| A simple and tasty way to get a chunk of fish on the table quickly. I usually substitute white wine worcestershire (now known as "marinade for chicken" or some such) for the regular worcestershire sauce, which I often find too assertive. |
| Well, I've never used the "pita bowls", but I've made this several times, and it's quite good. It's tasty and keeps well. |
| This was easy to prepare. The sauce was tasty, but seemed to be lost in the cooking.
It was ok, but not as good as I'd expected. |
| This is really good for little effort.
- I "minced" both garlic and ginger by grating on my microplane.
- I sprayed my salmon bits with olive oil, rubbed on the garlic-ginger mixture, and cooked under my gas broiler, rather than in a 500F oven.
Very nice and a with a spiffy presentation, this would make a nice company dinner. |
| Very good and easy way to do green beans.
If everything's ready (green beans prepared and garlic chopped), this can be easily finished with minimal attention.
Needed a bit longer to get to "done" as DH likes them. |
| Pretty good stuff as I made it...
- The recipe says it serves four. Two of us ate more-or-less the whole thing; might have served three with a salad.
- I had 300g (rather than 1#/454g) of scallops, the kind with the orange bit still attached.
- I used about 7oz of cascareccia. Don't think vermicelli would be the right pasta, at least what I call vermicelli. Spaghetti, perhaps; linguine?
- Had to pit and slice my own black olives; crumbled my own feta. (Someone really pays for feta already crumbled? How much work is that saving?)
Altogether pretty good. |
| Really easy and pretty good.
- I used tuna instead of mahi mahi, which I've never seen on sale.
- Doubled the amount of curry in the mayo mixture.
- Baked 10min, which was shorter than asked, but still way too long. Maybe my tuna was thinner than mahi mahi typically is.
Still, this is really quick to assemble and quite tasty. |
| A really simple version of a classic. Good and fast. |
| Really simple, fast and tasty. I've thought about puréeing the sauce, but think that the texture is nice. A finely chopped clove of garlic didn't hurt the sauce.
I make about half a recipe with 250g (9-ish ounces ravioli), which is somewhat less that the recipe asks. This makes a nice dinner for two with a salad.
Spinach and ricotta ravioli is good with this. |
| - I made a half recipe for two; this would easily have served three, making the recommended servings correct.
- I did not use the optional cooked chicken or turkey; this would have stretched it further.
- I had no pastry cups, but did have phyllo needing to be used. Used a 6-muffin pan, with 6 (rectangular) sheets of phyllo thusly: Spread one sheet of phyllo on the counter; brush melted butter on top side of phyllo; sprinkle with dry bread crumbs (whole wheat nice); fold the phyllo in half longways; butter top side of phyllo and sprinkle again with bread crumbs; fold in thirds, making a vaguely square stack. Press this into a muffin spot. When all are prepared, pop into 400F/200C oven for about 5min to crisp up and lightly brown.
- I didn't have lemon juice concentrate, so used plain lemon juice. Squeezed on more at the table.
The individual cups would make a nice side dish. |
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