Mary M. Recipe Reviewed - Community

Indian Carrots, Peas and Potatoes

Reviewed: Feb. 11, 2007

This mild dish was great for my family, because I love Indian food, but my kids don't. I did add a little bit of butter mid-way through cooking to help with the tendency to stick to the pan. This was mild enough for them to eat, and I just doctored mine with Sriracha chili sauce to spice it up more to my liking. I'll probably do this again and tinker with variations of the blend of spices, because I really would like it to be a little more flavorful, but it was a very fine start, and a simple recipe to make.

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Chicken Soup Tete Style

Reviewed: Feb. 8, 2007

I tried to do a crock-pot, vegetarian version of this recipe, which turned out badly because it ended up more like gruel than soup in texture. Not the recipe's fault, though. My daughter loved the taste and ate it enthusiastically despite the texture. I might try this again on the stove, with a different vegetarian substitute for the chicken.

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Split Pea Soup with Rosemary

Reviewed: Jan. 30, 2007

Because I am vegetarian, I substituted vegetable broth for the chicken broth, and a dash of smoke flavoring for the bacon. This was a delicious soup, and fairly quick to make, too.

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59 users found this review helpful

Kat's Alfredo Potatoes

Reviewed: Jan. 27, 2007

I made this for a church potluck, with a few adaptations so I could use items I had on hand. I used shredded pizza blend cheese and a light alfredo sauce from a jar. I added a liberal sprinkling of liquid smoke flavoring. I baked covered for the first hour and a quarter, then sprinkled more cheese over the top and browned it, uncovered, for about 10 more minutes. It came out perfect! Keeping this recipe, for sure.

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4 users found this review helpful

Indian Style Basmati Rice

Reviewed: Jan. 27, 2007

Having read the reviews, I reduced the amount of cumin seed in this recipe to 1 teaspoon. I needed to add more water as it cooked, but I often have that issue with my cooktop. I will probably add a little extra cinnamon next time, just as a matter of personal preference. We had this with mulligatawny soup, and it was an excellent combination.

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Camper's Breakfast Hash

Reviewed: Jan. 27, 2007

I made a vegetarian version of this using vegetarian sausage links. I had diced potatoes on hand, so I used them instead of shredded, and I used garlic butter because I had some left over that I wanted to use up. This recipe is a definite keeper! I'm looking forward to trying this with various cheeses and flavors of vegetarian sausage. I doctored mine with a little hot sauce, but my son loved it just as it was, right out of the pan.

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Mulligatawny Soup II

Reviewed: Jan. 25, 2007

Making this soup was a good mother-daughter activity, which lessened the amount of work per person considerably. I don't have a regular blender, so I used one of those stick/immersion blenders to puree the soup-- it worked fine, leaving a few little chunks in the soup, which I think adds a nice texture. Daughter (age 12) has declared this the best soup ever, in the whole wide world! It is very, very good, and worth the trouble of rounding up and preparing all the spices.

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Lemon and Potato Soup

Reviewed: Jan. 20, 2007

I'm glad I stumbled across this recipe when I was looking for things that had garlic, but no onions in them. I made a vegetarian version with vegetable bouillon. The soup was delicious and soothing to eat when I was recovering from the flu. I'll definitely make it again. We also discovered it's good served hot OR cold!

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Indian Peas And Cauliflower

Reviewed: Jan. 15, 2007

I was using up leftovers, so I tried this with shredded cabbage in place of the peas. It was very, very good, but I will experiment with adding a little "heat" to it next time.

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1 user found this review helpful

Poppy Seed Biscuit Ring

Reviewed: Jan. 12, 2007

I had to halve this recipe, so I made it in a loaf pan instead of in the ring shape. I was using those really large flaky layer biscuits, and had a very hard time getting them cooked in the middle. Next time, I will bake at a lower temperature, for a much longer time. Once they were done, they were delicious. We had them with a cabbage soup, and that seemed to be a good combination.

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Baked Corn II

Reviewed: Jan. 7, 2007

I omitted the sugar and added one small can of diced green chiles. This was a wonderful way to come up with a tasty side dish using ingredients I had on hand. This is one recipe I could see myself making again and again, in a number of different versions.

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Crunchy Peanut Butter Swirl Brownies

Reviewed: Jan. 6, 2007

I was working out of my boyfriend's pantry, so I had to substitute light brown sugar for the white sugar. I used neufchatel (reduced fat cream cheese), and was very generous with the extra crunchy peanut butter, since I didn't have chopped nuts to add. These are delicious, and I'll definitely make them again sometime, but I think I will use creamy peanut butter and not add the extra nuts, for a smoother texture.

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Company Carrots

Reviewed: Jan. 6, 2007

These are a nice change from the ginger/glazed carrots routine.

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Spinach Ziti

Reviewed: Jan. 6, 2007

Wow! This recipe is great, and it adapts well to ingredient substitutions. I doubled the cream cheese (used low-fat) and added some minced garlic because I was using plain diced tomatoes instead of Italian-style. This dish is an excellent way to sneak some vegetables into my family. I'll definitely make this again.

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Exotic Indian Cabbage

Reviewed: Dec. 31, 2006

I made this with black-eyed peas for New Year's Day, and I will definitely make this one again. I substituted bagged cole slaw mix for the shredded cabbage, which made it extremely quick and convenient.

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6 users found this review helpful

Black-Eyed Pea and Bacon Soup

Reviewed: Dec. 31, 2006

I made this using a vegetarian bacon substitute and vegetable bouillon instead of chicken. It was excellent, and definitely a recipe I will make again!

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1 user found this review helpful

Melanie's Chili

Reviewed: Dec. 10, 2006

This recipe served as a very handy framework when I had to come up with lunch using the ingredients my boyfriend had in his pantry. I still had to make a few substitutions, and I used chopped up veggie burgers instead of actual meat, but I came up with a very nice chili. I will continue to use this recipe as a guideline, but probably still tinker with it, 'cause that's just what I do!

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Butter Chickpea Curry

Reviewed: Oct. 14, 2006

I substituted crushed tomatoes for the tomato soup, and used coconut milk as the milk in this recipe. It yields a nice, mild curry, which was a good introduction to Indian food for my boyfriend, but I found it somewhat too mild for my taste, and added some sriracha chile sauce. I'll definitely make this recipe again, but will continue to experiment with different additions, like cayenne pepper and/or raisins.

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55 users found this review helpful

Anne's Potato Pancakes

Reviewed: Oct. 14, 2006

This recipe is definitely a keeper! Best potato pancakes I've ever made.

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9 users found this review helpful

Carrot Ginger Creme

Reviewed: Oct. 12, 2006

I made this soup with soymilk instead of the half and half, and I doubled the ginger, since I like a real bite to this sort of thing. This was just the ticket as a cold remedy!

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Recipes

Indian Carrots, Peas and Potatoes

Chicken Soup Tete Style

Split Pea Soup with Rosemary

Kat's Alfredo Potatoes

Indian Style Basmati Rice

Camper's Breakfast Hash

Mulligatawny Soup II

Lemon and Potato Soup

Indian Peas And Cauliflower

Poppy Seed Biscuit Ring

Baked Corn II

Crunchy Peanut Butter Swirl Brownies

Company Carrots

Spinach Ziti

Exotic Indian Cabbage

Black-Eyed Pea and Bacon Soup

Melanie's Chili

Butter Chickpea Curry

Anne's Potato Pancakes

Carrot Ginger Creme

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