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I've made this rice dish twice so far and everyone agrees that it was great. The first time was for our Mother's Day fajita/burrito family lunch. I made it a second time as a siding to a vegetable main dish, and I added a can of peas to add some bulk to the rice. For both times, I added 1 tsp of cumin instead of just 1/2 tsp, plus 1 tsp of chili and 1/2 tsp spanish paprika. Love this dish :-)

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Delicious Egg Salad for Sandwiches

Reviewed: Jan. 12, 2012

This is a quick way to make a filling lunch for days that seem to go faster than they should. It's no trouble to make in the morning, and ensures that you have something great to look forward to at lunchtime. I made this with low-fat mayonnaise, stone-ground mustard, and leeks since they were what I had at hand. Although my sandwich fell apart because the egg salad was a little runny, it still was very delicious. I'd use less mayo next time, and probably make it the night before and chill it so it holds together better. Thanks for the recipe!

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Mom's Stovetop Pork Ribs

Reviewed: Feb. 16, 2011

This was great! My family and I like gravy on our meat though, so I didn't completely simmer all the liquid away. I left about 3/4 cup of liquid in the pot for what started out as half a kilo of pork ribs. Then I sliced the ribs, plated them, and drizzled the liquid over the meat. Also, I used flat leaf parsley, and lemons because I didn't have limes. I'll definitely make this again, and will try limes next time.

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Cinnamon Sugar Tortilla Delight

Reviewed: Dec. 12, 2010

This is quick and easy, just what I was looking for, but I didn't want to use that much butter. So I cut it down to 1 tsp of 75% fat free Elle & Vire extra lite butter. Since I didn't have cinnamon sugar, I made my own using 1 tsp cinnamon and 3 tsp muscovado sugar. I mixed the butter, sugar and cinnamon together before spreading them onto three whole wheat tortillas. All in all, this guilt-free but tasty snack comes down to just 280 calories.

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White Bean Dip

Reviewed: Dec. 8, 2010

This is a great dip for celery -- or to stuff the celery with it, just use less olive oil. I didn't have any cilantro on me when I decided to make this, but I did have chili powder. Turned out great, and will definitely make this again.

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Chinese Braised Spare Ribs

Reviewed: Oct. 4, 2010

I tried this last night for dinner and used 500 g back ribs and 250 g pork chops that I sliced into inch-wide strips, to make 8 servings. I didn't have any rice wine in the kitchen, so I substituted it with sesame oil. My family loved it! My brother is picky but he said it was really good. Didn't expect the meat to be so flavorful because I didn't have an hour to simmer it, but it came out great. Will definitely make again.

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Cantonese Lean Pork Congee

Reviewed: Jun. 4, 2007

Am rating this as the best, even though I changed the ingredients and quantities a bit, since I didn't have all the stuff and wanted to cook something different. I used fish (tilapia) and unpolished brown rice, which is what I had handy, and it still turned out a winner. For this type of rice, it's better to use a bit more water; instead of 2.5 cups as called for 2 servings, I used 4 cups, since the brown rice needs to take in more water to get that congee texture. Thanks for the recipe!

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