Artsy Recipe Reviews (Pg. 1) - (19958346)

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Beef Lo Mein

Reviewed: Jun. 12, 2013
Just made this tonight and my family loved it! I only had to make one substitution: did not have the Asian chile paste, so I used Siracha chile sauce with a little garlic powder. And based on the other reviews, I only made about 4-6 oz. of the pasta, but did make an extra side of buckwheat soba noodles, b/c I love those. I also grilled a 2lb. flank steak only b/c I want to make a steak salad tomorrow with the extra. My 8 yr. old and 11 yr. old went back for seconds and thirds! I always have leftovers when we make stir fry, but not this time! This is a very versatile recipe that would adapt well to using chicken, shrimp or vegetarian. Will definitely be making this again!
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Best Formula Three-Cheese Fondue

Reviewed: Dec. 31, 2011
This was quite good, great flavor, but I would have like the consistency to be a little creamier. I went with the suggestions--shredding the cheese, tossing it with the flour, adding lemon juice. I had to add a little more wine as I added the cheese b/c it got very thick. The nice surprise though, is that I had some left over, put it in the fridge, and it actually turned into a really nice cheese spread! Two recipes in one!
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4 users found this review helpful

Pumpkin Soup

Reviewed: Nov. 12, 2011
I think the best part of this soup is how easy it is to make. And by being so basic it allows you to add a variety of seasonings to give it a multitude of flavors. I gave it 4 out of 5 just b/c I felt it needed a little more seasoning. I added some kosher salt to taste, fresh grated nutmeg and ground black pepper (rather than whole peppercorns) to the thyme. The other change I made was substituting half the pumpkin puree for steamed sweet potato which worked really well. A very tasty and versatile soup! I will definitely make it again.
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Oct. 2, 2011
I made this for dinner tonight and it was fantastic! I've always grilled or roasted pork tenderloin and was looking for a different recipe. I made a couple changes, partly due to what I had on hand. I didn't have the onion soup mix so used a mushroom beef mix and added onion powder. I substituted Worcestershire for the soy after reading another post and thought that sounded good. The wine I used was a petit syrah which is a nice light red. The tenderloin I had was only 1 lb. I put it in my cooker on the Auto setting which starts high then goes down to low. I checked it after 3 hours and it was already fork tender. I left it in for another 20 min. or so while I got the rest of my dinner ready and it was perfect. Served with jasmine rice and fresh green beans it was a super easy yet yummy dinner! I will definitely make this again and will try adding some herbs like rosemary or sage.
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