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Cashew Chicken with Water Chestnuts

Reviewed: May 5, 2009

The kids really liked this. Easy recipe to make adjustments to according to your own tastes or dietary needs.

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Many people commented on the "doughiness" of the pastry. I found it helpful (and quick) to use a small cookie/ice cream scoop to control the amount I placed in my mini muffin tin. Then I used a tart press to shape them. I didn't realize how much the filling rises out of the tart, so on the next batch I made, I didn't fill them quite as high. If you have a parchment or pastry bag, try putting the filling in there and then filling the tarts. This is also a time saver.

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Cauliflower and Carrot Casserole

Reviewed: Dec. 25, 2007

Fantastic! I took the suggestions in previous reviews and doubled the sauce. It was rich and creamy and really complimented our Christmas ham.

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New York Cheesecake III

Reviewed: Jul. 4, 2007

I felt like I needed to extend the cooking time. I let it bake for 3 hours instead of 2 at 200 degrees. I like to see the internal temp of the cheesecake reach 160 degrees and it only got to 140 with the recipe's bake time.

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Baby Back Ribs

Reviewed: Dec. 24, 2005

By far, the best oven baked rib recipe I've ever made. I didn't have time to marinate, so I used a dry rub before putting the barbeque sauce on. I also cooked at a lower temp (250 deg F) for a bit longer. After baking, I also put the slabs under the broiler to crisp them up.

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