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Pittsburgh Potatoes

Reviewed: Sep. 4, 2009

To make it healthier I used yogurt instead of sour cream (whole milk yogurt), and still it was great.

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I couldn't wait to taste this. Acidy and needed about 1 tsp of salt and 2 tablespoons of sugar. I would have put more cream in if I had it. I put some half and half in it. Four stars after the changes.

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Tasty Tuna Burgers

Reviewed: Apr. 6, 2009

I made this for one and two yr olds so I replaced the veggies with powder counterparts and left out hot sauces. I read previous reviews so I added more breadcrumbs to make up for sogginess. I also added ketchup. My one and a half yr old gobbled this up. Thanks.

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Teriyaki Chicken

Reviewed: Mar. 14, 2009

I halved the sugar and doubled the ginger and used low sodium soy sauce after reading reviews. Great!! I used a trick because we do not eat the skin. I separated the skin from the meat with a sharp knife like a pocket, and put the marinade inside, then speared the skin back on with skewers(clipped off the long ends). When baking I peeled the skins back the last 25 minutes and basted so the skin did not get dry. The meat got all the flavor that way.

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Minestrone Soup

Reviewed: Feb. 9, 2009

I read the other reviews so was prepared for the lack of liquid, I used 2 extra cups of broth, and half the cabbage. I put in 3 garlic cloves for more flavor, and doubled the seasoning. It still was very dry and lacked flavor. Healthy though, but everyone just sort of picked at it and the huge pot of it just sat in the fridge.

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Quick and Easy Chicken

Reviewed: Sep. 5, 2008

It was just ok

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Indian Matar Paneer (Cottage Cheese and Peas)

Reviewed: Aug. 27, 2008

This was not good. I have been cooking indian food for 20 yrs and this was way off. There was no sauce, and it needed more spice. And where is the salt? I had to save it. I quickly sauteed ginger and garlic in oil and stirred the mixture into it, add a finely chopped tomato. I added a 3/4 tsp of salt, more garam masala, 1/2 cup water, cooked for 10 minutes. Then added 1/2 cup of half and half and cooked for another few minutes on low. It was superb this way.

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Emily's Famous Hash Browns

Reviewed: Aug. 12, 2008

I never made these right. These were really crunchy and good. They would have lacked flavor, but I put in a good dash of salt, garlic powder and onion. If you have a gas stove five minutes on medium high per side is way too long. 3 minutes on medium is good. Thank you for awesome technique for ultimate crunchy hash browns!

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Cola Pot Roast II

Reviewed: Aug. 5, 2008

I dont know why, it was tough maybe I got the wrong meat so I am not going to fault it for that. And I cooked it totally under gravy the last two hours. It needed more flavor and salt. I put some monced ginger in it and cooked it more. It was ok.

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Mock Chicken

Reviewed: Jun. 25, 2008

What a great idea. Now I can enjoy tofu. Too bad I ruined the dish I made with aweful brown sauce, still looking for a chinese brown sauce recipe. Thanks for the great tofu.

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Creamy Au Gratin Potatoes

Reviewed: Jun. 25, 2008

just okay. very good ratio of ingredients but way too bland. Needs some garlic or onion powder, and more salt (you really can't put in on the potatoes "to taste" when you can't taste it at that time (who tastes raw potatoes?).

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Flavorful Flounder

Reviewed: Jun. 24, 2008

the first bite is a shocker if you don't know it's parmesan cheese. The cheese and lemon are very distinct in flavor. But overall it was good, and the baby even liked it.

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Authentic and Easy Shrimp Curry

Reviewed: Jun. 24, 2008

I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.

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5 users found this review helpful

Chicken Enchiladas II

Reviewed: May 19, 2008

Well I made some major changes to this and it was excellent. I have to say, though, that there is no way there is enough filling for the amount of tortillas, so 1 1/2 times the mixture stuff. I used ground turkey, added cumin, used yogurt instead of sour cream, used some fresh cilantro, and put a little salsa in the mixture. Also used green spinach torillas. It was excellent.

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Eggplant Parmesan II

Reviewed: May 12, 2008

I just don't know what happened. The eggplant was tough. I prepared it exactly like the directions. My husband says "you owe me one".

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Lemon Garlic Hummus

Reviewed: Dec. 18, 2007

I made this and was so dissapointed. It ws missing something. Duh, the tahini! You can't make hummus without tahini, and you don't need all that oil either.

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4 users found this review helpful

Honey Ginger Grilled Salmon

Reviewed: Oct. 22, 2005

This was really good with the following changes. I marinaded it for about 20 hours. It needed a little more sweetness so I added 2 tablespoons of brown sugar. It also needed more green onion, so I put in two more. It wasn't salty enough, but that was my fault I used low salt soy sauce. I baked it (with some of the marinade in the pan) at 400 for 30 minutes, basting it twice. With these changes it could be a five.

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7 users found this review helpful

Indian Mustard Fish

Reviewed: Oct. 19, 2005

Being experienced in indian cooking, I was intrigued by the ingredients and simpliciy of this recipe. It was bland and very bitter from crushing up the mustard seeds. I never heard of crushing up mustard seeds for anything in cooking, only in making prepared mustards. We ate it so I gave it a 2. But then again, we were really hungry. I washed off the fish pieces the next day and gave it to my dogs, they liked it.

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9 users found this review helpful

Chicken Biryani, Hyderabadi Style

Reviewed: Oct. 12, 2005

I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to throw away the dish! Sorry!

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15 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Oct. 3, 2005

This was good, but no where near "the best". By the name and the reviews I expected to be Wowed. I marinated it 8 hours, too. It needed more flavor, a stronger marinade, or maybe the marinade needs to be used as a sauce after cooking the fish (thicken the marinade with cornstarch and simmer or something!) Good start, though.

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2 users found this review helpful

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