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Restaurant Style Egg Drop Soup

Reviewed: Sep. 27, 2014
This is a great recipe! After making it as written, I couldn't wait to try it again with a few additions/changes. I doubled the recipe; used the sliced tops of green onions instead of chives; added slices of fresh ginger (instead of ground) and some white pepper. Added a can of corn (to the doubled recipe)and some shredded cabbage (from a bag for cole slaw that also included some shredded carrots). I did use a bit more cornstarch, and it was just the right consistency (sometimes in a restaurant it is almost gelled-yuck). I added some small cubes of tofu. Two large eggs was enough for me, but that is a matter of taste. After thickening the soup, I followed suggestions from reviewers - I put the beaten egg in a baggie and cut off a very small tip and drizzled it from the bag into the soup while I stirred gently clockwise - it worked perfectly! I added a bit of soy sauce at the table. I loved it! It's simple, healthy and really good! I'll be making this again and again. Thanks for a great recipe!
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Peanut Butter and Apple Sandwich

Reviewed: May 9, 2014
These were very good. They inspired me to try some other variations. I shredded the apples (helps to press or squeeze the apples a bit to remove some of the moisture), and stir them into the peanut butter. From there, you can take this recipe to a lot of places depending on the preferences of your family. You can stir in one or a combination of the following: raisins or sweetened dried cranberries, mini chocolate chips, nuts, honey, chocolate or hazelnut spread, or even crumbled bacon. These are terrific stuffed into mini pita breads to make tiny sandwiches that won't fall apart.
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2 users found this review helpful

Strawberry Shortcake

Reviewed: Mar. 30, 2014
The cakes were tough and flavorless.
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Irresistible Irish Soda Bread

Reviewed: Mar. 30, 2014
The texture was dense but still crumbly. I was hoping for a softer bread. It was better for breakfast the next day.
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1 user found this review helpful

Ramen Coleslaw

Reviewed: Nov. 5, 2011
I really wanted to make this, but I didn't have all of the ingredients on hand - and it still came out great. I was trying to duplicate a ramen coleslaw I used to eat at a German restaurant in Chicago. This came darn close! I used poppy seeds in place of the sesame seeds (since that's what the original had) and I didn't use the almonds or green onions. I also used packaged coleslaw mix - it was so easy and so good. It was even good the next day, although the ramen noodles were soft-not a problem for me. Thanks for a great recipe - I really enjoyed it! PS - I can see that this would also be good with an Asian flair as some reviewers suggested. I'll try that another time, but today, I have to have it again as written!
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Refried Beans Without the Refry

Reviewed: Nov. 5, 2011
I cooked the beans on the stove top, because I didn't have enough time to do them in the crockpot. They came out great! I used garlic and onion powder instead of fresh (I thought with less cooking time, the garlic and onions wouldn't have time to "disappear" into the beans. I also used powdered jalapeno peppers because I didn't have fresh. I wasn't careful with the measurements, just added seasonings to taste. I did have to add an extra cup of water every hour or so. Near the end of the cooking time, I though they might come out to saucy, but after using a potato masher to mash the beans a bit, they came out perfect. I love refried beans and I always wanted to make my own, but I thought they were hard to do. Thanks for a great and easy recipe!
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Cranberry Oatmeal Cookies

Reviewed: Dec. 18, 2008
Made these today to take to a party and they were a hit! I didn't have fresh cranberries, rasins or white chips, so I used dried, sweetened cranberries (1 1/2 cups)and milk chocolate chips. Don't cook to long - the recipe says to take out of the oven when lightly browned around the edges. If the cookies brown more than this, they will get too dry.
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8 users found this review helpful

False Cabbage Rolls

Reviewed: Dec. 18, 2008
This recipe sounded like a great way to simplify a family favorite. We love cabbage rolls, but it takes a lot of work to make them. When I make cabbage rolls I do not use sour cream or green pepper, so I'll leave them out. However I always add bottled chile sauce (not salsa) to my cabbage roll "gravy." I'd suggest starting with 1/2 of a 12oz bottle and adding more to taste. I also add a couple of shakes of crushed red pepper. These two additions should help to address some reviewers' comments that this recipe is good but too bland. Thanks for the time-saving recipe!
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2 users found this review helpful

 
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