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Granny's Spice Rub

Reviewed: Nov. 22, 2009

Used this on baked chicken. It's very traditional and inoffensive, but it feels like it needs something more. 4.5 out of 5.

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Cocoa Rub

Reviewed: Nov. 22, 2009

I was worried this would be too spicy, but I used this on a roast and it was awesome. My guests all went back for seconds. Thanks!

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Jamaican Jerk Dry Rub

Reviewed: Oct. 28, 2009

I didn't have any chipotle powder, and I halved the cayenne as others recommended. I used this as a rub for a chicken I baked for dinner, and my boyfriend and I both loved it.

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I added a teaspoon of molasses to this and threw in cinnamon, nutmeg, cloves, allspice, ginger, and cardamom until I was satisfied with the taste. At my father's request, i also used half whole wheat flour and half white flour for this batch. Delicious! These are a huge hit--my father, boyfriend, and brother are devouring them faster than I can bake them!

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Sugar Coated Pecans

Reviewed: Dec. 21, 2008

These taste very buttery and are always a hit when I make them. They make great bar nuts for parties.

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Peanut Soup

Reviewed: Jan. 24, 2008

This was a huge disappointment. Something important seemed to be missing from the recipe, and my SO and I decided this would make a much better sauce than soup. I might eventually make this again, but thicker and served over chicken/steak and rice.

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Best Moist Chocolate Cake

Reviewed: Jan. 5, 2008

I gave this a three because I don't think it would have been very good without my changes. First, I halved everything but the chocolate. Then I subbed in butter for the margerine, made half the baking soda baking powder instead, and reduced the salt to 1/4 tsp. I used 1/2 cup white and 1/2 cup brown sugar, and I mixed in a pack of chocolate pudding mix. This actually turned out very well, much to my surprise. It'd make better brownies than cake, though.

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 20, 2007

I didn't have vanilla extract, so I used almond instead. I also subtracted a half cup of all-purpose flour and substituted in whole wheat flour. Then I added a half teaspoon each of groun allspice and ground ginger. These are awesome!

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Wassail Punch II

Reviewed: Dec. 10, 2007

I added a few whole allspice berries and some nutmeg, but didn't have whole cloves so I used ground instead. Rum complements this very well, also.

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Rice and Lentil Casserole

Reviewed: Dec. 10, 2007

Made the mistake of thinking it'd be okay to use brown basmati since the cooking time is so long. Well, 70 minutes on the stove and only some of the rice was fully cooked. Most was partially done, but luckily the dish was still edible. The flavor was overpowering for me, but my two companions loved it. Next time I think I'll use low-sodium broth or cut regular broth with water, and I'll serve this over rice instead of including rice in the casserole. I will make this again, though, it was really fast and easy.

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Chocolate Chocolate Chip Cookies II

Reviewed: Dec. 10, 2007

Very rich!

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Easy Sugar Cookies

Reviewed: Dec. 10, 2007

Wow, I can't believe how well-rated these are. I've made these twice, following the recipe to the letter both times, and had to throw them all away. After 8 minutes at 375 they are completely flat and burnt. I tried to salvage the last bit of dough by cooking it for 7 1/2 minutes at 300 degrees, and they turned out perfectly. I WILL NOT use this recipe again.

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Moroccan Lentil Soup

Reviewed: Dec. 9, 2007

Kind of a let down. I really don't like lentils much, but my boyfriend does, so this was a treat for him. I increased the proportion of beans for my taste but otherwise kept to the recipe. The soup smelled awesome while cooking, but was otherwise rather bland. Salt helped. This is actually much better as leftovers, but who wants to go through all that trouble just for food that will only taste good the next day?

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Marinated Pork Loin

Reviewed: Dec. 6, 2007

Broiled this for 18 minutes in the oven and it turned out great!

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Gingerbread Men

Reviewed: Dec. 4, 2007

I don't know what made me do it, but I used freshly ground ginger root instead of powdered ginger. I had to increase the amount up to about 3.5 tsp, but the cookies turned out great! The fresh ginger gave these a really amazing, sweet flavor that's worth the hassle. On a whim I also tossed in a teaspoon of Crown Royal and a teaspoon of vanilla extract, which actually really brought out the ginger flavor even more.

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Broiled Scallops

Reviewed: Nov. 25, 2007

I served these over the top of angel hair pasta with grated Parmesan and sundried tomatoes. Delicious!

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Maria's Stuffed Chicken Breasts

Reviewed: Nov. 11, 2007

The second time I made this I only had fresh spinach, so I removed the stems and used that instead. It turned out waaaaay better than the first time I made this dish using frozen spinach. I also chopped up some mushrooms and sundried tomatoes and added that to the stuffing. Perfect! I froze the surplus cheese mixture and am having in jumbo pasta shells tonight.

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Spanakopita (Greek Spinach Pie)

Reviewed: Nov. 8, 2007

This was pretty good! I made it for a potluck and it got devoured. I think I may leave some of the stems on the spinach next time, because I personally like mine more that way.

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Hummus III

Reviewed: Nov. 7, 2007

This is the best hummus I've ever had! I made a couple of adjustments, though: I added 1/6 tsp of ground red pepper and used about 1/3 of the reserved liquid from the can of garbanzo beans. EDIT: Having made this at least half a dozen times, I've discovered some awesome add-ins: seasoned sun-dried tomatoes (the kind that come packed in oil), toasted walnut paste, cumin, and garam masala, though not necessarily all together at once. Just blend some in with the rest of the ingredients, and you get custom hummus. I make this all the time and take some to campus to eat with pita for lunch.

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