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Baingan Bharta (Eggplant Curry)

Reviewed: Aug. 2, 2009

This recipe was easy and didn't take long. My boyfriend and I liked it and would make it again, but thought it could have been more flavourful. The heat from the spices and pepper was good but aside from that it was a bit bland. I think I would make it again but maybe add some other Indian spices.

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Jo-Ann's Power Bars

Reviewed: Jun. 5, 2009

These were really easy to make. I substituted some ingredients to make a higher protein, lower calorie bar. I left out the Grape Nuts, oil, brown sugar, seeds, dried fruit and nuts. I added an extra egg, used 15g of artificial sweetener, 150g blueberries, 100g of apple sauce, 20g of sesame seeds and 20g of peanut butter. The texture came out quite moist, so next time I might leave out some of the apple sauce to achieve a crunchier bar. With my substitutions, it comes out as 104 calories per serving.

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Spinach Pancakes

Reviewed: Oct. 24, 2007

I was going to try baking the fritters instead of frying them, to reduce the fat, but the mixture was too runny to make a patty. Instead, I poured the mixture into a muffin tin and baked it at 350 (175C) for about half an hour. It came out great and I would definitely make it again. I also added celery salt and some dill. I'm giving the recipe four stars because it was a great idea and a good base.

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3 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: Oct. 2, 2007

The eggplant tasted great but when I put it over rice noodles, there wasn't enough sauce for the noodles. Next time I will double the sauce but use the same amount of vegetables.

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1 user found this review helpful

Vegetable Chowder

Reviewed: Nov. 10, 2006

Great base for a creamy soup. I used onions, garlic, carrots, celery and broccoli. Left out the cheese entirely. Turned out delicious and I would definitely make it again.

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Chocolate Frosting I

Reviewed: Nov. 8, 2006

Wonderful consistency and texture but a bit too sweet for my taste.

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Chicken Vegetable Barley Soup

Reviewed: Oct. 18, 2006

This recipe was kind of bland so I had to add some herbs. It is a good basic recipe that you can edit to suit yourself so I gave it three stars.

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Beef and Barley Soup III

Reviewed: Aug. 29, 2006

This recipe is a very good base for someone making soup for the first time. I used leftover brisket and added the drippings, a handful of peppercorns, and whole garlic cloves. Perfect for those blustery nights.

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2 users found this review helpful

Sloppy Joes II

Reviewed: Aug. 24, 2006

Unbelievable! This was super easy to make. I had all the ingredients on hand. I made it with leftover taco meat and used Coleman's prepared mustard, so it was spicier than the recipe intended. Definitely will keep this in the front of the recipe file.

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Butter Icing for Cookies

Reviewed: Aug. 14, 2006

This icing did not work for me. It was soupy and wouldn't get thick.

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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Aug. 14, 2006

This recipe was easy to follow and came out wonderfully. I used store bought chilled puff pastry for the crust. I didn't have any peas or celery on hand, but the filling was still thick and satisfying. Also, I found the directions for the gravy made the best lump-free roux I've ever made! I will use the directions for gravy in the future. This is definitely a keeper.

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Puttanesca I

Reviewed: Aug. 10, 2006

This came out very well. I added some cayenne pepper, a little Tabasco and some black pepper because I have a cold and need something extra spicy. Very quick and easy recipe.

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1 user found this review helpful

Broccoli Beef I

Reviewed: Jul. 31, 2006

This recipe is easy and tastes wonderful. I served it over rice and it tasted just like my favorite Chinese restaurant in San Francisco. I added more garlic and ginger, and some black pepper.

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Easy Quiche

Reviewed: May 25, 2006

This was my first quiche. I put artichoke hearts, button mushrooms, and half a packet of onion soup mix in mine. It came out alright but it wasn't fluffy enough for me. Next time I will try adding an extra egg. There wasn't really a crust either, but I was pleased that the quiche came out of the pan easily. I baked it in a fluted pie plate. Finally, it needed way less than fifty minutes, so keep an eye on it to make sure it doesn't burn.

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Basic British Scones

Reviewed: Mar. 10, 2006

This recipe is fabulous! I've never been able to make decent biscuits, but these scones just popped right up like nobody's business. I think I put in a bit of extra sugar because I didn't have a 1/8 c measure and had to eyeball it. The scones came out perfect--not too sweet and not too bland. The only thing I would do differently next time is use a bigger cookie cutter, I think they would be better if they were about 4" in diameter.

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Easy Shrimp Dinner

Reviewed: Jan. 11, 2006

I thought this recipe tasted like it was from a Chinese restaurant. I didn't have cornstarch, green onions, snow peas or tomatoes. I substitued with flour, 1 tsp ground ginger, and broccolli. Came out perfect.

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4 users found this review helpful

Lower Fat Banana Bread I

Reviewed: Jan. 1, 2006

Good recipe. I used 2/3 cup whole wheat flour, 1/3 cup brown sugar and 1/3 cup S*lenda, 1/2 tsp cinnamon, and a dash each of ginger, nutmeg, clove, and vanilla extract. I only had one egg on hand, and the bread came out okay but it crumbled a bit when I sliced it.

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4 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: Dec. 31, 2005

I moved from California to London three months ago and this recipe is just what I've been craving. I forgot to add the taco seasoning, used a whole can of diced tomatoes, red and green tabasco, and some chopped up red chiles. I used the Spicy Bean Salsa recipe from this site for the salsa. I made burritos with the chicken and some low-fat cheese and they were excellent.

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Low-Cal Chicken

Reviewed: Dec. 26, 2005

I made this with two chicken breasts, and used Splenda for the artificial sweetener. I took another reviewer's advice to turn the chicken breasts halfway through cooking. The chicken was very good, but not very exciting. I would add half a teaspoon of sesame oil next time.

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San Francisco Sourdough Bread

Reviewed: Dec. 13, 2005

Maybe it's because I'm in London and the climate is different, but this recipe did not work for me at all. My starter was only two weeks old as well, so not very mature. I had to take it out of the oven before the inside was done because the outside was quite brown. I have cooked other breads and cookies in that oven, so I don't think that was it. The inside was dense and undercooked. The bread did not taste sour at all, and is pretty inedible. Maybe I can feed it to the ducks. Maybe I will wait another two weeks and try this recipe again.

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