Tricia Recipe Reviewed - Community

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This recipe will only make half a cookie sheet full, double it if you want a full cookie sheet. I'd suggest quadrupling the recipe for 35 people (which happens to be how many people I'm making for). You will have to increase the cooking time, or do it in different batches. Also, I rinsed my glass bowl in hot water and it cracked right in the sink, so make sure you let your bowl cool before you rinse it.

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Berry Crumb Bars

Reviewed: Aug. 14, 2009

I think the crust was fine. Used the food processor for the dough as others suggested.Put a little more than half the crust mixture for the bottom and then mixed the remaining crust with a little brown sugar and oatmeal for the crumble top. I did cut down the sugar for the berry mixture, which was a mistake because it was not sweet enough. For some reason, I kept thinking these bars need an additional cream cheese filling (like cheesecake consistency maybe?).

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Halibut Weaver

Reviewed: Aug. 14, 2009

I used fresh dill instead of dry. It was really wonderful. I thinly sliced some yellow squash and put it in the pan underneath the fish and sauce. I did find that the fish was still raw after the allotted time and cooked it an additional 2 minutes in the microwave before serving it.

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Colleen's Potato Crescent Rolls

Reviewed: Aug. 14, 2009

Perhaps I shouldn't have been expecting these to taste like the crescents from the market. They were too sweet for my taste. Maybe no sugar or very little would suit my tastes.

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Unbelievable Grilled Garlic Bread

Reviewed: Aug. 14, 2009

Based on the rec. of others, I used half the amount of mayo and half the amount of garlic. I also did not have cheddar so omitted it. It was good. I took off the foil and placed them top up in hopes of getting a crusty cheese topping, which worked a little. I think this might be better in the broiler since it would get browned on top.

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Shrimp Etouffee II

Reviewed: May 16, 2009

I omitted the cayenne and hot sauce for my family, but used all the other ingredients, I did it on the stove top and added five chicken legs in addition to the shrimp called for. The problem with doing on the stove top was that the sauce is thick so it began to stick to the pot. I added some water to compensate but still had a mean soaking to do to clean the pan. I though this was really good but over rice, it lost a lot of its flavor. Don't know how to remedy that except eat it w/out rice. Maybe next time we'll use brown rice which doesn't absorb stuff as much.

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Anniversary Chicken I

Reviewed: May 7, 2009

The ingredients sounded too strange to taste good together, but it really works, it's super yummy.

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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 4, 2009

I found this recipe delicious, but too meaty. Next time I will use only two chicken breasts and add corn, peas, carrots, and celery when I add the biscuit dough, because it needs some veggies.

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Thai Red Chicken Curry

Reviewed: Jan. 4, 2009

Something just isn't right with this recipe. I've had it at several different Thai restaurants and it usually tastes similar from restaurant to restaurant, but not this recipe. I think the cornstarch was weird and I could taste it. Also, it wasn't red enough. I had to add a lot of curry paste. Needs work.

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Fudge

Reviewed: Jan. 4, 2009

Who'd have thought that fudge could be so easy? Not me. I like this one, not quite as much as Aunt Teen's fudge recipe, but this is almost no work in comparison, so if you're in a rush, make this one.

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Broccoli Beef II

Reviewed: Jan. 4, 2009

Here is yet another clash between my fiance and I. I thought this was bland, and not at all like the Chinese version, he thought it was amazing. Add oyster sauce for a more authentic flavor and serve over rice.

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Chocolate Coated Peanut Butter Crackers

Reviewed: Jan. 4, 2009

I am a teacher and the PTA brought these in for x-mas for us. I realized that there must be a recipe online for them and I was shocked to see how easy they are to make. I used the sweet generic creamy peanut butter (I usually use natural healthy peanut butter which will be too thick for these). They are easy and amazing, my only problem is they don't stay hard at room temp, so I have to keep them in the fridge.

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French Buttercream Frosting

Reviewed: Jan. 4, 2009

I used the butter flavored shortening as suggested by another review. The frosting was really good and I personally like this type of consistency, I did not find it lacking in sweetness like others. I did find it a little too rich, I agree that the shortening could be cut down, it gave me a stomach ache.

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Chicken Florentine Casserole

Reviewed: Nov. 16, 2008

I really liked this, but I felt the spinach made it a little bit runny/watery.

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Chicken Enchiladas II

Reviewed: Nov. 16, 2008

As long as you go into this knowing that it won't be like Mexican food, you won't be disappointed. My fiancee raved over these and guess what, he's not too crazy about Mexican food. I used corn tortillas and a larger can of diced green chilies which made it a bit spicey, but my picky girls still ate it.

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Tomato-Cream Sauce for Pasta

Reviewed: Nov. 16, 2008

I only did half and half and the can of tomato, and I blended with the hand blender like others. I made the mistake of letting the cream curdle, will avoid that next time. I think this would be way better with fresh tomatoes and fresh basil.

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Bran Muffins III

Reviewed: Nov. 10, 2008

I think the molasses flavor was too strong. Not my favorite.

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Chicken Puffs

Reviewed: Oct. 25, 2008

I thought these were kind of gross. But, my fiance loved them to death, so I'll compromise and give it three stars. I think I'd make them in the future with regular cheese instead of cream cheese maybe.

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Brie Pecan Rollups with Raspberry Sauce

Reviewed: Sep. 8, 2008

This was pretty good, I used cherry jam since I didn't have raspberries. Like others, I reduced the amount of cheese.

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Artichoke Chicken

Reviewed: Aug. 13, 2008

I didn't have sour cream on hand as others suggested so I used cream cheese, since this sauce sounds like artichoke dip, I decided to add a bunch of chopped fresh spinach I had on hand and it was very good. I think slicing the chicken into smaller pieces allows it to absorb more flavor from the sauce while cooking.

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