RYSWISKGAL Recipe Reviewed - Community

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I wanted to make cannoli for a desert, but didn't have the molds, so I decided to try this instead. I also only had a toaster oven to work with at the time, so I made the cake in two 9" round tins. The cake is delicious, no matter how you make it. You will need more cream to frost a layer cake.

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1 user found this review helpful

Strufoli II

Reviewed: Sep. 14, 2007

I was making a dish for an Italian inspired dinner and took these delicious morsels. Guests were picking at them throughout the evening. You can not eat just one! Making the little balls was a little tedious, but worth it in the end. Thanks for sharing this recipe.

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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Sep. 14, 2007

Now this is pure comfort food. The chicken was so tender and moist. I added celery, carrots and garlic. I also substituted chicken stock for the water. Not having any refrigerated biscuits I made a mix from Bisquick and added an hour before serving. Very yum.

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1 user found this review helpful

Excellent Shrimp Creole

Reviewed: Sep. 14, 2007

I love to look for different recipes and this was a big hit, even the leftovers. I substituted cajun seasoning for the salt and chili powder and used only half the tomato paste. I had so much sauce that I refrigerated half of it and made a chicken, sausage and okra gumbo with it a few days later. Just as tasty.

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4 users found this review helpful

BLT Dip

Reviewed: Sep. 14, 2007

My Grandaughter loves bacon, so I found this dip for her to make for our Grammie Camp parents dinner. Everyone loved it and I shall be making it again, and again. Thanks

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2 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Apr. 17, 2007

I just made this recipe, but having read the reviews, I made a few changes. I added a pork rub to some flour to coat the chops, then egg and seasoned breadcrumbs with some cornmeal added. lot's of flavour and crunch. Yum!

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2 users found this review helpful

Flank Steak Pinwheels

Reviewed: Jun. 12, 2006

We really liked this as is, but I can see many other posibilities. I sliced my steak in half and then beat. Did not have all night to marinate, but several hours produced good flavour. It made two rolls and they cooked in 40 minutes. Would like a sauce to serve with it. Anyone have any ideas?

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10 users found this review helpful

Chinese Pork Tenderloin

Reviewed: May 17, 2006

This recipe is very easy and tasty. the flavours were great. I served with fried rice and chopped up leftover pork into the rice the next day.

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5 users found this review helpful

Fried Rice I

Reviewed: May 17, 2006

I loved this for it's simplicity and flavour. The eggs really held their own. Great leftovers too.

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3 users found this review helpful

Chinese Creamy Corn Soup

Reviewed: May 17, 2006

This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles.

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1 user found this review helpful

Chinese Chews II

Reviewed: May 17, 2006

Wish I could give these a 10! Who ever invented these will go to Heaven as they are heavenly. Had to hide some from my guests for myself and then ended up making another batch. I made the whole recipe using my food processor. It was so easy. Yum, Yum.

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3 users found this review helpful

Individual Beef Wellingtons

Reviewed: May 17, 2006

These are so good and very easy. Great that they can be made ahead. I seared the steaks first. Also put vegetables in food processor which made the paste needed. Has any one used bourbon instead of sherry? I would only bake for 20 mins if the pastry is brown enough.

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6 users found this review helpful

Garlic Mashed Potatoes

Reviewed: May 17, 2006

These were quite good. I used sour cream and more garlic. I will probably make these again.

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0 users found this review helpful

Bearnaise Sauce II

Reviewed: May 17, 2006

This was very easy and tasty. I would use a little less lemon as it was quite tart. The onions made the sauce a little lumpy in texture. I used sour cream and it worked well.

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3 users found this review helpful

Porcupines

Reviewed: Mar. 28, 2006

This is very good. I used 2lbs ground beef, celery seeds, fresh garlic and added fresh parsley. For 2lbs meat you will need more sauce. Will make again.

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0 users found this review helpful

Baby Back Ribs

Reviewed: Feb. 19, 2006

This was so easy. No more boiling and then baking or barbecueing. They were so tasty. I couldn't have grilled them as they were so tender,I couldn't move them without the meat falling off. Will make again many times.

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1 user found this review helpful

Baked Cheese Olives

Reviewed: Feb. 6, 2006

This is the first recipe I've not enjoyed from this site. The dough blended very well in the food processor and they shaped up fine. But during baking they flattened and they were very greasy. Either too much butter or cheese. Will not make again.

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3 users found this review helpful

Ginger Beef

Reviewed: Feb. 6, 2006

We really enjoyed this recipe. I only substituted a couple of things. Olive and sesame oil for the peanut oil and top round steak for the flank steak. It only took half an hour to cook. Will make again.

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1 user found this review helpful

Alla Checca

Reviewed: Feb. 6, 2006

This was wonderful. I made it using the first of my tomatoes and my basil. Loved the garlic flavour. I would use a little less oil and I added fresh ground black pepper. Try shaved parmesan instead of grated. It's a little more robust to go with the other flavours.

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3 users found this review helpful

Chicken Breasts Pierre

Reviewed: Feb. 1, 2006

My husband loved this. He even licked the plate! I made as written except I used olive oil and much less salt. I think I would use less sugar next time also, but that's just a matter of taste. Will make again.

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2 users found this review helpful

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