daikaisho Recipe Reviews (Pg. 1) - Allrecipes.com (18623006)

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Golden Potato Soup

Reviewed: Mar. 20, 2009
I made some slight modifications to give the recipe a more sophisticated flavor. First, I added a cup of cauliflower to the pot, and substituted chicken stock for the water and bouillon. After the soup was finished cooking, I used an immersion blender to give the soup a uniform texture. Finally, I substituted extra sharp cheddar cheese for American.
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1 user found this review helpful

Eggplant and Mushrooms with Wild Rice

Reviewed: Mar. 18, 2006
This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth.
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42 users found this review helpful

Dumpling Soup

Reviewed: Jan. 22, 2006
Despite the rather simple ingredient list, I found this to be a very good recipe. Hearty, simple, and inexpensive... an excellent winter dish. I would make the following points and additions, however: -Make sure that the bacon used is high quality and flavorful. I used plain old supermarket bacon, and in retrospect I should have splurged for the specialty stuff. -Substituting broth for water, while unnecessary, will net a fuller-bodied taste in the long run. -The dumpling process took a long time for me; if one likes firm potatoes, I would recommend starting the process of cooking the dumplings 5-7 minutes earlier than instructed in the recipe.
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19 users found this review helpful

Savory Onion Bread

Reviewed: Jan. 15, 2006
Although the recipe has promise, I found it to be extraordinarily dry, and the onions seemed to have absorbed the dye from the cheese. The bright yellow bits of onion were quite disturbing, to say the least - for aesthetic purposes, I'd recommend using a white cheddar.
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0 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Nov. 9, 2005
Although the chicken ended up being tender and all, the foil gave it a faint metallic taste that I disliked. The others who ate with me didn't notice - so if you don't have a sensitive palate, then it's a good recipe, if a little bland. Otherwise... be leery of the foil.
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4 users found this review helpful

Fall Salad with Cranberry Vinaigrette

Reviewed: Nov. 9, 2005
I completely agree with those who (when using dried cranberries) eliminated the sugar. I also highly recommend using rice wine vinegar - I've made it twice, and the second (with the aforementioned vinegar) was far superior.
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51 users found this review helpful

 
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