Ali Recipe Reviews (Pg. 1) - (16018657)

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Lobster Bisque

Reviewed: Dec. 30, 2012
LACTOSE-FREE VERSION! I made the following changes: Instead of milk, I used 2 cups almond of milk. Since almond milk won't thicken quite like regular milk, I used 3 tablespoons of flour + 4 tablespoons margarine to make the roux. Additionally, I added 1/2 cup non-dairy sour cream to help a little with the creaminess. I also did what the others did, by adding 1/4 tsp pepper, 1/2 tsp cayenne pepper, 1/2 tsp parsley and garlic powder, 1 tbls worcestershire sauce, and 3 tbls tomato sauce. Don't forget to let the soup simmer for at elast 30 mins, stirring occasionally. This soup did not taste like flour or almonds, but had a great light taste that complimented the lobster!
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Chinese Steamed Buns

Reviewed: Aug. 21, 2010
I used this recipe to make Bao- the end result was absolutely heavenly. The dough was pretty tough to work with when it came to wrapping the filling (very sticky and easy to tear), so I ended up using more dough than I wanted to make each bao (six large bao total, but it was my first time handling the dough so I forgive myself for using so much :) ) and had to enlist the help of my husband. I also tried a variation on this recipe where I used whole wheat flour instead of white- even though the dough was much thicker and the end result was much heavier than the original recipe, this mixture was still very light for whole wheat dough and easier to handle. The wheat flour additionally gave it a sweeter taste. Both variations were excellent- definitely try this recipe for Bao!
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