Wannabe Gardener Recipe Reviewed - Community

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This recipe has everything that is good and perfect in Mediterranean cuisine! I used sun-dried tomatoes packed in oil and kalamata olives (go for the Kalamata!). I also had to add a bit more olive oil - I think it will vary depending on the moisture content of your feta cheese (mine was pre-crumbled so I think it was a bit drier than a whole block of feta). Also paired it with Lavash cracker bread from this site and it paired well.

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Parmesan Sage Pork Chops

Reviewed: Aug. 23, 2009

This was VERY tasty and actually had a light herby taste - really not what I was expecting from the title. I used fresh sage (because I have loads of it in the garden), dry bread crumbs, and boneless chops - cut 1 inch thick. The lemon flavor was terrific and I also would not skip it. The only thing I'll do different next time is use thinner cut chops or pound them thin and then I think they'd be over the top. Oh, and I also pan fried them and then used the oven safe fry pan to go directly into the oven. If I pound them thin, then I will omit the oven stage.

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Mango-licious Tilapia

Reviewed: Jun. 10, 2009

This was really great! Left the tomatoes out of the salsa and it was wonderful.

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Cheesy Pork Chops with Spicy Apples

Reviewed: May 27, 2009

Made as the recipe stated and it was wonderful! Really liked the kick the red pepper flakes gave.

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Cerveza and Lime Marinade for Shrimp and Fish

Reviewed: May 19, 2009

This was really a great marinade. It makes a lot so it will go a long ways. I used it on pork chops (marinated for 8 hours) as opposed to fish and it really turned out wonderfully on the grill. I did omit the tequila (didn't have any) and I did add a Tbl of brown sugar to sweeten it just slightly. Will use again! Would also recommend it for use with chicken.

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Oatmeal Raisin Cookies I

Reviewed: Mar. 10, 2009

Followed the recipe to a "t" and they turned out terrific!

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Chicken Satay with Homemade Peanut Sauce

Reviewed: Mar. 9, 2009

Loved this dish. A few adjustments: broiled instead of grilled the chicken and used dried chili pepper flakes instead of fresh (what I had on hand). Made a lot of sauce but the sauce tastes so good, that isn't a problem. I think the sauce would also be great tossed with rice noodles.

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Easy Mint Chocolate Chip Ice Cream

Reviewed: Feb. 25, 2009

Everyone loves this in our house! I used 1 percent milk as that's what we keep on hand as well as heavy whipping cream. I forgot the salt (oops!) but you couldn't tell from the end result. Used good quality dark chocolate chips that I chopped up. It was wonderful!

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Italian Herb Bread I

Reviewed: Feb. 25, 2009

This bread had a great flavor - not too much and not too little spice. I made as directed but cut the recipe in half. We dipped it in extra virgin olive oil that had Parmesan cheese and pepper in it. This could easily be the bread on your table at a fancy Italian restaurant.

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Blender Hollandaise Sauce

Reviewed: Feb. 9, 2009

Very quick, very easy. The taste was pretty good too! Be careful that your butter isn't too hot or it can start to curdle the egg yolks.

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Bordelaise Sauce with Mushrooms

Reviewed: Dec. 15, 2008

This is wonderful! I used red onion instead of shallots (just what I had on hand) and it turned out wonderful. Thanks for the recipe!

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Scotcharoos

Reviewed: Dec. 5, 2008

Wonderful! Do NOT boil - just heat until the peanut butter is fully melted. If you boil for a long time, the bars will get very hard. Double the chocolate topping if you want it to be a thick layer. Used natural peanut butter and it worked very well.

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Panocha Fudge

Reviewed: Oct. 13, 2008

Wonderful, very sweet. I used 2/3 cup condensed milk because I didn't have any cream on hand. Turned out very good!

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Michelle's Coconut Chicken Curry

Reviewed: Sep. 23, 2008

Easy recipe but pretty bland. Needs a lot extra to give it flavor. We sat at the table squeezing lime juice and dashing cayenne pepper on it to get it to taste kinda right...

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Herbed Whole Wheat Bread

Reviewed: Jul. 23, 2008

I consider myself a serious bread baker and have to say I really did not like the recipe. I would have left out the cornmeal as it made the bread very dense. It rose fine the first time (maybe a little slow) but the second rise was almost nonexistent. My yeast proofed so that wasn't the problem. I swapped some of the herbs out for others but other than that followed the recipe exactly.

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Enchilada Sauce

Reviewed: Jun. 4, 2008

This was wonderful! I cut the chili powder down to 3 Tbl and it was plenty. I ended up simmering it for 30 minutes until it was to the thickness I desired (but I think it just enhanced the taste). I was concerned after tasting it before the chocolate went in - was thinking it wouldn't taste very good at all but the chocolate made all the difference. I used semi-sweet chocolate chips instead of bittersweet. I used it on beef enchiladas (used left-over roast meat). I sprinkled some Mexican blend cheese on top as well as some chopped green onions while they were baking. Delicious! Thanks for the recipe.

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Mediterranean Pasta

Reviewed: May 9, 2008

This was wonderful! I skipped the dried rosemary as it usually ends up being woody pieces in my dishes unless I crush it first. Instead, I sauted the chicken breast with Italian seasoning sprinkled on them to add the "herby" component. Thanks so much for the recipe! Next time I may try halved grape tomatoes as I think it would make for an even prettier presentation.

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Easy Chicken Satay

Reviewed: Mar. 7, 2008

This was very good. We added a tsp of red crushed chilli flakes to make it have a little bit for kick. It could also use a tad less curry for our tastes in the sauce. But over all, a great meal! I served the sauce and chicken over glassy bean noodles.

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Easy Spicy Chicken and Rice

Reviewed: Mar. 5, 2008

This was an easy meal and deserves at least 4 stars just for that! The taste was also pretty good. I used one can of diced tomatoes and one 4 ounce can of diced chilis. To that I added some garlic and onion powders along with some cumin. This was not a spicy dish and I feel like it needed a little extra kick for our family's taste. I ended up adding water - about a soup can full. To disagree with other reviewers, the rice actually was done in an hour.

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Graham Crackers

Reviewed: Mar. 5, 2008

These are a good cracker. I made them for my 11 month old daughter because they don't have honey in them. The whole family likes them though. If you use the amount of milk (1/4 cup) then you will get a crispier cracker but the dough is much harder to work with. If you add extra milk, the cracker will get a little bit more cake like but will still taste great. They don't taste exactly like store bought though but still have a great taste.

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3 users found this review helpful

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