only thing crispy about these... I had that experience also. #1 change these need is something to crisp them up on the outside. I didn't have to turn them, although maybe that would have helped. Cutting them thinner (more like shoestrings than pub fries) might have helped too - the thinner ones seemed a bit crisper. The flavor was good though. They're just a little sweet, which is nice. No, they don't taste just like potato fries. Soy milk doesn't taste just like dairy milk, and veggie burgers don't taste just like beef burgers. I like these things for what they are, not how much they do or don't taste like something else, but to each their own. If you're looking for potato fries, try potatoes; but if you don't mind something a little different, give these a go.

113 users found this review helpful
Reviewed On: Dec. 12, 2010

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