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Added May 19, 2009 | Recipe #372852
Showing 1-4 of 4
on August 22, 2010
Very good dressing. I used less oil but did add a little seame oil. I thought it should be sweeter, so I added 1/2 packet Splenda. Carries out the Asian theme of my meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Evie M
on June 06, 2009
I liked this dressing very much. It is similar to one I've had before. I tweaked it just a bit by adding a half a tsp. of sesame oil, 1 tsp. of sugar and cut the soy sauce to 1/4 cup. Thanks for sharing! Evie Mpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 06, 2011
I made this dressing today. Everything was going fine, it tasted so great. Until I added the ginger. The fresh ginger I had expired, so I decided to use dried instead. But I never thought to find out the conversion between dried and fresh. BIG MISTAKE!!! It turns out 1 tbsp fresh ginger = 1/8 tsp ground ginger! So I had used over 16 times the correct amount! Wow was is smelly and disgusting, and I'm someone who loves the taste and smell of ginger. Word to the wise, always check coversions. I will definetly try again soon and post another review. I hope it turns out right this timepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 08, 2010
Serving Size: 1 (670 g)
Servings Per Recipe: 1
The following items or measurements are not included:
seasoned rice vinegar