JERUSHAGIRL Recipe Reviews (Pg. 1) - (18386569)

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General Tsao's Chicken

Reviewed: Apr. 14, 2005
Phenominal. Beyond delicious. In fact, this brings a whole new definition to the word delicious. The changes I made were standard, I think, to the other reviewers. I used 2 TBL cornstarch for the sauce itself, but still used 1/2 C. for the batter. I also deleted the MSG since my poor tummy can't take it. I also used regular onions because I lacked green onions, and I used red pepper flakes instead of sundried chile peppers. Man, don't use a whole lot of those unless you want this really spicy... Anyway, this was unbelievable. I actually had my fiance thinking I went to the local Oriental Buffett and stocked up on the store bought stuff and served it as if I had made it myself. :) It's nice to be able to change the sweetness and spicyness of it depending on what mood I'm in. It also freezes beautifully. :) Thank you a million times over, whomever gave this recipe. You rock!
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Maple Roast Turkey and Gravy

Reviewed: Jan. 21, 2005
I took a chance and tried this for Thanksgiving, a gigantic leap for somebody like me who grew up with butter-only glaze. But I was so wonderfully rewarded with the most perfect turkey I’ve ever made. It’s sweet, but not too sweet, and it really melts in your mouth. And it beautifully roasts your turkey to a Hollywood Thanksgiving Turkey golden color that almost makes you feel guilty eating it. The gravy… Oh, so tasty. It goes great on the turkey, great on mashed potatoes, great sopped up with biscuits, pretty much a wonderful compliment to all of your Thanksgiving sides. And this makes the most unbelievable stock. Team this turkey with mixed bread sage sausage stuffing (find the sage sausage by Jimmy Dean), a shot of white wine, and you’ll amaze your family with the fantastic meal you’ve put together. Here are some basic tips for Thanksgiving turkey though… It seems that not everybody on this board has been introduced to the wonder that is Oven Bags. I promise you, this recipe in an Oven Roaster Bag, and you’ll think you’ve died and gone to heaven. It browns your turkey perfectly, and is much easier than foil. Cut up 2 onions and throw them in the bag, sprinkle about a tablespoon of flour in the bag and shake until the onions are well coated… Put in the turkey and this sauce. Cut some slits in the bag, throw it in the oven, and every 30 – 40 minutes, stick a baster in one of the slits and coat the turkey. Voila!
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Cola Pot Roast II

Reviewed: Jan. 20, 2005
An absolute DREAM. This was, hands down, the best roast I've ever made. I did some basic changes, not because the recipe was bad, but because I needed to suit my poorly stocked pantry. :) I substituted a can of pork gravy for the gravy mix, which I think made the mixture creamier and gave me more gravy (and in my house, more gravy is a good thing). I also didn't use the condensed soup... That was a personal choice since I use cream of soup too much (and I think everybody else does too), so I subsituted a basic white sauce (with half milk, half broth) instead, that I flavored with the onion soup mixture, garlic, and red pepper (white sauce, btw, is equal parts butter and flour, with enough milk/broth to make it thick and creamy). I also used root beer instead of cola... Delish. :) Next time, I'm going to use Sprite to see if I get a lemony flavor. :) Hats off to this chef!
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Alfredo Light

Reviewed: Jan. 8, 2005
I know what the recipe is supposed to accomplish, but it just doesn't do it. When prepared as written, it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly, when making the sauce, first add 3 TBL of the butter substitute with the 3 TBL of flour, and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock, s&p, whisking constantly as you bring the liquid to a boil. By the time it boils, the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then, add a dash of powdered mustard, red pepper, and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus, since the sauce you make is a basic white sauce, you can add what you want without messing it up.
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