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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Capers and Halibut

Reviewed: Sep. 10, 2008
I was able to get away with a little less butter, but other than that, I made this recipe as written. It is a healthy, delicious dish, good enough to serve to serve as a special occasion meal.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Black Bean Soft Tacos

Reviewed: Sep. 3, 2008
This is a very easy and delicious recipe. I made them one day ahead of serving them for the flavors to blend and served them on homemade tortillas. The Cafe Rio sauce that I made for the sweet pork tacos I also served worked well here, too. Even your most ardent carnivore won't miss the meat!
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Peach Muffins

Reviewed: Aug. 24, 2008
Since I have not had as much luck using white whole-wheat flour in muffins and breads as I have with cookies, I consulted my King Arthur whole grain cookbook before I started this recipe. I used one cup organic whole-wheat white flour and one half cup unbleached all purpose flour. Made with fresh locally grown peaches, what a fabulous Sunday morning, read the paper, treat these turned out to be! Since I tend to try new recipes all the time, my husband asked me more than once to promise that I would make these again. No worries, I definitely will!
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9 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.

Caramelized Onions on the Grill

Reviewed: Aug. 24, 2008
Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penzey's beef soup base, which has a fresher, less salty flavor. Although grilling onions directly or slowly caramelizing them in a skillet is a lot more work, I think it is worth the effort.
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11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Spicy Grilled Shrimp

Reviewed: Aug. 24, 2008
Notice that the recipe calls for coarse salt; if you use regular table salt it will be too salty. That being said, I still cut down on the salt even though I used coarse sea salt because we don't like things too salty. I used three cloves of garlic, ground chipotle pepper instead of cayenne, a Tablespoon of tomato paste from a tube, and a bit more olive oil and lemon to thin the tomato paste. I allowed the shrimp to marinate for about 30 minutes. Shrimp do not take long to cook on the grill and they are done as soon as they turn pink. Great recipe!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Connie's Zucchini 'Crab' Cakes

Reviewed: Aug. 21, 2008
If you are expecting these to taste like a Maryland crab cake, you will be disappointed. If you are looking for a delicious way to make use of summer's bounty, you will be rewarded with this recipe. Served with grilled corn and a tomato casserole they made for a delicious vegetarian meal. I did drain the zucchini well after shredding and had no issues handling them. I used a non-stick skillet and fried them in just a couple of Tablespoons of olive oil. Very Good! Additonal comments: These were wonderful reheated under the broiler and are delicious with an egg for brunch.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Sea Bass Cuban Style

Reviewed: Aug. 20, 2008
I scored some fabulously fresh halibut at the farmer's market yesterday, so I made this recipe using halibut. It was superb! I found I had no green olives, so I used nicoise olives, and they worked quite well. Unsalted butter bound the sauce very nicely. Fresh corn on the cob and sauteed swiss chard rounded out the meal. This recipe was quick to put together and good enough to serve guests.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Garden Tomato Salsa

Reviewed: Aug. 19, 2008
This was a very good and fresh tasting salsa! I used a red pepper because that is what I had on hand, but I think a green pepper would have been better both visually and taste wise. I upped the amounts of both garlic and pickled peppers to account for our taste. I will definitely make this again; it complimented my husband's famous margaritas perfectly!
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Oatmeal Carmelitas

Reviewed: Aug. 14, 2008
I had totally forgotten about this recipe until I was looking for something to make tonight. The first time I had these many years ago at a friend's house, I left with the recipe and all the leftovers! They are rich, delicious, and always a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.

Grilled Potatoes and Onion

Reviewed: Aug. 3, 2008
These were a family favorite with grilled steaks when I was a kid; I have been enjoying them for over forty years! I now make them using yukon golds and olive oil. Lightly coat the aluminum foil with the oil and sticking is not a problem.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Sesame Parmesan Zucchini

Reviewed: Jul. 28, 2008
Honestly, if someone offered me a plate of zucchini or a piece of cardboard, I would have to think about it; I am just not a fan of the veggie. This recipe has changed my mind forever about that! I used less oil and only baked it for about ten minutes and then ran it under the broiler to brown it up a bit. This is so good that I doubt very much that one medium zucchini would feed four people as the recipe states.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Garlic Broccoli Spears

Reviewed: Jul. 23, 2008
As a huge fan of garlic I am never able to stop at one clove. Other than adding more garlic the only other change I made was to sprinkle a little Parmesan Reggiano on the top before serving. The lemon was a nice addition!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Company Couscous

Reviewed: Jun. 29, 2008
Made with whole wheat couscous and tasty tom tomatoes,this was an excellent, colorful side dish. For a richer version, water can be replaced with chicken stock, but we didn't feel it was necessary.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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Cuban Black Beans II

Reviewed: Jun. 17, 2008
These beans were a perfect side to Tinga poblana de pollo. They have just a hint of sweetness and complemented the spicy chicken dish beautifully. I made them a day ahead because I think that beans, like chili, always taste better the next day. For those who had issues using canned beans, dried beans are healthier, tastier, and have a much better texture than canned. You do not need to soak overnight. Boil the beans in water for two minutes and then let them sit for one hour. Drain, rinse, and continue on with the recipe. I will use these as a vegetarian filling for tortillas, as well as a side.
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12 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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Fifteen Minute Chicken Chili

Reviewed: Jun. 5, 2008
It was a cool and rainy New England day and chili seemed like just the ticket. I thought of making chili late in the day, so set out to find a quick chili and I found this recipe. Thinking that the recipe might call for too much chili powder and cumin for such a short simmer time, I cut back. Also, I had no canned chilis, so I used a fresh jalapeno. After taste testing, I simmered the chili for an hour, and the flavor did improve. It was even better today. If I make this again, I will throw it all together in the crockpot in the morning and cook on low for 8 to 10 hours.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Patriot Chipotle Ranch Dip

Reviewed: Jun. 2, 2008
After reading the other reviews I only used two cups of low fat sour cream and kept everything else pretty much the same. I do think I ended up using more chipotle peppers, but I am a big fan! This is excellent on pita chips, tortilla chips and veggies!
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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My Amish Friend's Caramel Corn

Reviewed: Jun. 2, 2008
Although I am not a lover of caramel corn, I made this because my book club is discussing a book that takes place in a circus, so I thought this was appropriate. Honestly, this is off the charts delicious. At one point, I thought about asking my husband to hide it because I feared I would eat the whole batch before my book club ever laid eyes on it! I used butter instead of margarine and, for those who said the caramel got too grainy, do not scrape the sides of the pan too often and make certain that you cook it the entire five minutes. I used a silpat on a baking sheet, and clean up was a breeze.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Marinated Flank Steak

Reviewed: Jun. 1, 2008
This was a good recipe, although I will marinate overnight for better flavor the next time I make it. With flank steak it is important to cut it thinly across the grain.
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Bacon 'N' Egg Tacos

Reviewed: Jun. 1, 2008
Whole grain tortillas, Colby cheese, bacon, one fried potato and fresh salsa, made these tacos a real hit! This is a versatile recipe that we will experiment with on many a Sunday morning.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Almond Broccoli Stir-Fry

Reviewed: May 27, 2008
This was an easy, tasty broccoli dish that, as promised, retained it’s beautiful green color. Leftovers, however, did not fare well with broccoli and almonds alike turning an unsightly soy sauce color. If you are a broccoli lover, you probably won’t have leftovers anyway!
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2 users found this review helpful

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