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Tuna Noodle Casserole from Scratch

Reviewed: Mar. 29, 2006
The flavor seems to come primarily from fat and salt. To make this more healthy and more flavorful, try the following: 1. spray the dish with non-stick spray rather than using butter 2. reduce the butter for sauteeing to 2 teaspoons 3. replace the milk with 1 cup of reduced sodium, fat-free chicken broth and 1 cup of low-fat evaporated milk 4. add 1/2 teaspoon (or more) of crushed marjoram or thyme leaves 5. add 1/8 teaspoon of ground red pepper to the roux and reduce the butter in the roux (you can cut in half and still successfully blend in the flour). Also, add 1/8 to 1/4 teaspoon of freshly ground nutmeg to the roux. This is standard for a white sauce. 6. Use light cheese for the topping, preferably highly flavored such as asiago or extra sharp cheddar.
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Deviled Eggs with Zip

Reviewed: Sep. 10, 2011
These are OK but I had to make changes for them to be good. I used probably 3x the mayo, replaced yellow mustard with dijon, put in about 2 T. pickle relish, and used dry mustard. I topped eggs with smoked paprika.
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Cream of Cauliflower Soup II

Reviewed: Feb. 18, 2011
This soup is OK but not wonderful. It does not taste like cauliflower soup. There just are other recipes that are more flavorful than this one.
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Actually Delicious Turkey Burgers

Reviewed: May 21, 2010
Good basic recipe. Now that fresh herbs are in the garden add a handful of your favorites (I like oregano, thyme, and parsley). Adds flavor and moisture. Also I agree with others that some worcestershire helps.
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