STUIE Recipe Reviews (Pg. 1) - Allrecipes.com (18302510)

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Super Hot and Sour Shrimp Soup

Reviewed: May 26, 2011
Okay, I very rarely review recipes, but I had to on this one. My non-english speaking Vietnamese girlfriends mom gave me a thumbs up for this dish. I did of course make changes: Used 8 cups of shrimp stock(4 shrimp boullion cubes in 8 cups of water), 3-10 oz cans of straw mushrooms drained, 1-8 oz can of sliced Bamboo Shoots drained, 1 brick of firm Tofu sliced into 3/4 inch cubes, 3 Roma tomatoes seeded and chopped into 1 inch pieces, Fish sauce to taste about 6 Tbls, 1 Tbls White pepper and 2 pounds of frozen Cocktail Shrimp . Served with Lime wedges, Cilantro, blanched Bean Sprouts, Hot Chili oil, Pho noodles and Rice prestaged on the dinner table so individuals could adjust hot and sour to their own taste, and choose to eat plain or with noodles or rice. Hope this helps. Stu
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Maple Roast Turkey and Gravy

Reviewed: Nov. 22, 2007
To start with this is my first review. I have been using recipes from this site for years and finally found one I truly had to comment on. My cooking experience is minimal, I'm just past using measuring cups for everything. This Turkey was outstanding I didn't make the gravy but followed the Turkey recipe to the T, the only change I made was to brine the Turkey the night before. This is definitely a keeper
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Vienna Schnitzel

Reviewed: Jan. 19, 2005
Great recipe One slight change I used Japanese Bread crumbs (PANKO) instead of regular Bread crumbs it gives it a crisper texture.
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3 users found this review helpful

 
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