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Chinese Spicy Hot And Sour Soup

Reviewed: May 21, 2012

I had criminis on hand so that is all I used, and I probably used more than called for. I liked this soup a lot. Next time I will probably add a little more wine vinegar and maybe some sirachi for a little more heat.

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Actually Delicious Turkey Burgers

Reviewed: May 21, 2012

I cut the recipe down for fewer portions and it called for 5/8 of an egg white. I just dumped a whole egg in without separating. The patties were a little mushy but firmed up nicely when cooked. Unlike other turkey burgers I have made, these stayed nice and moist. I made sliders with this. Also added about a tsp of liquid smoke. Nice flavor.

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Tofu Parmigiana

Reviewed: May 6, 2012

This was top notch. I followed some suggestions and pre-baked before frying, and also dipped in egg before breading. My package of tofu was 14 oz. and when sliced it yielded nine pieces which fit nicely in a 9x13 pan in one layer. Firmer texture than eggplant, softer than chicken- maybe close to veal. Very nice.

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Quinoa Tabbouleh

Reviewed: Mar. 20, 2012

This was a huge hit. So refreshing too, and gets better the longer it sits. Used canned tomatoes instead of fresh but it was still great.

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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Mar. 10, 2012

This is fantastic. I made exactly as directed except I used two pounds boneless skinless thighs. I served with sushi rice on the side. I normally only cook brown rice but I think that sticky sushi rice complements this well. This might be one of the 5-10 best dishes I have ever made, and I am 50 years old so that is saying something. As others have said, the liquid might not seem enough at first but keep simmering and stirring and you will be rewarded. I simmered about 1:15 but it would tolerate even longer if you wanted to. Very nice dish.

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Slow-Cooker Posole

Reviewed: Feb. 12, 2012

Very good. I had the cilantro in the fridge but forgot to add it. Used one can white and one can yellow hominy. Will make again for sure. I cooked on low for about 6-7 hours and it was perfect. I don't think you need high heat for that period of time.

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Sausage con Queso Dip

Reviewed: Feb. 4, 2012

I prefer salsa to the Rotel. Usually a salsa with corn and black beans. I also use sweet Italian sausage instead of the breakfast sausage. I brown the sausage in the bottom of my small rice cooker, then throw in the salsa and cheese and it switches to warm as soon as it is all melted and gooey.

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Turnip Casserole

Reviewed: Jan. 8, 2012

I thought this was an interesting way to cook turnips, and it was quite tasty.

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Jan. 8, 2012

I thought this was very good, and my two kids liked it too.

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Grilled Broccoli

Reviewed: Jan. 8, 2012

Nice flavors and a nice change from steaming, which is what I usually do.

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Flat Iron Steak with Three Pepper Rub

Reviewed: Jan. 8, 2012

Nice flavors. I ate half the steak the first night. Used the rest with a veggie stir fry the next night.

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Oven Fries

Reviewed: Jan. 8, 2012

Pretty good, and it certainly is simple. The fries weren't very crisp but I didn't really expect that out of the oven. To avoid sticking I just used a silicon liner in my baking sheet. Also added some garlic powder.

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Cheesy Creamed Spinach

Reviewed: Jan. 6, 2012

Very nice, big hit at Christmas dinner.

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Tomato Soup I

Reviewed: Dec. 18, 2011

Excellent. I added a little garlic and basil I liked the diced tomato consistency but if you want it smoother you could puree it.

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Grandma's Corn Bread Dressing

Reviewed: Nov. 28, 2011

I used buttermilk corn bread mix which I baked it in a 9 inch cast iron skillet the day before. This amount worked well when I made the dressing the next day in a 9x13 baking dish. I also added 1/2 pound of browned crumbled breakfast sausage. Very nice dish.

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Grilled Bacon Jalapeno Wraps

Reviewed: Nov. 28, 2011

Very tasty and popular at a party I took them to. I tried grilling as directed, and I also tried smoking with some hickory wood in my smoker for about 1 1/2 hours. I thought both were great but liked the smoked version.

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Firecracker Grilled Alaska Salmon

Reviewed: Nov. 5, 2011

Great marinade, and like some others, after I took the salmon out I simmered the marinade for a few minutes both for safety and to thicken it to use as a sauce later. I cooked my salmon in a hot cast iron skillet on stove top for about 3 minutes per side and it came out perfect.

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Garlic Chicken

Reviewed: Sep. 25, 2011

I used some thinly sliced boneless/skinless breasts and I only needed to bake them about 10 minutes. I used panko crumbs. I also increased the olive oil mixture and added some crushed red pepper. After I had dipped and breaded the chicken, I put the oil back on the stove to simmer. I boiled some whole wheat pasta and tossed that with the oil mixture. When the breasts were done I put them under the broiler for a couple of minutes to get them a little more brown and crisp. Very nice dish.

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White Peach Sangria

Reviewed: Aug. 31, 2011

Excellent. My friend who loves sangria really enjoyed this. Made exactly as directed.

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Chicken Stir-Fry

Reviewed: Aug. 1, 2011

Very good. Doubled up on the spices and sauce as some suggested, even though I only used half the chicken. I marinated for four hours. I saved the marinade and put back in at the end and the cornstarch thickened the sauce nicely. I served with fried rice, and also made the Japanese zucchini and onions from this site as a first course.

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