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This soup has a great flavor, but the consistency is way too thin. I wouldn't call this "hearty". In fact, it's more like an appetizer soup, than a meal soup. By the way, I doubled it and it served six perfectly.

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Spaghetti Squash I

Reviewed: Oct. 28, 2009

I've always heard that spaghetti squash doesn't "taste like squash", but I didn't believe it. Well, I'm a believer now! A great recipe to whom I will ever be grateful for turning me on to an incredible vegetable.

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Pro Ganache

Reviewed: Aug. 29, 2009

I used this as a glaze, with beautiful thin lines dripping down the sides of a wedding cake. I found that initially it's too thin, and worked much better when allowed to cool, at room temperature, to just below 80º. Dripped down the sides beautifully! Also, when using chocolate chips (instead of the "good stuff") it's helpful to strain the mixture after it's been gently mixed together, yet before adding the vanilla.

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Rick's Special Buttercream Frosting

Reviewed: Aug. 22, 2009

Good basic icing. Not what I use on the wedding cakes I make, but I will use it for cupcakes.

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Dee's Roast Pork for Tacos

Reviewed: Aug. 22, 2009

Like others, I did this in the slow cooker. It was good, and I'd fix it again. Great in Taco Salad the next day, too.

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Strawberry Cake from Scratch

Reviewed: Aug. 22, 2009

Very good cake. I've used it for wedding cake before. Yes, it is a bit dense, but that's not necessarily a bad thing. I found that it doesn't freeze too well though. Many other recipes seem more moist after freezing, but this one was definitely drier.

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Potato Chips

Reviewed: Aug. 22, 2009

One of our favorite new recipes. So fun and easy. I have a mandoline that makes super-thin slices--essential for good chips. I cook these directly on a sheet of parchment in the microwave--works great.

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Fresh Pea Soup

Reviewed: Aug. 22, 2009

This was good, but I don't know that I'll fix it again. Like others, I used frozen peas. The kids gave it a 4, though.

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Roasted Garlic

Reviewed: Aug. 22, 2009

I tried method 1, but cooked for about 40 minutes. Yummy! Nice to have on hand in the fridge.

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Mushrooms with a Soy Sauce Glaze

Reviewed: Aug. 3, 2009

So simple I can't believe I hadn't thought of it before, so a huge thanks to the submitter. Delicious!!!!! I tripled the recipe to serve eight, but we all could've eaten more! I will definitely make these again.

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Cardamom Granola Bars

Reviewed: May 26, 2009

Dangerous recipe---because you can't stop eating them! The cardamom is different, but certainly not too strong. Very good.

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Ricotta Gnocchi

Reviewed: May 26, 2009

I needed to add more flour than called for in order for the gnocchi to be firm enough, yet it as still so tender and delicious. I will make this again and again.

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Tomato Cucumber Salad

Reviewed: May 26, 2009

So refreshing and simple. Quick and easy to prepare. Great summer side-dish.

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Red Broccoli Salad

Reviewed: May 26, 2009

Whoops! didn't have bacon like I thought I did, but it was still a very good salad. I only used about 2/3 cup mayo and adjusted the sugar and vinegar accordingly. My red onion was a bit strong, but that's not the recipe's fault. Very yummy.

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Bananas in Caramel Sauce

Reviewed: Apr. 5, 2009

I'm not too sure if I like warm bananas or not. Either way, use firm bananas, because they will soften in the caramel sauce. It's a good basic caramel sauce recipe to have on hand. I did add a touch of vanilla, too--it seemed to be screaming for it. Also, there's enough caramel sauce to support many more bananas than called for in the recipe.

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Seasoned Cottage Cheese

Reviewed: Feb. 7, 2009

The cottage cheese texture is fine, but the taste is a little lack-luster. It tastes good, but not great.

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Crispy Potato Wedges

Reviewed: Feb. 7, 2009

Simple and straightforward. They cooked "peel-side down" thus alleviating any need to flip them. They browned very nicely. A great base recipe--add seasonings to taste.

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Bruschetta II

Reviewed: Feb. 4, 2009

Very very yummy! The proportions are off--you'll have way too much pesto than needed for the amount of tomatoes here. I guess that means I chop more tomatoes and we have it again tomorrow night! I only used about half the almonds and was happy with the texture they added. Also, if substituting dried basil for fresh, use 1/3, which would be 1 teaspoon in this recipe. This is also a great way to sneak spinach onto the menu.

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French Dip Sandwiches

Reviewed: Feb. 4, 2009

Very good French Dips. Makes a nice au jus--plenty of it, too!

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Lemon Posset

Reviewed: Jan. 19, 2009

Wow! Lemon Posset, where have you been all my life? What a sweet pleasure this dessert is. It does soften rather quickly upon removing from the refrigerator, but I remedied that by freezing it for just a few hours before serving. It doesn't harden too much, but stays firm much longer. I did add the zest of one of the lemons, because it seemed to be screaming for that. By the way, one recipe makes about 32 oz, which is helpful if you're trying to divide the mixture equally between serving dishes.

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