Joannzzz Profile - Allrecipes.com (16064544)

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Joannzzz


Joannzzz
 
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Member Since: Aug. 2010
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Recipe Reviews 6 reviews
Miso Soup
I studied in Japan as a college student, and this is pretty much how I learned to make miso soup from friends in Japan. Just a few notes: Miso: I was taught to mix the miso in a small bowl with a bit of the broth to dissolve it before adding it to the pot. Otherwise it's harder to incorporate it into the soup. If your miso has chunks that won't dissolve, you can put this small bowlful through a sieve before adding to the pot. Tofu: Generally, softer tofu is used for soups and hard tofu is for dishes like stir fry where it will be stirred or moved around a lot. That's why the recipe calls for what it does. But get what you like. Seaweed: While you're at the Asian grocery store picking up your miso and dashi, grab some wakame seaweed. You just have to reconstitute it by putting a small amount in a bowl of water while you're making the rest of the soup. When the soup is ready, the wakame should be, too. Chop into 2-3" pieces if desired - some bits of wakame may be quite large. Put it into the soup and serve.

12 users found this review helpful
Reviewed On: Jul. 29, 2012
Beets with Onion and Cumin
My kids love beets - but they wouldn't eat this! Four stars because it is tasty, but the other ingredients don't complement the beets. Instead, they cover up the beet flavor. So, try this if you really can't stand beets!

2 users found this review helpful
Reviewed On: Jan. 25, 2012
Taco Seasoning I
I left out the red pepper flakes, black pepper, and salt. (Cooking for young kids! And since we were using the whole recipe, the chili powder was spicy enough.) I left out the oregano too, but I'll try it in there next time. I added the whole spice mixture to 1 lb. of browned ground beef, then added 1/2 can of diced tomatoes (which contained salt, so finished product was plenty salty), and about 1 tsp. of flour to thicken (mixed into the juice from the tomatoes). The result was spectacular. Everyone loved it! Thanks for a great recipe.

4 users found this review helpful
Reviewed On: Nov. 30, 2011
 
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