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Chipotle-Citrus Marinated Chicken

Reviewed: Sep. 1, 2009

This was really good. I made it exactly as written. I will definitely make this again.

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2 users found this review helpful

This recipe was actually pretty good, but I did find the problem that some others were complaining about (the blandness): salt. You need a little salt to bring out the flavors. I also used only 1 teaspoon of cinnamon, and it was really good!

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15 users found this review helpful

Tomato Curry Chicken

Reviewed: Aug. 30, 2006

I love this recipe. I have made it many times and changed just a few things. I make all of this in an oven-proof skillet, so when I finish the saute, I just put the whole thing in the oven to finish. Increase curry to 2 tsp, add 1/2 tsp cumin, omit parmesean cheese, use olive oil in place of butter, cut chicken into 1-2 inch pieces, add potatoes cut into 1-2 inch pieces (boil first for 10 minutes). And I bake it for 30 minutes at 350, make sure to let the dish sit for at least 10 minutes before serving -it all settles very nicely that way, seems to be creamier that way. Sometimes I add some dried parsely to it just to give it an "herb" look. Very tasty!!

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136 users found this review helpful

Delicious and Easy Mock Risotto

Reviewed: Oct. 3, 2005

This mock risotto was excellent. I cut the recipe in half since it is just my husband and I, and I also added a little smoked paprika to it. YUM!

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0 users found this review helpful

Baked Ziti I

Reviewed: Jul. 18, 2005

I really enjoyed this recipe. My husband doesn't quite like tomato sauce dishes and I LOVE them, so I am always trying different recipes on him. He actually liked this one. I did follow some other's instructions and layered it a little differently. I put the sauce over the ziti, then the sour cream over the sauce, then cheese and ziti, sauce and cheese. Cover with foil. I have to admit, the sour cream did make this recipe.

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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Jun. 20, 2005

I LOVE this recipe. I have made it many times and changed it many times for fun. My favorite variation: First saute 8-16 ounces of mushrooms. Cut chicken breasts into fourths. Mix into the sauce and bake in a lasagne dish uncovered for about 30-35 minutes. Stir halfway, since chicken lets out juices. Serve with penne pasta and roasted asparagus. YUM!

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5 users found this review helpful

Mexican Rice

Reviewed: Jun. 20, 2005

This was very quick and pretty good. I didn't have salsa, so I added another can of diced tomatoes and a small can of sliced black olives. I didn't have cilantro, so I added parsley instead. Even my 21-month-old daughter liked it!

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1 user found this review helpful