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Pumpkin Black Bean Soup

Reviewed: Oct. 29, 2012
Like many people, I changed a few things. The idea of pumpkin and black beans was intriguing. I changed it too much to give it a 5 star, but at the same time I have to say it is a good start. I was surprised how much my family liked it. Here is what I did and I understand I am falling into the don't rate it unless you follow it exactly category, but this recipe needs a bit extra. I added two cans of the 15 oz pumpkin to thicken b/c it has less sodium than adding 3 cans of black beans w/one pureed so I only added two cans of the black beans. I added 2 tsp of all spice (mine says Jamaican all spice, but I think they are all the same) to enhance the pumpkin flavor and I went with a dollop of cream cheese instead of the sour cream. Again, this is a great base, just play with it.
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Heather's Fried Chicken

Reviewed: Feb. 26, 2012
This is a pretty good fried chicken recipe for dark meat as written. Next time I am going to try with breast and see how it goes as I prefer white meat. I assume it should taste about the same since you are in a sense putting the chicken in a brine over night so it shouldn't dry out during the frying
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22 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Dec. 10, 2011
I always go through the reviews. I read the most helpful/5 stars as well as reading the lowest ratings so I can get a feel to how the average person might fair. I have to say that I was concerned after reading some of the 1 star ratings about it being raw in the middle, but after making this recipe several times, if you buy the right piece of meat it is as easy as people say it is. I buy the English round from Sam's club (it looks like a big beef tenderloin with the fat on the top side). I use a pre-made rub from Penzeys spices called Chicago Steak Seasoning that basically has the same ingredients many of the reviews have used and it turns out great.
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7 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jan. 9, 2011
Made this today and it was great. My meat loving boys, 9 and 13, said they didn't miss the meat at all. It was a hit with the whole family. I usually make changes based on other peoples' reviews, but I didn't have time to read through but did add 1cup instead of 1/4 salsa to the mix and will make the same way next time. I may use my griddle so I can cook both sides at one time (I don't like baking b/c it doesn't taste like a quesadilla to me). Tip: on the last one I overfilled so I squished out the extra filling and sauteed it in the empty part of the pan and once I plated the quesadilla, I put the beans and carmilized corn on top of that and it had amazing flavor.
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Beef Stroganoff III

Reviewed: Dec. 29, 2010
Good recipe. I was looking for something to use my left over roast from the Italian pulled beef sandwiches and this fit the bill. Used the egg noodles and followed the advice of yellow onion and cream cheese. Didn't need the wine since the beef had already been slow cooked in Lipton onion soup mix and Italian seasonings. This is a good way to get more than one meal out of a large roast (especially when they go on sale).
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