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Egg Foo Yung with Mushroom Sauce

Reviewed: Jul. 21, 2011
Great recipe, and very,very fast and simple. I added additional spices to both the egg mixture and mushroom sauce (garlic, five-spice seasoning), but other than that, the recipe is great as is, and everyone loved it and thought it tasted just like it does at a chinese restuarant.
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Salmon with Creamy Dill Sauce

Reviewed: Jul. 21, 2011
Lovely recipe--I've made it four times now. I do not put the horseradish in the dill sauce (personal preference) fyi. It does make a difference what type of salmon you use. The first time, I made it with ordinary farm-raised salmon, and it was quite moist and succulent. The next two times, I used wild salmon, and it came out a bit dry, since these fish tend to have a lower fat content (I think I used Keta salmon once, can't remember the other). I have since learned that some farm-raised salmon has things added to its diet to increase the moistness of its flesh. The fourth time I made this dish, I used the most expensive King salmon, on the recommendation of the person at my fish counter (said it has a higher fat content), and it was, once again, moist and succulent. So do your homework as to which type of salmon you prefer, and adjust your cooking times/temps accordingly.
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