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Almond-Topped Fish

Reviewed: Mar. 16, 2009
I liked the crunch of the toasted almonds on top and the flavors in my dish were complimentary. Possibly the choice of seasoned salt could have given the other reviewer an off flavor. I used 1/4 of a large yellow onion & sliced the onion very thin. The onion caramalized where it wasn't covered by the fish. I used Mrs Dash Garlic and Herb in place of the seasoned salt and just salted the fish before I added the sauce. I like a little bite so I added 1/4 tsp cayenne pepper to the sauce. I used 1/4 c lite sour cream and 1/4 c regular mayonaise and a sqeeze of fresh lemon juice, topping the sauce with minced parsley with no other substitutions. This was so easy and suitable for company. I looked great coming out of the oven and tasted wonderful. I used Basa Filets. A great recipe in about 30 minutes from start to finish!
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Lasagne Verdi al Forno

Reviewed: Dec. 10, 2008
Just wonderful! I didn't change a thing. It's time consuming, but not any worse than other lasagna recipes. If you are sick of red sauce for pasta try this dish.
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7 users found this review helpful

Pumpkin Pork Stew

Reviewed: May 28, 2006
I liked this stew. It just didn't knock my socks off, so four stars. I will make it again. I appreciate the fact that it gets most of it's body from the pumpkin instead of tomatoes. I have to stop eating tomatoes due to arthritis. I have experimented with making a pasta sauce with pumpkin or pureed squash and when I have it perfected will post it.
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0 users found this review helpful

Lamb and Okra Stew

Reviewed: May 28, 2006
This was an ok stew, but the flavor of the lamb was minimal. Since lamb is so expensive, I won't make it again, or will just use beef or pork. I used Garam Masala spice mixture (Cardamom, Black pepper, Coriander, Nugmeg, Cloves and Cinnamon)to give it some more flavor. Only for okra lovers. Don't make it if you don't like okra. Okra has a viscous texture when cooked and aids in thickening soups and stews.
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11 users found this review helpful

Sauteed Chicken with Greek-Style Lemon Sauce

Reviewed: Feb. 2, 2006
This recipe was tasty but the dish could have been easier and faster if done with turkey cutlets instead of pounding the chicken. I would probably marinate the meat then saute the meat naked next flouring and frying, just a bit of olive oil in a non-stick pan to prevent sticking. When you add the meat let it sear without moving it. When a thin crust forms underneath, loosen the meat from the pan with a spatula and let it brown. Loosen medallions, turn them over and lightly brown the other side. The juices on chicken should run clear not red to indicate it's done. Thin medallions will not take long to cook through. The recipe would adapt to veal medallions or pork tenderloins in place of the chicken. Don't use anything but fresh spinach and fresh tomato for best taste and appearance. The lemon-feta cheese sauce is the secret to this dish, and it's easy.
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4 users found this review helpful

Shish Tawook Marinated Chicken

Reviewed: Feb. 2, 2006
Be daring and give this a try- it's fabulous. I marinated chicken tenders about 5 hours. It could have been longer. I broiled mine instead of grilling, but I can't wait to grill with it. When grilling,I'll baste with this marinade thinned down with some additional olive oil. Final note: I didn't want to use the mayonaise based sauce shown with this marinade so I made Tzatziki, which is a yogurt and cucumber dressing. Yum!
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2 users found this review helpful

Quick and Easy 20-Minute Chicken Posole

Reviewed: Jan. 28, 2006
I thought this looked bland, with the canned peppers. So I put in a fresh Anaheim pepper. I didn’t change the seasoning given in the recipe. However, I substituted cubed pork for the chicken to be more authentic. Brown the cubed pork well in some olive oil. Remove and reserve. Add the onions and one large Anaheim pepper (wash, seed and dice large) and sauté until soft. I added 1 tbs cornstarch and cooked this paste with the onions and pepper 1-2 minutes (do not let it burn). Add the pork cubes back to the pot with the onions & pepper. I increased the liquid by adding more broth than the recipe called for (add water if no extra broth around) and 2 cans of white hominy (drained). Cook on med-low simmer until the pork is done. This variation was delicious, but it looked unattractive. To improve presentation, serve it in colorful bowls with a dollop of sour cream and some hot sauce for personal seasoning. Experiment with brands of canned hominy. Some are better than others.
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2 users found this review helpful

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