Spikeygrrl

Classic Tapioca Pudding
Rating: Unrated
Spikeygrrl's rating

I haven't had tapioca pudding since I was a kid, but I remember loving it. I made this almost exactly as written, my only changes were using a vanilla bean instead of vanilla extract and adding 1T bourbon (left over from another application). Mr. Spikey -- who "hates tapioca" -- asked for seconds. To me this recipe was dirt-simple and I'll definitely make it again, playing around with different extracts and, for a savory twist, with practically NO sugar and fresh herbs from my garden. YUM!

Spinach Cheese Manicotti
Rating: Unrated
Spikeygrrl's rating

I used leftover spanikopita filling and added in more ricotta than it already had, plus the recipe's mozzarella and parm. I parboiled the pasta. Sauce got a heaping T of fresh minced garlic and about 1/4 c of the fresh herbs I had handy: basil, oregano, and thyme; there was already lots of parsley in the filling. Used my pastry bag to fill the tubes. Omitted the water. Covered for most of the cooking. Turned out OK, but will definitely use homemade sauce next time. The three-star rating averages Mr. Spikey's 4 and my 2 for the recipe AS WRITTEN.

Split Pea Soup
Rating: Unrated
Spikeygrrl's rating
Braised Balsamic Chicken
Rating: Unrated
Spikeygrrl's rating

By the time I tweaked this to edibility, it was a whole different recipe. Sorry but I can't recommend this as written.

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Italian BBQ Pork Chops
Rating: Unrated
Spikeygrrl's rating

Way too sweet for my household! Will not make again. For much better results, marinate the chops in your favorite Italian salad dressing (store bought or homemade) for 24 - 48 hours before grilling.

Mini Cheesecakes III
Rating: Unrated
Spikeygrrl's rating

This was an unmitigated disaster. The filling was yummy (I changed the flavoring), but...I had to make a second batch of crust mixture to cover the bottom of each cup even very thinly, and every last smidgen of the filling filled only 1/4 of each cup. When I checked the cook at 15 minutes, the cheesecakes were already burnt and starting to smoke. Is it possible that the author meant for us to fill only 6 cups of a regular-size, 12-cup tin? I have tins for mini, maxi, and regular-size muffins; the only 6-cup tin is the maxi size, so that's what I used... Regardless, I won't be making this again. My regular cake-size cheesecakes are loved by all, so that's what I'll stick to from now on.

Matcha Green Tea Ice Cream
Rating: Unrated
Spikeygrrl's rating

Will make again. Two tweaks: 1) Converting sugar to granulated sugar substitute (I do this successfully ALL THE TIME due to medical dietary paramaters) made the finished product HUGELY too sweet, not only for me (with the medical issue) but also for my spouse (skinny as a stuffed string and genuinely cannot taste the difference between real sugar and sugar subs). Next time I will cut the sweetener by 1/3 and see what happens. 2) Spouse and I both like a STRONG matcha flavor, so I doubled the amount. Most of that stuck to container walls as I transferred various stages of the mixture from measuring cups to mixer bowls to saucepan. There has GOT to be a more streamlined process that does not waste so much (expensive) flavor!