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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Jun. 21, 2011

Very tasty. Made this with a crumbled soy product instead of the ground beef because that's what we had. I do think it would have tasted better with actual beef. The clove/cinnamon flavor was very subtle; I might add a bit more next time (because I will make it again). I must have sliced the potatoes too think though, because the layers on top burned. While I like the simplicity of just slicing the potatoes, a may try this again with mashed potatoes on top (more like a shepard's pie) or I may just cube and incorporate them into the mixture. I also think this would make an excellent filling for samoas! Seems like something you could make a double batch and freeze.

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3 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Oct. 5, 2009

Oh, my! I made this recipes to spec and it was delicious! I'm heading to the grocer for more squash tonight. I may try adding a dash of cayenne, but it's great just the way it is, too.

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1 user found this review helpful

Amazing Hawaiian Chicken Chili

Reviewed: Jan. 24, 2009

I will never for the life of me understand why people insist on labelling food items as Hawaiian just because they have pineapple as an ingredient. This recipe has a lot going on, but very little going for it. I decided to give it a shot to see if something interesting might play out from the extensive ingredient list. I agree with the previous reviewer that the prep-time is much more than the recipe indicates. Sweetheart is Hawaiian and after the first bowl, he did not care for it.

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24 users found this review helpful

Tarte Provencale

Reviewed: Jul. 23, 2008

I tried this the other night for dinner and added some cubed eggplant in place of half the tomatoes. I'm glad I did, because this dish had way too much liquid. Maybe some of it should have been strained off before adding to the pie dish. Also we could hardly taste the swiss cheese. I was expecting something much more savory, but it's a good way to use up summer veggies. I'll need to tweak the recipe more to find a more satisfying flavor.

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4 users found this review helpful

Harvest Rice Dish

Reviewed: Jun. 21, 2008

Although a bit more time consuming than I prefer (brown rice just takes a while to cook and there's not a thing you can do about that) this dish is fabulous. Nice and savory with a hint of sweetness and tart. A great way to up the fiber and protien of a mainly carb dish and a nice "gourmet" alternative to plain old rice. My only changes were that I used sliced instead of slivered almonds (purely my mistake while picking up items at the store) and I only used about half of a single onion, finely chopped. Sweetie really doesn't like onions, this way I was able to get some oft he flavor without completely overwhelming him.

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1 user found this review helpful

Spicy Bean Salsa

Reviewed: Jun. 21, 2008

Fantastic! Made some minor adjustments: less onion, 1/2c Italian dressing, added some olive oil and balsamic, fresh tomatoes instead of canned, red bell instead of green, frozen corn instead of canned--okay, a lot of adjustments, but still I never would have thought of it without the original recipe and other cooks' comments. This will definitely be a staple recipe at our house, especially during the hot summer months!

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4 users found this review helpful

Grilled Caribbean Chicken Breasts

Reviewed: Jun. 4, 2008

Good, but Nothing special.

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1 user found this review helpful

Apricot Chicken with Balsamic Vinegar

Reviewed: May 18, 2008

This went over well at our house and it's simple to make for a weeknight meal. The consensus is that it is too sweet. Will try again next time with only half the preserves and maybe toss in a handful of raisins or cranberries.

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4 users found this review helpful

Harira

Reviewed: Dec. 1, 2007

I've had harira a couple of times in Moroccan restaurants and decided to try and make it at home. While this soup was a very tasty and hearty dish, it wasn't what I was trying to achieve. This recipe creates a very (VERY) thick stew with little to no liquid to soup it up. And the addition of pasta killed it. Everytime I took the cover off the pot for leftovers the first thing I smelled was pasta and it killed my appetite. I'll be trying this recipe again, but with some major adjustments--the spicing is spot-on, but the texture needs some dramatic work. Next time I'll leave out the pasta and only use half the lemon juice. I'm also thinking I'll use 2-14.5 oz cans of diced tomatoes, liquid drained, one can pureed and the second as-is. I'll also puree 1/2 - 3/4 of the can of chickpeas using some liquid from the pot.

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2 users found this review helpful