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Hamantashen

Reviewed: Apr. 29, 2009

This batter was great to work with IF you were sure to chill. 1/4" is way too thick. Taste was okay...the orange juice gave it a bit of a kick I wasn't too fond of.

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Black Beans, Corn, and Yellow Rice

Reviewed: Apr. 29, 2009

Yummy and cheap! Will try with Trader Joe's frozen roasted corn for a bit more punch next time. Added onions and garlic to the mix too!

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1 user found this review helpful

No Bake Cookies V

Reviewed: Apr. 29, 2009

PERFECT! Just like I remembered. Important to time from the rolling boil stage. Too long and they will be dry, too little and they will be gooey. Practice makes perfect!

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Sugared Asparagus

Reviewed: Jan. 22, 2009

Delicious!

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YUM!! These are awesome! To reduce fat I omitted the first round of butter and only added about half of the second. I also wonder if it couldn't partially be made with chicken stock to reduce fat. Added 1 egg (I scaled recipe to 9) and mixed some of the parmesan into the cheddar as well. Serving with Grilled sausages and brocolli. Will update when I make with chicken stock.

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School Lunchroom Cafeteria Rolls

Reviewed: May 21, 2008

Scaled to 15 for small batch. Good - but not great. Needs more flavor and umph!

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2 users found this review helpful

Chicken Marsala

Reviewed: Mar. 6, 2008

Easy, tasty and a keeper. Doubled the sauce. Used red wine instead of Sherry. Added garlic powder to flour mixture and chopped garlic to evoo/butter. Yummm!

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Hot Fudge Ice Cream Bar Dessert

Reviewed: Jun. 11, 2007

Yum! Yum! Made this for our community group and they almost polished it all off. I think they are making ice cream sandwiches smaller than they used to. I had to use almost 24 of them for my 9X13 dish. So be sure to buy enough in case they are small. I also used Hershey's Milk Chocolate in a jar - in my opinion it was way too sweet and made the dessert very rich. Next time I'll stick to the regular chocolate syrup.

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Roasted Potato Medley

Reviewed: Feb. 21, 2007

This was pretty good. I thought it was a much healthier alternative to the way I used to make them. My husband and company really enjoyed. I reduced the vinegar by a little, but I think I will reduce by half the next time and will probably enjoy them more. TO REDUCE BAKING TIME - I pre-boil the potatoes to close to be tender (before they begin to fall apart)then pop them in the oven - still baked for 40+ minutes without ever getting them crusty like I like 'em. Next time I'll put them under the broiler for a few minutes.

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Beer Bread I

Reviewed: Feb. 20, 2007

It doesn't get any easier than this. I had no garlic bread on hand to serve for dinner when company was coming over. I was in such a hurry I didn't think to make the garlic cheese version as suggested by other reviewers - none the less it was a huge hit. I used home ground whole wheat and added salt and baking powder to make the flour called for. YUM!!

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Strawberry Cinnamon Oatmeal Muffins

Reviewed: Feb. 20, 2007

This was a very easy recipe and they looked great when they came out. I even made them in mini muffin tins (baking for 14 minutes). Unfortunatly I didn't care for the taste. Sorry to all who loved them.

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Asian Pork Tenderloin

Reviewed: Dec. 8, 2006

This is a great - no fuss recipe! I use this recipe for when I need to take a meal to someone who is sick or just had a baby. I make a couple ahead of time and freeze. I omit the green onions and chile paste. I also use only half of the sesame oil and double the remaining sauce recipe. I prepare everything in a zip lock bag, put that bag inside another and freeze until ready to thaw and use. Everyone asks for the recipe (I serve it to company a lot).

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Sugar Cookie Frosting

Reviewed: Dec. 4, 2006

This recipe is AWESOME! I will never use another frosting recipe again, this is the one I've been looking for! I used 1/2 & 1/2 (all I had) and real butter! I'm wondering if those who colored their frosting used color paste or food coloring. I used food coloring and didn't get a deep red like I would have liked. Would someone who has used paste please comment?

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Whole Wheat Honey Bread

Reviewed: Jan. 18, 2006

We love this recipe! I've been making it for months now. I use whole wheat that I grind myself. In order to accomodate my Zojirushi Bread Maker (2lb loaf), I adapted the recipe to 16 servings. For a perfect loaf I add the salt to the water, 3T. of wheat gluten to the flour and I sub butter for shortening. Bake on the Basic/Light setting not wheat. If bread is still a little too dark, decrease honey (the extra sugar content is what causes browning. Thank you for a wonderfully healthy recipe!

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17 users found this review helpful