oregonmom22 Profile - Allrecipes.com (13673356)

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oregonmom22


oregonmom22
 
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Member Since: Jan. 2009
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Recipe Reviews 4 reviews
Simple Mexican Coleslaw
This is a nice change from the mayo-based coleslaws. Every time I bring it to a potluck the dish is empty. It is best used the same day, but given an hour or so to marinate. I do not use the cilantro. I have added a tablespoon of lime, a couple tablespoons of grated onion, 2 tablespoons of sugar, a teaspoon of celery salt, and a sweet pepper chopped into bite-sized pieces.

0 users found this review helpful
Reviewed On: Jul. 4, 2013
Chicken Lo Mein
The key to the great flavor in this dish is to use high quality fresh ingredients. If you use powdered ginger, cheap soy sauce and pre-minced garlic it just won't have the great taste it should. The only change I made was to used 1/3 cup of soy sauce instead of 1/2 because I was using a very high quality soy sauce. I made this for my family and it was greatly enjoyed by everyone including my 8 year old daughter and husband. I have added this to my recipe box and will be making it again.

0 users found this review helpful
Reviewed On: Jul. 19, 2012
Vegan Hot and Sour Soup
I have made this several times now and have made some definite adjustments for our tastes/budget. We do not have an asian store near us nor the budget for the high end mushrooms/fungus/lily buds. We just do a mix of baby portabello and regular white mushrooms approx. 2 cups sliced + 1 can of rinsed slivered bamboo shoots. The chili oil is way too hot at 1/2 tablespoon. 4-5 drops is plenty hot. We also omit the red pepper flakes and reduce the sesame oil to 1 teaspoon. I add 1 whipped egg to the soup at the end when it is boiling (although I know this changes it from vegan--you can leave it out). I add 2 Tbsp more cornstarch with 1 cup hot water as we like it thicker. My husband loves this soup and I make it once a week now. Thanks for the recipe!

1 user found this review helpful
Reviewed On: Mar. 17, 2012
 
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