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Zucchini with Chickpea and Mushroom Stuffing

Reviewed: Jul. 14, 2007

My husband and I loved this dish. I used a little less coriander and added about 2 TBSP curry and an extra garlic clove. It didn't have an Indian flavor at all. I sprinkled it with shredded Parmesan cheese before serving. The salt of the cheese was perfect. It cooked for a good 40 minutes.

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25 users found this review helpful

Pasta Siciliano

Reviewed: Nov. 21, 2006

Very tasty! We'll be making this often! DH and I both thought this could be served in a nice Italian restuarant. We added good kalamata olives, a mild domestic feta cheese, and sauted mushrooms. We also used penne pasta instead of farfalle. Turned out great! NOTE:Using 16 oz/ 1 lb. of penne was too much for my medium skillet. I ended up using 2/3 of the cooked pasta with the mixture.

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3 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Aug. 2, 2006

This was a big hit at my house!! I would serve this meal for family and friends. Here are some changes I made based upon other reviews I read and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sautéed the onions and peppers alone and added about 2 tsp. of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

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261 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 25, 2005

I adjusted this recipe a bit and loved it! The best thing I did was cover it with foil for most of cooking, and cook at a lower temp (325.) I did this because I like the top of the bread less crusty. Towards the end of the hour, I took off the foil and increased the temperature to 350. Cooked about 10-15 more minutes. I used 1 cup white flour, 1/2 cup of whole wheat flour, and 1/2 cup of oats. I also added 1/4 tsp baking powder. I also used 1/4 butter and 1/4 c applesauce. For the banana mixture, I had 2 cups of banana and 1/3 cup of chunky applesauce. This was a great recipe. Next time I will add some nuts or chocolate chips. My whole family loved this banana bread!!

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3 users found this review helpful

Shrimp Scampi V

Reviewed: Sep. 25, 2005

We love this recipe! It tastes better than the shrimp scampi dishes we've eaten at restaurants. We always add at least 5 cloves of garlic because we love garlic. This is a fast and delicious meal.

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2 users found this review helpful

Tilapia Pitas

Reviewed: Sep. 25, 2005

We love fish tacos, so decided to try this easy and healthy recipe. It is an easy dinner to make. I was pleasantly surprised by the sauce. The fish was ok. Tilapia can be a little bland if not seasoned well. I prefer more of a fried flavor, but it is very healthy this way! I am considering using my favorite fish sticks in place of the tilapia next time. We also used some hot sauce and that gave the pitas a real kick.

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34 users found this review helpful