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Very easy except waiting and waiting and waiting for sauce to thicken, but worth the work. Used half extra sharp cheddar, half smoked gouda, and loved the result. Added a pinch of cayenne to the sauce and could have added more. DEFINITELY could have done the 16 oz of pasta with the amount of cheese and sauce! Holy cow!

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Cinnamon Rolls II

Reviewed: Feb. 22, 2009

Too bland, and the dough was hard to roll out.

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Cassie's Wishy Chicken

Reviewed: Feb. 11, 2009

Good but too salty, even though I cut it back to 3 tablespoons. I skinned my chicken, and the skin may absorb salt (I also used lime instead of lemon and Annie's Green Goddess dressing instead of 1000 island). Anyway, I will definitely make this super easy and adaptable recipe again, but I'll try it next with 1 tablespoon of salt.

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Spicy Rapid Roast Chicken

Reviewed: Feb. 5, 2009

Skinned it, cooked it, and it was delicious! (I saved the skin and the cooked carcass in a freezer bag to make chicken stock at a later date).

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Carib Black Bean Soup

Reviewed: Feb. 1, 2009

Not great but easy--I found it very bland, but nothing hot sauce couldn't fix. I did a half recipe and started soaking the beans the morning I cooked it, and they were perfectly cooked. I also pureed the soup with an immersion blender--I highly recommend blending it, so that the texture is silky.

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Baker's Secret Pie Crust

Reviewed: Jan. 30, 2009

Doubled it, used Earth Balance shortening, and whole wheat flour instead of all-purpose for chicken pot pie, and WOW--thick, great, copious crust. I rolled it pretty thick since the dough was so cold, and I had way more than I need. And thanks to the shortening, the crust is just as good the second day, even after refrigeration, as it was the first.

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Southwestern Barley Salad

Reviewed: Jul. 5, 2008

This recipe is strange in that it doesn't have any Southwestern spices. I added a teaspoon each of chili powder and cumin, and that really helped out. I even had folks ask me for the recipe! When I make it again, I'll add more lemon juice, too. For 3 cups cooked barley, in a 2-quart pot with lid, bring 3 cups of water to a boil, add 1 cup pearl barley, let it boil again and then cover it and simmer for 40 minutes. Then remove it from heat and let sit covered for 10 minutes. Fluff it with a fork like you would rice.

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Marinated Flank Steak

Reviewed: Apr. 20, 2008

Good stuff. Made this at a barbecue, to rave reviews. It was a little too salty for me, but not for anyone else, and I still loved it!

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French Beef Stew

Reviewed: Apr. 18, 2008

Very easy, very good. I love mustard so used the dijon full-strength, and that's what made the soup. Don't add a thing--why complicate this wonderful simplicity?

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Thai-Style Tilapia

Reviewed: Mar. 24, 2008

So I used lemon juice instead of lemongrass (hey, it was Easter), fresh grated ginger instead of powdered, and a whole can of full-fat coconut milk (oops--forgot to check the measurements). The result was really saucy and yummy, excellent over brown rice. I can't wait to try the lemongrass if it's this good without it!

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My Canadian Friend's Bean Soup

Reviewed: Mar. 17, 2008

I used this recipe as a template, and it's ideal for that. I started beans from dry, 2 cups. I used a local venison-pork sausage that is leaner an firmer, so I very thinly sliced it rather than crumbling it. I used a 28 oz. can of whole tomatoes and added oregano and basil. And the soup was superb, with a dash of Louisiana hot sauce and a side of homemade Italian herb bread.

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Black Magic Cake

Reviewed: Mar. 16, 2008

So two of my friends despise coffee. Instead of the cup of brewed coffee, I boiled water, placed 3 oz. unsweetened chocolate in a measuring cup, and poured enough water to equal 1 cup and stirred. The result was magnificent--I don't know how the coffee version tastes, but my version may very well be the best basic chocolate cake I've ever made!

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Puerto Rican Pork Roast

Reviewed: Jan. 10, 2008

I used a pork shoulder and followed the recipe perfectly. The roast was decent, not excellent.

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Choctaw Catfish

Reviewed: Sep. 28, 2007

I used tilapia, and substituted seafood seasoning for the steak seasoning. I would have incinerated the fish if I'd cooked as long as recommended--I think I cut cook time almost in half (just check the underside for color). This was so incredibly, amazingly good--the fish was mild and flaky, the crust crunchy and satisfying. Just season to your taste!

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Lemon Garlic Tilapia

Reviewed: Sep. 19, 2007

Made some modifications according to other cooks' comments, but will not make this again since I found it rather boring. There are too many things to do with tilapia that are more flavorful, though this is very, very easy indeed!

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Steak with Mushroom Sauce

Reviewed: Jul. 8, 2007

The sauce is delicious (I used red wine and wild mushrooms), but the steak could use mre flavor--next time, I'll mix pepper in the flour.

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Sausage and Lentils

Reviewed: Apr. 27, 2007

Used a whole onion, 14 oz. of jalapeño pork-venison sausage, and ham base. Delicious with these changes. (I didn't think the sausage was pre-cooked, so I extended the cook time to 15 minutes.

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Shrimp Burritos

Reviewed: Apr. 4, 2007

Really lovely! I changed it to shrimp tacos, used a pound of fresh Gulf shrimp, and subbed lowfat sour cream for the mayo and yogurt, and reduced fat monterrey jack for the cheddar. I also used local "southwest" tortillas which are a little spicy. Definitely a do-over! Thanks for the recipe!

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Couscous with Dried Cherries

Reviewed: Jan. 29, 2007

Easy and subtle. I don't like bland food, so perhaps it's the fact that I paired it with a garlicky catfish almondine that makes it so yummy to me. I used raisins, and they plumped up nicely. Will definitely make this again!

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Colorful Corn Chowder

Reviewed: Jan. 29, 2007

I followed the advice of other reviewers and added a can of green chiles and a chopped up russet potato to the first step (I did not want to buy potato flakes). I used a veggie "chicken" stock in place of the water. Everyone loved this recipe, though all agreed that it was the cheddar (get the sharpest you can find) that sent it over the top.

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