amygdala's

13out of13

Reviews

New Mexico Green Chile Chicken Enchiladas (Easy)

Posted by vescovo  

This recipe is really easy and comes out perfect every time. My only variations after I made it a few times were oven-roasted anaheim chiles (simple), whole milk instead of chicken broth, added cumin, mexican oregano and fresh cilantro to the... — amygdala May 12, 2009

Recipe #76234

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Ginger-Lime Marinade for Chicken

(2 people found this helpful) Posted by Bergy  

This is an outstanding marinade for chicken. It's great without any variations and ripe for tons of possibilities.. I have to say the second time I added a little here and there; serrano peppers, cilantro, scallions and apricot preserves.... — amygdala Apr 15, 2009

Recipe #23001

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Portabella Chicken With Creamy Rosemary Sauce

Posted by Sue L  

I didn't feel like pounding chicken breasts, so I cut them up into chunks to be served atop linguine. I found the sauce to be a bit mild; the sherry and cream blended nicely into heavenly nothingness (not a bad thing at all) but for me it just... — amygdala Mar 17, 2009

Recipe #28978

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Cheat n' Eat Vietnamese Chicken Soup

Posted by Sue L  

I made this for my boyfriend who had a cold. I didn't skip the 'rooster sauce' as we call it. Both absolutely loved it, and it had a medicinal quality as it cleared his sinuses-- Bonus! Great recipe. Thanks — amygdala Sep 30, 2007

Recipe #28377

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Dishwasher Salmon

(3 people found this helpful) Posted by Joel  

I honestly don't know why some people are so picky over this one.. Just think of your dishwasher as a big steaming mechanism. As long as you wrap everything tight, no worries. Kind of a novelty recipe, just like cooking stuff under the hood.... — amygdala Aug 11, 2007

Recipe #13246

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Pan-Seared Tilapia With Chile Lime Butter

Posted by GaylaJ  

I really enjoyed this; the flavors blended so well together. The only drawback was having to squeeze the hell out of some non-juicy limes... (guess I'll have to find better limes next time). All in all, very much worth the effort. I served it... — amygdala May 10, 2007

Recipe #109163

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Baby Bok Choy With Garlic

Posted by Crabzilla  

I enjoyed this very much. I usually make an oyster/sesame oil/soy sauce with baby bok choy, but it always seems a tad bit salty for my liking. I tried this and I thought it was absolutely wonderful. Sometimes less is more.. Thanks for a great... — amygdala May 7, 2007

Recipe #104240

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Pasta Sauce #1

Posted by MizEmerilLagasse  

I freeze this and use it for lasagna, pasta, anything that calls for it. I usually add 1/4-1/2 cup of zinfandel or other red and it comes out perfect every time. Good one. — amygdala May 7, 2007

Recipe #90414

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Apricot Roasted Chicken

Posted by *Parsley*  

This was so easy and turned out wonderful. I too, used chicken breasts and was very happy with the outcome. Very tasty! Thanks! — amygdala May 6, 2007

Recipe #166433

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Tilapia al Ajillo (garlic tilapia)

Posted by canarygirl  

I made this last night and it was outstanding and SO EASY... followed directions exactly. You'd think the garlic would be a bit overpowering; not so with this recipe. The finished product was a nice overall melding of flavors. Very tasty. — amygdala Feb 22, 2007

Recipe #57919

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Split Pea Soup (Crock Pot) - Dairy Free

(1 person found this helpful) Posted by Chelle_N  

This recipe is very similar to one I usually make in a stock pot. I thought I had perfected the time with that recipe (1 1/2 hrs.), however, how can you beat crockpot time? I used chicken stock instead of water and came home to a very nice... — amygdala Feb 22, 2007

Recipe #99103

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Chicken With Basil and Red Peppers

Posted by Kevin Young  

This was great. Having practically all ingredients handy, it was a breeze... Very healthy and VERY tasty; nice mix of the two. Thank You! — amygdala Feb 22, 2007

Recipe #115178

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Thai Shrimp & Spinach Curry

(3 people found this helpful) Posted by PollyB  

This dish is ridiculously easy and very aesthetically pleasing as well. I used green curry paste with a little bit of honey which gives it a warmer flavor. I thought about adding some scallions, maybe next time. (I've made it three times... — amygdala Nov 11, 2005

Recipe #79462

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