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User avater

22Twain

Newton, IA, US
member

Recent Reviews


Re:Orange Chicken with Scallions

This had good flavor, and was easy to make for a weeknight dinner. But as other readers have pointed out the amount of sauce was insufficient, even after doubling it. I would make this again, but would prepare the sauce separately using more OJ; and add a little corn starch slurry to thicken it.


Posted: 12:48 pm on February 23rd 2017

Re:Cocktail Sauce with Red Onion & Jalapeño

This is my go-to recipe for shrimp cocktail sauce; always a hit with our guests. I blend the ingredients in our small food processor, which gives it a smoother texture.


Posted: 01:26 pm on December 3rd 2015

Re:Roasted Shrimp with Rosemary and Thyme

I made this last night when we had friends over for dinner. Pros: Very easy to prepare; would be good either as part of the main course (as we did) or as an appetizer served at room temperature; nice presentation; not overcooked, very tender.Cons: Thought it was a little short on flavor, but that might have been just me.Everyone else thought they were very good. Will keep in the mix for future events, and will try as an appetizer.


Posted: 04:18 pm on October 21st 2013

Re:Cherry Tomato, Mozzarella & Mint Salad

I have made this many times, and everyone loves the fresh flavors and different textures. I agree with the previous reviewer regarding the amount of oil. Just 1-2 Tbs drizzled over the salad makes it great. Using basil rather than mint is equally as good. Whenever we want a fresh, quick salad for unexpected guests this is our first choice.


Posted: 04:36 pm on August 14th 2013

Re:Quick Chicken Parmesan

Very good weeknight recipe. I have made it several times and it always comes out juicy and flaverful. Two alterations: 1) I pound out the chicken to about 1/2" thickness so they cook a little faster and more of the coating comes into contact with the pan; and 2) as noted by some other readers, I add red pepper flakes to the sauce to give it some extra flavor.One thing to watch: some brands of "fresh" mozzarella contain a lot of water, which seeps out when this dish is in the oven and can make the crisp coating mushy. I have gone to using low moisture mozzarella, and either cut it into slices or shred it just before use.


Posted: 05:02 pm on February 7th 2013

Re:Linguine with Lemon-Garlic Shrimp

Very good! Made this for friends one Friday night after work and everyone agreed it is a great combination of flavors. One alteration I made: after searing the shrimp I removed them from the pan, added the remaining ingredients, and then added them back when the pasta was added. This kept them from overcooking while reducing the sauce.


Posted: 06:02 pm on February 27th 2012

Re:Baked Ziti with Tomato, Mozzarella & Sausage

I have been wanting to make this for some time, and finally did last night. It is wonderful! The only modifications were: 1. used 1 lb of sausage, since that is what was in the package; 2. used a full tub of Ricotta, since I didn't want to waste the small amount left; and 3. used one 28 oz and one 14.5 oz can of tomatoes, since our store does not stock 35 oz cans.


Posted: 06:00 pm on March 28th 2011

Re:Chicken Quesadillas with Chipotle Crema & Pico de Gallo

I made these for a Cinco De Mayo party last year and they were a great hit. Everyone insisted I make them again for this year's party. Instead of using the griddle, I cooked them on a gas grill with the burners set on medium heat. This gives them a nice crunch and a slight char.


Posted: 12:03 am on May 4th 2010

Re:Tuscan Braised Short Ribs

I made this as the main course for our dinner club, which has four couples in it. I served it over parmasan polenta, everyone loved it. The nice thing was that I could put it in the oven and forget it while preparing the rest of the meal. I didn't make any adjustments to the published recipe.


Posted: 08:01 pm on March 24th 2010