cookin' 2nite Recipe Reviewed - Community

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First time I ever made fudge and it was perfect! Took about 16 minutes to reach 238 degrees. Used a hand mixer on low for the beating (about 4 minutes til it started thickening) and tossed in 1/2 cup toasted black walnuts right before turning out. Firm with a creamy texture. Fabulous recipe! Thanks!!

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Grilled Greek-Style Zucchini

Reviewed: Aug. 17, 2009

This is good stuff! Second time I made it, I substituted feta cheese for the parmagian cheese. Betty's recipe is a weekly favorite - Thanks!!

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Irish Boxty

Reviewed: Mar. 9, 2009

Crisp on the outside. Tender on the inside. MMMMM! To make these up faster for a brunch, I par-poiled the shredded potatoes for 3 minutes in a big pot of water, then drained well before mixing with the rest of the ingredients. This way, I could cook them for a shorter time at a higher temp, so they were even crispier. You have to dry this recipe for your next brunch!

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17 users found this review helpful

Rico's Passionate Pink Honey Lemonade

Reviewed: Jul. 4, 2008

Made a triple vat of this for a cook out -then had to make more! Had about a quart left, so I put it in the ice cream maker to make a sorbet. Served with a simple sugar cookie and it made a dessert my family raved over. Thanks, Rico!

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5 users found this review helpful

Cashew Raisin Rice Pilaf

Reviewed: Jun. 30, 2008

This is a wonderfully versatile recipe! Make it often enough that I've been playing with ingredients. Favorite modification so far: Left out the carrots. Added a chopped jalapeno and 3 garlic cloves. Also added 1/2 tsp tumeric and 1/2 tsp cumin - and a can of mandarin oranges at the end. Also, toasting the cashews (as recommended in another review) is great. Thanks for sharing this terrific recipe!

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Fresh Fruit with Poppy Seed Dressing

Reviewed: Jun. 27, 2008

Refreshing! I added a TBS of olive oil and chopped up a jalapeno and it was the perfect salad with Mexican food. Muy bueno!!

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Roasted Garlic Scalloped Potatoes

Reviewed: Jun. 25, 2008

Everyone loves this! Make it often and have experimented a bit. When I'm short on time, par-boil the potatoes for 8 minutes, drain, then follow the recipe. The baking time is cut to 30 minutes. Also have substituted sour cream for the heavy cream. It also travels well to pot-lucks with just a quick "nuke" before serving.

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Dilly Cucumber Salad

Reviewed: Jun. 10, 2008

My eastern European mother-in-law made a salad similiar this that turned up at every cook-out. This is soooo good and reminds me of hers!

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3 users found this review helpful

Cool Cucumber Salad

Reviewed: Jun. 10, 2008

Luscious! Perfect side dish for when the temp hits the 90's! I served individual portions in narrow clear-glass cups with a dollop of sour cream and a dill sprig in each and everyone asked for the recipe.

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1 user found this review helpful