SunnyByrd Recipe Reviewed - Community

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Very good! Forgot the peanuts, oops. I used chicken tenderloins and broiled them on the middle rack at 400 for about 20 minutes - perfect. I served mine with the vinaigrette from the Grilled Prawns with Peanut-Lime Vinaigrette and it was excellent. Thanks!

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1 user found this review helpful

Creamy Coriander Chicken

Reviewed: Jun. 20, 2009

This is really good! I used fresh cilantro for the sauce. Otherwise made as written (and threw a few grated carrots in with the snap peas). I served this with roasted new potatoes and like the way it all went together. Thanks!

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5 users found this review helpful

Black Bean Quesadillas

Reviewed: Jun. 19, 2009

Nice and easy! I've been making quesadillas for years and it never occurred to me to bake them (slow learner!). I threw the beans and salsa in the food processor and added some seasoning to them. I found that baking the quesadillas at 400 for 15 minutes gave them the crispiness I was looking for. Thanks!

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5 users found this review helpful

Chipotle Guacamole

Reviewed: Jun. 19, 2009

This is good. Unless you have super-sensitive taste buds, you will want to increase the adobo sauce. As written, there is a little heat, but not enough of the smoky flavor. I ended up using about a teaspoon, which may be a little hot for some, but was perfectly flavored for us. Thanks for the recipe!

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2 users found this review helpful

Moist Caramel Apple Cake

Reviewed: Jun. 19, 2009

Great! I made this for my husband's crew at work and got lots of compliments (with profanity, even!). I added a teaspoon each of vanilla and butter flavoring to the batter. The cooking time/temp is spot-on. I'm looking forward to making it at home so I can try it. Thanks!

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2 users found this review helpful

Butt Stompin' Barbeque Sauce

Reviewed: Jun. 18, 2009

Yikes! This is hot and good! I would cut back a little on the heat next time, but the flavor is fantastic. I followed the recipe exactly, cooking it a little longer to thicken. Thanks for the recipe!

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2 users found this review helpful

Summer Sweet Scorcher Salad

Reviewed: Jun. 18, 2009

This is an amazing salad that feels like it was tailor-made for me. An unexpected combination of flavors comes together beautifully. I followed the recipe exactly, but used jalepeno instead of serrano because that's what I had. I made this about an hour before dinner and it was perfectly blended and chilled. Thanks Soup Lover-Sue! :)

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8 users found this review helpful

Apple Coleslaw

Reviewed: Jun. 18, 2009

I like the general idea and flavors of this coleslaw, but the dressing misses the mark. I ended up adding more lemon juie and honey, and liberal amounts of salt and black pepper. Thanks!

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1 user found this review helpful

Fried Mac and Cheese Balls

Reviewed: Jun. 18, 2009

YUM! I followed this recipe exactly - except the pimento cheese spread only came in 5oz jars, so that's what I used. I froze the cheese balls for *just* 2 hours and fried them for 5 minutes per batch (at 3 minutes the middle was slightly frozen, 5 minutes was perfect). The recipe is time consuming, but really easy - and a big hit with the boys! Thanks!!

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3 users found this review helpful

Herb-Stuffed Red Peppers

Reviewed: Jun. 17, 2009

The flavor of these is very, very good. I doubled the meat - and would probably triple it next time - so you may also want to do that if your family is as carnivorous as mine. Otherwise, nicely done. I used a combo of yellow and red pepper halves, and topped mine with shredded parmesan (but used grated for the filling). Thanks!

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3 users found this review helpful

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Reviewed: Jun. 17, 2009

This is kind of a funny little recipe. The marinade/dressing is wonderfull with both the asparagus and the garlic bread, but you're sort of left wondering why you are making both of them and what their connection is to one another - until you start eating it. Then it all make a weird kind of sense. Thanks for the recipe! :)

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3 users found this review helpful

Roasted Pears with Caramel Sauce

Reviewed: Jun. 17, 2009

YUM! I used Bosc pears after reading the submitter's description (which I really appreciated - thanks!). I think some of the juicier pears may make the caramel sauce thinner, but you can also always reduce it once your pears are done baking if it's too thin for you. I left my pears whole and cored them from the bottom, then set them on the sour cream and dirzzled with the caramel sauce and added toasted walnut halves. Lovely and yummy. Thanks so much for the recipe!

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7 users found this review helpful

Cheesy Pesto Bread

Reviewed: Jun. 15, 2009

Quick and tasty! I used quite a bit more pesto and added red pepper flakes. Skip the garlic salt unless you are a salt fiend - this doesn't need it. Thanks for the recipe!

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1 user found this review helpful

Mediterranean Summer Tomatoes

Reviewed: Jun. 13, 2009

Nice! I used red onion and a pinch of garlic powder because I didn't have shallot. We had this as a salad with french baguette (the bread is a must for dipping!). Thanks!

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1 user found this review helpful

Glazed Dijon Carrots

Reviewed: Jun. 13, 2009

I was a little suprised by how much I liked this recipe! I made it exactly as written, using regular carrots, and I'll definitely make it again - thanks!

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Sun-Dried Tomato Basil Orzo

Reviewed: Jun. 13, 2009

SO easy and so good! Thanks!

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1 user found this review helpful

Asparagus Bruschetta

Reviewed: Jun. 13, 2009

These are good. I used regular tomato because that's what I had, and would also recommend chopping your veggies smaller for easier eating. I'd like to try this again using goat cheese or a little feta. The blue cheese is great, but always a bit of a scene-stealer. Thanks for the recipe!

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0 users found this review helpful

Modenese Pork Chops

Reviewed: Jun. 13, 2009

Nice and simple! I tripled the sauce, as I was making 9 pork chops - and I think I would double it for 4 to make sure there was enough. I would also suggest adding the salt nearer the end after your sauce reduces a bit - I didn't need as much as written, but that might just be my preference. Thanks for the recipe - a good, easy keeper!

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The Best Stuffed Mushrooms

Reviewed: Jun. 12, 2009

These are very good. I used shredded parmesan instead of grated because it was what I had today. Next time I would saute the mushroom stems and add them to the filling. Thanks for the recipe!

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4 users found this review helpful

Devil's Steak Sauce

Reviewed: Jun. 12, 2009

Very good. In order to get this sauce to thicken, it has to reduce quite a bit - which makes it pretty strong. I may try boiling it a few minutes and then adding a little cornstarch to thicken it next time, but it is also very good as written. Thanks for the recipe!

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1 user found this review helpful

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