anitarl Recipe Reviews (Pg. 1) - Allrecipes.com (16035185)

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Heavenly Sweet Potato Pie

Reviewed: Oct. 16, 2010
This is my first review on Allrecipes, and I must say this is one of the best pies I have ever made, if not THE best. I am a native Georgian, and I don't think I have ever tasted a better 'potato' pie. Couple of changes that I made: organic sugar, the sweet potato was about a pound and a third, and the milk was 1 percent, and I added a pinch of salt. Because I don't have mixer, I mashed the ingredients, then used a stick blender whisk attachment. Not too sweet, not too oily, very fluffy texture: Just perfect.
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Sweet Potato Pie I

Reviewed: Oct. 16, 2010
This is my first review on Allrecipes, and I must say this is one of the best pies I have ever made, if not THE best. I am a native Georgian, and I don't think I have ever tasted a better 'potato' pie. Couple of changes that I made: organic sugar, the sweet potato was about a pound and a third, and the milk was 1 percent, and I added a pinch of salt. Because I don't have mixer, I mashed the ingredients, then used a stick blender whisk attachment. Not too sweet, not too oily, very fluffy texture: Just perfect.
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3 users found this review helpful

Steamed Fish with Ginger and Pomegranate Balsamic Vinegar

Reviewed: Aug. 21, 2010
I realize that my review isn't necessary to encourage others to try this recipe as the reviews so far are stellar. But, I need to say that my first attempt was such a hit with my family. My 16 yr old son even raved. And I wantto reiterate what several people have said, that this recipe is very flexible. I used only what I had on hand: Costco's frozen steelhead trout (thawed, of course,) sliced yellow onion, purslane instead of cilantro, and instead of light soy sauce, I used pomegranate balsamic vinegar. Oh, and I used a wok with a glass pyrex baking dish to steam it. I think using the balsamic vinegar cut the saltiness that some reviewers mentioned. Whatever I did worked brilliantly. I really think I could have served this dish in a four star restaurant and no one would have been wiser.
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0 users found this review helpful

Steamed Fish with Ginger

Reviewed: Aug. 21, 2010
I realize that my review isn't necessary to encourage others to try this recipe as the reviews so far are stellar. But, I need to say that my first attempt was such a hit with my family. My 16 yr old son even raved. And I wantto reiterate what several people have said, that this recipe is very flexible. I used only what I had on hand: Costco's frozen steelhead trout (thawed, of course,) sliced yellow onion, purslane instead of cilantro, and instead of light soy sauce, I used pomegranate balsamic vinegar. Oh, and I used a wok with a glass pyrex baking dish to steam it. I think using the balsamic vinegar cut the saltiness that some reviewers mentioned. Whatever I did worked brilliantly. I really think I could have served this dish in a four star restaurant and no one would have been wiser.
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4 users found this review helpful

 
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