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Recipe Reviews 8 reviews
Spinach Quiche
I used this as a base, but I thought there was way too much butter. Even after I cut it in half. I also did not use a crust, but rather sprayed a muffin tin and made mini quiches to freeze. Oh, I also did not add feta (didn't have any) so for some more flavor I added some rosemary and red pepper flakes.

0 users found this review helpful
Reviewed On: Jul. 15, 2014
Restaurant Style Egg Drop Soup
I never made egg drop soup so I used this recipe as a starting point and adjusted according to comments /personal taste. If I remember correctly, I steeped quite a few minced green onions & 2 garlic cloves in broth. Added the ginger, a bit of sesame oil, soy sauce, sriracha for some heat and a splash of vinegar for sour as it needed more flavor for my taste. Removed cloves, thickened with 2tbsp cornstarch before adding 3/4 eggs (didn't bother separating one of the eggs-hate waste). White pepper & salt to taste. I also threw in handfuls of fresh spinach at the end to add some vitamins. Served immediately.

0 users found this review helpful
Reviewed On: Feb. 17, 2014
Japanese Chicken Wings
I doubled the sauce using only half of the recommended sugar and added some sriracha hot chile sauce to taste. (I think I add cornstarch to thicken it so it would stick) Did not use egg or flour, just salted chicken and poured over chicken legs/thighs after baking them for 30-45 minutes depending on size at 400(thay were big chickens). Baked for another 30 minutes at 375 basting often. For side dishes I Made white rice and for vegetable dish heated a teaspoon of sesame oil and olive oil and stir fried bok choy, spinach, shredded carrots sprinkled with sunflower seeds and soy sauce.

1 user found this review helpful
Reviewed On: Feb. 13, 2014

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