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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.

Chris' Bay Area Burger

Reviewed: Jul. 1, 2009
These were pretty bland as is. I followed the recipe as written minus 1/3 of the salt, then tasted the meat (yes...raw). Eh. It wasn't until I added cumin, paprika, italian seasoning, worcestershire sauce, Montreal steak seasoning and cayenne that I found it flavorful. Unfortunately, the man liked it. So that means one day I have to recreate what I did.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

Connie's Zucchini 'Crab' Cakes

Reviewed: Jun. 30, 2009
Very good! They don't taste anything like a real crabcake (coming from a girl who is born & bred in B'more), but they are very good. I used red onions & added an extra dash of my Old Bay. I didn't dredge them in flour (unnecessary calories to me). I fried a couple in olive oil, which was just too good. Then I baked the rest in the oven (again...calories) for 20 minutes at 350. I then flipped them over & broiled them a few more minutes. Next time I think I will try just broiling them for 10 minutes on each side. A very worthwhile recipe! Thanks!
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3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.

Delicious Black Bean Burritos

Reviewed: Jun. 12, 2009
Pretty good after quite a bit of tweaking. I doubled the recipe and added a can of drained chopped tomatoes, about a cup of corn, cumin, taco seasoning and a couple dashes of hot sauce. Since I doubled it AND we like things cheesy, I added a full 8 oz brick of cream cheese. Ooops...I think I either should have stuck with 6 oz or added rice...Lesson learned! Also, I started by heating the tortillas in the oven as per the directions, but they became toasted instead of just warm and therefore were difficult to roll. So I went to my old standby: Heating them in the microwave for about 20 seconds each; Much better! PS: I got 8 10" burritos out of it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.

Peanut Butter Noodles

Reviewed: Jun. 2, 2009
Wow!! I have NEVER been a fan of peanutty noodles! Hated them. But the man likes this kind of stuff, so I decided to make it for him. I have been converted! I doubled the sauce and used red pepper flakes instead of chili paste. Did not use the onions as he does not like them. Used chunky peanut butter so I did not have to add the chopped peanuts at the end. The directions say to cook the noodles as directed on the package. Well...my package had no english directions, so I proceeded carefully and found that udon noodles cook in about 5 minutes. To make this a meal, I added about 1 pound of shrimp to the sauce once it was heated through.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.

Greek Pasta Salad I

Reviewed: Apr. 23, 2009
I am updating my review! I added sausage (didn't before) and YUM! My changes were: 1) Halved the amount of dressing and used 2 vinegars: so ... 1/4 cup olive oil, 2 tbsp red wine vinegar and 2 tbsp balsamic vinegar; 2) Even though I halved the amount of oil and vinegar, I still used the listed amounts of spices; 3) Used rinsed marinated artichokes instead of mushrooms; 4) 1 1/2 roasted red peppers instead of raw; 5) 1 cup of crumbled feta; 6) Omitted the olives; 7) Added a small dash of salt and lemon juice. Wow...those seem like a lot of changes but I don't think it affected the overall essence of the dish. Definitely let it marinate overnight. BTW: This is an embellished version of Greek Pasta Salad III...stick with this one.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.

Southwestern Pasta Salad

Reviewed: Mar. 31, 2009
Pretty good! Definitely let it marinade a little before eating. I am lazy and didn't feel like chopping garlic, so I tossed all of the dressing ingredients in the food processor along with hot sauce, oregano, and more cumin and voila! I might try this on a salad! I did find it a little tart, so I added a pinch of splenda. And as I was tossing the salad, I found it needed more salt. But that of course is all personal preference. I used a couple roma tomatoes, but next time (and there will be a next time!) I think I will use grape or cherry tomatoes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.

Poppy Seed Salad Dressing

Reviewed: Mar. 17, 2009
Pretty good. I used 1/2 cup splenda and 2/3 cup olive oil instead of the called for sugar and veggie oil. I inadvertently had it marinate for several days before I got around to using it, but it seems from the other reviews that that is the thing to do anyway. Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.

Three Bean Salad

Reviewed: Mar. 3, 2009
This was okay. It was very easy to throw together. The dressing wasn't bad; a little tangier than I'm accustomed to, but still good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.

White Bean Chicken Chili

Reviewed: Feb. 18, 2009
Definitely needs more liquid!! I used 2 fairly large split breasts that were cooked up in the slow cooker the night before with olive oil and taco seasoning. Not quite a pound, but close enough. I used an equivalent amount of homemade broth (tasty result of slow cooking the chicken!) in place of the canned stuff and found that it was not enough. So I added about 2 cups of tomato juice and a bit of water. Used a cup (and then some) of salsa in place of the tomatillos and green chilis, just because I didn't have them. And I used about a cup of canned corn instead of fresh. After letting it simmer for a while, I thought it was a little bland, so I added hot sauce, more cumin and taco seasoning. NOW it was ready for dinner. Kinda wish I made cornbread...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.

