Matt Recipe Reviews (Pg. 1) - (13885885)

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Sour Cream Cheese Casserole

Reviewed: Sep. 3, 2008
I was attempting to recreate a casserole that the mom of one of my roomates used to make. This, I'm happy to say, nailed it (with some modification). I omitted the sour cream and cream of mushroom, because neither of these bring any important flavors to the mix and essentially are wasted calories. Also, I didn't remember any of these ingredients being in the original casserole.
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Chicken Cordon Bleu II

Reviewed: Sep. 3, 2008
Made it for my roomates a little while back. It was proclaimed "really good" by all. Assembling the chicken is a little tricky, so its not a recipe I would enjoy making often. But it sure is tasty (and dare I say, elegant?)
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The Best Thai Peanut Sauce

Reviewed: Sep. 3, 2008
I made this sauce exactly as the recipe stated, and used it as a coating for flat lo-mein noodles. Its a decent sauce, but the flavors don't combine very well. The taste of peanut butter is very strong, before being replaced by the lime juice/cilantro. Also, the sauce would benefit from some texture - some crushed peanuts would be the obvious choice. A more authentic Thai sauce would use only crushed peanuts and forego the peanut butter, anyway. If I were to make this again, I'd use much less peanut butter, add some finely-crushed peanuts, and perhaps add even a little more water.
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