Outrageous Chocolate Cookies

Prep Time: 18 minutes
Cook Time: 12-15 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (September 2003)

These are delicious and easy. A definite keeper recipe.

Southern Style Green Beans with Bacon

Prep Time: 22 minutes
Cook Time: 18-22 minutes

Grade: B

Make Again: Maybe

Recipe Source: Cook's Country (June 2004)

This was fine, but not my favorite green bean recipe. And since it isn't quick, I'm not sure I would go for this one again.

Turkey Burger

Prep Time: 10 minutes
Cook Time: 10 minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (June 2006)

This is a decent turkey burger, and a quick recipe. I might prefer a little less mustard in it next time.

Zucchini Casserole with Feta, Lemon and Oregano

Prep Time: 25 minutes
Cook Time: 45 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (February 2005)

While I was making this, I thought, this is probably more trouble than it is worth, because it took a little bit longer than I expected. However, I changed my mind once I tasted this. The flavors were excellent, and this is a great new recipe to help me use up my zucchini. I did modify just slightly, by using half the olive oil and twice the amount of feta cheese.

It was quite soupy when done, and the broth was very flavorful. I will make some bulgar or couscous next time to serve with to soak up some of the juice.

Sichuan Green Beans

Prep Time: 20 minutes
Cook Time: 15 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Illustrated (January 2007)

I didn't love this as much as I thought I would. However, the leftover flavors tasted better to me, so I may try to make this again. It was just a little bit more work than I was expecting, I think.

Corn Fritters

Prep Time: 18 minutes
Cook Time: 12 minutes

Grade: A-

Make Again: Maybe

Recipe Source: The America's Test Kitchen Family Cookbook

I guess I didn't let my oil heat enough, because it took longer than 1-2 minutes per side to brown. The ones at the end were better, and tasted great. I don't fry food too often, so not sure how often I will make these, but it was a fun way to use fresh corn. I will make sure to start oil heating earlier next time.

The recipe called for a shallot, which I did not have. Instead of using regular onion, I substituted regular table salt for Shallot salt (from Penzey's) which I think worked nicely.
Recipe Source: Cook's Country (August 2005)