Marymeow! Recipe Reviews (Pg. 1) - (13028074)

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Pork Dumplings

Reviewed: Jun. 30, 2011
I thought these were really good. I used the recipe as a guideline, but made a few changes: I only used 1.5 pounds of ground pork, 8 cloves of garlic, about 1/4 cup of scallions, and I scaled the sesame oil back to 1 tablespoon. I used 1/3 of a head of regular cabbage that I blanched, and chopped up. I did not add the egg, as I think it would "toughen up" the meat mixture. It held together just fine without it. I would sugget using thin gyoza or wonton wrappers, as it really lets the flavors come through. I made wonton and pan fried it, and made some for soup. It was excellent! This recipe comes together very easily, and is a keeper! I am planning to make a batch tomorrow and put in my freezer for future meals. Thank you for posting!
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Spam on the Go

Reviewed: Jan. 24, 2011
I followed the recipe exactly, and this was pretty good. It reminded me of the fried noodles my mom used to make for us when we were little. I am half Japanese, and grew up in Hawaii, and this is the kind of thing you would find on a plate lunch. Thank you for sharing this, it is perfect when you want something good and you do not have a lot of time! I love Spam!
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3 users found this review helpful

Tiramisu II

Reviewed: Jul. 21, 2010
This was my first attempt at Tiramisu. This recipe was easy, and the results were excellent. I made a few changes, based on other reviews, and what I had available in the house. I combined the whipped cream and custard mixture, and I would suggest this, as I thought they tasted better combined. I used the hard ladyfingers, as that was what I could find. I used Starbucks Doubleshots and added dark rum. The Doubleshots are a combo of espresso and cream, and really give the tiramisu a strong coffee flavor. I ended up using about 3 6.5 oz cans. I made 2 9 x 9 pans of this with this recipe. I didn't know Tiramisu was so easy! Wish I had found this recipe years ago! I love that the egg is cooked, no worries about Salmonella! Thank you for sharing this, I will be making again and again!
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1 user found this review helpful

Spaghetti with White Clam Sauce

Reviewed: May 17, 2010
I have been using this recipe for quite awhile and I forgot to review it. This makes an excellent sauce! I think the measurements are spot on...the only thing I modify is the fresh garlic. I double the garlic, because we love garlic. I love the combo of the olive oil + butter. This is the only recipe I will use from now on! Thanks for sharing, Angchick!
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4 users found this review helpful

Oven Ribs

Reviewed: Jan. 26, 2010
I need to start off by saying that I did not use the sauce recipe, however, I followed the cooking instructions. The ribs were FANTASTIC! I substituted a bottle of my favorite BBQ sauce, and it was great. I covered my ribs with sauce before placing in oven, drained liquid after 2 hrs of cooking. I basted the ribs with BBQ sauce, and cooked uncovered for an additional 30 minutes. Ribs were so tender! Don't skip browning the ribs in the beginning...I think it made a big difference. Thanks for the great recipe, it was so easy! I will definitely make again!
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6 users found this review helpful

Taco Lasagna

Reviewed: Jan. 18, 2010
This was really good! I left out the cayenne, chili powder and green onions. This was absolutely delicious. I will put this in to my regular rotation. Thanks for sharing!
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2 users found this review helpful

Wonderful Banana Cake

Reviewed: Nov. 3, 2009
I followed Butterfly Flutterby's advice when making this cake. I also used Duncan Hines Butter Cake Mix, and I added 1/2 cup sour cream, and 5 bananas instead of 3. I baked it in a dark bundt pan at 325 degrees for 45 minutes. This was so moist I thought it wasn't cooked, but it did have the crumb texture of a baked cake. This was soooo good. I plan to drizzle with a cream cheese frosting and a sprinkling of walnuts the next time I make this. I forot to add the baking soda and this still came out great. The batter almost filled my bundt pan, however, the cake didn't rise too much, so I was lucky. Thank you Carolyn, for a great recipe!
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Miso Soup

Reviewed: Mar. 12, 2009
This is a great recipe. My mother's miso soup is not this good (don't tell her I said that!) and she has a complicated recipe using bonito to make dashi broth, etc. This was so easy, and tastes like miso soup from a Japanese restaurant. The fish stock granules can be found in most Asian markets, sometimes it is referred to as 'Hon Dashi'.
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7 users found this review helpful
Photo by Marymeow!

Linda's Monster Cookies

Reviewed: Nov. 7, 2008
I made these cookies with the following substitutions: I used all butter, no margarine. I used mini chocolate chips and mini m&m's, to insure that each cookie had both. When I used regular chips and M&M's I received complaints that some cookies did not have chips or candy. I would suggest adding the chips and candy pieces to the wet batter, before you combine with the dry ingredients. The first time I made these, I followed the directions, and when I added the chips /candy, it was difficult to incorporate in to the batter. It felt like I was trying to mix it in to cement. I also added cocoa nibs, insted of nuts, and it really enhanced the flavor. These were the best cookies I have ever made! My husband took them to work, and returned home with requests for the recipe. This is my new favorite cookie recipe. Thanks for sharing!
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Spaghetti Pie III

Reviewed: Nov. 6, 2008
I used a mixture of italian sausage and ground turkey. I did not add the cheddar cheese. Other than that, I followed the recipe as written. I doubled it, so I could freeze some for another meal. This was THE BEST spaghetti pie I have ever had! I was a little wary of the sour cream/cream cheese combo. I prepared one pan of spaghtetti pie to test it. It was delicious! I am throwing away all the other spaghetti pie recipes I have. Do yourself a favor and try this!
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