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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Refrigerator Pickles

Reviewed: Jul. 7, 2009
These are really good and so easy to make. I left out the bell pepper because I didn't have any and I don't really like it anyway. I don't even like sweet pickles and these are terrific! Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Grandma's Tomato Soup

Reviewed: Mar. 19, 2009
This is great! Nearly as easy as opening a can of the condensed stuff, but much better and tastier. I also substituted milk for the water in the recipe. Excellent lunch with a grilled cheese sandwich and fresh fruit. Thanks! I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Holiday Chicken Salad

Reviewed: Dec. 21, 2008
This is fantastic! I love chicken salad and this has to be one of the best I've ever tried. I didn't change anything except omitted the bell peppers because I don't like them and used Jane's Crazy Salt because I was out of seasoned salt. An excellent way to use up leftover roast chicken! Thanks for the recipe :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.

Springfield Style Cashew Chicken I

Reviewed: Oct. 8, 2008
I love this recipe. To lighten it up, I use chicken tenderloins that I lightly season on both sides with salt and pepper, then pan sautee in a non-stick pan coated with Pam. It tastes just as good as the breaded and fried version and is much, much healthier. It's even good when you omit the cashews (I never use 2 cups of cashews, just a tablespoon sprinkled on top of each serving to lighten it up even more). Also, I never have white pepper around so I just use black pepper with good results. The sauce is excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Photo by April

Ashley's Chicken Katsu with Tonkatsu Sauce

Reviewed: Sep. 12, 2008
I love this recipe. It's one of my favorite from this site, especially served with steamed rice and "Japanese Zucchini and Onions."
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Photo by April

Insalata Caprese I

Reviewed: May 14, 2008
Very good salad. I only rated a 4 because I changed it up a bit by adding a clove of minced fresh garlic and making the dressing using 3 parts extra virgin olive oil to 1 part of the balsamic vinegar. 1/2 balsamic and 1/2 oil makes it very tart and overpowering. Make sure the balsamic is the best you can buy, the older the better, the more syrupy it is, the better. Trader Joe's sells a very nice aged balsamic for less than $10 a bottle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Photo by April

Strawberry Cake IV

Reviewed: Apr. 20, 2008
Excellent! I substituted real butter for the margarine because I avoid trans fats. I also dyed my frosting a shade of pink not found in nature using some magenta toned food coloring paste I had in the house, hence the color in the picture :)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Photo by April

White Chocolate Orange Cookies

Reviewed: Apr. 20, 2008
These aren't as yummy as I hoped they would be.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Photo by April

Steak Fingers

Reviewed: Apr. 20, 2008
I think this recipe is a good start to your steak fingers, but I always add additional spices and herbs to everything I make. This recipe is no exception to that rule. I add Monterey grill seasoning and let my meat soak in milk for a few hours so it tenderizes before breading. I also pound it with a meat mallet before cutting into strips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Photo by April

Spicy Fried Green Tomatoes

Reviewed: Apr. 20, 2008
I LOVE this recipe and wish I could make it all of the time. This recipe is the reason I grow tomatoes in the summer. I'm happy ya'll like my pics :)
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Photo by April

Whipped Cream

Reviewed: Apr. 20, 2008
Easy and yummy! Thanks!
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1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Photo by April

Strawberry Glazed Pie

Reviewed: Apr. 20, 2008
I hate Jello but after reading all the good reviews, I gave this a try. I'm so glad I did! The glaze doesn't taste like Jello at all, and it's much tastier than the gluey red stuff that you buy at the grocery to use for strawberry glaze. Excellent recipe and very easy! Next time, I plan to use my own pre-baked pie shell, simply because I'm not a big fan of graham crackers. I bet this would also be good with one of those chocolate cookie pie crusts.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.13 star rating.
Photo by April

Fresh Coconut Cake

Reviewed: Apr. 20, 2008
The instructions for this recipe are off. The ingredient list calls for 1 cup of milk, then never states what to do with it. I know the directions stated to top off the coconut water to equal one cup, so I figured that's what that 1 cup of milk was for...but it's not. You have to add it to the cake batter or it comes out tasting like flour and is dry. The icing is terrible. I spent half the afternoon shelling and grating a fresh coconut, then having to remake the icing using my own recipe for cream cheese frosting, only for it all to taste like a load of except for my frosting. Do not make this, it's not worth the hassle. The recipes using a white cake mix are much better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.

Lemon Pound Cake II

Reviewed: Mar. 10, 2008
This is the exact recipe from the side of the Duncan Hines lemon cake mix box, which is good. To kick it up a notch and make it more like a true pound cake, substitute the water for milk. Even skim milk is fine. I also add the zest of a lemon to the batter when I've got one in the house. I dust mine with powdered sugar after it has cooled. Quick, easy, inexpensive, pretty, and people like it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Photo by April

Best Lemonade Ever

Reviewed: Mar. 6, 2008
Very good! It took me 6 medium sized lemons to get the required juice when I halved the recipe (so 12 if you make the full amount). I even microwaved them for 30 seconds and rolled them around. Oh well...still worth it! I added some pureed strawberries that I made by adding berries to a little of the lemonade in the blender and blending until smooth. Then I poured it all into the pitcher for pink strawberry lemonade. Thanks!
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by April

Skewered Grilled Potatoes

Reviewed: Mar. 6, 2008
These are EXCELLENT! I, too, added a handful of grated parmesan to the marinade mixture. I grilled these alongside chicken breasts and veggies. I used half of the extra marinade to baste the chicken and it was also great! One time I wanted to make this and was out of rosemary so I substituted dried Italian seasoning. Equally good! Thank you!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Photo by April

Shrimp Scampi Bake

Reviewed: Mar. 6, 2008
I had high hopes for this recipe based on so many positive reviews; however, it was terribly bland! I used large shrimp rather than the medium shrimp the recipe states to use. Even with using the larger shrimps, the cooking time is way too long. And no, my oven isn't "off." It's brand new. A terrible waste of beautiful shrimp. Normally I love scampi, but not this one.
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by April

Glorious Sponge Cake

Reviewed: Mar. 3, 2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/2 tsp. almond extract. While the cake is baking, I make a simple syrup and add sliced berries (strawberries usually) the juice of an orange and enough cold water/corn starch to thicken. Once the berries break down, I serve this sauce over my cake. For those of you in question whether or not you grease the pan and claim to be expert cooks: shame on those of you who question this! *LOL* No sponge cake or angel food cake should ever be baked in a greased pan; it won't rise like it should otherwise! Invert your pan over a bottle, allow the cake to completely cool, then run a sharp knife around the edges and the middle part of the pan, then gently stick a finger down the side of the cake and loosen the bottom, working gently and carefully. Excellent cake, excellent recipe!
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5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by April

Crustless Cranberry Pie

Reviewed: Feb. 26, 2008
This is easy, delicious and looks beautiful. Thanks so much! I didn't have any almond extract and just used vanilla and it was excellent. The second time I made it, I used almond extract and added about 1 and 1/2 teaspoons of orange zest and it was outstanding!
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7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by April

Annie's Turkey Salad

Reviewed: Feb. 26, 2008
I can't believe I posted a picture of this but didn't review. I agree with another reviewer, that the whole reason you should cook a turkey is for this recipe alone. It's fantastic!! I served it on toast with leftover cranberry sauce.
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