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This was okay. I also thought the pumpkin flavor was rather mild. Maybe that's the point? I had a sugar pumpkin I needed to use and it served it's purpose well. Not sure what the difference would be using canned versus a roasted pumpkin? It was a great color though and tasted just fine, but nothing amazing. I also added a bit of chopped mushrooms. I'll try again next fall.

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Beef Stroganoff III

Reviewed: Oct. 10, 2009

This is the real deal. I have marinated the meat and I have also skipped that step. I really can't tell too much of a difference. If you have the time, marinate. If not, don't worry. It still tastes great. I also use a medium onion instead of scallions. I like to add a few cloves of garlic, too. But I add garlic to just about everything. I also add 1 Tbsp of Worcestershire...how can you make Stoganoff without it, right? I also remove the meat after it's browned and then cook the onions. Then I add the meat back to the pan. I also stir my flour (I have also used cornstarch) into the beef broth to smooth it out before adding it into the pan. I am getting hungry typing this. "Honey, guess what we're having for dinner tonight?"

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Stir Fried Kale

Reviewed: Oct. 5, 2009

This stuff is awesome! I have made it several times this summer. I would definitely recommend moving the cooked onion/breadcrumb mixture to a separate plate and wilt the kale without it in the pan. I add about a cup of chicken stock to the pan with the kale to help often it up a bit. Add the breadcrumb mixture just before serving that way it won't be soggy. Delicious.

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Mom's Coleslaw

Reviewed: Oct. 5, 2009

MMMMM...good! I had to make this twice to get the sugar/vinegar ratio right, but once I did it really tastes great. My wife said it tastes like KFC. Tastes even better the next day. Oh, and just a dash of celery seed for that extra kick.

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Southern Fried Cabbage

Reviewed: Oct. 5, 2009

This is good stuff. I did add a bit more bacon. I used turkey bacon because that's what I had, but it needs real bacon. I also did not 'stir continuously' for five minutes. Instead I put a lid on it for about five minutes and stirred occasionally until it was tender. My wife loved it. I'll make this again and again.

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Pasta with Peas and Sausage

Reviewed: Apr. 29, 2009

My wife and I enjoyed this dish very much. I added some diced onion in with the sausage while browning. I did not use heavy cream. I chose the 2 Tbs Smart Balance, 2 Tbs flour an one cup milk route. I did this in a separate pan and brought it to a boil while whisking to thicken. It was thick enough for us. I did not use all 12 oz of the peas. That's a lot. Also, we felt the rigatoni was too large a pasta for this dish, and one pound is way too much. I'll use penne or fusilli the next time. Because there will definitely be a next time. mmmm.

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Basic Microwave Risotto

Reviewed: Mar. 29, 2009

Yep, this really does work. I am thrilled with the fact that I don't have to stand over a stove stirring for 30 minutes. I sauteed my onions and garlic separately and used chicken broth entirely. I did add the onions an garlic at the start with the rice. I kept the lid on for the last 10 minutes, stirred at 5 minutes and checked it with 2 minutes left on the timer and it was done. I stirred in the parm and grubbed. Awesome.

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