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Pumpkin Cake II

Reviewed: Oct. 27, 2008

Tasted good, but not enough pumpkin or spice flavor for me.

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Very good. I had some taco meat that in the freezer, mixed in the corn and beans, some leftover sour cream and a random amount of salsa; and layered as described. Rave reviews from the pool party. So easy I'll do again and again.

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Mediterranean Farfalle

Reviewed: Jul. 26, 2005

5 stars for great tasting and being extremely easy. I recommend making it the way it's written, because the chorizo provides all the great, interesting flavor.

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Slow Cooked Corned Beef for Sandwiches

Reviewed: Jun. 30, 2005

Wowee! Very very good. I threw everything in the crockpot before work, when I came home we had an awesome meal. I'm thinking I'll never just boil another slab of corned beef in water again.

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Napa Cabbage Salad

Reviewed: Dec. 10, 2004

Don't forget to add the ramen spice packet to the dressing (why waste a good thing--I prefer the chicken flavor). You may also consider adding a little sesame oil and pepper to the dressing as well. We love it.

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Best Ever Cheese Bread

Reviewed: Jul. 19, 2004

Very good. The bread texture was light and crisp, and the topping flavor was very good. I added a blend of italian herbs, which was a nice variation. I'd have given it 5 stars, except that I thought it tasted a little greasy. I will certainly make it again.

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Ginger Glazed Mahi Mahi

Reviewed: Jun. 9, 2004

We didn't care for this. Might as well have simply marinated the fish in teriyaki sauce... results are the same with less effort. Save the teriyaki for the chicken or beef.

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Marinated Pork Tenderloin

Reviewed: Jun. 9, 2004

This was OK, but the cinnamon was overpowering, and I didn't find it an appealing complement to the pork.

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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Reviewed: May 4, 2004

Very, very good. Sauce seems to have a lot of latitude, because I substituted onions for shallots, and used 1/2 tsp dried ginger (Penzey's China #1) instead of fresh. So quick and easy -- I made the sauce on my lunch break, then dinner took almost no time to put on the table. A definite keeper.

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Lemon Pasta Sauce

Reviewed: Apr. 23, 2004

Very very good. I was skeptical that beef broth would taste right, but it's really very good. Don't be afraid to use it, because it doesn't overpower the flavor. I agree that a whole lemon (zest and juice) works well, and I even used lemon pepper to pep up the flavor. Marinated artichoke hearts complemented the lemon sauce very well.

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Saucy Chicken Cordon Bleu

Reviewed: Apr. 19, 2004

Pounding meat is such a hassle. It's messy and gross. For an easy, family-style (less mess) version. I cut large boneless breasts into 3-4 cutlets, use the paprika/salt/pepper flour to coat (no milk, eggs, breading, etc.) and brown. Then I make a casserole with shredded ham slices, and top with swiss cheese, then sauce. Bake 20 minutes. Not as impressive a presentation, but tastes great and much easier.

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Lime Chicken Soft Tacos

Reviewed: Apr. 2, 2004

I've made this twice. The second time I made following modifications which we preferred to the original: I doubled the sauce and used it to marinate the diced chicken (marinated 2 hours). I substituted cilantro for the oregano, and served with green salsa, jack cheese and corn tortillas, with no lettuce/tomatoes. We really enjoyed it.

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