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Curried Salmon Pasta Salad

Reviewed: Apr. 6, 2009
SO GOOD. I've made this several times and there are never any leftovers. I've only made 2 changes - I do not use pasta simply to cut calories. I serve it tossed with lettuce, spinach or a greens combo; and I never have plain yogurt so I use fat free free mayo. I was skeptical of the apple the first time I made it and only used 1/2 an apple, but the apple is a delicious part of the salad and I always use a whole apple now. I'm so glad this recipe was posted.
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13 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Apr. 6, 2009
FANTASTIC! I did make changes based on comments, but am sure it is just as good in it's original format. We like spicy/hot foods but even I did a double take at the spice quanties, but the amounts are perfect (left out the allspice). I even added 1 chopped jalapeno pepper & 1-4 oz can gr chilies. I used only 1 can soup and in place of the 2nd, added 1 can diced tomato. I also substituted 1 can of the kidney beans for frozen corn. Also added a generous 1/2 cup water and increased the onion to 1 rather large onion. It was so good that I had leftovers for bkfst this morning - couldn't wait until lunch time!
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5 users found this review helpful

Green Chile Frittata

Reviewed: Mar. 22, 2008
I halved the recipe, everything except I still added the full 7 ounce can of green chile peppers. We like our food spicy, so noting other comments I added red chili pepper flakes, cayenne and paprika. The flavour was still bland, we could taste the flour and did not like the texture.
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7 users found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Apr. 29, 2007
We did not care for them; too sweet, not flavourful and no nutrition at all.
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8 users found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Apr. 29, 2007
Absolutely delicious. I too seared thick pork chops and then baked them in the oven to keep them moist. A gourmet dish and so easy to make.
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24 users found this review helpful

Baby Carrots With Curry Sauce

Reviewed: Apr. 29, 2007
I had doubled the sauce and served it on the side, consequently I stumbled on an excellent dish using the remainder of the sauce. I stir fried together leftovers I had, roast chicken, the baby carrots, steamed asparagus, and added fresh mushrooms, green pepper, green onions, garlic and some red pepper flakes. I added cooked rice and the curry sauce. I also added more curry powder and some cummin. It was excellent.
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13 users found this review helpful

 
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