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Definitely a great alternative to the typical cole slaw. I skipped the miracle whip, but used a flavored vinegar (white wine). Turned out the great. Mix the dressing separately from the vegetables than add a little at a time so you can control how creamy the finished product is. I tend towards using less.

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Artichoke and Chickpea Stew

Reviewed: Apr. 27, 2009

Tasty!

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New Red Potato Salad

Reviewed: May 10, 2008

Straightforward, can't miss potato salad. I subbed buttermilk for the milk, and white wine vinegar for the white vinegar to up the flavor. Next time I may try replacing some of the mayo with yogurt (to cut back on the fat), and roasting the potatoes. They seemed a little soggy to me when boiled.

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Mussels in Curry Cream Sauce

Reviewed: Mar. 20, 2008

A real winner. I find the leftover sauce also makes a nice soup.

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Brazilian Lemonade

Reviewed: Mar. 20, 2008

Tasty stuff. For those looking to booze it up, I found the rum to add too strong a flavor, so I preferred to pair it with gin.

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Pan Fried Whole Trout

Reviewed: Mar. 20, 2008

I don't know if my trout were just too big, but I wound up with a smoky kitchen and some awfully blackened coating (which didn't do much for the taste). I'm inclined to roast whole trout from now on, and save this kind of method for fillets.

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Marinated Flank Steak

Reviewed: Feb. 24, 2008

Not a bad marinade, but I think the future I will go for more of a spice rub. I needed a little more punch. However, what I really liked is when I turned this marinade into a pan sauce. After pan searing the steak, I deglazed with the left over marinade. Added a little flour and brought to a boil (for safety and to thicken). Reduced the temperature, added some brown sugar (maybe a 1/4 cup) to sweeten it and served it as a dipping sauce for the steak. Had a great, rich flavor. Next time, I may skip the marinade part.

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Sweet Corn Bread

Reviewed: Mar. 3, 2007

I made this with a course ground corn meal, and the texture was not pleasant. Better stick with a finer grind. This recipe may be a little too soft and cake like for some.

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