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Lemon Parmesan Spaghetti

Reviewed: Aug. 16, 2010
This was a very easy recipe to make. I love lemon with pasta! I don't care to much for sour cream so next time I might half it and add more Parmesan Cheese. I added fresh zucchini, carrots and broccoli. I used the juice and zest of 1 large lemon. I might add more next time. I cooked it the 15 minutes and then added the Parmesan Cheese and some breadcrumbs to the top and put it back in the oven for a few minutes. I really enjoyed this recipe. Thanks!
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Fettuccine with Brussels Sprouts

Reviewed: Jan. 24, 2010
I was looking for a low salt, low fat recipe and came upon this. I used Olive Oil instead of butter and I used whole wheat penne pasta instead of the fettuccine. I enjoyed the taste, but it is mild. If you like spicier or more flavored food you would need to add more spices. It is an interesting combination but it works. I will make again soon. The only drawback is preparing the Brussels Sprouts. It takes time. I cut off the bottoms, quartered them, then broke them up with my hands when I put them in the pan.
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Hawaiian Fruit Crumble

Reviewed: Aug. 25, 2009
I added to nuts to this, but otherwise made it exactly as stated. It was very good. I used canned pineapple and a can of cranberry sauce. Will make again!
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Lee's Incredible Momos

Reviewed: Aug. 10, 2009
I tried a different approach. I cooked the ingredients together first. I then spooned them into the round wrappers. I baked them in the oven on a cookie sheet just until the edges were brown. They were good but needed a sweet dipping sauce.
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8 users found this review helpful

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