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    japancook

    Japan

    Chef #910147

    Japan

    Joined: Aug 02, 2008

    28 reviews by japancook

    1 - 10 of 28 sorted by Date | Rating | Helpful

    Reviewed Easy Broccoli Quiche
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      |  By pines506

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    "Good and easy. Parts of it turned out almost crepe-like, and other parts were more the texture of quiche. Great recipe to if you have Bisquick on hand."

    Nov 7, 2012 on Food.com

    Recipe #114129

    Reviewed Korean Bean Sprouts
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      |  By Elmotoo

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    "I followed the directions exactly only substituting red pepper flakes for cayenne. The end result was too salty for me. The taste was good but a little plain. It seemed like something was missing, but it might have just been the salt overpowering all the other flavors. I liked how easy and healthy it was, so I might try making it again using half ..."

    May 24, 2012 on Food.com

    Recipe #137030

    Reviewed Ecuadorean Quinoa and Vegetable Soup
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      |  By ratherbeswimmin'

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    "I followed this recipe almost exactly, using water since I didn't have any vegetable broth. I kept the water at the same level by adding more as needed, and I thought I could have probably doubled the amount of salt. I also used about 1/3 cup quinoa instead of 1/2 cup. The end result was excellent but didn't blow me away. It was a lot of work for ..."

    May 2, 2012 on Food.com

    Recipe #101925

    Reviewed Pizza Sauce
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      |  By spatchcock

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    "I didn't have tomato paste, just a jar of tomato puree, so I tried this recipe. I'm glad I did! It turned out great and was very easy, which is just what I needed. The flavor combination was just right and I didn't even have the balsamic vinegar. I think I might have added a little regular vinegar instead (I can't remember now. I also used sugar ..."

    May 2, 2012 on Food.com

    Recipe #38125

    Reviewed Dumplings
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      |  By Christine Bettiga

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    "These are so easy and turn out perfect. They're also good with fresh chopped parsley mixed into the dough. Thanks for the great recipe!"

    May 2, 2012 on Food.com

    Recipe #30965

    Reviewed The Best Browned Beef Stew -- --Ever
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      |  (1 person found this helpful) |  By Christina Chavez

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    "This recipe is great as-is, but now I make some changes based on time constraints and my own taste. First, I like a clear broth, so I coat the meat only in flour, adding the salt and pepper separately, using 1/2 the oil and no added extra flour. I make it easier by not adding the finely minced onion and carrot--I cut all the vegetables large. I us..."

    Apr 26, 2012 on Food.com

    Recipe #36984

    Reviewed Arielle's Favorite Tuna Casserole
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      |  By Mommy Diva

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    "I found this recipe when I didn't have milk to use for any of the more popular recipes. It was great! I wasn't sure if I was supposed to make the Cream of Mushroom soup first according to the directions on the can, so I ended up splitting the difference and adding about half the amount of water that would normally be used the make the soup. It was..."

    Jan 7, 2012 on Food.com

    Recipe #199537

    Reviewed Quick n Easy Quiche Crust
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      |  By Elizabeth

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    "I don't recommend extra virgin olive oil for this crust. I'd recommend a lighter tasting oil for it. I was worried at first that the dough was too sticky, but the oil kept it from sticking to my hands as I pressed it into the pan. I didn't add any additional flour. This crust definitely isn't as flaky as a butter and/or shortening crust, but it's ..."

    Dec 7, 2010 on Food.com

    Recipe #18185

    Reviewed Gilroy Garlic Bread
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      |  By Leslie in Texas

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    "This is a great recipe. I do it in proportions without measuring so that I make only as much as I need--1 part butter, 1 part Parmesan cheese, half as much mayonnaise... I use more garlic than the recipe calls for because I love garlic. I always use this garlic bread recipe when I'm in a hurry, which is most of the time, and it turns out great! Th..."

    Nov 16, 2010 on Food.com

    Recipe #369352

    Reviewed Flan
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      |  By Jacky N.

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    "This recipe turned out just like the flan we used to buy at a Mexican supermarket. I like that it has fewer eggs than other flan recipes because I don't like eggy-tasting desserts. Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well. The only thing I did differently was add a little wate..."

    Oct 26, 2010 on Food.com

    Recipe #231634

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