Asteroid Recipe Reviews (Pg. 1) - Allrecipes.com (13091103)

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Lemon-Sesame Asparagus

Reviewed: May 12, 2009
I'm sure this is good, but I was looking for my Sesame Asparagus recipe and finally found the right old, dog-eared cookbook. I don't want to infringe on any copyright so I'll just say that this one is served room temperature. After peeling and lightly steaming the spears, they are marinated in rice vinegar, sesame oil, honey and soy or tamari sauce. Garnish with toasted sesame seeds and lemon slices. Yum! And you can bring it to a party without worrying about how to keep it warm.
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Pumpkin Cranberry Nut Bread

Reviewed: Feb. 18, 2009
This bread was very good. I used fresh cranberries, frozen pumpkin (from my garden) and half whole wheat flour. I took a loaf to a potluck, and the hostess asked for the recipe.
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Blender Hollandaise Sauce

Reviewed: Feb. 11, 2009
When my mom first got an Osterizer (in the '50s)she began making Hollandaise this way. It is so light compared to the gloppy stuff they serve in some restaurants. I once was pressed into making Eggs Benedict for a friend's birthday brunch. With no recipe but the one in my memory, I was able to reproduce a pretty good facsimile of the blender Hollandaise. I'm glad to have the actual recipe now.
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Slow Cooker Venison Stew

Reviewed: Jan. 21, 2009
This was good stew, even better the second day. However, I don't think venison should be cooked this long, as it has little to no fat content. As often happens, some bites were tender and others were chewy and dry. I used a cut labeled by my hunter as "hind roast." I'd be interested to know what cut of meat others used. In my opinion, the gaminess that some people complain of is due to the age of the animal or perhaps not butchering promptly. The meat my hunter provides always has a pleasant flavor.
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Stir-Fried Chicken With Pineapple and Peppers

Reviewed: Nov. 12, 2008
Stir-fried chicken is my signature dish -- what I love to cook for family and company. This week I got a bargain on fresh pineapple so was looking for a recipe to use it, and this was a good one. In addition to the fresh pineapple instead of canned, I substituted jalapeno peppers for some of the green, since I had a surplus from my garden. This added a kick to the sweet-sour flavor. I didn't have mirin, either, so drizzled a little honey into the mix. I am puzzled by the reviewer who said she substituted honey for corn syrup, as there is no corn syrup in the original recipe. Perhaps she mis-read cornstarch, which is what thickens the sauce and doesn't add any flavor. I am used to marinating my chicken for a little while, so I poured the sauce ingredients over the chicken while I chopped the vegetables, then strained it off again before cooking the chicken in a wok. Remove the chicken and then wok the vegetables, starting with hard ones (I used carrots, too) and adding the tender ones, ending with the pineapple. Delicious!!
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