Meatless Main Dishes: Vegetarian Korma

 I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!

Pork and Pumpkin Stew

AppId is over the quota AppId is over the quota 1/4 cup vegetable oil2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces2 onions, chopped3 garlic cloves, minceda 14- to 16-ounce can tomatoes, including the juice1 1/2 cups water1 pound turnips, cut into 1-inch pieces4 cups chopped washed turnip greens or kalea 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch piecessteamed rice as an accompanimentprint a shopping list for this recipe view wine pairings In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350? F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

Tacos, Burritos and Enchiladas: Slow Cooker Enchiladas

Oct 27, 2007 After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Tacos, Burritos and Enchiladas: Slow Cooker Enchiladas

Oct 27, 2007 After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Stuffed Zucchini: Mushroom Stuffed Zucchini

Jul 15, 2011 The flavor is good, although I thought it was under spiced, but that's because of the butter and cheese. I used it as an appetizer so portions were reduced. That said, for those looking for "vegetarian" and who automatically think that translates to "healthy," it does not. There's lots of cheese here which means lots of fat, saturated fat, and cholesterol. What's in this recipe is a huge amount for what this is. Find reduced fat cheeses, at a minimum.

Stuffed Peppers: Stuffed Peppers My Way

Oct 22, 2009 Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes.

—naples34102 

Slow Cooker Recipes: Kashmiri Lamb

Mar 26, 2012 Really, really good. It tastes very rich, yet doesn't feel heavy. I started prepping the ginger and garlic, then thought to myself, "Those onions are going to take awhile; I should get those going." So, while the onions were caramelizing, I finished the spice puree and cubed the lamb. I also added the saffron threads to the yogurt and let them soften for about 20 minutes. I had just about a pound and a half of lamb, but I made the full amount of sauce—just reducing the chiles slightly. Oh, and I didn't have blanched almonds, so just used regular raw almonds. I think the leftovers are going to be even better than the original meal!

—Doughgirl8 

Stuffed Cabbage: Halupki (Stuffed Cabbage)

"Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!" — Jillian 

Savory Pies: Upside Down Pizza

Oct 27, 2006 After reading the previous reviews I decided to add the following ingredients: small can sliced black olives, approx. 8 oz. diced pepperoni's, 15 oz. can pepperoni flavored pizza sauce, 1.5 tablespoons diced jalapeno peppers. Put 1 can crescent rolls on bottom of 13x9 pan sprayed with Pam, thin layer of meat, 1 cup mozerella, thin layer of meat, another cup mozerella, no parmesan. Cover with 2nd can of crescent rolls, bake for 25 min. This came out golden and perfect; we will definitely be making this over again and again.

Meatless Main Dishes: Vegetarian Korma

Jan 25, 2011 I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!

Roasts: Perfect Pressure Cooker Pot Roast

Sep 29, 2006 Two yums up! I didn't really taste the dressing mixes, just beef. And moist tender beef it was. I may use a can of French Onion soup next time instead of the broth because I had more liquid than needed and it might make the gravy a little thicker and add interesting flavor (hmmm, it might not be enough liquid for the pressure cooker). Details in case there are other folks hesitant to use a pressure cooker: I was nervous to use a pressure cooker, not because of the old stories of peril (or the previous reviewers need to repaint the ceiling, LOL), but because it was a method I'm not familiar with. My chuck was 2 1/2 lbs., too large to brown in my 4 qt. cooker so I dredged it in flour and browned it in a skillet first. Other than the addition of 6 medium whole red potatoes (all that would fit), I followed the ingredient list. Because it was so full, it took a long time for the cooker to reach pressure and I had to keep the knob higher than expected (8-9 on an electric pressure cooker) to maintain pressure. The potatoes were creamy and tender, though some might consider them overdone. Now I'm disappointed there aren't more pressure cooker recipes here!

Ribs: Italian Country Style Ribs

Jul 10, 2007 Very easy to make! Next time I'm going to reduce the water. I added 1/2 can of tomato sauce, 1/2 chopped onion, two cloves of garlic - minced, 2 chopped tomatoes, and a couple of dashes of chili powder, salt and pepper. When I browned the ribs, I also seasoned with salt, pepper, garlic powder, and chili powder. I served it over some whole wheat spaghetti noodles, and for the carb conscious I served the ribs (hardly any extra sauce) on some roasted zucchini. Very tasty!

