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Remoulade Sauce a la New Orleans

Reviewed: Aug. 18, 2007
Thanks for the great recipe! I left out the green olives because I didn't have any on hand. I also substituted a little jalapeno for the capers. Even without the capers and the olives, I discovered that it didn't need any salt. One other thing: It's very spicy if you use Sriracha. I love spicy food, so it was perfect for me. Those who aren't into spicy food, though, may want to dial things back a bit.
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Authentic Enchiladas Verdes

Reviewed: Jul. 25, 2007
I made a vegetarian version of these enchiladas verdes, and they were the best I've ever had! We filled them with chihuahua cheese in place of the chicken and used vegetable stock rather than chicken broth. I can't wait to make them again, because they're simply out of this world.
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1 user found this review helpful

Roasted Tomatillo and Garlic Salsa

Reviewed: Jun. 13, 2006
I deviated a bit from the original recipe, but it inspired me to make a great salsa. I added a few Thai peppers and about an eighth of a red onion, and cut back a bit on the garlic and cilantro. I also left out the black pepper. What I came out with was a smoky green salsa with considerable kick. I'll probably double the recipe next time, because this looks like it'll go pretty quickly.
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Baked Ziti I

Reviewed: Dec. 3, 2005
I cut everything in half, left out the meat, and used Veggie Shreds rather than real mozzarella cheese. Even though this is one of the highest-rated recipes on this site, I was not prepared for how incredible this dish would be. Unbelievable.
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0 users found this review helpful

 
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