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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.

Easiest Focaccia Recipe

Reviewed: Apr. 4, 2008
Great recipe. I added a good couple of shakes of Penzey's Brady Street Cheese sprinkle to the dough and topped it with freshly-grated Parmesan cheese and drizzled with oil. Baked on my pizza stone until golden brown and crisp on the outside. Delicious! Hubby and I ate the whole thing for dinner with homemade roasted red pepper-tomato soup!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Spanish Style White Bean and Sausage Soup

Reviewed: Mar. 27, 2008
Leave out the saffron, add fire-roasted tomatoes, use smoked paprika, and roasted red peppers, and you'll have a killer soup! I cut back on the sausage, also, since I have great smoky flavor from the tomatoes, peppers, and paprika.
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2 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.

Baked Maryland Lump Crab Cakes

Reviewed: Mar. 11, 2008
Taste was good, but I prefer the cakes crispier. Had a bit too much egg for our taste, and we do prefer the saltines to the breadcrumbs--or even better, coated with panko. Thank you for the recipe, though. It was fun to try.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.

Sweet Irish Bread

Reviewed: Feb. 25, 2008
Very good. I had to substitute a couple of ingredients...did not have cream of tartar or sour cream and used baking powder and buttermilk instead. I also added a bit of vanilla extract. It turned out beautifully. This one's a keeper for us.
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Bean Soup With Kale

Reviewed: Feb. 21, 2008
I can't really rate the soup as is, but it gave me some excellent ideas to create a keeper for us. I'm submitting the review with those changes. I kept the garlic, onion, kale, chicken stock, and white beans. I used a can of fire-roasted diced tomatoes and a can of crushed tomatoes in place of the fresh tomatoes, added chopped Spanish chorizo (added with the onion)and about half a cup of diced roasted red peppers, omitted the Italian herbs and used smoked Spanish paprika and let the soup simmer for about half an hour. It's thick, spicy, and delicious!
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2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.

Charley's Slow Cooker Mexican Style Meat

Reviewed: Feb. 18, 2008
Very good. I omitted the chili powder and cayenne pepper to ensure that everyone in the family was able to eat it. I will use fresh garlic next time I prepare (and plenty of it!), more onion, and try a chipotle hot sauce. It was very tender, and we used in tacos, burritos, etc. I'm looking forward to experiementing with the flavors.
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3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Alfredo Sauce

Reviewed: Feb. 13, 2008
The flavor was very good. I followed the recipe exactly, using freshly grated Parmegiano Reggiano. The sauce was very smooth, but I should have made a bit ahead and allowed to cool as I prefer a sauce a bit thicker than this turned out to be. I will make again but next time prepare ahead of time and use an extra clove of garlic and finish with freshly ground black pepper.
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1 user found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 4.18 star rating.

Italian Gravy

Reviewed: Jan. 28, 2008
Originally, my changes were to use cubed meat (half pork, half beef), crushed tomatoes, beef stock instead of water. But while the meat was very tender after simmering for 4 hours, the sauce had no flavor. I added another 28 oz can of crushed tomatoes, 2 small cans of tomato paste and another 2 Tbs garlic and simmered for another half hour. Better, but I still refrigerated overnight to hopefully allow some flavors to develop. Thanks for the recipe and the ideas, but I'll stick with our favorite: the Sicilian Succo from this site--it's a better fit for our tastes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Jalapeno Popper Spread

Reviewed: Dec. 22, 2007
This was a definite hit at my Christmas party, and I have no doubt that the recipe is absolutely delicious as written. But I did vary mine a bit. I omitted the mayonnaise and just used the cream cheese. I used 2 4-oz cans of diced jalapenos and 1 4-oz can of green chilis. I also added about a cup of shredded cheddar cheese and omitted the parmesan. I served it with tortilla chips and everyone went home with the recipe. Thanks for the great dip recipe!
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.

Pumpkin Rolls II

Reviewed: Nov. 25, 2007
Very good. I'm sure the recipe is quite good as written, but I did make some changes. I used sweet potatoes in place of pumpkin (baked and mashed) and added a tsp of vanilla. The dough is very soft but easy to work with. I used the heavy-duty stand mixer and dough hook to knead, and it worked perfectly. I think I would prefer a bit more yeast and will probably use the dry next time as I would like them to be a little fluffier and dry seems to me to make lighter bread. But they were delicious and easy, and my family loved them. It's a keeper recipe. Thanks for the post.
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10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.

Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Oct. 19, 2007
Delicious, but I did make some changes. I used an equal amount of mayo and mustard, blended, and added a shake or 2 of garlic powder. I also used roasted turkey and roast pork and provolone cheese and sub rolls. Guess that's pretty different than the original now that I've written it! Nevertheless, this was a good guide to use, and the sandwiches were a hit. They'll be a regular.
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

Beefy Chinese Dumplings

Reviewed: Oct. 14, 2007
Made these with a pound of gound beef and a half pound of ground pork. Used shredded cabbage and carrot coleslaw mix and added grated fresh ginger. Served with a sesame-soy dipping sauce, and my family loved them. Next time I'll add some minced garlic to the filling. They are time-consuming to make but not hard at all. This one's going into the keeper file. Thanks for the recipe! UPDATE: I made again with garlic added and subbed toasted sesame oil for the vegetable oil. Yummy! These are really good.
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4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.

Butternut Squash Bread

Reviewed: Oct. 6, 2007
Very good. I substitued brown sugar for the white, 1 cup whole-wheat pastry flour for a cup of the all-purpose, and added a dash of vanilla. I used roasted squash, also. The dough was quite soft, but it turned out to be a beatiful and tender bread.
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15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Mark's English Sausage Rolls

Reviewed: Sep. 28, 2007
Yum! These were delicious and a hit with the entire family. I didn't have sage sausage on hand and used Jimmy Deam hot sausage and Coleman's English Mustard. Easy and definitely a keeper. My hubby said they were better than the ones they serve at the English foods stand at our local Highland games.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.

Chicken Paprikash II

Reviewed: Sep. 19, 2007
Delicious! I did make a couple of revisions....used chicken breasts cut into pieces instead of a whole chicken, chicken stock in place of water, and crushed tomatoes rather than diced. The crushed tomatoes thicken the sauce nicely, and the flour is not needed. This one's a keeper for me! EDIT: also forgot to add that I used 1 1/2 TBS sweet Hungarian paprika and 1 1/2 TBS smoked Spanish paprika. The smoked paprika adds a wonderful flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

Chantal's New York Cheesecake

Reviewed: Sep. 16, 2007
This was very good. I used 2 pkgs Neufchatel cheese and 2 pkgs regular cream cheese. I removed from the oven after about 2 hours of cooling, and I'm glad I did as I think it would have been too dry if I had not--perhaps that's from the lower fat cream cheese. My family loved it--served with a homemade cherry-amaretto sauce, and it was a hit.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.

Butterscotch Oatmeal

Reviewed: Aug. 29, 2007
Thanks for the recipe post, but this is too sweet and too slimy. I love oatmeal, and the flavor combo itself is good, but... For those of you who found this too sweet, try this....reduce the sugar to about 2 TBS or so, add a dash of maple and vanilla extracts, and stir in just a bit of butter, to your taste (I also leave out the egg as I don't like that in my oatmeal). I also like my oatmeal thicker so I reduce the liquid and cook a for a bit less time to leave some bite to it. It's delicious this way!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Buttermilk Pralines

Reviewed: Aug. 27, 2007
I have been making this recipes for years, but I do use more vanilla. It is absolutely delicious. I usually pour this into a buttered baking dish and present as fudge since it sets very quickly once it's beaten.
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10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Mango Sorbet

Reviewed: Jun. 18, 2007
Just a tip: I haven't made this specific recipe, but I've been making a similar one for years with jarred mangoes. If you use the ones in the light syrup, you don't even need to use any added sugar. Just add your other lime juice and proceed with recipe. Couldn't be more simple and the texture is wonderful!
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27 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Cinnamon Cream Syrup

Reviewed: Jun. 10, 2007
Excellent. I added a bit of vanilla with the maple extract, also. I cooked just a bit longer than the recipe called for, and the consistency was perfect--served it with french toast made with whole-grain, raisin-pecan artisan bread, and it was a big hit. This one is a keeper.
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