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Chicken Pot Pie IX

Reviewed: Mar. 9, 2013
Per my families taste, 4 stars as is....5+++ stars with compiled other's input. To save you time after reviewing a few hundred: (1) chicken thighs or breast work equally well - use per your taste and money preference. (2) Cook chicken and veggies of choice (others added potato cubes, corn) in chicken broth - I use a great product called "Better Than Broth" chicken base and use this drained nutrient-rich broth to add to onion-flour mix. (3) After onions start to brown and BEFORE flour is added, toss in extra seasoning...I used a favorite spice blend called "Simon & Garfunkle" which is a blend of what else...Parsley, Sage, Rosemary & Thyme. (4) Depending on your preference for pot pie gravy thickness, as is, it's pudding thick. Like others, I like mine a little more loose and easily fixed this with other's recommendation to add additional 1/2-3/4c broth but could add less flour. NOW...this is worthy of more than 5 stars!!! Wonderful base, thanks for sharing!
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Delicious Ham and Potato Soup

Reviewed: Mar. 2, 2013
Very good but made a few changes that enhanced the flavor. (1) Used "better than broth" chicken base 1 tsp with 1c. water so I used 4tsp + 4c. water (2) omitted the extra salt (3) added 1 Tbsp. fresh dill and 1/4 cup fresh parsley stirred in before serving and the fresh herbs add a great flavor; (4) topped with chopped green onions and shredded cheese for extra flavor and this is a great base recipe to manipulate to your families preferred taste.
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Chicken Cordon Bleu II

Reviewed: Jan. 31, 2013
Like many others, I'm not a fan of those who rate recipes based on their OWN creations so I'm rating this as a 5-star as is BUT...as an RD, I'm adding healthful changes I made the 2nd time I made this awesome recipe that my family agrees doesn't take away from the wonderful flavors but will safe you calories, fat that aren't necessary. (1) use shaved deli ham - no flavor change but less sodium, calories & fat and much easier to roll. (2) used 2Tbsp. whipped butter and 2 Tbsp olive oil for a blend that allows for higher heat, and less saturated fat and added the heart healthy mono fat. (3) substituted lite coconut milk for the whipping cream saving calories, fat but with same great richness with all the same sinful goodness this dish has to offer. thanks for sharing.
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2 users found this review helpful

Bean Soup With Kale

Reviewed: Jan. 27, 2013
Per our preference, it's a 4 as it's written. We preferred adding a 1 tsp red pepper flakes (we like a little spice to our food). We also cooked 4 pieces of no-nitrate thick cut black pepper, applewood smoked bacon, removed bacon after cooking and used the grease in place of oil to saute the garlic and onion then kale (finely chopped per others recommendations). We then topped with a piece of smoked gouda cheese but kids preferred Parmesan then crumbled bacon before serving and these minor changes made this a 5-star for us. Thanks for sharing.
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The Best Thai Coconut Soup

Reviewed: Jan. 5, 2013
5+ STARS AS IS! To condense the 100+ reviews I read which most were;t anything but praising the original recipe from Jessica which I do wish she gave the name of curry paste she uses (I will mine-it's awesome) here we go: (1) for a richness and depth like no other, if you can find dehydrated sliced shitakes (I get mine at a regular grocery store but also have at my local Asian market) or I've also used brown cremini in a pinch, rehydrate them and use the water with bouillon base for a more complex broth; (2) to make it more of a meal, per others I threw in at the same time as the broth a bag of broccoli florets with baby carrots; (3) I buy the A Taste of Thai 1.75oz (7-1tsp svgs) and use the whole package of red curry paste and it's perfect for my family heat preference which tends to be on the hotter side than some people; (4) I've never compared side by side Thai coconut milk vs coconut milk but others said there's a difference (Thai is thicker they said). I buy the Thai coconut milk full fat and I'm an RD - some things are better (like real butter) for taste sensations but lite I'm sure is fine - I used 2 cans and 22cups extra broth and soup was still rich. (5) I wasn't sure if I'd like the lemongrass chopped texture so as author later recommended and others added, I threw in a whole lemongrass stick that I "bruised" first with blunt end of knife and took out before serving. (6) I've subbed chicken and ground pork after trying with original shrimp - ALL are gr8! Thx!
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Mediterranean Kale

Reviewed: Dec. 2, 2012
Hubby loved, I really liked a different way to prepare a very healthy, nutritious veggie.
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Pumpkin and Sausage Soup

Reviewed: Nov. 26, 2012
Used hot Italian sausage because it's what we had and like spicy food. 1/2 the sugar, 24oz. frozen organic butternut squash, 6c. broth to ensure not too thin and this made a delightful soup that wasn't too sweet (what I was afraid of and why I started with 1/2 the sugar which was perfect for us). Thanks for the different yet delightful new addition to our recipe file.
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Lebanese-Style Red Lentil Soup

Reviewed: Oct. 29, 2012
very good but excellent for our taste preference with few changes others mentioned. First we added sauted onion, celery, carrot and quartered grape tomatoes at the end and stirred them in to maintain some crunchy texture. We also added 1 1/2-2 x cumin and extra hot Hungarian paprika, again our pref for spicy things. Per others rec to 1/2 the fresh lemon juice and add to taste worked for us and we stopped at 1/4-1/3c. Thanks for great recipe as with all recipes, they have to be tweaked to everyone's own preferences.
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1 user found this review helpful

