Jill B Recipe Reviewed - Community

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Argh, really? I was excited about this, especially with the good reviews. Mine ended up being nearly flavorless TVP and Oats, with mushrooms hiding in the midst. Dry (even after I added more water and then milk) and to me, stroganoff is creamy. the TVP just soaked up the cream of mushroom. If I try again I'll SERIOUSLY cut back TVP and ratchet up the creamy and the flavor. Only 2 stars (instead of 1) because this was my first attempt at this recipe (kept checking to be sure I hadn't missed something).

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Quinoa with Chickpeas and Tomatoes

Reviewed: Oct. 26, 2009

LOVE the flavors! This is so light and flavored that you could totally eat the whole thing in one sitting. I added some [fake] grilled chicken (seasoned it with a bit of extra olive oil, garlic powder, and cumin), because of other reviews. Stellar. Usually I don't rate until after a repeat attempt, but this was solidly good.

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Veggie Pot Pie

Reviewed: Mar. 9, 2008

Thanks for the basics! I substituted the frozen veggies I had on hand (ie. instead of 2 cups of cauliflower, I had 1 cup peas 1 cup corn). Since a lot of people mentioned that it could be runny, after I simmered the veggies, I used a slotted spoon to scoop them into the shell - so I just got the liquid that came with the scoops of veggies. Also, I used a regular pie plate instead of a rectangle pan. I think you could do it in little pie pans like the traditional frozen pot pies, too.

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Chocolate-Mascarpone Phyllo Triangles

Reviewed: Feb. 9, 2008

I have made this several times now b/c I love it, BUT I cannot keep the filling from seeping out no matter what I try (less filling, wrap it extra, bake all up against each other). Will keep trying, but that's why it's not a 5.

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Chocolate Meringue Cookies

Reviewed: Feb. 9, 2008

People loved these at my party. The first batch I made I used a spoon and felt they weren't so attractive, so I made a second batch that I piped. People didn't care how they looked and ate each equally. *I didn't use chocolate chips on top, and did add some cinnamon. I also baked the second batch on parchment paper, which I think made them better, but again, people like each equally so maybe I'm just picky.

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Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Feb. 9, 2008

Everybody LOVED this at my Brunch. I used drained frozen spinach instead of fresh. My crust ended up a bit "smooshy" so I will try pre-baking it for a few minutes next time.

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Chocolate Mousse

Reviewed: Aug. 29, 2007

OH my gosh, this is so good! Maybe the best ever. I replaced the water and vanilla with amaretto one time, raspberry liquor another (I prefer the amaretto, served with raspberries and a little bit of whipped cream on top). I also served in martini glasses, and in phyllo cups (formed in muffin tins). Each worked well. Creamy but not heavy, light but not too fluffy. Just smooth. Friends Raved!

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11 users found this review helpful

Basic Truffles

Reviewed: Sep. 28, 2006

I'm no expert (so I'm going for a middle-of-the-road-rating) but I've tried to make these twice (actually, 4 batches, just 2 different times) and I don't like the results I get. They're very hard and not very tasty. I used to live with a chocolatier, and she could use these approximate ingredients and make something great, but when I finally gave up my "purist" aspirations and tried other truffle recipes I had MUCH BETTER results. I'm not sure I'm going to try this recipe a third time.

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Easy Decadent Truffles

Reviewed: Sep. 28, 2006

As a bit of a "purist" I was skeptical of a truffle with "all these" ingredients, but gave i a try - and they're great! Light and creamy filling. I made them withe 2/3 milk 1/3 dark chocolate, and dipped them in dark chocolate to rave reviews from friends. I did have some trouble flavoring them and plan to seek more guidance about that (the amaretto flavoring was inconsistent - some were flavored, most tasted "plain").

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Aug. 27, 2006

GREAT! Super-chocolatey. I tried not to "over-cook" and think it led me to under-cook, especially as I used custard cups (so be sure not to make them too full - they won't cook the same). I DEFINITELY plan to try again and adjust that. ** I've been making these all summer and have made a "name" for myself - people are always asking (and expecting) this to be my contribution to get-togethers. And so simple! Also, since I got more comfortable with them, I've gotten a lot better at figuring out cooking time - don't be intimidated!

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Classic Tiramisu

Reviewed: Jul. 26, 2006

SO GOOD (and easy, I think)! I had to whip the cream twice - the first time I was so concerned with getting it whipped-enough that I crossed the threshhold and turned it into butter! :) Turned out fluffy and great! I had to make one adjustment - could NOT find Ladyfingers anywhere in this town and settled for angel food cake, cut into slices, as a backup. Yes, it was a bit different, but still fine (and a good idea if you'd like to try it).

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Salsa Corn Chowder

Reviewed: Mar. 30, 2006

I usually refrain from reviewing/rating a recipe I've not used much, but this one turned out SO fantastically I just had to. I took it to a soup dinner and had comments from EVERYBODY who ate it, and most of them asked for the recipe (including one who is lactose-intolerant). A big crowd pleaser, and so easy!

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2 users found this review helpful