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So I had to modify this a bit, but it turned out nicely. I didn't have any canned tomatoes, but I had some butternut squash. I ended up sautéing the squash a bit, then putting it in the blender to puree it. That helped thicken the broth and my husband surprisingly loved it. I thought he would not be able to handle all of the eggplant, but he actually liked it. This will definitely make the repertoire for the winter!

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Cherry Cheesecake

Reviewed: Feb. 17, 2009

My husband likes it. He thinks it's a little on the "too" sweet side though which is surprising. I don't like "cheesecake," but from what I've tasted this is good. It couldn't have been any simpler to make!!! I would say, though, that it's more of a cheesy pie, than cheesecake. It will definitely be made again. The only variations I made were a dash of cinnamon and I used canned cherries in water instead of cherry pie filling to top it off.

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Sweet Potato Pie II

Reviewed: Nov. 28, 2008

This was nice and easy. I made it for the first time this Thanksgiving. I ended up using yams instead of sweet potatoes, but I don't think that made a big deal. I also ran out of brown sugar, so I used demera, but I don't think it was a big deal either. Also, I was freestyle with the spices-- I just added unitl I felt they were enough. I included allspice in the mix too. I received compliments, so I'm pleased.

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Pan-Seared Chicken Breasts with Shallots

Reviewed: Sep. 18, 2008

This was a quick dinner to make and it was good. I had evrything on hand except for the mushrooms. I also made two other changes. 1. I used Veggie Broth instead of chicken. 2. I added the liquid mixture while the chicken was still in the pan for the last 10 minutes. It was great...oh, yeah, I didn't pound the chicken thin, either, but it was still really good.

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Fruit Salad in Seconds

Reviewed: Jun. 28, 2008

It was okay. However, the mixture of the yogurt made it look less appealing in my opinion.

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Carrot Cake III

Reviewed: Mar. 26, 2008

I received many compliments after making this cake. It was very good. The only difference is that I added about 1 cup of raisins; used melted butter instead of cooking oil; and sprinkled a dash of nutmeg and ginger in as well.

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Boston Cream Sponge Cake

Reviewed: Mar. 22, 2008

I should have listened to the first reviewer, but the second reviewer made me think it would still be worth a try. DON'T DO IT! I, too, made this as a special request (my fiance loves this cake). Although, it was edible, the lack of a rising agent makes it hard too handle. It really looks like two giant pancakes and there is no way to cut between the layers. Find another recipe or decide to add baking powder.

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5 users found this review helpful