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Amy's Sausage Apple Pie

Reviewed: Feb. 7, 2005

made my own filling and crust. was really great. didnt use all the cheese, though. i didnt have the room for it, since i made a basket-weave top shell.

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Green Velvet Soup

Reviewed: Feb. 7, 2005

pretty good and very easy. i added honey just until i could barely detect it...

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1 user found this review helpful

Puree of Fresh Beets with Horseradish

Reviewed: Nov. 14, 2004

really great. i boiled the beets in their skins to retain max flavor. after boiling, the skins slide right off.

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11 users found this review helpful

Honey Ginger Carrots

Reviewed: Nov. 14, 2004

was alright.

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Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach

Reviewed: Nov. 14, 2004

presentation was good. might try tinkering with the flavors. overall pretty good.

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Onions in Raisin Sauce

Reviewed: Nov. 14, 2004

just didnt like it very much.

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Italian Pork Tenderloin

Reviewed: Nov. 14, 2004

definitely add a little sugar to the sauce. goes very, very well with creamy polenta.

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Barlow's Blackened Catfish

Reviewed: Oct. 30, 2004

really great. i added paprika and home-made chili powder. i served it with sweet onion relish i found in another catfish recipe

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Sweet Potato Pecan Waffles

Reviewed: Oct. 30, 2004

i used pumpkin and they were great

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they were not like the mall pretzels, but they were very good fresh. didnt keep long even in a plastic bag. you need to roll out the dough until pinky thin. i rolled out pieces till they were about 12 inches, let sit for five minutes, and then continued to roll out to a little over two feet.

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Grandma Sal's Peach Kuchen

Reviewed: Oct. 30, 2004

it was alright.

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Sour Cream Pear Cake

Reviewed: Oct. 30, 2004

cake was pretty good. i fried some pears in butter and some honey and also made my own caramel sauce to top it. i think that without the fried pears i would have only rated three stars. also, i ended up with a lot of batter and the cake was over-flowing. i didnt mind, but just be weary. of course, if you bake a lot, you would know not to put as much batter in the pan as i did.

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Fresh Corn Pudding

Reviewed: Sep. 12, 2004

was very good and very easy. followed the instructions for melting butter in pan and hand no trouble with it sticking to the pan as someone complained about. semmes like something that you can add anything to, like say, bacon. i love bacon.

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Sea Bass with Honeyed Apples

Reviewed: Sep. 12, 2004

turned out great (i save 5stars for really special recipes). i used butter and a little olive oil instead of margarine, watched the fish, and had no burning.

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Fresh Asparagus Soup

Reviewed: Sep. 11, 2004

i used vanilla yougurt, as suggested. i also used whole milk. it was really great. i thought it would be good, but i must say i was surprised at just how good it turned out.

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Fried Cabbage II

Reviewed: Feb. 23, 2004

I am not sure what those who gave the recipe "mediocre" or bad ratings were expecting. As one can see, it is a very simple recipe with a very simple result. I would not omit the vinegar, as in such a small amount compared to the volume of cabbage, i dont feel that it could be offensive. but i do think it adds a subtle and important flavor. I also suggest increasing the amount of bacon to your taste. I mean, its bacon, so the more the merrier. i used 5 slices. also, this is one of those dishes that makes for leftovers that get better and better.

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Baked Chicken with Peaches

Reviewed: Nov. 9, 2003

this was alright. not bad. not great. wasn't too sweet, as others had reported.

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Creamed Onions and Sage

Reviewed: Nov. 9, 2003

thses were excellent and had a nice presentation (before i smashed them up and mixed them around with the sauce) on my plate. also, i was unsure about the "dry sage" as the store only had "ground" sage, so i used fresh, and used it liberally considering dried herbs often have a stronger flavor. i was concerned that the sauce was too salty when i tasted it, but once served with the onions, it all balanced out.

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Pumpkin Dump Cake

Reviewed: Nov. 9, 2003

it was ok, but the pumpkin filling could stand a little doctoring. i feel that if you cut the amount of filling by 1/3 or 1/2 it would be quite good. also, i suggest, instead of pouring melted butter, which invariably results in uneven distribution because of the nooks and crannies of the dry mix crumbles, that you simply slice up the butter and lay them over the top evenly. this seems to work better for me.

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