junglepeachpie Recipe Reviewed - Community

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Excellent Broccoli Cheese Soup

Reviewed: Mar. 15, 2009

Tasty! I had to make a few changes, but this was a good base. I made about 1/3 of the recipe. I added a small finely diced onion to roux. For my liquid, I used 4 cups homemade veggie stock, 1 cup milk, and 1 cup heavy cream that I had on hand and wanted to use up. I used extra broccoli, no proccessed cheese, and extra cheddar. I also blended most of it to make it creamy. I ended up needing more pepper than suggested as well.

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2 users found this review helpful

Basic Vegetable Stock

Reviewed: Jan. 17, 2009

Works for me!

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0 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Dec. 7, 2008

This was so easy and so good. I had 2.5 pounds of meat so I used more tomato sauce, wine, and garlic. I also added in a little chopped onion with the garlic and beef. I put a bay leaf and a little oregano in the sauce while it simmered and served it all over mashed potatoes. I'll probably make noodles for the leftovers.

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Breaded Brussels Sprouts

Reviewed: Nov. 30, 2008

These were a huge hit at Thanksgiving. They cooked perfectly, stil firm but tender. I used Italian bread crumbs. I accidently burned them when broiling, but then just pulled off the outer burned leaves and nobody could tell.

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Beef Fajitas

Reviewed: Nov. 4, 2008

I thought this was bland and too lemony. I'll try something different next time with more spices.

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Chocolate Cornstarch Pudding

Reviewed: Nov. 4, 2008

I must have done something wrong because mine got little chunks throughout. But it tasted good and met the dessert craving I had.

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2 users found this review helpful

California Italian Wedding Soup

Reviewed: Oct. 17, 2008

Tasty! I didn't have lean beef so I boiled my meatballs in a separate pot of water for about two minutes, drained them, then added them to the broth. That removed a lot of grease that I'm glad didn't end up in my soup. I also added a little fresh oregano and some fennel seeds to the meatballs. This recipe is a keeper.

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Hodie's Sloppy Joes

Reviewed: Jul. 20, 2008

I basically followed the recipe and it was pretty good, just a tad too sweet. I also threw in a clove of garlic with the onion, some red pepper flakes, and a splash of worsheshire sauce

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9 users found this review helpful

Creamy Pesto Shrimp

Reviewed: May 25, 2008

Very good and so easy. I also used half and half and cut at least one tablespoon of butter out. This would be very easy to make for company.

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Lamb Shank Braised in White Wine with Rosemary

Reviewed: May 18, 2008

Well that was easy! Five stars just for the convenience. The flavor was great, too, so this will stay in the recipe box. Near the end of the cooking time, I threw some asparagus and carrots into the oven to roast and heated up some leftover potatoes for a very easy dinner. I took others' suggestion to make gravy by whisking in some flour with the liquid after the meat was plated. Tasted great with the veggies.

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1 user found this review helpful

Spinach and Cheese Stuffed Pasta Shells

Reviewed: Apr. 10, 2008

This a good base recipe but I had to make a few modifications to make it great. The fennel seeds were a great addition. I added about a cup of mozzarella to the cheese mixture to make it go further. I also used a combination of fresh spinach and swiss chard and extra garlic and extra tomato sauce. I think it's important to cook the shells till tender, as suggested by the recipe, because they are pretty thick. It might work to boil them a shorter time if you really use a lot of sauce, like you would for a lasagna.

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Irish Stew

Reviewed: Feb. 24, 2008

Turned out great! I thought there was too much water, though, so I left the lid off and let it reduce at the end. Ate it with beer bread. edit: Made it again and this time added celery with the carrots. I probably doubled or tripled the vegetables. I also used lamb neck meat this time, still on the bone, then pulled it off when it was tender. Great recipe and versitile!

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12 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Feb. 24, 2008

Rich and delicious. I baked it it in small ramekins that were greased and dusted with cocoa powder. Cooking time was decreased by about 15 minutes. I poured blackberry sauce over the top and ate them straight from the ramekins. My guests couldn't finish theirs so I might make them even smaller next time.

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43 users found this review helpful

Crunchy Cabbage Salad

Reviewed: Feb. 24, 2008

Great way to use up cabbage and super easy/fast with a food processor. I didn't add any red cabbage or green pepper because I had a lot of the other veggies around. I used oriental flavored ramen.

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8 users found this review helpful

Pastry Cream

Reviewed: Feb. 24, 2008

Thanks for the great recipe! I only used four yolks and used vanilla extract. This tasted wonderful as a layer in a trifle.

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8 users found this review helpful

Leek Potato Mushroom Cheddar Soup

Reviewed: Feb. 11, 2008

Yum! My changes: veggie broth instead of chicken; 2 stalks of green garlic instead a clove; substituted a cup of steamed pureed broccoli for the mushrooms (but I can't wait to try it with mushrooms later!); no celery salt; extra liquids to make up for my extra veggies. I used extra sharp cheddar.

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9 users found this review helpful

Vegetarian Cabbage Rolls

Reviewed: Feb. 3, 2008

Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was delicious. I needed a little extra water for my rice. Didn't put a whole tomato in each one, probably about a third. Also didn't add red pepper (store was out) and no peas because I don't like them much. Used tomato sauce instead of soup as others had suggested. Added a little dried oregano with the basil. I had about half a cup of extra filling at the end so I will probably use less of everything next time or use a bigger cabbage. I also didn't bother with toothpicks, just put them seam-side down in the dish.

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6 users found this review helpful

Curried Squash Soup

Reviewed: Feb. 2, 2008

This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable broth) so I added a can of coconut milk, which turned out well. I think it would be great without it, though, maybe even better. Overall, my liquid was still a little low but I forgot to accordingly reduce the salt so it ended up a bit salty. I also added a little garam masala and black pepper to the spices - yum! Before roasting the squash, I brushed it with olive oil and sprinkled on salt, pepper, and a little curry powder. Because I had already made it creamy, I didn't make the topping.

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2 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Jan. 30, 2008

I had never cooked a chunk of meat before and this turned out great! My only changes: vegetable broth instead of chicken, fresh rosemary and thyme instead of dried. Everything else was the same. I served it with mashed potatoes, cooked carrots, and steamed kale (which was great with the balsamic sauce). I will definitely make this again.

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1 user found this review helpful

Hot Buttered Rum Batter

Reviewed: Nov. 25, 2007

Oh yum. We made half the recipe. We used one large soup spoon worth of batter and one ounce of rum in our 8oz teacups and didn't quite fill it up all the way with hot water. That seemed about right. Definitely a hit at our dinner party.

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1 user found this review helpful

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