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Cauliflower-Cheese Soup

Reviewed: Oct. 18, 2009

Following other reviews, I used chicken broth instead of water and I pureed the veggies in the blender before stirring them into the roux. Delicious, filling, not too fattening.

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Replicating a useful comment I followed: 1 plastic package of crackers = 1.5 cups. Put them in a plastic freezer bag and smash with rolling pin. Add butter and smoosh around in bag to mix. Use the bag to pat the crumbs down into the pan. No mess.

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4 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Aug. 24, 2009

Delicious, but if you cook the scallops in the sauce you end up with the garlic being on the burner too long and getting burnt. Next time I'll wait to add the garlic till closer to the end.

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Roquefort Pear Salad

Reviewed: Aug. 24, 2009

I make variations on this all the time: apple for pear, bleu or goat cheese for Roquefort, walnuts for pecans, etc. Tangy fruit, sweet crunchy nuts and tart cheese are a winning combination. The dressing is awesome.

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Cream of Fresh Asparagus Soup II

Reviewed: Apr. 19, 2009

I followed the recipe exactly (don't forget to snap off the bottoms of the asparagus, which the recipe forgets to tell you), and we loved it. Beautiful green color, smooth, rich flavor.

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Chicken Enchiladas I

Reviewed: Feb. 22, 2009

Love this recipe! I followed the reviewers who do enchilada sauce for taco sauce and salsa (my fave: Trader Joes Authentica--smooth salsa is hard to find!) instead of tomato sauce, no green pep. Scoop a little onto a tortilla chip if you're hungry while cooking. Yummy.

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Rasta Pasta

Reviewed: Feb. 22, 2009

This didn't do much for me, unfortunately. Not bad, but I probably won't make it again.

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Baked Potato Soup III

Reviewed: Feb. 22, 2009

Delicious, but so rich. Didn't realize what a huge amount of butter it was until I saw it in the pot! I used skim milk, light sour cream and 8 slices Turkey bacon--slightly less fattening and still tasted super rich. It needed salt though (1 tsp. worked). To cut the baking time for the potatoes, do 10 min. in the microwave (poke w/ fork first, of course) and then 20 min. in the oven at 375. By the time I had cooked/crumbled the bacon and added the broth and milk to the roux (following another reviewer) the potatoes were ready.

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Thai Red Chicken Curry

Reviewed: Jan. 20, 2009

I followed the suggestions in the comments, and it was pretty good.

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Simply Traditional Lasagna

Reviewed: Jan. 13, 2009

Following another review I used more ricotta and less meat, and it came out well. The flavor was good. My only problem was that I ran out of sauce...I must have used too much on the first layers. Instructions on how much to use for each layer would be helpful for us newbies.

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Southwestern Chicken and White Bean Soup

Reviewed: Jan. 6, 2009

Super delicious and easy. Following the suggestion of another reviewer I shredded the chicken and doubled the liquids and it came out perfect. Put a little cheddar cheese on top, a dollop of lite sour cream and some cilantro. This will become one of my regular recipes.

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Thai Chicken Curry in Coconut Milk

Reviewed: Jan. 3, 2009

Quite good, not stellar. As other comments note, it's missing something. I made it exactly according to the recipe. Next time I might try adding some fresh ginger.

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Italian Sausage Soup with Tortellini

Reviewed: Dec. 23, 2008

Delicious. Definitely no additional salt needed. I put some parmesan on top and served it with warm rosemary foccacia. I will make this again for sure.

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Easy Chicken Satay

Reviewed: Dec. 23, 2008

I only had the chicken in the marinade for about half hour and had cook it in the broiler (MN winter), and it came out very soft and tender and flavorful. 4-5 min on each side. I used a different peanut sauce that I had on hand, so can't comment on that. I served it with Basmati rice and garlic naan from Trader Joes. Good meal.

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Jammin' Tarheel Chili

Reviewed: Dec. 22, 2008

I cut the recipe in half and substituted spicy v8 for beer; when I tasted it I thought it was bland, so following another recipe I added 2 tsp. vinegar, 2 tsp. brown sugar, 1 tsp. salt and another TBS of chili powder. Turned out fabulous. Loved it.

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Spicy Basil Chicken

Reviewed: Dec. 22, 2008

Pretty good, not out of this world, i.m.o. My store was out of real oyster sauce, so I had to use "oyster-flavored sauce." Following other reviewers I used 3 T. and that was plenty.

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Quiche Lorraine I

Reviewed: Dec. 22, 2008

Yummy! The filling perfectly fills two of the frozen Pillsbury pie crusts. I used turkey bacon to cut down on the fat. It tastes pretty good, although the texture is not as nice and crispy as real bacon.

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2 users found this review helpful