Lunnazol Recipe Reviewed - Community

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These is a great recipe for deliciously chewy cookies. The first time I made them I followed the instructions but the second time around I made my own modifications because I wanted them to be chunkier and more flavorful. I added one cup of raisins and one cup of walnuts plus a 1/2 teaspoon of allspice. I did no hill the dough and I did not flatten it with fork dipped in sugar. The raisins makes them sweet enough. The result was a sinful cookie bursting with flavor and with sweet raisins and crunchy walnuts in every single bite. YUM!

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Raspberry Chocolate Torte

Reviewed: Nov. 21, 2008

OMG This is absolutely DIVINE! I made it for my wedding anniversary and it was a hit! It doesn't take all day and it's a delicious, beautiful cake, perfect for a special occasion. I do recommend you give the cake a little loner to cool down. If you only wait 10 minutes it'll still be warm and when you slice it horizontally, it'll crumble. You may want to wait about an hour if you have the time and it'll cut easily and the presentation will be much neater and professional.

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Double Tomato Bruschetta

Reviewed: Nov. 21, 2008

This is probably one of the best bruschetta you'll ever have. I didn't have Mozarella on hand, so I substituted with 4 cheese Mexican blend and it gate this an awesome kick. It was so good I think I will continue to make it with the Mexican 4-cheese blend going forward.

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Blackened Salmon Fillets

Reviewed: Nov. 21, 2008

This is an insane recipe. It is so full of flavor and the salmon was so buttery soft. It is quite spicy so beware! I love spicy food so I could handle it jut fine, but my husband had to wash it down with a glass of water. LOL Nevertheless, he said it was very tasty. The only thing I did different was marinate the salmon for about 4 hours.

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Honey Roasted Red Potatoes

Reviewed: Nov. 21, 2008

These are excellent! The only change I made was to add 3 tablespoons of honey instead of 1 because I really wanted the potatoes to taste a little sweeter. I also substituted the dry mustard for 3 tablespoons of regular white wine mustard. The result was a divine burst of flavors. An instant favorite.

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Pan-Fried Asparagus

Reviewed: Nov. 21, 2008

This is a very simple and delicious recipe. My husband is not crazy about veggies but he ate ALL of them.

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Nov. 21, 2008

I made this for my meat-lover husband and he absolutely LOVED it! It was very easy to make. I only made one change: I marinated the filet mignon for about 4 hours. The result was a very savory, buttery-soft, filet mignon that I will sure be making very soon again.

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1 user found this review helpful