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Not bad! Like other suggested, i used enchilada sauce instead of tomato, a little more than half the suggested amount if cheese. i also added a layer of chicken between the chiles. Other than that, i followed the recipe. i'd make it again.

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Mushroom Broccoli Quiche

Reviewed: Jul. 13, 2008

It was okay...family liked it, but i thought something was off. a little too much worcestershire, and i would change the milk-egg ratio next time.

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8 users found this review helpful

Green Bean and Potato Salad

Reviewed: Jul. 13, 2008

This turned out really well, but i'm giving it 4 stars because i did make adjustments. As suggested, i doubled the amount of non-dressing ingredients, and it ended up being a good ratio of dressing to salad. It still seemed a little strong at first, but after i put it in the fridge for a bit, it was really good. It was a hit at the bbq, and a great alternative since i try not to do mayo based foods!

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Basic Crepes

Reviewed: Apr. 25, 2008

This recipe is absolutely wonderful. I was a little worried because i used soy milk (it's what i keep around), but they turned out fantastic. I made savory crepes for dinner tonight and layered the extras between wax paper and put them in the fridge. i worked at a gelateria in high school and we made crepes and stored them such. Microwave for 15 seconds and they're good to go, although i'll probably try warming them on the stove over low heat...fresh strawberries and nutella for tomorrow!! Thank you for posting this.

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3 users found this review helpful

Orange Beef-Style Tofu Stir-Fry

Reviewed: Feb. 22, 2008

This recipe was great! As people usually do with recipes, i made a couple changes. I'm not eating fried food right now, so i cooked the tofu in a wok with a little olive oil flavored cooking spray. I didn't have chili paste, so i used about a tsp of chili oil instead and some Japanese red pepper seasoning. For veggies, I used broccoli, mushrooms, and green beans. Delicious!

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2 users found this review helpful

Kale and Adzuki Beans

Reviewed: Jan. 22, 2008

I was super excited to try this recipe. I changed it up a little based on what i like/had on hand. I added ginger along with the garlic and sauted some shiitake mushrooms before i added the kale. in addition to the other flavorings i added a little sesame oil and shichimi togarashi (a japanese red pepper blend). Like anzu, i also rinsed the beans after boiling and added fresh water. I took some leftovers to lunch the next say and just sliced up some tofu and green onions and drizzled a little soy sauce and sesame oil on the tofu. it was delicious!

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56 users found this review helpful

Broiled Mochi with Nori Seaweed

Reviewed: Jul. 9, 2007

I was very excited to see this recipe! If you make your own mochi, it's even better (i have a mochi machine that kneads the glutenous rice like a bread machine). If the texture of the mochi is like 'hardened glue,' it probably has not been cooked all the way through. My favorite way to eat mochi is the basic way, grilled on the stove, with soy sauce on it. The mochi should be crisp on the outside and very soft on the inside.

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15 users found this review helpful

Simple Scones

Reviewed: Jul. 9, 2007

These are wonderfully easy from start to finish. I used fat free sour cream and fresh blueberries (i actually froze them first so the dough wouldn't turn blue), and they were perfect. I'm going to try garlic parmesan next, and then chocolate cherry! [edit] Every variation i have tried has been wonderful. When i made the garlic parm ones, i used half whole wheat flour and it was a great savory scone! I also made the blueberry ones with splenda instead of sugar. The dough was harder to work with, but they were still delicious, and my family had no idea they were sugar-free!

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8 users found this review helpful

Cheesy Ramen Noodles

Reviewed: Jun. 21, 2007

I used to do this all the time when i was in college. If you want to get a little fancier, try adding some italian cheeses like parmesan or asiago. I like it with the chicken flavor.

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9 users found this review helpful