CHELS Recipe Reviewed - Community

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What a versatile recipe! This stuff is great on its own, though to make it better we add in extra noodles (soba), hoisin sauce and other vegetables such as red pepper slices and water chestnuts - maybe some extra chicken. This can be easily doubled for a crowd.

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Parmesan Cheese Twists

Reviewed: Jan. 31, 2009

Sort of time-consuming and the puff pastry turned out a little difficult to work with. Overall not too bad though.

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Amy's Healthy Fruity

Reviewed: Dec. 30, 2008

This is so good, even with the soy milk powder omitted and frozen berry combination used in there instead. Thanks for sharing!

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Sesame Chicken with Honey Sauce

Reviewed: Nov. 30, 2008

These were really good, especially for a light dinner served with salad. We didn't have the dried minced onion so I used fresh -which may not have been the best idea since it the onion taste overpowered some elements- and used honey mustard salad dressing to dip because i was a little skeptical of that much mayo in there. Turned out good however, thanks for sharing.

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Orzo and Rice

Reviewed: Nov. 16, 2008

So simple and delicious - didn't make any changes aside from adding in a pinch of minced garlic, and cooked the lot in my rice cooker. Pasta turned out a little firm, was okay otherwise though. Thanks for the recipe!

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Zesty Pita Chips

Reviewed: Nov. 15, 2008

Definitely an interesting way to spice up pita bread - we brushed a few teaspoons olive oil onto these before dusting them with spices so the seasoning would stick better.

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Kalamata Caviar

Reviewed: Nov. 15, 2008

Omitted the pecans due to a nut allergy, otherwise concluded that we didn't really need them. This was kind of salty and oily, yet ideal served on mini Melba Toasts as a snack. The toasts just soaked up any run off anyways.

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Queenie's Killer Tomato Bagel Sandwich

Reviewed: Oct. 2, 2008

Wow, this was so good! Quick and easy to make - I'd personally recommend using fresh bagels from the bakery specifically for this, and adding a light coating of butter before the cream cheese is spread. The fresher the ingredients on this, the better! For a lunch variation or something different, try adding minced garlic of the jar variety or hand-pressed. Thanks for sharing.

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Cheese Fondue

Reviewed: Sep. 23, 2008

So good!! Not only is it basic, but it isn't time-consuming. Omitted the nutmeg out of a personal preference, and added a squirt of lemon juice as per the suggestions of other reviewers and it turned out great - I had no problems with the cheese lumping, and served this with bread cubes. Thanks for sharing!

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Stuffed Pepperoncini

Reviewed: Sep. 23, 2008

This was just fantastic! Left out the milk though because we didn't want our mixture to be too creamy and they still turn out well. Tip; don't overcook the bacon, and try adding dill to the cream cheese before stuffing into pepperoncinis. Took these to a family gathering and there was nothing left, thanks!

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Buffalo Shrimp

Reviewed: Sep. 13, 2008

This was yummy! Spicy and good at the same time - to make things a bit different we also added in a pinch or two of Old Bay Seasoning. Slight recommendation though: unless you are using a deep fryer, the amount of oil is way too much! Try cutting back to maybe two or three, particularly if you find the batter is coming off the shrimp.

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Cantaloupe Sherbet

Reviewed: Sep. 13, 2008

What a refreshing recipe! It wasn't overbearingly sweet like I had expected it to be, and the cantaloupe flavour would have set it off anyways. A definite luncheon hit, will be making this one again! Thanks for sharing.

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Kiwi Raita

Reviewed: Aug. 22, 2008

This reminded me a lot of tzatziki, and makes a nice addition to spicy food however we found it to be a little too sweet. Perhaps from using over-ripe kiwis, the juice made the raita sweet and runny. If I do make this again, next time I would recommend using kiwis that haven't quite ripened yet.

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Sole with Bananas

Reviewed: Jun. 30, 2008

I did not care for this. The white wine was overpowering, and the bananas go all mushy when cooked - overall tasted bad with the fish.

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Italian Rice Balls

Reviewed: Jun. 23, 2008

These were ok, but I doubled the amount of rice so the filler wasn't all bread crumbs. To those who complained of them being dry, try doubling the amounts of water and rice (2 cups) without making the mixture too mushy and they will turn out alright. You have to compact them tight and use less oil or else they will fall apart in the pan as our tester did, but overall these were lovely served on their own or as a substitute for pasta.

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Monte Cristo Sandwich

Reviewed: Jun. 22, 2008

These were actually really good, sort of like french toast just with meat. We added slices of fresh tomato and served with Thousand Island dressing on the side like they do at a local restaurant. I probably wouldn't try them with the berry jam, but I will be making these again.

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Tofu Salad

Reviewed: May 31, 2008

I'm not one for tofu usually, but this salad was really good, and even better the next day once you let all of the veggies absorb the dressing. Made a few changes: we added in a bit of sea salt and left the snow peas raw, which I think makes it even better. They're crunchier that way. The recipe can easily be doubled, and next time I think we'll take it on a picnic. Thanks for the submission!

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Easy Key Lime Pie I

Reviewed: May 19, 2008

This was amazing! Sour, just the way we like it, even though I made the addition of two cups extra lime juice. Definitely a keeper, thanks for sharing.

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Poutine

Reviewed: Mar. 15, 2008

This isn't the real Canadian poutine recipe - you use cheese curds instead of shredded Cheddar. However, I tried it, and the difference just doesn't compare. You can find cheese curds at a specialty grocery store, dairy, etc. It is also recommended that you make your own gravy for best results, overall I wasn't impressed with this recipe, it turned out mushy too. Will not be making this again.

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Ham and Swiss Casserole

Reviewed: Mar. 11, 2008

A versatile dish, you could serve this for dinner or brunch if you wanted to. We quite enjoyed this though, even if the noodles near the top were a bit crunchy and dry in some parts - be sure not to overcook/undercook anything! It might ruin the whole recipe in itself, however this is really good with loads of salt and black pepper.

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