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Brazilian White Rice

Reviewed: Jul. 11, 2008

This was a good basic recipe. I liked the texture of the rice a lot. I would like to add cilantro or parsley in the rice next time for a little more flavor.

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1 user found this review helpful

These were quite good. They remind me of what my gramma makes for Thanksgiving. But, next time I might cut down on the butter/brown sugar. It made a little too much caramel sauce, and I had to strain the carrots before eating them to avoid a major sugar rush. I will be making these again, though.

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Mini Cheesecakes I

Reviewed: Jul. 4, 2008

Wow! We made this for a 4th of July BBQ, and I have never seen a dessert go so quickly! People were pulling them off the tray as my husband went outside to set them out. I used graham cracker crust instead of the Nilla Wafers, and managed to get 24 Mini Muffin size and 5 Large Muffin size out of the batch. Will probably be required to bring these to the next family get-together!

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6 users found this review helpful

Ultimate Potato Soup

Reviewed: Jun. 26, 2008

I adjusted this recipe a bit to our taste, and it turned out well. I added an extra potato, and pureed about 2/3 of the potatoes to make for a thicker base, and left 1/3 chunky to give the soup some depth. I also added green onions and some cheese. I used a bit too much broth, but that was fine since I just added more milk (ran out of half-and-half). Overall, we would make this again, thanks!.

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1 user found this review helpful

French Bread Rolls to Die For

Reviewed: Jun. 21, 2008

These were pretty good...I turned them into sandwich rolls. I was hoping for something a little crispier on the outside, but chewy on the inside. These turned out quite soft all the way through for me. Also, since I did sandwich rolls, they cooked at 400 for only about 10-12 minutes and then were done.

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2 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Jun. 18, 2008

The taste of these quesadillas was excellent, much better than our normal quesadillas. I used frozen Southwestern Corn and added chicken for a heartier meal. My only complaint was that we had to knife and fork it, because it was so messy. Of course I'll be making this again, though. Next time I might use the filling for a Mexican Lasagna, which would be good too.

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7 users found this review helpful

French Toast I

Reviewed: Jun. 9, 2008

This was a good basic recipe that you can really get creative with. I soaked my sourdough bread slices (flipping them once) for about 6 hours. It wasn't super-flavorful, but I will just have to keep experimenting with different spices. But, I will be keeping this recipe, thanks.

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1 user found this review helpful

Balsamic Vinaigrette

Reviewed: Jun. 2, 2008

Although I used traditional balsamic, I think the 1:1 ratio of balsamic and olive oil was a little off. Something just wasn't right. It was very easy, but not our favorite, sorry.

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2 users found this review helpful

Cajun Chicken Sandwiches

Reviewed: Jun. 1, 2008

This was pretty good. Next time I will make sure to pound the chicken very thin or use breast tenders, and will let the rub sit for longer. I let it sit for 3-4 hours tonight, but I would probably let it sit overnight next time. I spread the rolls with Secret Burger Sauce from this site, and served with Onion Soup Potatoes. Good meal, overall, and I will make this again.

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1 user found this review helpful

Secret Burger Sauce

Reviewed: Jun. 1, 2008

Delicious as a spread or a dipping sauce! We served it on Chicken Sandwiches and also as a dip for our potatoes. This tastes just like In'N'Out!

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5 users found this review helpful

Caesar Salad Supreme

Reviewed: May 28, 2008

This was really good! I served it as a main dish with garlic bread...next time I might even add chicken. I used about 1 tsp. anchovy paste (and probably could have used a little more, but I was kind of intimidated by the stuff) and used store-bought croutons. Excellent recipe.

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0 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: May 26, 2008

This dip was a hit at our BBQ! I stirred the mozzerella cheese into the mixture instead of putting it on top, and baked it in a sourdough bread bowl. (I also cooked a 10-oz. package of fresh spinach instead of using the frozen, just because I like fresh spinach better.) Everyone loved it, and both my father-in-law and husband said it was the best they have ever had. I am sure this will be requested again soon!

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2 users found this review helpful

Pat's Potato Salad

Reviewed: May 21, 2008

This was just too creamy for us, though the creaminess did settle down a bit the next day. The flavor was pretty good, but I feel it called for too much mayo/sour cream. Next time, I might add the sauce a little at a time until the potatoes are coated, not just all at once.

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3 users found this review helpful

Gobble Up Granola Snacks

Reviewed: May 21, 2008

This was good, we enjoyed it...it was maybe a little too sweet, though. I might try adding dried fruit pieces next time. But, overall, it is a very good snack.

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0 users found this review helpful

Waffles I

Reviewed: Nov. 17, 2007

We really enjoyed these waffles. However, they were a little bit dense...I was hoping for something a little fluffier. Still delicious, though. I made extra and will freeze them for quick breakfasts!

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4 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Oct. 8, 2007

This was pretty good. I added a 15 oz can of plain tomato sauce and about half a cup of extra rice. Though I am not a huge jambalaya fan, my husband seemed to like it.

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2 users found this review helpful

Sicilian Sausage Soup

Reviewed: Sep. 25, 2007

This was a really good soup! I doubled the amount of sausage, broth, and tomatoes, but left the amount of veggies the same. I also added a little garlic and crushed red pepper. We will definitely make this again!

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6 users found this review helpful

Chicken Enchilada Soup III

Reviewed: Sep. 22, 2007

I was a little disappointed in the way this soup turned out. It had a unique flavor, yet it seemed to be missing something. Also, the masa made it a bit gritty. It was okay as a dip for our tortilla chips, but I would probably not make this again as a soup.

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11 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Jul. 15, 2007

I grew up with onion soup potatoes, but my mom always used russets. I have also made them with russets. But, I don't know why I didn't think of red potatoes before! Much less starchy and a better flavor.

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4 users found this review helpful