Joannzzz Recipe Reviews (Pg. 1) - Allrecipes.com (16064544)

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Miso Soup

Reviewed: Jul. 29, 2012
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.
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Beets with Onion and Cumin

Reviewed: Jan. 25, 2012
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!
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2 users found this review helpful

Taco Seasoning I

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

Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 29, 2011
This was probably the best falafel I've ever had. I wasn't expecting it to be this good. Here's what I did that may have made a difference (or not): I used the cheapest canned chickpeas. When I blended the onion, garlic & parsley, I threw in the egg so that it had enough liquid to blend. Finally, I (hang head) used extra-virgin olive oil to fry them (only about 1/4" though). Delicious. No, simply incredible. Didn't make the sauce, but I'd leave out the mayo & strain the yogurt for 15 min or so in a coffee filter - huge improvement I find.
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Coffeebar Chai

Reviewed: Oct. 12, 2010
Leave out the nutmeg, put in black pepper! I prefer to use a mix of spices I got at the Indian food store - called "Tea Masala" (Laxmi brand). It has lasted me over a year!
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2 users found this review helpful

Slow Cooker Tapioca Pudding

Reviewed: Sep. 23, 2010
I love this recipe! I added in 3 green cardamom pods and half a cinnamon stick while cooking, remove before serving. Delicious! I found it necessary to stir every 10 minutes for the first hour, every so often after that. If you cook at higher temp, stir even more often. Otherwise, the egg separates out and you get cooked egg bits in your pudding. My kids still ate it...
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10 users found this review helpful

 
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