NoNameinNM Recipe Reviews (Pg. 1) - (18593769)

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Chinese Napa Cabbage Salad

Reviewed: May 12, 2011
I had a huge head of napa cabbage and wanted to try something different-- this was delicious! I note that some have recommended using about half the seasoning packet from the ramen noodles. I used all of the packet from an organic "Asian vegetable" ramen which seems to have considerably less sodium than the regular store brands, and the salt level seemed just right. To turn it into a vegetarian main course salad I also sauteed a box of Quorn "naked" cutlets in the same skillet in which I'd cooked the noodles, almonds and sesame seeds and then diced them before adding it all to the salad. I also LOVE sesame seeds and toasted sesame oil, and thought the large quantity of sesame seeds gave it a great taste and texture. I'm embarrassed to admit that my husband and I pretty much devoured the whole thing. We'd washed and chopped the napa cabbage when we brought it home a couple of days before using it, making this salad incredibly quick and easy to put together. I'll definitely be making it again!
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Simply Potatoes® Springtime Potato Salad

Reviewed: Mar. 31, 2008
This was fantastic! I had to make a modification to the seasonings as I didn't have any fresh chives on hand. I used 1 tablespoon of a favorite dried herb blend-- "Sunny Paris" from Penzeys, which has shallots, chives, basil, dill, green peppercorns and other herbs, plus the last teaspoon or so of dried chives in my spice cabinet. We like hot and spicy foods and the amount of cayenne called for gave it a very nice kick. I used baby potatoes that I quartered lengthwise and cooked them as directed-- there was a lot of water left in the bowl after they were cooked and they did need to be drained before adding the vinegar and vegetables. Overall it was very quick and simple to make and it was delicious-- I'll definitely be making this again soon.
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Cajun Crawfish and Shrimp Etouffe

Reviewed: Dec. 7, 2006
I'd been looking for an etouffe recipe I could satisfactorily adapt to vegetarian cooking for quite some time. The vegetables and seasonings in this recipe fit the bill perfectly-- I used a vegetarian "chicken-style" broth instead of fish stock and added 8 oz. diced tempeh (instead of the crawfish and shrimp) when it was time to add the tomatoes and the stock. I followed everything else exactly as written. We love hot and spicy recipes and my husband has greedily devoured this the two times I've made it so far. Even with the time it takes to make the roux, the ingredients are quickly prepared and this recipe is really quite simple to make. This was easily adapted to our specific dietary needs and was absolutely delicious!
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Reviewed: Dec. 7, 2006
These are absolutely delicious-- the ground almonds and lemon zest are a refreshing addition to a basic shortbread recipe. We couldn't keep our hands off them even BEFORE they were dipped in chocolate. I sent most of the finished cookies to work with my husband, where they received rave reviews.
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5 users found this review helpful

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