hippiedave Recipe Reviews (Pg. 1) - Allrecipes.com (12850485)

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Garden Penne

Reviewed: Sep. 10, 2012
NICE RECIPE and VERY GOOD IDEA to use local vegies in season.Add corn cut from one nice size ear and a few fresh tomatoes also.I don't understand the canned corn or canned tomatoes called for when the idea is to use fresh seasonal vegies.Leave out the canned corn and canned tomatoes.FRESH CORN and Tomatoes are AVAILABLE AT SAME TIME THOSE OTHER VEGIES ARE AVAILABLE and FRESH LOCAL is best. I'm from Wisconsin and live in a farming area so I'm blessed with an abundance of farms all around and roadside stalls plus farmers markets daily in towns.If you have time I would advise to make a homemade sauce with all the cheap tomatoes near the begining of fall(tons at the markets after first frost).As far as the corn I would never use canned unless in a bomb shelter situation,frozen maybe! If you are really in a hurry use the chunky sauce called for , add a few fresh vegies of whatever is available and ENJOY!
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7 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Aug. 28, 2012
I love this,it's simple and tastey. I used olive oil new potatoes. I've done this with small reds,purple and some thin skinned light colored potatoes. I left skins on and cooked whole(very small potatoes). I sometimes skip the dill and add fresh garlic. PERFECT and SO EASY!
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1 user found this review helpful

Chicken Navratan Curry (Indian)

Reviewed: Jun. 24, 2012
THANK YOU RAVEENA! VERY GOOD!! I also used chicken breasts. The meat was tender, moist, and flavorful. I skipped the carrots,cut red potatoes in larger size pieces skin on and added garden fresh beans. I also added 2 chopped Thai hot peppers with the garlic. Finished with greek yogurt. AWESOME and EASY.
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5 users found this review helpful

Foreign Devil Fried Rice

Reviewed: Apr. 20, 2011
WELL DONE! THANK YOU! The perfect basic fried rice recipe, starting with the perfect rice. Add whatever you like and it can be a new experience everytime.
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5 users found this review helpful

 
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