Kristi Recipe Reviews (Pg. 1) - (18403810)

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Easy Fried Spinach

Reviewed: Oct. 3, 2008
FYI: I've had this dish from a wonderful Chinese restaurant by my house, but they don't use spinach; they use the leaves and stems of the peapod plant (I forget the Chinese name). You can buy these veggies at an Asian grocer. They are sturdier than spinach and don't cook down as much.
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1 user found this review helpful

Chap Chee Noodles

Reviewed: Feb. 7, 2008
As written, this recipe is bland. It's a good starting-off point to tweak it to your own tastes. I ended up adding more soy sauce, more garlic, rice vinegar, green onions, cilantro, red pepper flakes, and Sriracha.
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Lentil and Smoked Sausage Soup

Reviewed: Oct. 18, 2007
Made this last night and everyone liked it. I used mild Italian sausage from a local Italian market instead of the vegetarian sausage. I did not add salt as the veg. bouillon & the canned tomatoes are salty enough. When the soup was done, I stirred in the cabbage and let it cook for a few minutes; as a result, the cabbage retained some of its crispness and was a nice texture element. The cayenne really looses its zing in all that water, so don't worry about it being hot. Served with Jiffy brand cornbread muffins, and the sweetness of the cornbread is a great compliment to the savory flavors of the soup. This is a great basic recipe to customize.
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Chicken with Lemon-Caper Sauce

Reviewed: Jul. 18, 2007
This is a favorite with everyone we've served this dish to. We pound the chicken so that it cooks evenly and quicker. For a change, I made it last night with garlic-marinated green olives instead of capers and it was great. The olives have a flavor quality similar to the capers, and are a great substitute for those people who don't like capers. I like to serve this with couscous. Also, I double the wine and lemon juice in the sauce, but not the butter; I like the extra sauce, but can't bring myself to use a whole stick of butter!
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Peanut Butter Noodles

Reviewed: Apr. 5, 2007
Wow! So tasty. I tasted the sauce as it was cooking, and thought that it needed something. I added rice wine vinegar (same amount as soy sauce), and it was AMAZING! The vinegar cuts the sweetness and adds a savory depth of flavor to the sauce. I noticed other reviewers added cornstarch to thicken the sauce. That's not necessary. If you simmer it for a while, it thickens very nicely. I did not have enough udon noodles on hand, so I used bean thread noodles instead (soak in hot tap water until separated, then cook a few minutes with the sauce). Also added cilantro and some ground pork that I cooked with garlic, ginger, salt, & pepper.
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6 users found this review helpful

Scallop Scampi

Reviewed: Feb. 22, 2007
This was good, but there was too much liquid, and, as others have posted, the cheese does not blend into the sauce, leaving melty blobs at the bottom of the pan. Do yourself a favor and reduce the amount of broth & add cheese to individual servings as desired. Served with "Herbed Mushrooms with White Wine" (from site), and those mushrooms added so much depth and flavor to the dish that I couldn't imagine ever serving without the mushrooms (I used portobello mushrooms).
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Herbed Mushrooms with White Wine

Reviewed: Feb. 22, 2007
These mushrooms are great, even cold the next day. I used portobello mushrooms. I served it with Scallop Scampi(from this website), and the mushrooms made the meal. These are great alone, but the really compliment a variety of dishes that would otherwise only be so-so.
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Seafood Dip

Reviewed: Jan. 1, 2007
This was very easy and everyone loved it. I added fresh, pressed garlic to the dip mixture and garlic powder to the bread crumbs.
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5 users found this review helpful

Lebanese Garlic Sauce

Reviewed: Sep. 7, 2006
This sauce is great on everything: fish, chicken, vegetables, bread. Sometimes I cooked the meats with the sauce, other times I topped the meats with the sauce after cooking. It makes a great sandwich spread too. The only change I made was 2 cups EVOO instead of 3. Because I find EVOO to have a very strong taste, I used 1/2 C of the dark green EVOO, and 1 1/2 C light EVOO. This was a big hit with friends and guests.
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14 users found this review helpful

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