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amyinseattle

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Reviewed pork pot stickers: gyoza

Jun 11, 2014 on FoodNetwork.com

Wow, don't Westerners like veggies? Traditional Japanese gyoza uses approximately the same weight of meat and cabbage--the cabbage is cooked (boiled, cooled, wrung out, chopped) before it is chopped and incorporated with the meat .

Reviewed pork gyoza

Jun 11, 2014 on FoodNetwork.com

I also forgot to mention that the Japanese dipping sauce for gyooza is not soy sauce, but a little sauce dish with a dollop of vinegar and some soy sauce. I like a proportion of about 1:3 or 1:4 rice vinegar to soy sauce. And, purists also want some hot red chili pepper oil (raayu)--a few drops--in the dipping sauce.

Reviewed pork gyoza

Jun 11, 2014 on FoodNetwork.com

Way too little cabbage. There should be equal weight of pork and chopped cabbage. Boil the cabbage first, shock it in ice water, wring it out, and then chop it up. That's also way too much ginger. Also, it is correct to use just the juice squeezed from the grated ginger, not the actual pieces of ginger. I did not make this recipe, but I lived in Japan...

Reviewed lemon yogurt cake

Jun 11, 2014 on FoodNetwork.com

It came out yummy! The yogurt gives the cake a bit of a tangy taste, which is great with the chocolate chips. Instead of removing the loaf from the pan, I poked holes in the partially cooled (10 minutes of cooling time) cake and poured the syrup on top, poured off the excess, and re-poured it on until it was absorbed. And, I have a yummy chocolate...

Reviewed lemon yogurt cake

Jun 10, 2014 on FoodNetwork.com

Okay--I made major changes to this cake and my vanilla chocolate chip cake is baking. I axed the lemons and lemon zest. Used vanilla yogurt (and cut back the sugar a smidge). Added about 1/3 cup of chopped chocolate chips. Instead of cooking together lemon juice and sugar for the glaze, I am cooking together 1/3 cup of whole milk and 1/3 cup sugar...

Reviewed almost-famous swedish meatballs

Jun 10, 2014 on FoodNetwork.com

We enjoyed these meatballs and sauce. About reviews that say "bland": Salt and pepper are to taste. So, if it was bland, add more! I did make some revisions to this recipe. I made 50% more meatballs and doubled the sauce. This made a nice proportion of meatballs and sauce. I didn't have allspice, so I used similar amounts of cinnamon and nutmeg. We...

Reviewed ed's mother's meatloaf

May 22, 2014 on FoodNetwork.com

Great meatloaf--though I revised it.

I made it smaller--1 pound ground beef, 1/3 pound group pork (um, had some extra from making gyoza yesterday���
Seasonings: We are an Asian-american family, and I added some soy sauce.
Bread crumbs: Love that technique. I also love the use of whole milk with breadcrumbs in making...

Reviewed ed's mother's meatloaf

May 22, 2014 on FoodNetwork.com

I make this a bit smaller, and use a loaf pan, with bacon on top (I cut the strips in half and place them cross-wise. I also cook it at 325 degrees, on the convection setting so the bacon won't burn. I use the drippings to make a lovely gravy, as my kids love that, and today I'll be serving it with stir-fried baby bok choy. Everyone loves it! :)

Reviewed Stove Top Mac-n-Cheese

Jan 18, 2014 on FoodNetwork.com

I used mild cheddar instead of sharp cheddar cheese. However, the recipe, as written (though I used whole milk instead of evaporated milk) was too cheesy for our taste. I didn't even want to eat it, and my daughter looked in the pan and said "YUCK!". To fix it, I added some whole milk, and while that was warming and blending as I stirred occasionally...

Reviewed Pork Chops with Apples and Onions

Jan 14, 2014 on FoodNetwork.com

The 4-star rating is from my kids--they thought it was a little over-seasoned (with the optional tumeric & nutmeg). Next time, I'll omit or cut back on those. Otherwise, this was terrific. Nice time guidelines on the pork chops--3 minutes on one side and 4 minutes on the other was perfect for standard boneless chops. They were juicy and lovely....

Reviewed Apple Crisp

Jul 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

The nuts are a great addition--I used walnuts. Looking over the recipe, I thought it looked too sweet, so I reduced the sugar in the filling to 1/3 cup. With the reduced sugar, I don't think it was too sweet--it was really yummy. We ate it with vanilla ice cream on top, still warm from the oven.

I would add more cinnamon next time,...

Reviewed Shepherd's Pie

May 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I like this really well. I made it as-written (but with beef), but have since done these things differently:

--use more vegetables (2 cups chopped onion, 3 carrots, 1 1/2 cups each of peas and corn)
--add more sauce for all of those veggies (1 1/2 cups chicken stock, and a bit more of the woostershire, tomato paste, to...

Reviewed Mitsuko's Perfect Sushi Rice

Jan 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Wonderful, authentic sushi rice. I went to cooking school in Japan. This recipe is excellent.

Ignore the one star review--that person does not understand Japanese cuisine. Japanese rice is not, in itself, "sweet". It is just fine to adjust the amount of sugar, but the "sanbaizu" (dressing) used for sushi rice is always a supersaturate--it...

Reviewed Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon

Jan 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't make the whole recipe--I needed a vinaigrette for a spinach salad and wanted something made with orange marmalade. Found this recipe. It was terrific."

Reviewed Braised Chicken Thighs and Legs with Tomato

Jan 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I changed the recipe because I am making this for children (ages 7 and 11 who are not tolerant of unfamiliar spices--I think biting into a cumin seed would be the end! Because of this, I eliminated the cumin. However, I left the ginger, garlic, cinnamon, and bay leaves. I also used diced tomatoes instead of whole tomatoes. Also, I used butter and "

Reviewed Braised Chicken Thighs and Legs with Tomato

Jan 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

I changed the recipe because I am making this for children (ages 7 and 11) who are not tolerant of unfamiliar spices--I think biting into a cumin seed would be the end! Because of this, I eliminated the cumin. However, I left the ginger, garlic, cinnamon, and bay leaves. I also used diced tomatoes instead of whole tomatoes.

This...

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