Ginger Buns Recipe Reviews (Pg. 1) - (187340619)

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Ginger Buns



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Tofu Peanut Stir-Fry

Reviewed: Apr. 4, 2013
I followed the recipe exactly. The tofu never browned and the cornstarch gave it a really weird texture and flavor. I did not get the crispy texture I had hoped for when I read the instructions to coat in egg and cornstarch. Also, I don't know if it was the water from the tofu or what, but I ended up with a soupy mess when frying the tofu. Plenty of people seemed to be successful with this recipe; unfortunately, it just really didn't work for me.
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Carrot, Potato, and Cabbage Soup

Reviewed: Jan. 3, 2013
I loved this soup! I made it in less than 30 minutes right after work and before heading out to the gym. Light, healthy, filling, and really delicious! Even better the next day when I reheated for a nourishing lunch. Thanks for sharing.
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Almond Cookies I

Reviewed: Dec. 9, 2012
I wanted a nice almond cookie and that's what this recipe gave me. Not too sweet, which I like. Other reviews are correct - these don't spread (and I'm glad). I would have given this a higher rating, but the yield on the recipe is totally incorrect. You don't get anywhere near 4 dozen! I got a a few cookies over 2 dozen. Don't shy away from this recipe if you don't have the amaretto - I used vanilla and they came out great. I toasted the almonds and increased to 1 full cup. I did NOT cut back on flour as other reviewers did.
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Maine Venison Stew

Reviewed: Nov. 26, 2012
I used elk meat diced very small by the butcher. As for the veggies, I only used potatoes, onions, and carrots because I was in a hurry. I used chicken bullion dissolved in water as I did not have beef broth. It turned out great! I really liked the parts of this recipe that I did use, and if I have the opportunity to cook with venison or elk meat again, I'll definitely try to follow this recipe more closely as it already provided me with the basis for a really tasty stew.
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