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Great recipe... I used butter instead of shortening. I reduced the sugar to 1 cup and used natural peanut butter (less sugar) I also added dried cranberries to 1/2 the batch to add a little sweetness.

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Cheesy Macaroni and Beef Casserole with Thyme

Reviewed: Nov. 7, 2006

I really liked this recipe. It was very flavorful and hearty... makes great leftovers too. I made very few changes to the original recipe (unusual for me)... I just reduced the amount of cheese by 1/2 a cup. Next time I will double the amount of fresh thyme. Really good though!!!

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Raita

Reviewed: Nov. 5, 2006

This recipe was good after I changed several components. First I just used the full fat plain yogurt and left out the sour cream. Next, I use persian cucumbers so there is no need to seed. Also, it is best if you chop the tomato and cucumber into tiny, tiny peices rather than leaving large chunks. I leave out the garlic and 1/2 the amount of cumin. I also add some water to give it a thinner consistency which is closer to what you would get at an indian restaurant.

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1 user found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Oct. 16, 2006

This was good... but I made a few changes. I cup up some celery and carrots in small cubes and cooked with the chicken. I also added one green onion (with top). Also, I put 2 cans of creamed corn instead of 1/2 of one.

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Moroccan Lentil Soup

Reviewed: Oct. 15, 2006

This recipe was perfectly spiced. I just made a few changes. I used 4 cups veggie broth and 2 cups water for a little extra flavor. Also added salt and pepper to taste. Mopped it up with warm pita bread and it made for a nice, hearty meal.

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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Sep. 26, 2006

This was REALLY good. I did, however, make a number of modifications. I used less onion (about 2/3 med. onion). I used rice vinager. I like my coleslaw a tad creamy so I used about 1/4 cup mayo and 1/4 cup veg oil (this actually reduces cals/ fat from original recipe). Also, I only used about 1/4 cup of sugar.

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Indian Rice (Pulao)

Reviewed: Sep. 11, 2006

This recipe got RAVE reviews from my middle eastern husband. After dinner he was eating it directly from the pot. It's the real thing for sure. I didn't have shortening so I used butter and a touch of olive oil. I was really unsure about the cloth bit but I just tried it with a doubled tea towl under the lid. I'm glad I did.

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8 users found this review helpful

Pasta, Broccoli and Chicken

Reviewed: Jul. 31, 2006

This was really a pretty good recipe. I did make a few changes: I added about 3/4 c of half and half to the olive oil and reduced it a bit before adding the pesto... this gave the sauce a little creaminess. Also I seasoned the chicken with rosemary (2-3 pinches) and thyme. A keeper for sure.

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Brooklyn Girl's Penne Arrabiata

Reviewed: Jul. 29, 2006

This recipe was REALLY yummy. I recommend using Muir Glen roasted tomato in the sauce. It gives it a great flavor.

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Malooba

Reviewed: Jun. 17, 2006

My Jordanian husband makes this all the time. I don't care for the chicken with bones so he uses boneless skinless chicken breast and just reduces the boiling time. He also uses a pinch of saffron while soaking the rice... it gives it a nice flavor.

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Mom's Zucchini Bread

Reviewed: Jun. 2, 2006

This is a nice basic recipe. I love to eat it for snacks during the week. I did make a few changes. I used applesauce instead of oil and added some nutmeg to spice it up a bit. I also sift the flour before I measure it so that it won't turn out dry.

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Bean Soup With Kale

Reviewed: Jun. 2, 2006

This soup was YUMMY!!!! My super picky husband actually fought me for the leftovers. I only changed it a small bit. I put two cans of beans and added a few cut up carrots. Also, I substituted Herbs de Provence (with an extra pinch of rosemary) for italian season... its sounds subtle but makes a world of difference. Also I didn't put quite as much garlic. Really good with cornbread.

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20 users found this review helpful

Homesteader Cornbread

Reviewed: Jun. 2, 2006

This was exactly the kind of recipe I was looking for. There are thousands of ways to make cornbread and this is the way I like it. I did however 1/2 the amount of sugar and cook it in a hot, oiled iron skillet for a crispy crust.

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Basil Chicken and Pasta

Reviewed: May 5, 2006

My husband loved this recipe. The only thing I did differently was to add some swiss cheese I had in the fridge. He asked me to make it every week. I had to tell him no though because I feared for his life (and mine) if he ate cream, butter, and cheese every week. Maybe next time I'll try half and half instead of heavy cream.

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1 user found this review helpful