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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Aug. 29, 2014
Good basic recipe. Use dark soy sauce to make it more authentic. And you could use ground pork if you want. Make sure to add some sesame oil while cooking. I needed more flavor, so I added some ginger (keep peeled ginger in freezer and you can always have some on hand to grate into your meals). My chow mein noodles needed some curry powder, so i sprinkled about 1 Tbsp into them and stirred it into the finished mixture. I like some Korean hot paste mixed in to, made it delicious. With my changes, it would be a fantastic recipe (like 4 stars), but as written I have to rate it 3.5.
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Sweet Corn Cake

Reviewed: Jun. 25, 2014
It was amazing. But, next time I will cut down on the butter and sugar. I also used less frozen corn, just a handful is plenty. When I make this again for guests, I will cut fresh corn off the Cobb I think for better flavor. For me, I'll substitute Monk fruit sweetener for some of the sugar. But it was divine, just too fattening. I can sacrifice some of the taste, it was super rich and decadent, so no one will notice. I used half and half even, tasted better than reataurants' corn cake.
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Pizzelles III

Reviewed: Nov. 15, 2013
Delicious. I used a spoon and it worked fine. I made the vanilla ones, then halfway thru added the cocoa powder, some chocolate chips I chopped finely into bits, and a pinch more baking powder. They were yummy! Tough to stop eating I have to say. These will be impressive at a function, I will make them again for people with confidence.
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Creamy Rice Pudding

Reviewed: Dec. 29, 2012
This was easy and is delicious! I used Calrose rice (short grain variety) and it made for a creamy pudding. I also used whole milk to ensure it was satisfying and rich. A tip, after adding the last 1/2 c of milk, add some of the hot rice and milk mixture to your beaten egg in a bowl (temper the egg) to avoid getting scrambled eggs. Then stir it all in to the saucepan w your pudding. I added a couple shakes of cinnamon and a pinch or orange zest as well. I added a few crushed saffron threads to the milk as the rice and milk were cooking, gave it a nice color and subtle delicate flavor and I sautéed my golden raisins in the butter on a skillet before adding them to my pudding. It made them tasty! Just be sure to scrape the melted butter w your spatula into the pudding. OMG! Flavorgasm, enjoying eating it right now. If you want to use a long grain rice like basmati, make an Indian rice pudding instead.
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