srkenney Recipe Reviews (Pg. 1) - (12915981)

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Sister Slaw

Reviewed: Jan. 1, 2013
This was a fantastic dish, but only with some modifications to the recipe to make it that way; hence, I deducted stars. I used all quantities and ingredients indicated and followed the recipe steps exactly, except that I used equal amounts of oil and vinegar, as other reviewers suggested. If I had not followed this suggestion, the dish would have been overwhelmingly oily. After letting the slaw marinate, I tasted it for salt and pepper (I had added the pinch of each, as suggested in the recipe, when I mixed it earlier). I found that I needed to add 1/2 tsp. salt and 1/4 tsp. pepper to the slaw to make it edible; otherwise, it would have been completely bland. With the modifications listed above, this dish was the hit of my family's Christmas gathering. We ate it for two more days, and it remained crunchy and delicious. It was the perfect dish to balance out the heavier foods of a Christmas dinner, and I'll be making it again in the future.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jan. 27, 2012
This is the only chard recipe my very picky husband will eat. He even said it was "very good"! I rarely have lemons on hand, so I have used white vinegar a couple of times with success. I also always use dry vermouth in place of white wine, because the vermouth is shelf-stable and easier to keep in the pantry. According to America's Test Kitchen, vermouth is almost always an excellent--or preferable--substitution for dry white wine. Update: I have made this at least once a week for several weeks in a row, and my husband has yet to complain. I'm even starting to look forward to eating this dish, and I'm not a vegetable lover. Yum!
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8 users found this review helpful

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