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Poppy Seed Muffins

Reviewed: Jun. 13, 2006

The glaze is the key to this recipe. If you make the muffin without the glaze, it's not particularly amazing. I made them with the glaze for a brunch with friends and they were gone immediately.

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4 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Jun. 13, 2006

When my roommates and I realized that we ran out of bread crumbs, we crushed up ritz crackers and sprinkled them on top instead of the butter-crumb mixture. I think the crumbs make this recipe perfect, regardless of whether you use ritz or breadcrumbs.

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67 users found this review helpful

Apple Crisp II

Reviewed: Feb. 24, 2006

My friends fight each other to get to the apple crisp. I double the crumb mixture.

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2 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Feb. 24, 2006

very easy. A nice quick dinner.

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2 users found this review helpful

Children's Gingerbread House

Reviewed: Feb. 24, 2006

Bake a little bit longer than the directions call for, especially if you live somewhere humid.

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6 users found this review helpful

Butternut Squash with Onions and Pecans

Reviewed: Dec. 23, 2005

This recipe was very easy and amazing. I added a little bit of ground ginger and ground coriander to the butter before cooking the onions. Also, I recommend serving this with freshly grated cheese on top. I used asiago and parmesan.

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30 users found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 4, 2005

This soup is great. I didn't have vegetable stock (or chicken stock) on hand, so I just used water, more onion, and a whole celery stock. Remove the celery before pureeing. Instead of heavy cream, I used a 14. oz can of fat free evaporated milk. If you use a blender to puree the soup, pour the soup back in the pot, and then before rinsing the blender, pour the milk in and froth it first. I also added a dash of ginger to the nutmeg. Served this hot with grated parmesan on top this soup is simply wonderful!

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0 users found this review helpful

Easy Apple Cinnamon Muffins

Reviewed: Sep. 24, 2005

Moist and wonderful muffins for my roommates this morning! I made the original recipe size (6) but got 12 good sized muffins. I agree with other reviewers that they were a bit dense; adding some extra baking powder would be a good idea. I also used 2T of skim milk instead of 1/4c of the 1/2c of butter. I always put cloves and nutmeg in with cinnamon--amazing results. This one's a keeper.

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1 user found this review helpful

Zucchini Patties

Reviewed: Sep. 17, 2005

These zucchini patties are incredible. I tried just dropping the mixture into the pan, but that resulted in undercooked crumbles. Try forming thin disks first. You'll get amazing zucchini hashbrowns.

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0 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Jun. 20, 2005

This is amazing and really easy. I used evaporated milk instead of cream for a light summer meal.

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6 users found this review helpful

Ghoraiybah

Reviewed: Mar. 15, 2005

The cookies come out a little bit crunchy, but if you think of them as cardamom shortbread, it's great! The flavor and aroma are wonderful.

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2 users found this review helpful

Fatoosh

Reviewed: Mar. 15, 2005

easy and yummy

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4 users found this review helpful

Cranberry Apple Casserole

Reviewed: Jun. 19, 2003

I made this as a dessert, adding maybe 2T of brown sugar to the apple-cranberry mix. It tasted really really good. I made it in muffin tins for individual servings, but they don't like to come out very easily. This tastes great eaten cold on a hot day.

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2 users found this review helpful

Best Peach Cobbler Ever

Reviewed: Jun. 15, 2003

An awesome cobbler. Definitely double the cobbler part. I mixed cinnamon and nutmeg straight into the mixture as well as sprinked a little on top. The recipe says to use peaches and juice. Pouring out most of the syrup and only keeping about 1/4 - 1/3 of a cup works beautifully. I also cut the butter in the pan to a 1/3 cup. Eat hot with vanilla ice cream.

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6 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 2, 2003

With 1/4 cup cookies, these are a meal in themselves, but a tasty meal.

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0 users found this review helpful

Apple Crumb Pie

Reviewed: Apr. 2, 2003

This is definitely in the top five of pies that I have ever eaten. Needless to say, that says a lot. For two pies, I used six granny smith apples, or seven with light snacking. I also double the crumb mixture. The crumb mixture tastes even better with ground cloves, allspice, and nutmeg. mmm...nutmeg This is a keeper.

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42 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Apr. 2, 2003

very easy. I use evaporated milk instead of cream, and add LOTS of extra cheese.

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2 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Mar. 4, 2003

This recipe lives up to its name and beyond. Really rich in flavor, and deceivingly simple. I made it twice in one week. I used Maui onions, kin to Vidalias, but found in Hawaii. Awesome! I used provolone and parmesan simply because that's what I had to work with. They blended really nicely.

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1 user found this review helpful

Sun-dried Tomato Butter

Reviewed: Mar. 4, 2003

Yum! Perfect for toast. Make sure to chop the sun dried tomatoes finely. I had butter with sun dried tomatoes the first time instead of sdtomato butter. I also put basil in instead of parsley. Heavenly.

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12 users found this review helpful

Triple Mushroom Tart

Reviewed: Mar. 4, 2003

Awesome recipe! This totally satisfied my craving. One thing, make sure that there is absolutely NO liquid left in the mushrooms after sautéing, you'll have mushroom soup in a crust. Also, I'll decrease the milk/cream a little next time. The flavor was perfect, though.

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1 user found this review helpful

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