elgoods Recipe Reviews (Pg. 1) - Allrecipes.com (16303144)

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Stuffed Peppers with Turkey and Vegetables

Reviewed: May 16, 2013
Made a vegetarian version of this last night with two HUGE red peppers (got 4 big servings by cutting them in half, though I did have to cook them longer to get those honkers tender). I used tofu/soy crumbles instead of ground turkey, shook a bunch of Italian-ish spices into the mixture pre-tomato sauce, and left the cut-up pepper out of the mix (seemed redundant). Served it on bulgur with a fruit salad. And WOW. Boyfriend commented on its deliciousness twice during the meal and asked me to make it again soon. We both do happily eat meat, but like to eat veggo meals frequently and he said he couldn't imagine this being any better with turkey. I agree. Will make this again soon!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 23, 2013
Will never use another chocolate chip cookie recipe again. I even accidentally used 1 full cup of white sugar and they came out ok (little sweet, haha, but delicious)! Mmmmmm.
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Big Soft Ginger Cookies

Reviewed: Feb. 23, 2013
HOLY COW these are some of the greatest cookies ever. I have made these so many times, including a teachers' Thanksgiving party in Greece where the American teachers were "sharing" the holiday with colleagues, and they get snapped up so fast every time! Sometimes mine cook and kind of flatten out. I imagine that's because I'm impatient and don't refrigerate the dough enough or something. I don't mind, though. Still yummy. The sugar is a lovely touch!
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Caramel Apple Pork Chops

Reviewed: Feb. 23, 2013
So easy, so delicious. Quick autumn/winter meal when I'm out of ideas. Have made with chops or a tenderloin underneath the pile of potatoes, onions, and apples.
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Spaghetti Squash I

Reviewed: Feb. 23, 2013
Wow. Hadn't ever had spaghetti squash before this, and have made it twice since. Crunchy strings means you haven't cooked the squash quite enough (happened my second go-round). I leave out the olives since I don't care for them and have added mushrooms, zucchini, etc. Very versatile! Sometimes I forget I'm eating squash and not pasta.
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Grilled Chicken Breasts with Zesty Peanut Sauce

Reviewed: Feb. 23, 2013
AMAZING. Comes out great, though I'd make more sauce than suggested since it is delish and I always want more. I'd make it a lot more often, but I find it a little overwhelming to assemble all the ingredients on a regular old night.
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Oven Fried Chicken III

Reviewed: Feb. 23, 2013
Followed advice of other reviewers: 1/2 c mayo, 1/2 milk, and 1/4 c ranch dressing. Used pepper, paprika, salt, garlic powder, and thyme, but didn't really measure. Also used panko and some herbed breadcrumbs since that's what I had on hand. Upped the temp to 400 and cooked 15-20 minutes on one side and 10 on the other. This was DELICIOUS! BF and I liked it heaps--super moist, good flavor, and big points for ease! Only note I'd probably give is that I used this on boneless chicken breasts and bone-in thighs (wasn't paying attention to packaging...whoops). Had a lot of trouble getting the meat off the thigh bones without destroying the coating, etc. while eating the breasts was a breeze. I'd personally recommend using this recipe on boneless cuts. Thanks!
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