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Spicy Indian Chicken Curry Yummy

Reviewed: May 20, 2004

This is a good, solid curry recipe. I decreased the proportion of spicy ingredients because I had some guests over who weren't the biggest fan of spicey foods, and it was still a bit spicey for them. I personally loved it. The flavor is really good, but not excellent, hence the four stars. Serve this with some raita, naan, and saffron/coconut rice, and you have yourself a delicious Indian meal.

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Eggplant Parmesan II

Reviewed: Feb. 17, 2004

This was certainly tasty and recommended. I am not sure if I read the recipe incorrectly or not, but I had far too much bread crumbs and not enough egg (based on the recipe), so I would adjust for this.

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Broiled Scallops

Reviewed: Dec. 18, 2003

I don't know what I did wrong, but these scallops turned out intolerably salty. It could have been that my scallops were fresh and retained a high salt (water) content. I even tried cutting the garlic salt as per the reviews on this site. I'd suggest garlic powder over garlic salt.

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Garden Fresh Tomato Soup

Reviewed: Sep. 10, 2003

This recipe turned out excellent; the soup tasted so fresh and healthy. A few notes about this recipe. First, the recipe says "1 slice onion"; I treated this as though it said "1 sliced onion", and it worked out perfectly (I am sure this is what was intented). Also, as someone else noted, this recipe as it stands does not make enough soup. I doubled the recipe and it made enough for 5 people to have one medium sized bowl of soup each. At least double this recipe, if not triple it. Also, by substituting vegetable stock for chicken broth, this recipe is vegetarian-friendly. In addition, I made the following alterations: added 1 bay leaf, 1 tsp crushed garlic, 1 tsp cayenne pepper, 1/2 cup milk, 1 Tbsp oregano, 1 tsp thyme, pepper to taste. Delicious!

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Chicken Pot Pie II

Reviewed: Aug. 1, 2003

Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust, and used fresh mushrooms, carrots, brocolli, beans instead of their frozen counterparts. I also added granulated onion, some thyme, cheddar cheese, and used only one large potatoe (any more would be overkill). I didn't have any pie tins to accomodate this big pie, so used a 9x13 casserole instead and it turned out great. If you are looking for a good chicken pot pie recipe, you can trust that this one will exceed your expectations.

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103 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Aug. 1, 2003

I used this crust for a chicken pot pie, and it was *perfect*. I didn't have any shortening so used refridgerated butter instead. Also, I was pressed for time so didn't chill the dough for 30 minutes as suggested, which made it frail when rolled out. To counteract this, I added more flour to the mix while rolling the dough and it turned out great. This will be a hard recipe to beat.

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Real Italian Calzones

Reviewed: May 29, 2003

Really good! I would definitely add more than 1 1/2 cups of the ricotta, but a full 15oz container was a bit too much for my taste. In step (1), use a medium mixing bowl, not the small bowl the recipe recommends because it will have to accomodate 2 1/2 cups of flour and then some. When it comes time to fill the calzones, start with the rolled out dough on the cookie sheet because transferring the delicate vessels is difficult. Very good dough!

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Cheese Ravioli with Three Pepper Topping

Reviewed: May 22, 2003

Very good, but not worthy of 5 stars. Subtle but tasty flavor. The sauce is pretty runny so take measures to thicken it (cook for an extra couple minutes) or just don't serve it on a flat plate. ****

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Almond-Crusted Halibut Crystal Symphony

Reviewed: May 22, 2003

Just like a symphony, this dish contains both delicate and powerful elements meshing in pure harmony. The sauce is obviously the key, so you might want to increase sauce-related measurements slightly. Also the broiler browns the crumbs very quickly so be sure not to allow them to overcook as an overly dark crust ruins this otherwise gorgeous presentation.

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Cajun Paella

Reviewed: May 22, 2003

Just so so... If anyone finds any exceptional Paella recipes out there, please post them here. Basically, this didn't taste as good as what I tried in Barcelona; it was too bland. I had leftovers but ended up throwing it away because it just didn't sound good after my first encounter.

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7 users found this review helpful