Chili-Lime Chicken Kabobs

Reviewed: Nov. 29, 2009

It has great potential. Substituted Vegetable Oil, Apple Cider Vinegar. Added zest of the lime, 2 cloves of Garlic, 1/4 teaspoon Cayenne pepper, Bandania/Shadon Bennie (Cilantro), Soy Sauce, Worcestershire Sauce. Marinated for about 24hours. I also broiled it on a sheet without the skewers. Next time I'll save the marinade and brush the chicken while it is broiling so it doesn't dry out. Love a lot of flavor to my food and couldn't bear having to waste another recipe, so I added extras just in case. Served with Roasted Veggies (Zucchini, Green Pepper, Red Onion), with some of the spices from the marinade and Teriyaki Sauce. Also Hot Potato and Perfect Rice. Adding some chili powder in both rice and potato for extra flavor. Also added some Pineapple chunks for some sweetness right from the can to the plate.

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Madeline

Cooking Level: Beginning

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Irish Soda Bread I

Reviewed: Nov. 29, 2009

I have been making this for years and it's always a hit. It is definitely more cake-like then typical soda bread, but I prefer that to the typical rock hard that I've grown accustomed to. Make this, but be prepared to get critiques from your strict Irish friends who like the dry bread they are used to.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Sweet, Sticky and Spicy Chicken

Reviewed: Nov. 29, 2009

Very tasty, sticky and sweet, but I think I will add more spice next time I make this. I like a kick.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Anniversary Chicken I

Reviewed: Nov. 29, 2009

It sounds like an odd combination, but it came out tasting awesome. I used bone-in chicken breast with thigh and legs and baked it on low, this made the meat fall off of the bone and the taste was incredible. I will definitely be making this over and over again.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Pavo al Vino (Roasted Turkey with Wine)

Reviewed: Nov. 29, 2009

The best turkey ever!!

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Milly Suazo

Cooking Level: Expert

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

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Jiffy Cinnamon Rolls

Reviewed: Nov. 28, 2009

These were quick but nothing compared to the yeast rolls. Used only little over 1/2 cup milk so suggest you add a little at a time not to get a wet dough to work with. It is a biscuit roll so expect nothing more than that but a good one tho. I placed all the filling in the roll and used a 9inch cake tin greased to bake it in. Cud be a bit crumbly so take care when taking out soon after baking. Will make if in a pinch but really prefer the yeast rolls feels more substantial than pastry type one.

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Purple

Cooking Level: Intermediate

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Spice Baked Rice

Reviewed: Nov. 28, 2009

Tops for quick and easy. I had to use 1tin of diced tomatoes, 1tin of tomato soup with 1/2 tin water to sub for the tomato juice also used pimento peppers and black pepper instead of chili. 2cups rice since I thought 3 too much. Also used ground chicken instead. All these changes were due to the fact I did not have all at hand and the chili was necessaary however didn't know I was out till to late. Also did put in some garlic with the onions. With all these changes it still came out pretty well and will make again with the correct ingredients except always will use minced chicken. I think minced soya will also do well like Yves brand.

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Purple

Cooking Level: Intermediate

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Golden Crescent Rolls

Reviewed: Nov. 27, 2009

I was dubious at first because that is a LOT of yeast in a little bit of water, but I committed myself not to change things (this time!) The recipe didn't say how long to knead, so I chose around 8 minutes in the kitchenaid mixer. I punched down twice and then rolled them. I rolled them out on wax paper which not only kept my counter clean, but ended up using a lot less flour (I just added a bit to the rolling pin). These were light and just a bit sweet. (I ate 3 when they came out of the oven!!) This made up the bulk of what I ate on Thanksgiving! Delicious, a keeper and super easy. Even a beginnner can make magic with this recipe. Mmmmm, maybe I ought to start another batch. I bet they'd freeze really well.

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kraley

Cooking Level: Expert

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Baked Potato Soup

Reviewed: Nov. 27, 2009

I had a bunch of leftover mashed potatoes and is this ever the recipe I will use from now on to use them up! I still baked a few potatoes, but added all of our mashed potatoes too (about a cup). (I also was a little heavy handed with the basil). I loved the flavor which had more depth than many of the soups like this one. I topped ours with cheddar cheese, the bacon, and my daughter added a dollop of sour cream to hers which she said was really yummy. I'll definitely make this again!

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kraley

Cooking Level: Expert

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2009

Great recipe! I made this for Thanksgiving and added a pinch of ground cloves and a teaspoon of vanilla extract to the pumpkin mixture. I used a gingersnap crust. This cheese cake had the perfect blend of spices and awesome flavor.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Sweet Potato Casserole II

Reviewed: Nov. 26, 2009

Wonderful flavor. My sweet potatoes mashed up fairly dry, so I added some evaporated milk to make them creamier, before adding the other ingredients. In the past, I've made candied sweet potatoes, but this recipe is easier and just as flavorful. And guests loved the slight orange flavor, so I guess it's just personal preference. Try it out before eliminating the juice.