Spinach Quiche

Reviewed: Feb. 11, 2009
A keeper with my changes! 1) Fresh spinach instead of frozen, 2) red onion instead of green (just because that's what I had), 3) 6 eggs, 4) a mix of mozzarella, cheddar, and parmesan cheese, 5) a bunch of sun dried tomatoes rinsed of the excess oil, 6) about 6 mushrooms sliced, 7) Did not use croutons. Baked for 50 minutes at 325.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.

Hot Artichoke and Spinach Dip II

Reviewed: Feb. 10, 2009
This was a good dip, but definitely needs to be served in a crockpot to keep it warm. I simply placed the casserole on the table straight out of the oven. It was good then. But as the night and dip wore on, it became inedible. I would try it again, but I will be sure to keep it warm. As for changes, I 1) used sour cream instead of mayo, 2) 1 cup fresh spinach instead of frozen, 3) about 4 cloves of roasted garlic and 4) 1/2 cup of parmesan instead of the parm/romano mix and 5) mixed most of the mozzarella in with the dip and only sprinkled a little bit on top.
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2 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.

Roasted Garlic

Reviewed: Feb. 3, 2009
Cooking time and temp is off. I lop off the top as instructed, plop a head into a square of foil, top it with olive oil, twist the ends to enclose the head. Put it in an oven preheated to 400 for a good 1/2 hour.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Chicken Enchiladas I

Reviewed: Jan. 28, 2009
Good! Destroyed my kitchen, but was well worth it! Of course I made changes according to the suggestions of others and my own preferences: 1) Slow cooked 2 large split breasts with olive oil & taco seasoning 2) Sauteed onion, green pepper, and garlic until the onion was carmelized 3) Shred chicken and add to onion mixture 4) Add sour cream, cheese, and a load more spice than indicated: cumin, italian and taco seasoning, chili powder 5) Omitted the water and mixed in one heaping cup of salsa instead of tomato sauce 6) Put a thin layer of salsa on baking dish to lay enchiladas on 7) Heated tortillas in microwave for about 30 seconds each to soften and therefore make it easier to roll 8) Covered enchiladas with more salsa instead of taco sauce, added the cheese and then baked as instructed. Definitely a recipe to hold onto!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.

Spanish Rice II

Reviewed: Jan. 28, 2009
To drain or not to drain? That sure was my question. I wondered if I should included the juice from the can of tomatoes PLUS 2 cups of water...I did and regret it. There was far too much liquid which resulted in mushy rice. And it was very bland as written. I felt the need to add a LOT of cumin, taco seasoning, oregano as well as 2X chili powder and it still was just a mediocre rice dish. I may try again using broth instead of water (which I am kicking myself for not doing in the first place).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.

Stuffed Peppers

Reviewed: Jan. 21, 2009
Good! I think 1 lb of meat divided between 6 peppers is a little stingy though. And I don't think my peppers are any sort of mutant size; 4 might be a better number. I used wild rice which took about 35 minutes to cook and blanched the peppers first for about 15. In the meantime, I browned the meat, drained off the oil, and then let the beef simmer in one 28 oz jar of barilla sauce with one can of diced tomatoes and a load of extra spices. I baked them for about 1/2 hour because we were hungry; they could have been cooked a little longer. But overall it was quite tasty! Oh! And I didn't do any of that basting...too lazy. I just used a covered casserole so that the moisture stayed inside. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Quinoa and Black Beans

Reviewed: Jan. 6, 2009
Oh wow! Cooked up about 1/2 a green pepper with the onion, used water instead of broth (just 'cause I didn't have any) and tripled the cumin. Added about 1 tbsp oregano and smoked paprika and used one can each: diced tomatoes, whole corn and black beans. I also soaked the quinoa in water while I was sauteing the onion/garlic/pepper. Something I definitely will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Butternut Squash Risotto

Reviewed: Jan. 6, 2009
Excellent risotto! Although I really messed up...my squash didn't cook up right and I didn't realize until it was too late that I was out of parmesan. So I used manchego instead, skipped the squash and this resulted in a very tasty batch of risotto. Oh! And fyi I used an inexpensive pinot grigio for the dry white wine and only 4 cups of broth.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.

Deviled Eggs

Reviewed: Jan. 5, 2009
Pretty boring. Kind of dry with no umph to them. The sugar (actually, splenda) was an odd addition. Not bad, just not OMG. I also made a batch of the Horseradish Deviled eggs on this site and those were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Horseradish Deviled Eggs

Reviewed: Dec. 31, 2008
Yummy! The horseradish added a nice little kick and the filling had the perfect creaminess to it. I used about 3/4 the amount of salt called for, but otherwise, followed the recipe to the letter. A keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.

Raspberry Fudge Balls

Reviewed: Dec. 14, 2008
Not bad. Very easy to make. I used chocolate grahams instead of vanilla and rolled them in unsweetened cocoa instead of almonds. I suggest using more raspberry jam than called for as the flavor is very mild. I used a 2 tsp rounded spoon to make them uniform. Next time I will use 1 tsp as they are very rich.
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4 users found this review helpful

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