Jen Recipe Reviews (Pg. 1) - (13208258)

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Korean Cucumber Salad

Reviewed: Mar. 6, 2010
very nice counterpoint to a richer asian meal. i used half white vinegar, half rice vinegar. the white vin. gave it the zing and the rice vin. gave it the right flavor profile. used a dash of sesame oil instead of veg. oil. tasty
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Quick Sesame Green Beans

Reviewed: Mar. 6, 2010
very nice flavor, the crisp beans were a nice crunch compared to my otherwise mushy meal of tofu stirfry and rice lol. would have been 5 stars if the sauce were thicker to better coat the beans. i need to mess around with this to thicken it up. still pretty yumtastic!
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Cranberry Sauce

Reviewed: Jan. 4, 2010
This cranberry sauce is almost easier than opening a can. It's a great basic recipe to work from. I've used juice from clementines and it's great. Add some zest, add some brandy or red wine, add some hot pepper flake (just one shake, seriously it doesn't make it spicy, just gives it a zing. try it), sub in some honey for sugar. This stuff is great on brie wrapped in phyllo. It's great with cream cheese, ice cream. I made it too runny once and poured some of the juice off into glasses and added seltzer, that was great. Really, no need to buy the junk in the can at all. Eat real food.
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Creamed Onions II

Reviewed: Nov. 15, 2009
successful basic recipe for a traditional holiday side dish. omitting the hot sauce, comes out exactly like my mom made from the recipe her old german auntie gave her.
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5 users found this review helpful

Fresh Pea Soup

Reviewed: Jul. 4, 2009
Very tasty, I did not strain and didn't mind the "chew" of the soup. When blending, I needed to add quite a bit of veggie broth to thin it out. I topped it with some low fat plain yogurt which added a nice zing. This came together really quickly. I believe the quality of the peas I used (fresh from farmers market) most influenced the fresh taste.
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Best Bread Machine Bread

Reviewed: Mar. 15, 2009
I am a newbie bread baker and even I paused when I read to add the yeast to the water first, as this is contrary to every direction I've read. I am converted to this method! I have never had such a successful loaf of bread before! It rose quite high, giving that distinct "loaf" shape. I added some vital wheat gluten flour to my plain flour, and a bit more salt. No more box mixes for me... now I know what's going into the bread, so I can experiment more. Very excited about this recipe!
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