Quiche Recipes: Broccoli and Provolone Quiche

Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks

Pesto Recipes: Basil Pesto Sunshine Sandwich

Jan 05, 2004 Too fatty what with the oil and mayo. Better to mix the pesto with riccotta cheese in the blender. Also, basil is expensive. We make pesto of fresh spinach leaves, parsley, lemon juice, walnuts, parmesan cheese, and canola oil. We swear by it, try it.

Pizza Recipes: Chicken Avocado Pizza

Jun 23, 2008 This was great and did make for a light meal. We paired it with a nice light salad of romaine lettuce, the rest of the cherry tomatoes, some cucumber, and ranch dressing. The pizza looked beautiful and smelled delicious. The only thing is that I felt like it was missing some flavor, and I wanted to add something to give it a little more pizzaz but couldn't put my finger on what was "missing". Next time, I think I will try adding ground cumin or extra cilantro to the avocado mixture. I am also wondering if about half an onion chopped and pureed into the sauce would add some good flavor. I did find the pizza to be more flavorful the next day after the flavors had time to set. I also took advice from other reviewers and used uncooked, readymade dough for the crust. Added the ingredients to the uncooked crust and baked in oven for about 20 minutes at 400 degrees. Came out beautifully. Will definitely make again, just adding some extra flavors. Thanks for the recipe! My girlfriend loved it and was impressed :)

Meatloaf: Tex Mex Meatloaf

Nov 02, 2006 Except for the chile peppers in the tomatoes, I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf, however, in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese, I shredded cheddar cheese and used it as a filling rather than on top. With these few changes, it turned out really well.

Meatballs: Algerian Kefta (Meatballs)

Jan 18, 2011 I loved these. I made them exactly as called for - but used minced onion instead of chopped. For the tomato sauce - I got creative and added: 1 can rotel, 1 can of italian stewed tomatoes, sofrito (from the spanish isle), some salsa, splash of A1 bold, a 1/2 lime (squeezed), more sofrito, pepper and some cumin. Sofrito adds a little zip and spice to the sauce, as I did not have ras el hanout. Simmer on low and added on top of the meatballs. It was SO good and my company for dinner that night were AMAZED! This is my new "go to" recipe for meatballs. My FAVE!

Main Dish Seafood: Coconut Shrimp I

Jul 17, 2010 GREAT! However, I did pulse the coconut lightly in a food processor (previously mentioned) and it did adhere to the battered shrimp better (good tip). Also, since I like things a tad more seasoned, I put some cayenne pepper,paprika,garlic&onion powder, dried thyme&oregano into the 3/4 C flour (before dividing) and tossed seasoning directly on shrimp prior to coating. Plus, the larger the shrimp, the less time this takes..but it's worth the trouble even if you use medium shrimp. I wouldn't go smaller than that. After dredging/coating shrimp, chill until set, or freeze for 10 to 15 minutes. I've made these, froze and stored for another day and they fried up just as good that way too. If you use large/jumbo shrimp you can hold these in oven at 300 to finish cooking so coconut doesn't burn (or to keep warm until all are done). I also used the marmalade dipping sauce recommended which was really good! The batter itself w/out coconut works for fried onion rings or mushrooms as well, although I rolled those in Panko crumbs vs coconut flakes. Saved this recipe!

Main Dish Casserole Recipes: Tuna Casserole I

Nov 02, 2004 This recipe has been a favorite of my family for a long time. We use the same ingrediants, minus the cheese but put it together differently. I use frozen peas, not canned which you can pre-cook for 5 minutes before use or just toss in frozen. I mix the mushroom soup, tuna and 3/4 of the crushed chips together and put in the casserole dish. I use the remaining 1/4 bag of chips on the top, and bake, covered for 20 minutes until heated. Just like how my sisters and I would fight, my kids fight over this dinner and always want seconds.

Main Dish Salad: Chicken Salad with Toasted Almonds

Aug 07, 2005 This was very good. I made it as stated, and found it needed a little kick; it was a bit bland. I added a bit of curry powder, and that helped. Next time, I'll add some tart dried cranberries as another reviewer mentioned. It needs some other seasoning besides the salt and white pepper, but I'm not sure what. But I will make it again, and recommend it.