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Pozole from Paradise Pier Hotel

Reviewed: Feb. 7, 2015
Rather than giving this recipe 5 stars, then talking about all the things I changed, I'll be honest and give it three stars. It needs chicken broth or some other stock substituted for half of the water or more, and it needs a LOT more seasoning than is called for. At the very least, I'd triple the Mexican oregano, double the garlic, and a add a teaspoon of cayenne or other hot pepper (this isn't hot at all on its own). It's a great base recipe, and an excellent starting point for more adventurous cooking, though.
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Deviled Eggs

Reviewed: Nov. 27, 2013
Way too dry. Nowhere near enough salad dressing.
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Cauliflower Casserole

Reviewed: Jan. 13, 2006
I'm sorry, but my wife and I found this absolutely inedible. We were able scrape the cheese off the top and eat it, but had to discard the rest of the dish. The aroma was reminiscent of freshly caught fish, yet the flavor leaned more toward fish that had been caught long ago.
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