Katherine Recipe Reviewed - Community

Edamame Dumplings

Reviewed: Oct. 10, 2008

Delicious. I halved the amounts of salt and pepper and used vegetable broth instead of chicken broth. It took me longer to fold the wontons than the recipe suggests, but perhaps that's because I'm a wonton novice. It was worth it, nevertheless. I was amazed at how the amount of filling was almost perfect for the number of wonton wrappers. Thanks so much for sharing this recipe!

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Fettuccine with Brussels Sprouts

Reviewed: Nov. 12, 2007

This was good. Next time, I would use more garlic and more brussel sprouts than the recipe calls for. Also, I think that using a shorter pasta would make this easier to eat.

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Hungarian Mushroom Soup

Reviewed: Oct. 8, 2007

Delicious. Reminiscent of a stroganoff sauce. I used half button mushrooms and half shiitake mushrooms. I did not think the amounts of dill and lemon were too much. Actually, I added more lemon than was called for. This might be good on pasta.

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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Oct. 8, 2007

The fish was decent (no complaints), the sauce was wonderful! I served with mashed potatos, black-eyed peas, and pan-fried green beans, and I ended up eating everything with a little sauce because it was so good.

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1 user found this review helpful

Shiitake Delight

Reviewed: Aug. 5, 2007

I changed this recipe to make it more asian-like. Omitted the Italian seasoning, kept the garlic, and added ground ginger and soy sauce to taste. Used only about 1/4 cup or so broth, and added some corn starch to thicken a little. Served over soba noodles.

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7 users found this review helpful

Pasta Melanzana

Reviewed: Jun. 17, 2007

This was quite good. An interesting cominbation of flavors. As suggested by a previous reviewer, I used 5 cups chopped spinach. Another change I made was to "sweat" the eggplant before cooking. I find that I do not like the taste of eggplant unless I sweat it first. To do this, slice the eggplant into about 1/2 inch slices, sprinkle both sides of each slice generously with salt, and let sit for at least an hour. The eggplant should release a fair amount of liquid. When ready to cook, rinse off the eggplant slices and pat dry.

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67 users found this review helpful

Aromatic Asparagus

Reviewed: May 5, 2007

This was good. I used a pound of asparagus, eliminated the water, used 3/4 c broth, and only a splash or two of milk. Still there was too much liquid - I ended up thickening it a bit with some corn starch, and straining away the extra liquid upon serving. The Parm cheese did not want to melt when I mixed it in - it just got clumpy. Next time, I'll just sprinkle with cheese when ready to serve.

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5 users found this review helpful

Broccoli Cheese Soup III

Reviewed: Mar. 28, 2007

I was pleased with this recipe, it tasted very good. Changes I made were to decrease broth by 1 cup, add garlic powder, onion powder, and black pepper, puree half the cooked broccoli and add it back to the soup, and use half Velveeta and half cheddar cheese. Next time I make this, however, I will add 1-2 cups more broccoli to make the soup more substantial. UPDATE: Upon making this a few times, I settled on doubling the amount of broccoli. This makes the soup very substantial.

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Bechamel Chicken Pasta

Reviewed: Nov. 26, 2006

Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.

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Tamra's Lemon Artichoke Pesto

Reviewed: Nov. 12, 2006

I find this to be a inexpensive alternative to traditional basil pesto. It has a different, but just as enjoyable, taste. I left out the canola oil (using only the 1/2 c olive oil), used about 1/2 c cilantro, used only about 3 garlic cloves, and substituted pecans for walnuts. It was great!.

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Spinach Tomato Tortellini

Reviewed: Sep. 12, 2006

This did not do it for me. I hate to use the description of "bland" since I think some reviewers on this site throw that word around too liberally, but . . . The ingrediants in this recipe comprise some of my favorite foods, but it didn't have much "oomph" when put together. Perhaps all the milk/cream served to reduce the flavors of tomato, basil, and spinah. If I were to make this again, I would try to reduce the amount of milk and/or supplement with some concentrated tomato sauce - and also add a lot more spinach.

