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French Onion Soup Gratinee

Reviewed: Jan. 30, 2012

I followed recipe as written, and I can't really say I'd change a thing. It was excellent.

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1 user found this review helpful

Garlic Broccoli

Reviewed: Jan. 19, 2012

Turned out very well. I used peanut oil instead of the canola or vegetable oil. To me, it pairs better with the other ingredients.

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1 user found this review helpful

Garlic Prime Rib

Reviewed: Jan. 19, 2012

Scaled recipe to match the 3 pound roast I used. Excellent!

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1 user found this review helpful

Creamy Twice-Baked Potatoes

Reviewed: Jan. 19, 2012

Turned out great! I added 4 slices of bacon, crumbled, and probably 1/2 cup of shredded cheddar to the other ingredients.

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1 user found this review helpful

This turned out great. I used peanut oil instead of vegetable oil, added a little Chinese Five Spice powder, 2 heaping tablespoons of oyster sauce, and a fair amount of veggies (yellow bell pepper, broccoli, snow peas, and water chestnuts). I did not scale down the amount of liquid and it worked out well with all of the extra veggies.

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3 users found this review helpful

Crispy Fried Chicken

Reviewed: Nov. 21, 2011

Very good results. I added garlic powder and a little cayenne, otherwise this might have been somewhat bland. I served gravy over top and it stayed crispy.

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2 users found this review helpful

Bloody Mary Mix

Reviewed: Oct. 31, 2011

Omitted the brown sugar and added more horseradish. Turned out very well!

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2 users found this review helpful

Tomato Chicken Parmesan

Reviewed: May 17, 2011

I used mozzarella instead of the Jack cheese, and I made my own quick sauce. Almost as easy as opening a jar and so much better. Adding spices to the bread crumb mix is definitely needed. The cheese needs to melt for a longer period of time then the five minutes that has been suggested, if you want it to be golden brown. I served this with whole wheat spaghetti.

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6 users found this review helpful

Italian Subs - Restaurant Style

Reviewed: Apr. 18, 2011

Broil the rolls with cheese first and no need to add the lettuce into the spread until placing on the sandwich itself. This is a keeper.

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6 users found this review helpful

Vegan Black Bean Soup

Reviewed: Mar. 26, 2011

I used more garlic, upped the carrot amount some, and added fresh cilantro just before serving, but otherwise stuck pretty close the the recipe. It turned out well and paired nicely with a loaf of Ciabatta bread.

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5 users found this review helpful

Meatball Nirvana

Reviewed: Mar. 3, 2011

These turned out quite well. For the most part I stuck to the recipe, except that I used turkey ground and so also did not use Worcestershire because I wasn't sure how well it would pair.

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4 users found this review helpful

Tzatziki Sauce

Reviewed: Feb. 20, 2011

Drain the yogurt overnight in a clean nylon stocking. No food processor needed, just shred the cucumbers, squeeze out as much water as possible in a strainer, and fold all of the ingredients into the yogurt. Delicious!

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4 users found this review helpful

Sausage Pasta

Reviewed: Feb. 8, 2011

I used turkey sausage, added zucchini, and replaced the parmesan cheese with asiago, along with doubling the basil and adding a sprinkling of oregano. Cooking the penne a couple minutes less then al dente allowed me to cook it in the sauce longer, which in turn made the pasta soak up more juices preventing this from being runny. Fold in fresh spinach at the end and this was a really fast weeknight meal. Different vegetable variations will keep this fresh, making this a perfect recipe to keep in rotation.

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3 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Jan. 24, 2011

This was quite good. I cut way back on the salt, and I am glad I did. I also found that the amount of spices was a perfect amount for 2 lbs. of fish. I served over a bed of brown rice with peas. Fish isn't always very good the next day as leftovers, but this was great the next day.

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4 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 16, 2011

Like everybody else, I doubled the sauce. I also added fresh grated ginger and halved the sugar. Great dish.

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2 users found this review helpful

Turkey Brine

Reviewed: Jan. 12, 2011

Easy to prepare, but beware of the shortened cooking time!

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4 users found this review helpful

Big Joe's Venison Steak in Chestnut Sauce

Reviewed: Dec. 1, 2010

I stuck fairly close to the recipe except I braised the venison in a frying pan and used a touch of garlic. It turned out quite well.

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6 users found this review helpful

Braised Lemon Pheasant

Reviewed: Nov. 12, 2010

This was magnificent. I prepared the full recipe of the liquid (using 1/2 cup lemon juice) but for 1 pheasant. I also added about 1 tsp rosemary and used 2 garlic cloves. The sauce made great gravy once cooked down and thickened with a little corn starch.

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6 users found this review helpful

Vegetable Lovers' Fried Rice

Reviewed: Oct. 27, 2010

I liked this very much. I added some fresh grated ginger, a little shredded cabbage, and some white pepper. I substituted sesame oil for the vegetable oil. I also finely julienned the carrots instead of shredding them.

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3 users found this review helpful

Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Reviewed: Jul. 22, 2010

I used red onion, venison ground, and doubled the spice amounts. I added a chopped Hungarian Wax pepper and some cayenne to the mix, as well as adding some chopped cilantro at the very end. I must say that this turned out excellent this way!

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3 users found this review helpful

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