Alisha Recipe Reviews (Pg. 1) - (13756989)

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Asparagus Beef Lo Mein

Reviewed: Aug. 17, 2008
There's no such thing as a bad recipe; only one that's unfinished. Here's the tweaked one I prepared tonight. Add pinch of sea salt & fresh ground pepper to meat as it cooks. Fresh asparagus were perfectly tender-crisp in about 3-4 minutes. Forget the Ramen and cook 8 oz angel hair pasta or thin spaghetti instead. The Ramen seasoning only complicates things and may be to blame for any off-flavor that others experienced rather than the Hoisin sauce. Speaking of which, use only 1/4 - 1/3 c. Hoisin sauce mixed with 1/4 c. water. The higher your tolerance level for sweetness, the more you're free to use, but if, like me, you like only subtle sweetness in your entrees, then use less. I suspect the brand of Hoisin also makes a difference in how sweet and/or salty the dish ends up. (We used Kikkoman's Hoisin and thought the flavor was perfect using only 1/4 c.). Start conservatively; you can always add more. Didn't use any soy; didn't need it. Served beef/asparagus mixture over pasta, ensuring a little sauce was evenly distributed over the pasta. Finally, I finished with a sprinkle of lightly toasted sesame seed. Georgeous and no leftovers!
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33 users found this review helpful

Wonton Wrappers

Reviewed: Jan. 27, 2012
My son and I made this recipe yesterday and followed it exactly. We found the dough easy to work with and had no trouble at all except with the sheets sticking together. I suggest letting them cure a little individually before dusting with flour and stacking. Instead of making squares, we used a 3 1/2" circle cutter to make rounds and made potato, onion, and cheddar perogies. Any scraps I deep-fried and drizzled with honey and sprinkled with powdered sugar for a sweet snack. I had no wasted dough. Personally this is the recipe I'll use to make ravioli, dumplings, eggrolls, and perogies from now on. It is very versatile and easy to make.
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6 users found this review helpful

Simple Grilled Lamb Chops

Reviewed: Sep. 1, 2008
Absolutely delicious! Followed the recipe exactly except I pan-seared before before finishing in the oven. Served chop with sauteed onion, from marinade, over thinly sliced sauteed zucchini with a pomegranate sauce. Beautiful presentation and tasted as good as it looked. All of the flavors complemented each other perfectly.
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3 users found this review helpful

Spinach and Feta Turkey Burgers

Reviewed: Sep. 14, 2009
I didn't follow the recipe, but used it as a springboard for inspiration. It was lunchtime, I had about two hours before class and still had homework to do before I got there. I had ground turkey thawed and after a quick search, I found this recipe. I threw together 1 lb ground turkey, spinach and feta (which I had leftover from other dishes). Then I added sprinkle kosher salt, blk pepper, garlic powder and mixed well. Formed the mixture into patties and cooked over a stovetop grill, low and slow. Here's my twist: I sliced green apple very thinly and layered on bottom bun before placing burger on top of the apple. A smear of mayo on the top bun finished the burger. How'd it turn out you ask? The apple added a little sweetness and some crunch that was otherwise missing (I forgot to pick up lettuce at the grocery). They were the most delicious burgers I've ever eaten, and dear son asked for a second one! Thanks so much for inspiring me and making by day a little easier!
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1 user found this review helpful

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