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Lots of Chocolate Cherry Cookies

Reviewed: Feb. 9, 2012

Hard to say which tastes better, the dough or the cookie.

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I added an onion and used 2 large portabella caps with 2 blsl breasts. Served with wilted spinach and a little pasta with red sauce on the side. Skipped the dredging and used Wondra at the end on the reduced sauce, which was perfect since I just wanted sauce on chicken and mushrooms.

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Cinnamon Sweet Potato Chips

Reviewed: Jan. 2, 2012

Found we prefer the same seasoning we like on baked sweet potatoes....Hot Hungarian Paprika with a little sea salt. Used veggie peeler to get thin cuts then rubbed with olive oil instead of butter and sprinkled with spice. There is about a 30 second window from perfect to burned and totally depends on how thin you get them cut, so you do really have to watch these.

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Korean-style Seaweed Soup

Reviewed: Jan. 2, 2012

Used Dashi Kombu cuz that is what we had on hand. 3Xgarlic minimum. Delish!

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Beef Barley Vegetable Soup

Reviewed: Jan. 2, 2012

I cook the meat in beef broth in the pressure cooker first then finish off on stove top.

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Chef John's Mushroom Gravy

Reviewed: Nov. 24, 2011

Have used this several times from the FoodWishes site. Delish.

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Chef John's Perfect Mashed Potatoes

Reviewed: Nov. 24, 2011

Have been making MP Chef John's way ever since I saw his video several years ago. Perfect fluffy clouds of potato heaven every time. If you are rice challenged check out his site for perfect rice.

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Italian Subs - Restaurant Style

Reviewed: Nov. 22, 2011

Have not gotten around to making the sub so this rating is for the sauce only. LOVE it, even using dried parsley, always have it on hand in the fridge.

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Plum Crisp

Reviewed: Nov. 22, 2011

Used 8 plums and cut sugar by 1/4 cup. Added a few shakes of cinnamon and some vanilla. Think for my taste next time I would add 1/4 t. almond extract as well.

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Baby BLT

Reviewed: Nov. 21, 2011

Used appx equal amts of MW, sour cream, and cream cheese. Stuffed a leaf of baby spinach in for color. Used parchment cone to fill.

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Omuraisu (Japanese Rice Omelet)

Reviewed: Nov. 17, 2011

Added onion, skipped the cheese. Katsu instead of ketchup. Will fill omelet and add cheese with leftovers.

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Miso Soup with Shiitake Mushrooms

Reviewed: Nov. 17, 2011

8 cups water, 4 t. BTB veggie base, 10 re- hydrated shitake (add mushroom water to broth), 1/3 cup miso paste, 4 t. soy, 6 green onions, 2/3 of a block of tofu.

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Spicy Korean Slow Cooked Chicken (Dhak Dori Tang)

Reviewed: Nov. 12, 2011

I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up and needed it. Kimchi on the side. It's like a stew/chili. Delicious!

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Nov. 11, 2011

Fresh basil instead of parsley.

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Tomato Basil Salmon

Reviewed: Nov. 5, 2011

Used fresh basil and added a sprinkle of garlic powder.

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Barley Asparagus Risotto

Reviewed: Nov. 5, 2011

We really enjoyed this. Even caught my teen having leftovers for breakfast.

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Spiced Applesauce

Reviewed: Oct. 30, 2011

I used less apples but same amt of juice. Peeled and cored then used alligator chopper. The smaller bits turned to sauce while cooking. I left the larger pieces whole. Was good before adding spices, will make some plain next time and also try just cinnamon and nutmeg. This will be topping steal cut oats for breakfast.

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Chompchae Deopbap (Korean Spicy Tuna and Rice)

Reviewed: Oct. 24, 2011

I grated my (frozen) ginger, not fond of bites of ginger. Added the carrots in with the onion and then garlic just for a minute before adding liquids. Also held back the cucumber, adding it in at the end just to get it hot. Didn't have canned tuna so used Ahi.

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Best Toffee Ever - Super Easy

Reviewed: Oct. 23, 2011

YUM! I used pan toasted pecans instead. Chopped them up fairly small and generously sprinkled on non stick foil. Poured toffee over and then more nuts on top. Going to try with bittersweet chocolate next time YUM!

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Whole Grain Waffles

Reviewed: Oct. 23, 2011

I used a 4oz cup of sweetened applesauce with cinnamon, only sauce I had on hand, and added 2 pkts of True Lemon to the mix to brighten the flavors, will add 4 next time.

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