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Dinah's Baked Scallops

Reviewed: Sep. 12, 2006

I won't be making this again. I was careful to dry off the scallops after rinsing them, used very little of the butter/wine/lemon juice, and broiled for about the last 4 minutes. The breading still turned out mushy. This recipe did not taste bad - it would have been great had the breading been crispy, but, alas, it did not turn out that way.

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Zucchini Casserole II

Reviewed: Aug. 7, 2006

I like zucchini, creamy sauces, and stuffing, but I was not impressed by this casserole. The sour cream taste was a little overpowering. Furthermore, I was expecting the stuffing to turn out moist, but it wasn't. Perhaps the reason why some previous reviewers have said that this dish is better the 2nd day is because the stuffing by then has had a chance to soak up some moisture. Maybe if the stuffing were mixed with a little water beforehand, it would turn out more moist. Or if the dish was covered during baking, it would keep in more moisture?

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Butter Chickpea Curry

Reviewed: Jul. 31, 2006

This dish is great. I substitute about 3/4 head of cauliflower instead of potatoes. I just steam the cauliflower until tender before adding it in. This dish is well complimented by the "absolutely perfect" palak paneer dish also found on this site.

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Absolutely Perfect Palak Paneer

Reviewed: Jul. 31, 2006

A staple at our house. I use two 10oz boxes of frozen spinach, 1 cup of plain yogurt instead of the sour cream, leave out the tomato, and practically double the spices (or however much until it tastes spicy enough for me). Sometimes I fry some store-bought frozen paneer, but if I'm short on time I'll just make it without cheese. This dish is well complimented by the butter chickpea curry dish also found on this site.

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22 users found this review helpful

Lemon and Mustard Dipping Sauce for Artichokes

Reviewed: Jul. 31, 2006

I like mustard and lemon but did not like them together in this dip, which was also not complementary to the taste of the artichoke. Plus, all the corn starch gave the dip a gelatinous texture, which I did not enjoy.

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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: Jul. 31, 2006

This completely satisfies my frequent cravings of creamy sauces and cooked spinach. Making it with chicken is good, but it's also really good with scallops (about 3/4-1 lb. of smaller scallops). I just cook the scallops lightly before adding them in to bake.

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Artichoke Tetrazzini

Reviewed: Jul. 31, 2006

Delicious. Currently one of my favorite pasta sauce recipes. I add a little garlic, more mushrooms, and a lot more dried thyme than the recipe calls for - at least a 1/2 tsp. if not more. I think the extra thyme flavor really stands up well next to the artichoke marinade and parm cheese flavors. Finally, I like to use shorter pasta instead of linguine.

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Mexican Rice

Reviewed: Jul. 31, 2006

Better than all boxed mexican rice that I've tried. I substitute the extra 1/2 can of tomato sauce with a 14oz can of diced tomatoes with green chiles. I usually find that I have to add extra liquid near the end of cooking time. My only complaint is that I wish the rice turned out more fluffy and less thick and mushy. But this doesn't stop me from making it over and over.

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Celery Smashers with Cream Gravy

Reviewed: Jul. 26, 2006

This is absolutely delicious. I like to add some garlic and a little more celery and celery salt than called for to the potatoes. The gravy is just lovely - suprising how such a flavorable gravy can be made so simply.

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Recipes

Edamame Dumplings

Fettuccine with Brussels Sprouts

Hungarian Mushroom Soup

Hudson's Baked Tilapia with Dill Sauce

Shiitake Delight

Pasta Melanzana

Aromatic Asparagus

Broccoli Cheese Soup III

Bechamel Chicken Pasta

Tamra's Lemon Artichoke Pesto

Spinach Tomato Tortellini

Dinah's Baked Scallops

Zucchini Casserole II

Butter Chickpea Curry

Absolutely Perfect Palak Paneer

Lemon and Mustard Dipping Sauce for Artichokes

Chicken Florentine Casserole

Artichoke Tetrazzini

Mexican Rice

Celery Smashers with Cream Gravy

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