Hot Date with a Chicken

Reviewed: Nov. 9, 2009

This one is company special. I could not manage to pound my chicken to 1/4 inch (and I was beginning to think the neighbors might be wondering WHAT was going on over here), so I slit the pieces and stuffed the slit meat, pinning with toothpicks and proceeding as instructions indicated. Had to substitute craisins for the apricots this time, but this worked well with the apple flavor. (Oooh, wonder what dried mangoes might be like!) Also, we are not the brave souls we once were, so reduced the cayenne by half with no ill effect. Truly beautiful, fairly simple (if you work around the 1/4 inch thing), and very, very tasty. Thank you for posting, Jack.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Seafood Fettuccine

Reviewed: Nov. 6, 2009

I made this last night. I didn't have scallops so I used only shrimp. It was very good. I added a little bit of cayenne pepper to give it a kick. Thanks for this good and easy recipe!!!!!

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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Big Soft Ginger Cookies

Reviewed: Nov. 5, 2009

I used 1 stick of baking margarine, 3/4 cup of sugar and I omitted the water. They were really good! I also mixed the white sugar with some flour before I rolled the dough in it. Will make these again :)

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Burger or Hot Dog Buns

Reviewed: Nov. 3, 2009

The dough was great to work with, and the house smelled like I had walked into a actual bread factory! They needed more than 30 minutes to rise. I just let them have most of an afternoon for that, and popped them in the oven as dinner time approached. DH liked them better than another recipe I had been using, but I may try one or two more. If this one beats all others, I'll come back and add another star. Thanks for posting.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Slow Cooker Beef Stroganoff I

Reviewed: Oct. 31, 2009

Super easy way to make Stroganoff. I added one packet of Lipton onion soup mix and sauteed the onions with some sliced mushrooms and added them to the slow cooker 30 minutes before serving. Yum!

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Chocolate Teddy Bear Cookies

Reviewed: Oct. 30, 2009

This one is time consuming, alright, and the taste is good but not fantastic. They look so very cute, though. So what I have done to make them carry their weight in trouble is use one or two bears as the top cookies in gift cookie tins or bags containing decorated sugar cookies or some other less designer intensive cookie. The little bear acts as emcee for the treasures by which he is surrounded. ;o)

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Best Tuna Casserole

Reviewed: Oct. 29, 2009

Very good. I used crushed crackers instead of potato chips since I didn't have any.

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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California Kabobs

Reviewed: Oct. 29, 2009

This was a great recipe. I love that it can take a relatively small steak and literally stretch it to become a satisfactory, filling, flavorful, and fun meal! This was our first home experience with kabobs, and I know we'll be doing this again.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Avocado Corn Soup

Reviewed: Oct. 23, 2009

This one needs help. Four ingredients is not enough...and eight is only barely in a last ditch effort to add more flavor to an, interesting, but otherwise overpoweringly bland concoction. I like the use of avocado for a cream soup base, however, and will work on this. Also LOVE the history of the Haas avocado. This just isn't the best use of it, or is not taking it to the level we all KNOW it can reach.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Curried Tofu Salad

Reviewed: Oct. 20, 2009

The "kick" seemed just about right to me. The heat is nicely offset by the mildness of the tofu, itself. The heat and sweet was also nice. I served this in small sauce dishes as a side with Holiday Chicken Salad from this site. DH, not fond of tofu, was not impressed, understandably; it's a texture thing.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Egg Foo Young

Reviewed: Oct. 16, 2009

Come on. Be honest. Isn't there just something inherently FUN about fixing something that is fun to SAY? Anyway, as three added bonuses, this was easy, quick, AND tasty. We had this with Thai chili sauce. Nice blend of supper/breakfast tastes. So, what would that make it? Supfast?

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Slow Cooker Thai Peanut Pork

Reviewed: Oct. 15, 2009

Fireguy, this is a winner at our house. It turned out so pretty, we enjoyed an impromptu candlelit dinner with chinaware, crystal, silver the works! I had to come up with a homemade concoction to dub teriyaki sauce (Worcestershire sauce, honey, and fresh ginger). This was just the right combination of hot, sweet, and smooth. Don't skip the lime if you can at all help it. Would give it another star, if I could. Served with a puree'd veggie soup, a tossed salad, and rice. Company special and so, so easy! Thanks for posting.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Sassy Sausage and Black Bean Soup

Reviewed: Oct. 12, 2009

This was very good. I added a bit of green pepper at the outset. I had to use pork sausage instead of beef, but it was good. The salsa I used was Dee's Famous Salsa from this site. Like others, I felt it would play well over a starch, so we had it over a heavy duty corkscrew type macaroni. DH topped his with cheddar. I think we'll have take two tomorrow night by adding 1/2 cup corn and serving with a savory corn muffin.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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The Best Red Enchilada Sauce

Reviewed: Oct. 5, 2009

I screwed it up. I totally burnt the peppers while toasting them. HAHAHA. Watch the time!!!! Wah. No more peppers on hand, but I really wanted the sauce so I just used a whole bunch of chili powder and a itty bit of paprika for a smoky flavor. I'm still giving it five stars. I can tell this recipe is awesome by the ingredients. The only thing I was going to omit was the oregano because I didn't want even the slightest reminder of spaghetti sauce flavor but that's a matter of personal taste. I soooo wish I didn't burn the anchos. My adjusted sauce was OK: the chilis would have brought the sauce to perfection! So thanks for putting me on the right track. Next time!

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Reviewer:

otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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Thirty Minute Yellow Cake

Reviewed: Oct. 4, 2009

This went together in no time; I was very pleased with the resulting cake, and a bit surprised at how (too, too) easy it is to prepare that many calories' worth of temptation for just the two of us. Could spell trouble!

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Egg Noodles

Reviewed: Oct. 4, 2009

Well...this must be easy enough. I've made it twice already. Once was a sort of impromptu "What shall we do for dinner?" moment, and quick calculations suggested this in chicken broth with some veggies and a bit of crumbled sausage. >>> I am still working on my technique; my noodle results are not as tender as I would like, yet, but I do think it has to do with my novice standing. I'll keep on.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Blueberry Muffins I

Reviewed: Oct. 4, 2009

These were okay. They certainly weren't bad, but I feel they need a little tweaking in order to make them *really* good. I made them just as written and you could taste the baking powder a little too much... I'm not sure if they need less baking powder, or more sugar...

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amandamae

Cooking Level: Beginning

Living In: Kadena Ab, Okinawa, Japan

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Ultimate Shrimp Scampi

Reviewed: Sep. 30, 2009

I followed the recipe to the letter and it got rave reviews from all of my family, ranging from 24 to 50 years of age. Absolutely delicious! Will use again!

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Alexis H.

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Misawa, Aomori, Japan

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Taco Seasoning I

Reviewed: Sep. 26, 2009

This was really good. So much better than the pre-packaged stuff which always tasted sort of "fake" to us. You can actually taste the meat using this recipe. I cooked one pound of beef and added one can of black beans and used the whole recipe of seasoning. I added 2/3c. cold water with a teaspoon of cornstarch mixed in.

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