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I used red and yellow bell peppers, and a can of Rotel chiles and tomatoes, as well as the can of regular diced tomatoes. However, I was using pumpkin puree from a sugar pumpkin and it yielded more than 2 cups. Tasted better the next day after the flavors had a chance to blend.

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Portobello Bellybuttons

Reviewed: Oct. 23, 2009

I used two cloves of garlic, a generous dash of white pepper, and fresh basil. Easy to make, but even with the additions, it probably isn't something I will make on a regular basis.

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Strawberry Pie II

Reviewed: Jul. 5, 2009

I adapted this recipe for blueberries, putting 2 cups of the berries, 3/4 cup of sugar (my berries were a bit tart), 1/2 cup of water, and a squirt of lemon juice in a blender. The berry puree was then put in a large saucepan, and I pretty much followed the rest of the recipe, except that the cornstarch was mixed in the remaining 1/4 cup of water before adding to the boiling puree.

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Buttermilk Dill Bread

Reviewed: Jun. 22, 2009

I was using up a bunch of fresh dill, and used about 4 to 5 teaspoons. Also, I made 12 rolls, which were baked at 350 degrees for 25 minutes.

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Mango Salsa Chicken

Reviewed: Jun. 16, 2009

Like some others, I cut down on the cilantro, as a whole bunch seemed like an awful lot. I like cilantro, but not that much! I used about 1/2 cup of chopped leaves. Also, I switched the color of the peppers, using a red bell and a green jalapeno, but that probably didn't make as much difference. Leftover chicken wasn't as crispy the next day, of course, but it made a decent sandwich with the salsa.

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Ranch Dressing II

Reviewed: Jun. 16, 2009

This is an excellent dressing and dip. I use fresh herbs, rather than dried, whenever I have them.

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Bubba's Jambalaya

Reviewed: Feb. 6, 2008

I made this for Super Bowl Sunday. I skipped the bacon, but had plenty of ham to make up for it, and I used cooked turkey frozen from Christmas instead of chicken. Hot pepper lovers will want to serve it with a bottle of Tabasco on the table, but the heat was just fine for me.

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Yakitori Don

Reviewed: Jun. 11, 2007

Too salty for my taste. It needed a lot of rice to counteract the salt. Steamed broccoli went well with it.

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Corned Beef and Cabbage II

Reviewed: Mar. 23, 2007

It was okay, but I like the corned beef with Guinness recipe just as well, and I don't have to deal with the orange and celery.

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Chicken and Ham Casserole

Reviewed: Mar. 23, 2007

Good basic cassarole, but much better with a sauted onion. Add whatever vegetables happen to be around. I used mushrooms and peas.

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Irish Cream Bundt Cake

Reviewed: Mar. 23, 2007

Very rich. I used extra Irish Cream in the glaze so that I could empty the bottle. Based on other reviews, I put the cake back into the pan and poured 2/3 of the hot glaze on it and let sit about 10 or 15 minutes. Then I flipped it onto a plate and carefully topped with the rest of the glaze.

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Colcannon

Reviewed: Mar. 23, 2007

Came out a little wetter than I liked. I'll use half a cup of milk to cook the leeks (or onions) next time, and add more milk only if the mixture needs it. With all of the milk, this would be an excellent base for a cassarole with sausages on top.

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Quick Cheeseburger Pie

Reviewed: Mar. 23, 2007

Odd, but good. The dill pickles and juice were better than I expected. I added ketchup and mustard, sinply because I like them on my cheeseburgers and, after all, this is supposed to taste like a cheeseburger.

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Wonton Soup

Reviewed: Feb. 20, 2007

Loved this soup -- and I can have as many wontons as I want. :-) It does make a lot more than 24 wontons -- I used up a whole 12 oz package of wrappers. I used my Kitchenaid mixer's meat grinding attachment to grind up the pork and shrimp (and the onion, but that kind of liquified). I also simmered white pepper, a couple tablespoons of dry sherry and sliced fresh ginger (removed later) in the chicken broth to give it more of an Asian flavor.

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Cream Cheese Sugar Cookies

Reviewed: Dec. 29, 2006

This dough works beautifully in a cookie press. I especially like to make flower or star shaped cookies and put a dab of cherry or strawberry preserves in the center.

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Peppermint Brittle

Reviewed: Dec. 20, 2006

Worked well, and the people who are receiving it as gifts are delighted. I used two dozen (two boxes) of regular-sized candy candy canes, and three drops of peppermint oil (not extract!!). As a dark chocolate junkie, I had to start with a layer of dark chocolate. I let the dark layer slowly cool at room temperature, then popped it in the freezer while I worked on the white chocolate/peppermint layer.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 29, 2006

Good but not perfect, as I found them a little too sweet.

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Chili Potato Burritos

Reviewed: Jun. 29, 2006

Added corn and black beans, but the burritos were still too starchy for my taste.

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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Jun. 29, 2006

You don't need rice with this. The potatoes are starchy enough.

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Gyros Burgers

Reviewed: Jun. 29, 2006

Came out very well. I substituted grated lemon rind for the coriander (could have sworn I had some) and left out the garlic for a friend who doesn't like it. I got my garlic fix from tzatiki sauce.

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