Cajun Roasted Pork Loin

Reviewed: Oct. 27, 2012
OMG...this is so yummy! My husband and I like spicy food so I made it as is except subbed chipolte powder for cayenne to give it a bit of a smokey flare and this wasn't even spicy to us but the flavor and smelled up the whole house. Definitely a keeper and we may tweak it with a bit more chipolte powder next time otherwise flavor blend was perfect!
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Chinese Spicy Hot And Sour Soup

Reviewed: Sep. 15, 2012
Really yummy! We like it a bit spicier by adding few drops of Sriracha garlic chile paste
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Angela's Awesome Enchiladas

Reviewed: Aug. 24, 2011
Too salty for our taste with the taco seasoning and the condensed soup as the recipe is written. I did try a second time with additional chicken (had a package that was a little of 3 lbs) and it was worth the 5 stars. Now for our individual preferences, I added little more cumin (1/4 tsp), and fresh chopped cilantro and avocado right before baking. Thanks for the recipe and this is really a 5 star, easy recipe but just a bit too salty for our preference and I am a salt fanatic.
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Sloppy Joes II

Reviewed: May 20, 2011
Great base recipe! Made my own changes to make it a 5: (1) used ground turkey breast since had it on had and it was a great sub since the sauce added such a good flavor to usually dry meat. (2) cookede in all in a crock pot per other request and because I had such lean meat to help it not be so dry. (3) we like hotter-style food so I used the 3/4c. ketchup with the 20 oz. Gr. Turkey breast, upped the onion, pepper and used fresh garlic (so much better) and 2 Tbsp. Chipolte Tabasco to give it a kick with a good flavor.
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Sweet, Sticky and Spicy Chicken

Reviewed: May 17, 2011
4 star as is, but DEINITELY 5 star with few changes from other suggestions. (1) Dredge chicken cut into bite-size pieces in flour to aid with crispy outside and thickening sauce. (2) We like hot food. Other suggested Sriracha garlic chili sauce and I totally agree HOWEVER, it is hotter than the avg hot sauce so start with 2 tsp - 1 Tbsp and add more if you like but don't start with 2 Tbsp in recipe until you try it first. If you're wondering where to buy Sriracha, I can get it in my Asian section at Walmart superstore or Ingles here in NC or of course an Asian market. (3) I added veggies - onion, tricolor peppers, baby corn, minced jicama, carrot and broccoli because I like my veggies. (4) I doubled the sauce to accommodate the extra veggie ingredients. (5) I like others suggested, brought the sauce ingredience to a slow boil in a seperate pan so not to dry out my chicken and let in cook down a bit before adding to the seared chicken and it thickened up nicely.
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Lemon Mushroom Herb Chicken

Reviewed: May 17, 2011
4 star base but 5 star with others suggestions. After reading a good bit of reviews heres a summary and this is MUCH better than I anticipated. Even my husband who complains with "too much lemon" raved about this recipe ~ the lemon, wine, mushroom, capers are a wonderful combination I've never tried before this recipe. So here's how to make this a 5 star from other's suggestions: (1) add mushrooms and soak in chicken broth ~ 30 min. I only had organic dried mushrooms so I soaked in heated broth for 30 min. Really brings out a richness to the broth that can't be mimicked in the cooking process. (2) Sub cooking sherry or masala wine for white wine ~ goes better with mushrooms. (3) don't worry if you don't have all dried herbs - I didn't have basil ~ subbed poultry seasoning the herb amounts are great but any combo works per others and my change worked fine. (4) Many 1/2 the flour and herb ingred. for 4 chx breast - I was a little short for the 4th breast but definitely the full 1c. would be too much. Probably due to my rather large 4 chx breasts. (5) Definitely keep the capers if you have them ~ adds a bit of spicyness but the fresh parsley doesn't do much if you don't have it. (6) the lemon sounds like a lot especially for my sensitive hubby but it was a perfect balance. Hope this is helpfull and saves you time reading.
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World's Best Lasagna

Reviewed: May 1, 2011
For our taste, we didn't like the ricotta mixture and we prefer this sites "best marinara sauce yet."
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9 users found this review helpful

Slow Cooker Salisbury Steak

Reviewed: Apr. 14, 2011
5 star with several reviewers input - after reading a lot of reviewers say too salty and why use cr. of chx with beef? Here's how to turn this 4 star into 5 stars: (1) use 1/2 pkt dry onion soup mix (I had Lipton mushroom and onion soup mix and it was great); (2) I used Pacific's Portabello ready to serve cream of mushroom soup in a 32 oz. box and I added the whole thing and omitted the water; (3) added 1 cup of dehydrated mushrooms that gave it a rich flavor; (4) added 2 cloves minced garlic to meatballs (5) omitted bread crumbs - don't need it to stay together and don't need extra salt or carbs. I also saved the step and didn't brown my meat, eliminating the flour and oil. Served with mashed potatoes and the gravy and fresh green beans with mushrooms from this site. Awesome meal and great to see my NC mtn hubby so satisfied with a heathly meal.
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Displaying results 21-40 (of 86) reviews
 
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