JennyB Recipe Reviews (Pg. 1) - Allrecipes.com (18747380)

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Asian Salmon Cakes with Creamy Miso and Sake Sauce

Reviewed: Jul. 29, 2007
I made this recipe tonight to the letter. I tasted the sauce before serving and decided to add about a tsp of fresh grated ginger. It was delicious. Very simple recipe for salmon cakes and the sauce was just flavorful enough to complement without killing the taste of the salmon. I often make salmon cakes and get crazy with the ingredients trying to spice things up but this is a great recipe that lets you enjoy the simple goodness that is a salmon cake. I served this with steamed baby bok choy and the Vietnamese Rice-Noodle Salad recipe from this site (substituting hoisin sauce for the fish sauce and adding a tbsp of rice vinegar). Everything went together very well. Will definitely add this to my permanent recipe book. Thanks for sending it in. Oh, the sauce made a lot more than I needed for the 6 salmon cakes I got out of the recipe so I might try it as a pasta sauce tomorrow.
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9 users found this review helpful

Spinach Lentil Soup

Reviewed: Jan. 27, 2007
I made minor adjustments to this and it was fantastic! It was a wonderful earthy yet spicy comfort food on a cold Sunday night. I used brown rice instead of white, chicken stock instead of water, and omitted carrot although it seems appropriate for this recipe. I sauteed some red bell pepper and celery instead. I chose to make this in a slow cooker. Saute the veggies and kielbasa first, add to slow cooker with dry lentils, spinach and about 4 c chicken stock/broth. Add brown rice for last hour of cooking. Next time I will try adding some cumin and topping with grated parmesan at the end. (tip from Giada).
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224 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 17, 2007
Delicious! I used 2 bottles of Guiness beer and beef broth instead of water to cover the brisket. It was perfect in exactly 3 hours. While the meat was setting, I used the stock to boil some Yukon gold potatoes, fresh kale and golden beets. I also made the "Irresistible Irish Soda Bread" and served that with the dinner. Absolutly perfect St. Patrick's Day meal! Don't forget extra Guiness to drink with dinner. I am freezing the remaining stock because the beer and garlic flavor was fantastic.
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8 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2007
Delicious and super easy. I added dried cranberries to mine and served with the "Slow Cooked Corned Beef for Sandwiches" recipe along with boiled Yukon gold potatoes, fresh kale and golden beets. The bread soaked up the juice from the beef and veggies on the plate and it was fantastic. Looking forward to using the leftover bread for other creations!
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2 users found this review helpful

Potato Cake

Reviewed: Dec. 20, 2006
I loved this recipe to use up leftover mashed potatoes from Thanksgiving. I altered the recipe slightly by adding about 1 tsp cayenne pepper, 1/2 can of corn, 1/2 c chopped red bell pepper and using crumbled bleu cheese instead of cheddar. Serve with meatloaf or bratwurst and beans!
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21 users found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Apr. 1, 2007
I was very skeptical but it worked. Had to add more sugar because I over did it with the balsamic vinegar. Served over vanilla ice cream is the only way to go!
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2 users found this review helpful

Vietnamese Rice-Noodle Salad

Reviewed: Jul. 29, 2007
I made this with minor changes due to being unable to locate rice noodles today. I used some ramen-like asian noodles instead. My package was 8oz and it made 4x what I needed so I don't know if you really need 12oz of rice noodles based on the quantity of sauce. I used hoisin sauce instead of fish sauce and added 1 tbsp of rice vinegar at the end just to help blend the flavors. I chilled it and served it cold with the "Asian Salmon Cakes with Creamy Miso and Sake Sauce" recipe from this site along with some steamed baby bok choy. It was a great dinner. Will make this again.
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0 users found this review helpful

Blueberry Sherbet

Reviewed: Jul. 29, 2007
This was about the easiest thing I ever made. Had some old blueberries to use up and this did the trick. It came out yummy. I served it with hot fudge and it was good. Would definitely try with other fruits. I may adjust the amount of sour cream down next time just a little.
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3 users found this review helpful

 
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