camgira Recipe Reviews (Pg. 1) - (13595777)

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Coconut Curry Chili

Reviewed: Jun. 22, 2012
Yum. I added fresh red peppers and basil from the garden. Served over basmati rice steamed in coconut milk. Mine was a tad sweet. Will try with fresh mango instead next time instead of the chutney. Still, a delicious twist on chili. Yummy with fresh lime squeezed over top.
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8 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Oct. 15, 2011
We loved this recipe. Thanks for the smart idea about using quinoa. I think it could use a snip more heat--I'd put in cheyenne pepper next time or more hot sauce. Also I always double or quadruple the garlic. Nice meal. Husband was shocked it was turkey. Delicious.
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1 user found this review helpful

Lentil Loaf

Reviewed: Jul. 20, 2011
Great recipe that offers a strong base of lentils, eggs, and bread pieces that can be seasoned however you want. The suggestion of a flavor pack is good, but really one could zest it up creatively in any way. I added sauteed onion, garlic, and hot peppers. Topped with a great English chutney. Was a hit at a table full of skeptics. Awesome and easy.
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3 users found this review helpful

Stuffed Eggplant with Shrimp and Basil

Reviewed: Jun. 22, 2011
Loved this recipe. I have to admit, I improvised quite a bit b/c I wanted to use ingredients on hand. Replaced shrimp with spinach feta chicken sausages, 1/2'ed the breadcrumbs. Carmelized an onion and some fennel which I layered as a bed under the eggplant. This dish was incredible. Thanks for the idea--despite all my changes, the dish was still largely yours. Yum!
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3 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Jun. 11, 2011
Fantastically yummy. Spring for a good center cut sirloin and don't skimp on the garlic. This steak was really good. Even my five-year-old agreed to put the ketchup away--it was that good.
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3 users found this review helpful

Cinnamon Rolls I

Reviewed: Apr. 24, 2011
Terrific. Just remember to flip them upside down onto your serving platter. I agree with the adjustments that include a bit of frost or glaze as is pictured. These were very moist and tasty. Yum! Enough to distract my Weight Watcher relatives into a bit of indulgence and say "it was worth it!"
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5 users found this review helpful

Real Homemade Tamales

Reviewed: Dec. 31, 2010
I have never made tamales before but was interested in trying. This is a time-consuming process for sure! The best way to do this is make the meat a day in advance. Work to perfect the masa by watching YouTube and reading other recipes. This recipe's masa was way too dry and I had a hard time figuring out how to get a little pinch of it to float in water--as some YouTube pros suggested--to test for the right consistency. The videos about masa show it being about the consistency of Cream of Wheat. With some insistence from my husband that we keep trying, we worked at it and finally came up with some masa that didn't sink as heavily as the first batch. We cooked the tamales in our pressure cooker for about 45 minutes. Then let them sit in the closed pressure cooker while we went for a walk. They really need some time to cook, apparently. This combination of cooking and letting them sit ended up being perfect. These tamales were really divine. Just as good as the ones a Mexican family used to sell door to door when I lived in Utah. Try it. But definitely be prepared for a lengthy process. Invite friends over. Play some mariachi music. Drink some Mexican beer. Worth it. But definitely an experience you want to share with others willing to get their hands dirty. The community aspect of the recipe is part of the magic of tamales. Try it--but know what you're in for. I do think it's worth it.
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16 users found this review helpful

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