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Thanksgiving Leftovers Croquettes

Reviewed: Nov. 29, 2009

Yummy. I used the leftover green beans with almonds instead of carrots and that added a nice crunch. My potato mixture was a little soft so I chilled it before forming the patties and that really helped. I used Italian breadcrumbs instead of the plain ones and the seasonings and that worked well. I served with my leftover cranberry apple sauce instead of gravy and they were delicious. I will do this again, thanks Pam.

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The Very Best Confetti Rice

Reviewed: Nov. 21, 2009

I made just a couple of tweaks and this was really good. I added some minced onion and a little salt to the water when I cooked the rice. I toasted the slivered almonds in a dry skillet until they were browned before I added them to the cooked rice with the remaining ingredients. It made a nice change from plain rice.

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Grape-Nuts Bread

Reviewed: Nov. 4, 2009

Delicious! Mom says this is one of the best breads I have made from here. I used ap flour instead of bread flour so I added 1 Tablespoon of vital wheat gluten to the dough. I needed to add a couple of more tablespoons of flour as it mixed but it has been damp and rainy here. It made a big, tall loaf and is great for both toast and sandwiches. This one is a keeper for sure.

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Home-Style Scalloped Potatoes

Reviewed: Oct. 28, 2009

A good, basic recipe. I made a half recipe and did it in a 8x8" square pan and it was done in about an hour. I think next time I will add a a little garlic when I saute the onions and maybe a bit of mustard powder and nutmeg to the sauce.

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Brown Sugar Meatloaf

Reviewed: Oct. 28, 2009

This was very good. I made it just as written, except that I had to add a couple of extra crumbled crackers because I used skim milk and the mixture was a bit too loose. I liked putting the "sauce" on the bottom of the pan. It usually burns if I put it on the top of the loaf before baking but this did not. I used my turkey baster to remove the excess fat before I turned the cooked loaf out onto the serving plate. Delicious hot and also cold in sandwiches. Definitely a keeper and we will be making it again.

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Spicy Rapid Roast Chicken

Reviewed: Oct. 11, 2009

Excellent bird! I did as some had suggested and roasted it breast side down on a rack for the first half, then turned it over to get all of the skin crispy. Very tender and juicy. Leftovers made great sandwiches too.

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Jo's Rosemary Bread

Reviewed: Aug. 28, 2009

Excellent bread toasted and served with veggie soup. Also great with spaghetti.

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Japanese Zucchini and Onions

Reviewed: Aug. 28, 2009

Excellent! I added some mushrooms that needed to be used up but otherwise followed the recipe exactly. A definite keeper at our house.

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Corned Beef and Cabbage I

Reviewed: Mar. 14, 2009

I made this one last week and it was really good. I rinsed off the beef when I took it out of the package, then proceeded as directed. I used regular potatoes, peeled and cut in half instead of the red potatoes and they worked fine. I cooked the potatoes and carrots about 30 minutes before adding the cabbage. The meat was very tender and the veggies cooked just right.

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8 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Mar. 12, 2009

This is the only way I cook bacon now. So much easier and less mess than frying on the stove. I can get this started cooking and still have the burners free for eggs, pancakes, etc and I don't have to keep turning bacon.

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Fruit-Topped Buttermilk Pancakes

Reviewed: Mar. 2, 2009

Delicious! I used strawberries instead of raspberries in the sauce and it tasted like a banana split. The pancakes were light and fluffy and very easy to make. A keeper for sure.

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Flavorful Flounder

Reviewed: Mar. 2, 2009

I made this last week and it was very good. I did them in the oven on a foil lined jelly roll pan. I folded the very thin ends under a bit so the fillets were a more even thickness and that worked well. I baked them at 375 for about 8 minutes, added the topping and broiled until golden brown and bubbly (about 4-5 minutes in my oven). Delicious.

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2 users found this review helpful

Savory Roasted Chicken

Reviewed: Feb. 20, 2009

Very moist and full of flavor. I roasted a 4 1/2# chicken and it was done in 1 1/2 hours. I used sage instead of savory (did not have any savory) and doubled the orange zest as some others had recommended. I rubbed a little of the rub inside the chicken, some under the skin and the rest on the outside after oiling with olive oil. Very easy and delicious and a nice change from my usual roast chicken with Cajun seasoning.

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Cashew Chicken with Water Chestnuts

Reviewed: Jan. 20, 2009

Very good. I added a little garlic and a dash of sesame oil. Make sure you rinse the water chestnuts before adding to get rid of the 'tinny' taste they sometimes have.

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5 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: Jan. 20, 2009

Very good. To reduce the fat I boiled the ribs for 30 minutes in water and trimmed them of excess fat (much easier after they firm up a bit from the par cooking) before I put them in the crock with the sauce. I used bone-in country style ribs but by the time they were done, they were falling off the bone tender and delicious. I will definitely make these again.

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2 users found this review helpful

Roasted New Potatoes

Reviewed: Jan. 20, 2009

Very easy and tasty. I will make these again.

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Lemon-Pepper Salmon II

Reviewed: Jan. 8, 2009

I did as some reviewers suggested and baked it on a foil lined baking sheet at 400 degrees for about 15 minutes. I also sprinkled a tiny bit of brown sugar over each fillet (maybe a teaspoon) along with the lemon pepper seasoning. It was really moist and delicious.

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Roasted Garlic Lemon Broccoli

Reviewed: Dec. 9, 2008

Excellent! I have done roasted broccoli in the past but I have never added the lemon juice before. The lemon really brightens up the flavor. I will be making this often. Thank you.

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Orange Fluff I

Reviewed: Dec. 7, 2008

This is very good. I have also used other flavors of gelatin and other fruits. One good one was raspberry gelatin with diced canned peaches and crushed pineapple - it tasted like a peach melba.

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Creamy Chicken and Wild Rice Soup

Reviewed: Dec. 7, 2008

This was very good. I used the stock I made from boiling the turkey carcass instead of the chicken broth and water and the turkey meat I picked off the bones instead of the chicken breasts. I added some chopped onion, celery and carrot simply because I always add them to soup and sauteed them in the butter before making the roux.

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