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From: MinouStars
On Monday, July 06, 2009
I made this recipe: , The only differences were I made it with canned black olives and half a big onion only.
It came out very good ,but for me it was too "tomatoey" The tomatoe flavour was much too strong and I was wondering if anyone had any tips on dulling the flavour a bit in this...
By: Manda
By: papergoddess
By: RonaNZ
Five-spice Chicken Noodle Soup
By: Barb Gertz
Baby Bok Choy with Oyster Sauce
By: Hey Jude
Chicory-Endive Roquefort and Walnut Salad
By: French Tart
Review From: SJBisanz
On Jul 3, 2009
RECIPE: Shanghai Noodles
Add another fan to your list! Wonderful dish; easy to make and lots of variations open to it. After reading other reviews; I made ours with 3 cups cabbage and omitted the regular oil and used 2 Tbls or sesame oil. Ran out of soy sauce with...
Review From: ashlynn08
On Jul 2, 2009
RECIPE: Bok Choy Stir-Fry
This dish was really delicious. I would not change a thing, thanks for posting Manda!
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