carrieannro Recipe Reviewed - Community

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Excellent recipe. I used lots of basil from my garden and made two batches. I placed the pesto in ice cube trays and froze then popped out and individually wrapped each cube and put all the cubes in a bag in the freezer. I use these all fall and winter as single serving pesto, in sauces, or as spreads.

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Stuffed Eggplant with Shrimp and Basil

Reviewed: Aug. 25, 2009

I followed the directions, but added one small diced onion and 3 diced cloves of garlic to the oil with the eggplant. I also mixed in one diced fresh tomato at the end before stuffing and baking for color and freshness. This is very good and very much like the stuffed eggplant at the Red Bar in Greyton Beach, FL.

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Peach Cobbler VI

Reviewed: Aug. 5, 2009

I made this with fresh peaches from the farmer's market. I added 1/4 c. sugar to the peaches and added the cinnamon to the peach mixtue instead of on top. I also put the peaches on the bottom and jostled the whole mixture around a bit to have some peaches on top some on bottom. This was so delicious and not too sweet.

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Mushrooms with a Soy Sauce Glaze

Reviewed: Aug. 5, 2009

This was a great way to use up a bag of presliced mushrooms that were a bit past their prime. So quick, easy and tasty. I did also add a small diced onion in with the garlic. Great with steak from the grill.

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Sage Pork Chops

Reviewed: Aug. 3, 2009

Great easy weeknight meal.

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Cuban Picadillo

Reviewed: Jul. 21, 2009

We had a Cuban themed housewarming party, and I made this and used it as a stuffing for mushrooms. All of the guest raved about the flavor combination. I did use golden raisins instead of plain raisins and cut down some on the green olives.

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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jul. 21, 2009

This was so quick and easy. I can also see many other uses for the very basic, but excellent dill sauce.

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Dip For The Stars

Reviewed: Jul. 20, 2009

I have made this for Christmas parties. I usually skip the butter, because it seems out of place to me and isn't needed. I usually mix the pesto and sundried tomatoes together and alternate layers of cheese mixture and tomato pesto mixture and then top with toasted pine nuts when it is unmolded.

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Guacamole

Reviewed: Jul. 20, 2009

This is the best guacamole ever. I always use red onions and lots of fresh cilantro.

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Double Tomato Bruschetta

Reviewed: Jul. 20, 2009

I used fresh tomatoes, basil, and oregano from the garden. I used a whole baguette cut in half and brushed with olive oil. I added some cheese on the bottom then the topping and grilled the baguette half and sliced to serve.

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Chinese Cold Pasta Salad

Reviewed: Jul. 20, 2009

This is a good asian cold noodle salad. For the dressing I added a little rice wine vinegar and fresh grated ginger. I also added cucumbers and extra firm tofu cubes. I substituted buckwheat soba noodles for the fettuccini.

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Marinated Grilled Shrimp

Reviewed: Jul. 20, 2009

This is a great simple go to weeknight marinade for shrimp. The ingredients are things I almost always have around the house, and I have used dried herbs when I didn't have fresh on hand for an equally delicious effect.

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Vegetable Dip

Reviewed: Jul. 20, 2009

I love this vegetable dip. It is unique and not your usual run of the mill ranch dip. Definitely let it sit overnight before serving; the flavors need to bloom.

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Vietnamese Sandwich

Reviewed: Jul. 20, 2009

This a great use for leftover pork tenderloin. I always add marinated/pickled carrots and daikon radish and jalapeno slices.

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Szechwan Shrimp

Reviewed: Jul. 20, 2009

This is a great quick and easy weeknight meal. For the sauce I did add more soy sauce and about a tsp of hoisin sauce. I also added rough chopped broccolini with the garlic and green onions for more of a shrimp veggie stir fry. Serve over rice with a good squirt or two of siracha sauce for heat.

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Cha Cha's White Chicken Chili

Reviewed: Jul. 20, 2009

I used cannellini beans, navy beans, and great northern beans. I also added in a bag of baby spinich at the end for color, health, and taste. I skipped the cheese in cooking and served with a spoon of sour cream and sprinkle of cheese on top.

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To Die For Blueberry Muffins

Reviewed: Jul. 20, 2009

I made these with fresh blueberries from the farmers' market and they were so tasty. I did double the crumb topping and add pecans.

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Chicken Tetrazzini IV

Reviewed: Jul. 20, 2009

This is a very good basic recipe, but I did add/change a bit and spice it up. I think as is it is a little bland. I used egg noodles instead of spaghetti. I also added frozen peas and diced red pepper. I started with a sauteed onion and garlic to add additional flavor and threw in some dried herbs I had on hand when with the onion and garlic.

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Campfire Vidalias

Reviewed: Jul. 20, 2009

Great fall camping dish with a good steak on the grill. Prep at home and keep in a zip lock bag in the cooler until you are ready to cook.

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Foil Wrapped Veggies

Reviewed: Jul. 20, 2009

This is my fall camping standby. I can prep the foil packets (one for each person) and then place them all in a ziplock bag in the cooler to be taken out and put on the grill/fire when the time is right. I usually throw in any fresh or dried herbs I have around. This definitely makes me look like a campfire gourmet.

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