PARROTFIVE Recipe Reviews (Pg. 1) - (1427968)

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Ginger Pork

Reviewed: Jan. 29, 2015
Amazingly delicious! I much prefer minced fresh ginger over powder. Used gluten-free flour and soy sauce. Made extra sauce and it created a marvelous gravy to go over rice.
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0 users found this review helpful

Tarako Spaghetti

Reviewed: Jul. 23, 2008
I would never have thought to make homemade tarako spaghetti. Thanks for taking me away from the store bought mixes; they seem so bland now. I didn't use the spicy roe so I just added crushed red pepper to my serving. My kids loved it too. I couldn't help but add 1 crushed clove of garlic after smelling the cream/butter mixture. This is really easy and fabuloso!
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8 users found this review helpful

Baked French Toast

Reviewed: Aug. 1, 2007
I just came back to this recipe because I keep giving my printouts away to people who beg for it! I've been making this for over a year and realized I never rated it. This recipe puts regular French toast to shame! I've made it as per the original recipe and I've also made modifications I've read in other reviews, namely reducing the egg by 1 or 2 and reducing the liquid by half a cup. If you cut the bread slices thicker, use more egg and milk. I've never had it get wet/soggy with the original liquid measurements, just more eggy and custardy. Reducing the milk/egg resulted in something more close to classic French toast....still very, very good. I'm making it tonight and can't wait till morning!!
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3 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jul. 30, 2007
This was so good for being so simple! I'm new to leeks but I'll be making this again for sure. I wish I washed more of the grit out of the leeks first. Even better the next day!!
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1 user found this review helpful

WV's Finest Boneless Ribs

Reviewed: Apr. 27, 2006
I love boneless short ribs and was looking for a way to grill them for a bbq party. The sauce was the best part... smoky, thick and flavor packed! I wish I kept an eye on the temp - I let them get to about 190 degrees and it was drier than I would have liked but the end result was still a hit! The fresh garlic and onion in the sauce gave it a lot of depth over just plain bbq sauce. I had to keep myself from eating it up before my guests arrived. I will definitely make this again! Thank you!
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36 users found this review helpful

Aussie Chicken

Reviewed: Sep. 27, 2005
After passing this recipe up over and over, I finally put it together and it was just awesome!! The combination of ingredients works extremely well together. It's full of sweet/savory flavor and you'd never know it's an ordinary chicken breast underneath! It is a very rich dish so I don't make it too often but it is definitly a keeper. Thank you!!
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