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Accidental Chef rated and reviewed the recipe Red Bean and Rice Cakes

"I made these last night - - only half a recipe (there are only two of us). They''re quite tasty! We each ate two "burgers" and were looking for more.I didn''t have Fiber One cereal, and substituted panko bread crumbs instead - - turned out great.Next time I''ll season them a little bit more (double everything up), but these "deconstructed red beans and rice" cakes are darn good!"

Posted on 10/12/2007

Accidental Chef rated and reviewed the recipe Mexican Pasta Bake

"A great-tasting meal, hearty and comforting. It goes together quickly and is very forgiving on cooking times (late for dinner? No problem!).You can make numerous substitutions/additions and it still turns out well.Highly recommended."

Posted on 6/7/2007

Accidental Chef rated and reviewed the recipe Southern Stir-Fry

"Really excellent and truly simple to prepare. I was worried that garlic salt as the only seasoning would yield a bland dish. I was wrong!A dash of hot sauce (Frank''s, Cholula, or Tabasco) is just the right touch to wake this dinner up."

Posted on 6/1/2007

Accidental Chef rated and reviewed the recipe Herbed Fish

"I made this dish last night. It was super easy and very, very tasty. A few lemon wedges squeezed over the filets really brought it to life. I''ll definitely make it again!I served it with a side of roasted garlic couscous to which I added about a cup of a frozen southwestern style blend of corn, black beans, red bell peppers and onions.It was a huge hit, everyone loved it."

Posted on 5/31/2007

Accidental Chef rated and reviewed the recipe Neptune Pasta Salad

"This was the first time I''d tried any "Suddenly Salad" products. I couldn''t find the suggested Caesar salad and opted for "Classic" instead.Two observations: the Suddenly Salad Classic dressing is unbelievably salty (920mg). I used only about half of it - - and it was still pretty salty.Tossing the broccoli in as raw florets does provide some crunch ... perhaps a bit too much. If I prepare this again I might toss the broccoli in the pasta water for the last 2-3 minutes of the boil, just to blanch it a bit.It went over well, despite my misgivings, and the remainder went to work for lunch today."

Posted on 5/30/2007

Accidental Chef rated and reviewed the recipe Hot and Spicy Greens

"Following the idea in an earlier review I added cubed extra firm tofu to the greens and served it atop Soba (buckwheat) noodles.It was a big hit - - no leftovers at all.Next time I believe I''ll increase the amount of ginger (we like it spicy).I served it as a main dish, but without the tofu/noodles it would be an excellent side dish with nearly any cuisine."

Posted on 5/29/2007

Accidental Chef rated and reviewed the recipe Pasta and Bean Skillet

"Definitely a winner in this household - - and definitely to be prepared again (and again).Following the "Special Touch" idea, I plated it in shallow bowls rimmed with tortilla chips, with salsa and sour cream on the side.I did also use a hot variety of salsa and that put a nice (but not too hot) kick in the dish.Highly recommended."

Posted on 5/29/2007

Accidental Chef rated and reviewed the recipe Easy Mexican Chicken and Beans

"This is really good, and as simple as can be to prepare.Lacking Mexicorn I used plain corn and added a can of diced green chilies to add some "oomph."I served it with heated corn tortillas and salsa on the side. It simply disappeared! I will definitely make it again."

Posted on 5/29/2007

Accidental Chef rated and reviewed the recipe Shrimp Scampi

"Super easy to prepare and as delicious as any I''ve ever had.I served it over an improvised pasta primavera: penne pasta, frozen green peas, chopped fresh parsley and basil, grated parmesan cheese, and drizzled with extra virgin olive oil.Be sure to serve the cooking juices! It''s delightful."

Posted on 5/29/2007

Accidental Chef rated and reviewed the recipe Skillet Beef and Vegetable Stew

"A great comfort food. Dead easy to prepare and lovely and delicious on the table.I read other reviews and agree completely that as directed it''s simply too thin to be a stew, at least in my book. Knowing this ahead of time, I simply started it a couple of hours ahead and let it simmer and reduce until a stew consistency was obtained.Not only did the extra simmer time thicken it up, but it also concentrated the flavors into a rich and hearty stew.I served it as is, with a chewy sourdough bread for sopping up every last drop.If you can afford the extra time for simmering you will not be disappointed."

Posted on 5/29/2007

Accidental Chef rated and reviewed the recipe Spicy Skillet Chicken

"Super easy to prepare, and very, very tasty!I didn''t have Mexicorn so I used plain corn and a small can of diced green chilies.It was an enormous hit (and I loved it, too)."

Posted on 5/17/2007

Accidental Chef rated and reviewed the recipe Japanese Shrimp and Soba Noodles

"Another terrific recipe from the kitchen of Betty Crocker! It was an instant success at my table.I made it exactly according to the recipe and will definitely make it again. The fresh ginger is really the "secret ingredient" that makes this dish stand out."

Posted on 5/17/2007

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