tgobbi's

9out of9

Reviews

Fat Free Tomato Dressing & Marinade

(1 person found this helpful) Posted by Mille® ™  

This recipe seems a good starting point for a marinade since the flavor barley comes through. The problem is that there isn't nearly enough flavor. I tried it on skirt steaks, marinating them all day, but the taste was flat. All the flavoring... — tgobbi Apr 6, 2004

Recipe #23130

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Deviled Pork Chops

(1 person found this helpful) Posted by heartsmiles  

Very good recipe but I suggest cutting back on the cooking time by at least 10 minutes, probably 15, especially if using boneless chops. I'm also going to add a little minced garlic next time. — tgobbi Feb 9, 2004

Recipe #40004

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Curry Chicken with Coconut and Peanuts

(3 people found this helpful) Posted by canarygirl  

Super delicious. My company loved the dish. I found that it was thick enough without having to use the cornstarch mixture. Also, I sprinkled some shredded coconut on top when serving. Not at all difficult to make. Highly recommended;... — tgobbi Dec 28, 2002

Recipe #37139

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Sweet Potato Casserole w/Coconut Pecan topping

(2 people found this helpful) Posted by Mysterygirl  

This is a delicious casserole, a little time consuming to make, but worth the effort. Our Thanksgiving crowd loved it. I have one suggestion: a pinch or two of salt added to the sweet potato mixture makes the dish much tastier. [editor's note: the... — tgobbi Nov 28, 2002

Recipe #14412

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Bahama-Mama Pork Chops or Chicken

(5 people found this helpful) Posted by papergoddess  

A few suggestions may be in order for this recipe. First, the chops should be sprinkled with a good sized pinch of salt before cooking. Maybe a few twists from the pepper mill might be a good idea as well. [Editor's note: The recipe was updated... — tgobbi Aug 14, 2002

Recipe #35939

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Oriental Garlic Chicken with Zucchini

Posted by Manda  

Suggestion: use minced fresh ginger root instead of the ground ginger! It makes a world of difference. Ginger keeps for a long time if you follow these very simple instructions: peel it; cut it into slices; put it in a plastic container with a... — tgobbi Jul 9, 2002

Recipe #28800

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Mongolian Beef

Posted by Lali  

Suggestion: never use ground ginger in stir frying Chinese dishes! It's completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily... — tgobbi Apr 30, 2002

Recipe #12851

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Crab Rangoon

Posted by DiB's  

Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that... — tgobbi Mar 20, 2002

Recipe #10712

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Szechuan Peppery Hot Chicken

Posted by Bergy  

Szechuan peppercorns (Xanthoxylum piperitum) are not at all hot. In fact they aren't even peppercorns, but a kind of berry. Called "hwa jao" in Mandarin or "fa joo" in Cantonese, they have a slight numbing effect on the tongue rather than... — tgobbi Jan 22, 2002

Recipe #17328

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