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Turkey Picadillo II

Reviewed: May 10, 2011

We loved this. It's different, but used all things that I have in the pantry. Thanks for the recipe.

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1 user found this review helpful

I was looking for a recipe to use monkfish for the first time. I tried this one because I'd read that monkfish has a texture like lobster. I also added a few shrimp. I put them in to poach just after I added the tomatoes. This sauce was excellent! I cut down on the salt and followed the advice in some of the comments and cut the cinnamon down to 1/4 teaspoon. I'll be using this again with lots of different seafood. Thank you for the recipe.

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7 users found this review helpful

Lebanese Chicken and Potatoes

Reviewed: Oct. 8, 2010

I've made this many times and it's always good. My favorite variation is to use half sweet potatoes and half white potatoes. Warning: bone-in chicken comes out moist and delicious, boneless breasts come out dry.

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21 users found this review helpful

Broccoli Quiche with Mashed Potato Crust

Reviewed: Apr. 5, 2010

This was good. I cooked a couple links of Italian sweet sausage and half a red pepper with the onion. The flavors were about the same as a potato fritata, which is much easier and quicker to make. But I'll probably make it again because my husband loved it. Thanks for the recipe.

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2 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Dec. 17, 2009

Excellent. I added half a can of diced tomatoes but only because I'm trying to duplicate a piccata that I used to buy frozen. Now that I'm retired I've banned frozen dinners, but I'd like to be able to cook it myself. I'll play with this a little more, it's very close. Thank you for the recipe.

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2 users found this review helpful

Pumpkin Dip

Reviewed: Nov. 4, 2009

Followed recommendations and served it in a pumpkin (lined with a plastic container) and served it with ginger snaps and apple slices. I think the secret to smooth results is to let the cream cheese go a few minutes in the electric mixer, add the sugar and let it mix for 3-4 more minutes. Came out very smooth and just the right consistency. Thank you for this recipe.

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2 users found this review helpful

Panzanella Salad

Reviewed: Aug. 21, 2009

Wow! We loved this and will make it once or twice a week as long as the tomatoes hold out. It is very important to use very chewy bread and best quality ingredients. I followed the recipe exactly except for the cheese, which I skipped, but I'm sure it would also be great with cheese. Thanks for this recipe. note: I have also added chicken to make it a main dish summer supper.

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3 users found this review helpful

Szechwan Shrimp

Reviewed: Aug. 7, 2009

This is the perfect recipe to use up shrimp that has been in the freezer too long. I stir-fried veggies in the pan first and then followed the recipe as is and it was great.

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1 user found this review helpful

Zesty Carrots

Reviewed: Jul. 10, 2009

My family has made this exact recipe for years. Everyone loves it. Here's a trick to make it easier: cut the carrots into 4 or 5 chunks and cook. The cooked carrots are soft and very easy to julienne. Takes a little longer to cook but the cutting part is much quicker.

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7 users found this review helpful

Holly's Smoked Salmon Pasta Salad

Reviewed: Jun. 21, 2009

Yum! I followed the recipe as closely as my pantry allowed, but had to substitute sundried tomatoes in oil for the fresh tomatoes. Used coarsely grated blue cheese with oil and red wine vinegar. Added chopped Vidalia onion. The flavors balance nicely. This is a recipe that can take some tinkering to suit individual tastes.

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4 users found this review helpful

Korean Salad

Reviewed: May 31, 2009

The version I've been making for years mixes the dressing in the blender with some onion and then adds a grated boiled egg. And everywhere I take it, everyone raves. My husband's complaint is that I don't make it just for us at home.

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3 users found this review helpful

Ripe Grape Pie

Reviewed: Oct. 20, 2008

The easiest way to peel the grapes is to mash them in a bowl with a potato masher and then pick out the skins. I haven't tried the recipe yet, but I do this when I make jam.

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9 users found this review helpful