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AdeB

Cooking Level: Intermediate

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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Nov. 26, 2009

I've read many times where people say this is their favourite recipe (on the Recipe Exchange) and I can see why. These cookies are awesome! I left out the nuts because I am not a fan of nuts in my chocolate chip cookies. I bit into one while it was still warm, mmm - what else can I say. Delish! Thanks for the recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Marjolaine

Reviewed: Nov. 26, 2009

I enjoyed this recipe lots and have to admit it took just a bit more work than I anticipated. The filling was scrumptious but only 4 stars because I never had marjolaine before so not sure if it supposed to be like this. After refrigerating for 3 hours part of the puff pastry was getting a bit soft (which was something I thought may happen but was hoping for it to remain crisp) and I wasn't too pleased with that. Overall this was very delicious, yummy. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Hot Buffalo Chicken, Bacon, and Cheese Sandwich

Reviewed: Nov. 25, 2009

I enjoyed this very much, but do agree that the wing sauce needs to be upped a bit. But then again I love heat. I added extra wing sauce on my finished sandwich. I also pre-marinated and grilled some chicken then shredded it, instead of using rotisserie chicken, so this definitely made it more flavourful. I left out the bell peppers cause I had none but do plan on trying them the next time around. Good recipe and combination of ingredients. Thanks for posting.

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Roxanne J.R.

Cooking Level: Intermediate

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Fudge Puddles

Reviewed: Nov. 24, 2009

Easy and delicious! I had left over fudge for probably 10-15 more "puddles". I omitted the pecans because I was also making pecan tassies and wanted something completely different from that. So... I used autumn colored sprinkles. I have no patience for double boilers so I used the microwave 20 seconds at a time. Stir, 20 more seconds, stir... until melted. Doesn't take long at all. The fudge sets quite rapidly so I had to reheat (about 15 seconds in microwave) every now and then. I used a plastic bottle (Wilton brand sells 2 for $2 at Walmart) to squeeze the fudge in the cups. I guess you could also use a ziploc bag and just cut the tip (one of the corners) off and use that as a piping baggie. Quite delicious!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Frozen Lite Chocolate Cheesecake Pie

Reviewed: Nov. 24, 2009

I had a block of FF cream cheese and I had no idea what to do with, so I was very happy when I stumbled across this recipe. It does live up to it's name, very creamy, perfectly chocolaty but not decadently so - which is fine because you still feel like you are indulging. I made this using a springform pan because I made my own cookie crust and it came out looking beautiful. The batter had me worried for a while because it seemed so runny but it set up perfectly! I didn't even need to thaw it before cutting. I didn't use the sucralose sweetener (cause I had none) and used all sugar to replace it. Great recipe for something fat-free. Thanks.

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Roxanne J.R.

Cooking Level: Intermediate

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Garlic-Lemon Double Stuffed Chicken

Reviewed: Nov. 23, 2009

This tastes a lot like Ruth's Chris Steakhouse stuffed chicken! I cut off any fat, then butterfly and flatten the chicken with a meat pounder. Put the cream cheese in the microwave for 20 seconds or so just until it is spreadable and spread evenly on the chicken. Season the chicken with a little dried rosemary and garlic powder. Then I sprinkle on shredded cheddar cheese, roll the chicken up and secure with 3 toothpicks before dipping in milk and breading (this keeps the cheese inside!). I do use extra lemon juice - about 4 - 6 TBS. Everyone loved this including my 11 year old brother, he requested this for Thanksgiving! It is a little time consuming, but it is worth it!

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KIMAYA24

Cooking Level: Beginning

Home Town: Norwalk, Ohio, USA

Living In: Fort Buchanan, Guaynabo, Puerto Rico

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Sopapilla Cheesecake Pie

Reviewed: Nov. 21, 2009

I halved the recipe and made 3 small round cheesecakes with it. I liked it very much overall but I think it is too sweet. I love honey but adding it made the dessert WAY to sweet. Next time I will reduce the amount of sugar used as topping and maybe I will also reduce the amount used on the filling.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Nov. 19, 2009

so easy and very tasty...gets dry if eaten a day or two later, but great eaten the day it 's cooked!

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Vegetarian Gravy

Reviewed: Nov. 18, 2009

I was attempting to make gravy tonight.... well needless to say it was bland bec all I did was put butter, flour and broth together.. I looked at this recipe and I added in some garlic powder, onion powder and the soy sauce and it was awesome!!! This saved me!!!! Yum!!!!!!!

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