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Mulligatawny Soup I

Reviewed: Jan. 16, 2012

Very good... added about a cup of water to make it a little "soupier".

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Awesome!! I made 50% more sauce, and they were dripping... but it was sooo good! Friends said they liked it better this way because they were so much more moist than others they've had. I used a variety of pecans, almonds, and walnuts.

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Janet's Rich Banana Bread

Reviewed: Nov. 14, 2011

This was AMAZING! Just the recipe I was hoping it would be! I doubled it, used 6 frozen, ripe bananas (squeezed some of the excess liquid out), and added an extra 1/4 c. of flour. I divided the batter between two loaf pans, one larger and one a bit smaller. The smaller loaf came out perfect, but the larger loaf sank quite a bit in the middle. I might try adding even more flour next time. Can't wait to make it again! *1/2012 - I added 3/4 c. of flour this time and both loaves came out perfect. Try 1/2 c. next time?

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Apple Crisp II

Reviewed: Sep. 14, 2011

Great flavor, but I think I'd skip the water next time. Mine was a little too runny.

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Quick Zesty Green Beans

Reviewed: Sep. 8, 2011

These are on the verge of 5 stars for green beans! I have never really been a huge fan of FRESH green beans, but these were excellent!

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Creamy Summer Squash Soup

Reviewed: Aug. 14, 2011

This was really good and very thick. I used fresh basil instead of tarragon. It thought it really tasted like a broccoli cheddar soup.

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Cheddar Bacon Hamburgers

Reviewed: Jun. 4, 2011

Very good! I used turkey bacon instead of pork, and it still turned out great!

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Cream Cheese Jalapeno Hamburgers

Reviewed: May 10, 2011

These were delish! I used roasted green chiles instead of jalapenos, and I added quite a bit of grill seasoning to the meat. Will make again!

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Secret Burger Sauce

Reviewed: May 10, 2011

This was very good... I'd make it again. I used relish instead of chopped dill pickles.

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French Bread

Reviewed: Jan. 2, 2011

This was very good. The only reason I'm not giving it 5 stars is because the crust didn't get quite as crusty as I was hoping even with the ice cubes trick.

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Apple Bars

Reviewed: Oct. 17, 2010

Great flavor, but mine really sank in the middle due to altitude. I'd try them again, but I'd have to play with the amounts of sugar/flour/baking soda. Much more like a cake than a bar.

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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Jul. 16, 2010

This was excellent! I made a 2lb. roast and had it in the oven for 2 hours - until the thermometer read 138. I let it rest for 1/2 hr. and it was perfectly pink. The only problem I had was with the salt. I think since the cooking time was considerably shorter than the recipe called for, the salt didn't have enough time to form a solid crust. I scraped off as much as I could, but the edges were still pretty salty. Will make again though... maybe with a bigger roast. (I also used "wet" salt.)

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Rhubarb and Strawberry Pie

Reviewed: Jun. 10, 2010

Great flavor, but it was soup even after it cooled for 24 hours. :( Won't be making this again.

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Garlic Broccoli

Reviewed: Jun. 10, 2010

This was really good for broccoli! I only used one clove of garlic, put everything in a glass measuring cup, covered it with plastic wrap, and microwaved it for 2 1/2 minutes. Very good!

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Butter Flaky Pie Crust

Reviewed: Mar. 14, 2010

This had great flavor, but was pretty chewy compared to a traditional pie crust.

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Honey Balsamic Vinaigrette

Reviewed: Feb. 15, 2010

This is the best dressing I've ever made! My hubby (who doesn't even like salad) LOVED this! Just the right amount of sweet and heat!

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French Bread Rolls to Die For

Reviewed: Feb. 3, 2010

Delicious! I chopped up fresh rosemary and added it to the dough. Topped the rolls with an egg wash, fresh rosemary, and sea salt. They really were to die for!

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Minestrone Soup I

Reviewed: Dec. 6, 2009

This was delicious! When I checked it after an hour of simmering, I decided to add 2 c. water and 1 more cup of chicken broth. I then added the noodles and cooked for 20 minutes.

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Blueberry Pumpkin Muffins

Reviewed: Oct. 30, 2009

These were awesome! I live in Denver, so I adjusted for altitude by decreasing the baking powder to 1 1/2 teaspoons, increasing the flour by 1/4 cup, and increasing the milk by 2 tablespoons. I made 10 muffins and baked them in a 325 convection oven for 30-35 minutes. Thanks for the great recipe!

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