GrammarDiva Profile - (18888329)

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Home Town: Columbus, Ohio, USA
Living In: Murfreesboro, Tennessee, USA
Member Since: Jun. 2004
Cooking Level: Intermediate
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Recipe Reviews 40 reviews
Asian Orange Chicken
Utterly delicious! I made it pretty much according to the recipe, and it was fantastic - not too much orange flavor (at least not for me), and more than enough sauce - even had some left over, so I cooked up more chicken the next day to use up the rest of the sauce. I also like the fact that you can mix the sauce ingredients ahead of time (as much as a day, I suppose) and then heat in a saucepan, thereby saving time on a busy weeknight. A helpful hint for using fresh ginger: I cut mine into small teaspoon-ish size pieces (don't even bother peeling), wrap them tightly in plastic wrap, and place them in the freezer. When a recipe calls for minced fresh ginger, I take a piece from the freezer and grate it with a microplane grater. It takes no time at all, and the ginger just melts into the sauce. Next time, I may try making more of a tempura-type batter for the chicken (cornstarch/water). I also think this recipe would be a great base for other flavors - for example, reduce the orange, add some hoisin/sriracha/chili paste/red chiles, and you have General Tso's. Thank you for sharing - I will definitely be making this again!

1 user found this review helpful
Reviewed On: Sep. 25, 2014
Pop's Dill Pickles
Oh, my WORD, these are so good!! I used fresh dill heads from my garden and a clove of garlic per pint, 2 cloves per quart. I put up 7 quarts and 12 pints of spears, and I'm still not sure I made enough, lol!

1 user found this review helpful
Reviewed On: Aug. 23, 2014
Chantal's New York Cheesecake
OK, so I made this last-minute - didn't let the ingredients come entirely up to room temp, and probably overbeat because of it. The top cracked a little bit. But who cares? This cheesecake is the BOMB. And it is super-easy, too. The hardest thing about this (well two things) is remembering to take all the ingredients out of the fridge long enough to make it to room temperature, and not opening the oven while it's cooling. Seriously, I turned on the oven light and peeked through the glass at one hour, and it looked slumped in the middle. I kept the faith and turned off the oven. When I looked through the glass at three hours, the cake had risen over the pan. When I opened up the oven and pulled it out after eight hours, it was PERFECT. Oh, and don't forget the water bath - I couldn't find my 12X18 cake pan, so I used a very large skillet, heated some water in my teapot, and poured it about halfway up the side of the pan (wrapped in foil, of course). I also added a little bit of lemon and orange zest to the batter, and it tastes SO GOOD. This will be my new go-to cheesecake recipe. Thank you so much for sharing!

1 user found this review helpful
Reviewed On: Apr. 7, 2013
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