Marinated Flank Steak

Reviewed: Jul. 7, 2009

This is a version of a recipe I have used for several years. Try adding some rosemary to the marinade. It is always a winner! Great for tough cuts of meat. Also works great with top sirloin. Here's a tip - don't overcook the meat. It tastes wonderful cooked medium rare or medium and serve with some horseradish sauce - YUM! I'm getting hungry.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Decorator Frosting I

Reviewed: May 29, 2009

A good "old faithful" recipe. If you are leaving the cake on the counter, I used water instead of milk. 1/2 butter, 1/2 crisco works best, with a high quality butter, it takes away the crisco taste. The best way to thin it for flat icing is white corn syrup.

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Doha Delights

Cooking Level: Intermediate

Living In: Doha, Ad Dawhah, Qatar

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Juicy Roasted Chicken

Reviewed: Mar. 22, 2009

Very similar to the recipe my mom always used except she put onions and celery in the cavity. Always moist and tender. Guess she got the recipe from my German grandmother. YUMM!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Burrito Pie

Reviewed: Feb. 9, 2009

This was really easy and delicious. I did add some chili powder (regular and chiptole), some cumin and some taco seasoning mix. Substituted a can of tomatoes and green chiles for the green chiles and used refried black beans instead of regular because we like them more. I cut the recipe in half and it still made a ton of food. Nice change from tacos! Will definitely make this again.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 8, 2009

This is the best tortilla soup recipe I have tried and I've tried MANY looking for that perfect blend of ingredients. I think the Enchilada sauce really makes it work. I followed the recipe with the exception of adding some thickener toward the last hour of cooking. I found it too thin in consistency. I mixed some regular flour and corn meal together and added water. Cooked this in the microwave just long enough to get the mixture to a wet but pasty consistency. It mellowed the taste of the soup and thickened it nicely. I followed the advice of others and cooked the chicken breasts in the soup and shredded it. The flavors really melded into the chicken breasts very well and the chicken was easy to shred. This I will definitely make again!!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Quick and Easy Alfredo Sauce

Reviewed: Feb. 4, 2009

I did not like this recipe. I halved the recipe and followed the directions to a tee. Sauce is too thin and not well seasoned. I did add some nutmeg, salt and pepper. Cooked sauce for a long time thinking it would thicken up but it didn't - the ingredients just started separating. Think I'll just go back to my old tried and true alfredo which starts with a basic white sauce. Thanks anyway.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Grilled Salmon I

Reviewed: Feb. 4, 2009

This is an awesome recipe for salmon! Fixed according to the recipe. Was only able to marinate it for about 2 hours but it was so delicious. The combination of soy sauce and brown sugar is fabulous - the relatively strong taste of salmon can handle these ingredients. I'll take the advice of some of the other reviewers and marinate longer next time. Thanks for such a wonderful and simple recipe!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Fantastic Lemon Butter Fillet

Reviewed: Feb. 3, 2009

I fixed this just as the recipe indicated - used hammour (a fish similar to cod that is popular in Qatar (small middle east country). It cooked up nicely but was very bland. I may try adding a significant amount of spices and herbs to this dish but will not make according to the recipe again.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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The Perfect Hot Artichoke and Spinach Dip

Reviewed: Feb. 3, 2009

This is not the best artichoke and spinach dip I have ever made but it was easy and interesting. I especially liked the lemon juice - gave it a bit of pucker. I added 2 Thai peppers instead of 1 jalepeno - big mistake - they were way to hot and I discovered that I do not like the heat that the peppers give to this dip. I'll make this again but nix the peppers altogether.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Bread Pudding II

Reviewed: Jan. 24, 2009

I am from New Orleans - the home of bread pudding - but had never made it before. After reviewing several recipes, I decided to try this one. It is fabulous to say the least. I did make a few changes. I added 1 tsp of high-quality cinnamon and about 1/2 tsp of nutmeg. I substituted 1/2 c. heavy cream and 1/4 c. of coffee mate vanilla caramel for some of the milk. I also added a fourth egg. It cooked up beautifully - nice and fluffy - and was eaten by all my dinner guests. The leftovers also taste great - even cold. I will use this recipe again for sure.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Italian Dressing Mix

Reviewed: Jan. 20, 2009

I agree that this recipe has too much salt. I will replace the garlic salt with garlic powder and half the amount. I will replace the celery salt with 1/2 the amount of celery seed - which is very flavorful and will eliminate the regular salt altogether. I live in the Middle East and cannot find Hidden Valley Italian seasoning mix here so I'm hoping this will be a good substitute.

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Magic Lemon Pie

Reviewed: Nov. 24, 2008

I have made this recipe many times. Here is what I have changed. I have my husband make a regular homemade pie crust (cause I can't make a piecrust :)). I use all the ingredients for the filling but I use a whipped cream topping instead of the meringue. I like the creaminess of the whipped cream. Also, I have tried this with limes instead of lemons and it is outstanding!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Glazed Yeast Doughnuts

Reviewed: Feb. 9, 2008

Thank you for the recipe..surprisingly it's easy to do it. Very delicious just like the one I got from the shop..

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Reviewer:

Hanim

Cooking Level: Expert

Living In: Doha, Ad Dawhah, Qatar

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Lemon-Maple Butternut Squash

Reviewed: Nov. 20, 2007

This is a quick, easy way to prepare butternut squash. I added 1 1/2 tsp of high quality cinnamon - Vietnamese Cassia - which I purchased at Penzey's Spices, and 1/2 tsp of ground allspice. I like butternut squash more than sweet potatoes. The flavor is milder. Simply heavenly recipe. Tastes like dessert but this is very healthy!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Marinated Mushrooms with Blue Cheese

Reviewed: Nov. 16, 2007

I have made this recipe several times for holiday parties and it gets scooped up in a HURRY! I cut the oil to 1/4 cup and use a high quality olive oil. The tangy vinegar is a great combo with the blue cheese. Try substituting a good quality creamy gorgonzola for the blue cheese. Gorgonzola is similar but tends to have a bit less bite which is good for people who are leary of blue cheese.

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Reviewer:

Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Cashew Raisin Rice Pilaf

Reviewed: Nov. 16, 2007

I LOVE this recipe. For the the cashews, I substitute a combination of toasted pine nuts and slivered almonds. For the raisins, I substitute a combination of golden raisins and dried cherries. This recipe is so good, I eat it as a meatless meal even though I am not a vegetarian. It is also a very festive looking dish for the holidays. Has lots of color and the different textures are just YUM!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Best Chocolate Chip Cookies

Reviewed: Jul. 24, 2007

This was a very nice recipe. The cookies had perfect texture, but I noticed that both the cookies and the batter was overwhelmed by the vanilla extract. When baked it lessened, but I recommend using only 1 teaspoon.

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