annabanana Profile - (13841077)

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Member Since: Oct. 2008
Cooking Level: Not Rated
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  • Moussaka
  • Moussaka  
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Recipe Reviews 27 reviews
Ten years after having moussaka in Greece for the first time, I finally worked up the courage to make it and it was A HIT! This recipe was a great base and with all the combined suggestions, it made it perfect. As one person said, it's not a 45 minute recipe. It was a lot of work but well worthwhile. Maybe with practice, it can become a 45 minute prep and an hour bake time. The amount of sauce was perfect not too much as few said. After reading through many reviews, these are the changes as per many reviewers or just because I didn't have something on hand: - I didn't peel the eggplant - separated 3 eggs, added yolks to cooled meat filling and beaten egg whites to the bechemel sauce. - no red wine in hand so I substituted chicken broth - omitted the butter altogether - -omitted the nutmeg on top - omitted the dried parsley (didn't have any -used 1/2 a jar of Ragu (that's what I had on hand) - added an additional tablespoon of flour -placed a couple of sliced potatoes on the bottom (peeled, sliced and baked 15 minutes with olive oil) I'm sure the original recipe was good but this was Delicious nonetheless!

4 users found this review helpful
Reviewed On: Feb. 7, 2015
Sweet and Sour Chicken I
the flavour of the batter and the sauce was very good but I added about 2 tbsp of vinegar to the batter to make it lighter. I also thought the batter was too thick and would make the batter to chicken ratio too high so i added an extra 1/2 cup water to thin it out a bit. I also used Chinese rice vinegar in the sweet and sour sauce. If you use Chinese white rice vinegar, it will not be as tart. Chinese white vinegar, found in most grocery stores in the Asian aisle, is less acidic and milder in flavour. This will be my go-to recipe for s and s chicken/pork. *you can use 1/4 cup ketchup instead of food colouring*

2 users found this review helpful
Reviewed On: Apr. 27, 2013
Classic Fish and Chips
Lost my original recipe but this looked pretty close so I gave it a shot and the family loved it every bit of it just as is. Batter on fish is a thin, light crispy coating. Next time i might go half on the salt though. And the fries were yummy even without the sugar that i usually add into the water. However, when I was frying the fish, the batter was coming away from the fish on some of the pieces. Did anyone have the same problem? I didn't let the batter rest for 20 minutes before dipping since I was rushed for time. Could this be the problem?

0 users found this review helpful
Reviewed On: Jan. 6, 2013

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