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I love the authenticity of the recipe, but not all of us have access to authentic ingredients. My grocery store had no phyllo so I had to use puff pastry. I cut the pastry into 3" squares and stretched the middle in order to get enough filling in, then folded them over and crimped the edges with a fork. Then I brushed the triangles with butter and sprinkled them with sesame seeds. In 45 minutes, they were beautifully browned flaky pastries, as delicious as they were pretty. People at the party I took them to asked me if I was a professional cook. Great recipe.

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Butternut Squash Soup

Reviewed: Apr. 12, 2001

One of my favorite comfort foods, this soup takes some time (mostly to peel and cut up the squash, but it's worth it. I usually get one large or two small squashes and make a big batch. Sometime I add a dollop of homemade pesto instead of the herbs. Once I adapted it into lobster butternut bisque by coking the squash in stock made from lobster shells instead of chicken broth. And eight ounces of cream cheese is plenty.

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Angela's Easy Breaded Chicken

Reviewed: Mar. 12, 2001

If you're looking for a quick and easy and tasty way to prepare chicken, this is it. The best part about it for me was that I had all the ingredients on hand, and if I hadn't I could have improvised. Half a bottle of vinaigrette with Romano cheese, the remains of a bag of garlic and butter flavored croutons crunched in the Cuisinart, and that's all there is to it. In a pinch you could make your own oil and vinegar, add Italian spices, and dredge in flour and Parmesan. Great! I'll make it again.

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Chicken Chipulos

Reviewed: Aug. 16, 2000

Nice recipe, especially since it uses staples that I almost always have on hand anyway. The flavor's fine, but it's a little "soupy". I used a 16 oz jar of green chile instead of the soups and canned chiles. Also used half Salsa Jack and half cheddar. I think it could be improved by adding rice (cooked in chicken broth) and maybe some corn to give it a little more substance. Plus, corn, not flour tortillas.

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6 users found this review helpful

Mijo's Slow Cooker Shredded Beef

Reviewed: Aug. 16, 2000

My husband went nuts over this recipe. He says it's one of the best recipes he's ever tasted. He begged me to make it again as soon an possible, and often. I have to admit he's got a point; th emeat was very tender and flavorful and made some oustanding taco filling.

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Penne with Yogurt-Tahini Sauce

Reviewed: Jun. 18, 2000

I made this recipe because I had a big jar of tahini, I love sesame and I wanted to make somehting other than hummus. This recipe is, in a word, Weird. If you make the recipe as described, the sauce is about the consistency of milk. I recommend leaving out the 3/4 cup of water. I had to heat the sauce and add cornstarch to make it look like a sauce and not soup. Flavor's OK, and it's not hard to prepare. It's a little bland. Add aged Parmesan, double the mushroom and red pepper amounts, and it's OK. I've invented better pasta dishes from what's on hand, though.

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17 users found this review helpful