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Rob's Screaming Stuffed Jalapeno Peppers

Reviewed: May 17, 2012

I've made these a number of times following the recipe exactly. I even made enough to freeze. They freeze great ! Take them right out of the freezer and put them in a 425 degree oven for about 20-25 minutes and they come out perfect ! I've both grilled and baked these (both from frozen and not frozen) and I actually prefer them baked.

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2 users found this review helpful

Ratatouille

Reviewed: Aug. 29, 2011

I took the advice in other reviews and cooked the onion and garlic until soft along with the eggplant. I also added 1 T corn starch to it before spreading it on the bottom of the pan so that when it produced juice in the baking process it was not so runny. I baked uncovered and it was absolutely fantastic ! I've added it to my favorite vegetable recipes.

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5 users found this review helpful

Fierro Chicken

Reviewed: Dec. 17, 2010

I made just as the recipe was written. I have to say next time I would skip the mushrooms and add some cumin as some others have. I used green enchilada sauce, which I did like. Be sure to cook uncovered, otherwise it is too runny.

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19 users found this review helpful

Shrimp Nicholas

Reviewed: Sep. 8, 2010

I really wanted to like this ! It sounded like a very exciting recipe. I made a few just to try them and found them a bit bland and salty. I even tried sprinkling the shrimp with garlic powder and that made them a little better but for the effort they take to make I won't be making them again.. Sorry Nicolas...

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11 users found this review helpful