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Mom's Apple Pie I

Reviewed: Dec. 2, 2009

Used some good bourbon and loved the flavor. Two tablespoons might be too strong for some folks' taste, though.

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Since I had a point cut of corned beef, I trimmed as much of the fat as possible before cooking. I used only maybe a scant teaspoon of the spice and it was plenty pungent enough for us. Instead of corn syrup, used honey and brown mustard; didn't bother with the boiling. Did not take long to broil up. The meat was very tender and flavorful, the glaze gave just the right sweet/tart.

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Apple Cider Biscuits

Reviewed: Nov. 11, 2009

These really baked up quite pretty. Tall and flaky; just slightly sweet.

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Shrimp Fettucine Alfredo

Reviewed: Nov. 1, 2009

This was so easy and so incredibly good. One of the fastest, simplest dinners I have made in a while.

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Octoberfest German Potato Salad

Reviewed: Nov. 1, 2009

This was a good potato salad, but the vinegar flavor went beyond "zing" to "tart." A little too much for me to really love it.

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Maryland Crab Cakes II

Reviewed: Oct. 26, 2009

Wonderful...even without Old Bay!

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Colcannon Irish Potatoes

Reviewed: Oct. 25, 2009

So simple and so good. I cooked the onions and cabbage in a little butter, then added to the cooking potatos. Can't beat the flavor.

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Acorn Squash with Apple

Reviewed: Oct. 4, 2009

This was a great recipe for squash. The only downside (for me) is the prep. I used a veggie peeler to take the skin off, since I didn't want to wait 20 mintues just to peel it. Otherwise, it tasted really good, with a mixture of brown sugar, maple syrup and honey. It did take a bit longer than an hour for the squash to bake up tender.

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Fresh Pea Soup

Reviewed: Sep. 25, 2009

This was an awesome pea soup. I love split pea soup too, but this was a whole new, and delcious, flavor.

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Pasta With Tuna Sauce

Reviewed: Sep. 24, 2009

This came out so good! We used Roma's from our garden, instead of canned, and chopped them up in the food processor. No capers or lemon juice and used about 3 cloves of garlic. Used 1T of dried parsley and 1t each of oregano and basil. Cooked it down with the tuna to evaporate most of the water and we had a delicious dinner.

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Blueberry Cherry Pie

Reviewed: Aug. 29, 2009

I made the recipe as written and everyone LOVED it. THIS is a great pie. Used fresh sweet cherries and fresh blueberries. Did not find the cinammon to be overpowering at all. The pie set up beautifully; moist, but not runny.

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Corn Casserole II

Reviewed: Jul. 19, 2009

Yowza, that's some spicy corn! I used a little less jalepenos than what the recipe calls for and it still had plenty of bite. I used fresh corn cut off the cob and I think it could have stood to bake a little longer. It was a good dish and we enjoyed!

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Pasta with Peas and Sausage

Reviewed: Jun. 18, 2009

We used shell pasta and half and half plus milk, with about a tablespoon of flour mixed in. Delicious.

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Banana Crumb Muffins

Reviewed: Jun. 13, 2009

Excellent muffins. Baked up beautifully. I would recommend taking them out of the pan before they cool completely, as the crumb topping got a little flaky after they were cool.

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Banana Bread IV

Reviewed: Jun. 13, 2009

This is pretty good banana bread. A little on the sweet side. I used half vanilla and half almond extract (ran out of vanilla) and it gave good flavor, but almost overpowered the banana. It baked up with a little lighter texture than a butter-based bread and almost crusty on top. Tasty.

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Sweet Onion Burgers

Reviewed: Jun. 11, 2009

We've made these twice now. Don't skimp on the onion; it makes the burger. For a little extra flavor and moisture, we used barbeque sauce mixed in with the meat and basted while grilling, and catalina salad dressing. Both good.

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Awesome Egg Salad with a Kick

Reviewed: May 26, 2009

This was GREAT. It will be my way to make egg salad from now on. Really didn't notice the horseradish, but the bacon and sour cream made it so good. Okay, so my arteries are clogged now, but *dang* it tasted good.

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The Twenty Dollar Burger

Reviewed: May 26, 2009

I wouldn't pay $20, but this was a good burger. Held together fine.

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Basic Flaky Pie Crust

Reviewed: May 25, 2009

This really is a light, flaky, rather delicate crust...almost to the point of too much so. With only shortening for fat, the flavor is a little bland. I ended up using 4T of water to get the dough to come together and it really could have used another. As a good, basic, crust to stand in the background it works very well.

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