HillaryB Recipe Reviewed - Community

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Yummy & easy. Even my picky eater liked it. I would make it again and even for company. It would be very easily made ahead and reheated. The flavor was 5 stars, but the directions were closer to 3 so I am giving it an overall 4. I browned the sausage 1st, removed from pan and quartered, then the chicken, removed from pan, deglazed with a tiny bit of the wine and then browned the onions and mushrooms. Added everything back in and then added carrots, wine, etc. Reduced the sauce and thikened it with a beurre manie so it was more like thin gravy. Thank you for this recipe.

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Tangy Dill Potato Salad

Reviewed: Sep. 13, 2009

Very good variation to the plain mayo potato salad. I used red potatoes and I MAY not have had a full 3# (6 good sized red potatoes). It was very creamy, lots of flavor. I did use the dijon mustard and also added about 2T of finely diced red pepper for color. Thank you for this great recipe!

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Classic Macaroni Salad

Reviewed: Aug. 24, 2009

This is a classic macaroni salad recipe. I did make a few changes as suggested by other reviewers, thus only 4 stars. I halved the macaroni, but only decreased the dressing by a quarter. I substituted cider vinegar and spicy brown mustard for the regular versions and only used 1/3 cup sugar. It was fantastic. No need to ever buy it at the deli counter again.

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Cake Mix Cookies I

Reviewed: Apr. 7, 2009

I have used a version of this recipe for years. I almost always have cake mix in the cupboard, so this is a great one to use when you need homemade cookies quickly. I have used Devil's food and Lemon cake mixes, but have never mixed anything in. I will have to try that next time. Roll the balls in powdered sugar before you bake for a nice effect.

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5 users found this review helpful

Glazed Meatloaf II

Reviewed: Mar. 5, 2009

This is a great meatloaf recipe. I have made it several times. I found Chipotle cubes in the dry soup section and use one of those instead of the beef bullion cube. Adds a nice touch of spice.

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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Mar. 5, 2009

This was so easy and a great way to use cabbage from the garden.

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Spinach Quiche

Reviewed: Feb. 22, 2009

Made this for Valentine's day breakfast. Used fresh spinach from the garden and cojita cheese (had it in the fridge). I also added a few strips of baby peppers that were in the fridge. It was really good.

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Cabbage Fat-Burning Soup

Reviewed: Feb. 22, 2009

This is a great basic vegetable soup recipe. I made a few changes to enhance the flavor without it being too salty. Browned the vegetables in a little olive oil as I added them to the pot, adding a pinch or two of salt as they browned. This really brings out the flavor of the vegies. I don't like canned green beans so I used whole frozen instead. I used low sodium tomatoes and broth. Also vegetable juice instead of tomato. Because the browning released so much flavor, I only used half of the onion soup mix. Because I made all these changes to make it suit our tastes I rated it 4 stars.

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Mexican Cornbread II

Reviewed: Nov. 26, 2008

I couldn't find self-rising cornmeal so used a package of Jiffy corn muffin mix to substitute. It worked just fine. This is a great recipe. Thank you.

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2 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: Nov. 26, 2008

There are no words to describe. Make it and you will see!

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One Pot Tuna Casserole

Reviewed: Nov. 26, 2008

I have made this twice now. It is an easy recipe, however I did dress it up a bit to add more flavor, thus only 4 stars. Here is what I changed: substituted 1c sour cream plus 1/4-1/2 cup milk for all the milk. 1 1/2 c of whatever cheese there was in the fridge. 2 cans of tuna. 1/2 small onion diced. garlic powder, dash of worshestershire. Also threw the frozen peas in with the noodles about 1/2 way through. Oh and I topped it with 1/2 of a large can of french fried onion rings and dotted with margerine. Baked for about 30 minutes. It was fantastic.

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Rosy Radishes

Reviewed: Nov. 24, 2008

We had an over abundance of radishes from the garden and couldn't keep up with using them just in salads and they were just too spicy to eat whole. This was a perfect solution. In addition to triming the stem and root, we took a strip of skin from the center. I didn't have plum vinegar so used rice wine vinegar instead. I rated this 5 stars because I have never steamed radishes before so I don't have anything else to measure it by except the one experience and they were great. I would make these again.

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Chili Mac Casserole

Reviewed: Sep. 16, 2008

I have made this several times now and it has become a family favorite. It is a very versatile dish and can be spiced up or down according to your family’s tastes. It can also be stretched. I have made it with up to 4 cups of dry elbow macaroni and it was still fantastic.

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