Easy Lemon Cookies

Reviewed: May 31, 2009

These were great. The kids loved them. A little sweet though.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Herbed Mushrooms with White Wine

Reviewed: May 30, 2009

Yum! We don't have mixed italian herbs in one bottle, so I just used what we like that I had on hand - parsley, oregano and a tiny bit of rosemary. and the chives. Oh, and sometimes I add a little chunk of butter into the oil, so it almost sautees - we like it. This was so easy and delicious! will make it regularly.

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Licia Downunder

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Brisbane, Queensland, Australia

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Roast Beef with Coffee

Reviewed: May 30, 2009

I gave this 5 stars with the changes I made. I used some suggestions by other reviews and tweaked it to make it the way we like it, and it was amazing! First, I didn't have a roast, so I actually used Y-bone steaks -relatively cheap cut and fantastic for the slow-cooker as the bone adds flavour and by the end of the day the meat was FALLing off the bone tender! I started by rubbing the meat with salt, pepper, minced garlic, dried onion flakes, and paprika (instead of the cayenne suggested by other users, as we are a bit shy of hot spices). I just basically covered the meat in this dry rub seasoning. Then I put it in the crockpot and covered with the coffee, beef stock and also added about a TBSP (or a little less) of whole grain mustard. It made the whole house smell amazing all day, and it was a real hit with my husband and my little girl. Will definately make this again. Didn't make the gravy this time (we had it with roast veggies in the oven) but next time I might make the gravy and mashed potatoes. This is so easy to make and versatile and yummy!

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Licia Downunder

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Brisbane, Queensland, Australia

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Sloppy Joes II

Reviewed: May 29, 2009

these are probably some of the best sloppy joes ive had. i leave out the green peppers because peppers are nasty, i add about 1/2 tsp worchestershire sauce... everything else i leave as is. hubby really enjoys them too, hes never had a sloppy joe before (australian) and i cant get the canned stuff here, but even when i get back to the states i doubt ill buy manwich anymore. home made is much better.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Marrakesh Vegetable Curry

Reviewed: May 28, 2009

We love this recipe! Have been making it for years. We don't like things too spicy, so I use paprika instead of cayenne, and we love it. I also usually omit the spinach, as it seems a bit too much. We LOVE the carrot-ginger juice - that's the best way to make it. And the raisins add this really cool sweet and juicy hit at the end. I love to serve this at dinner parties - it's always a delicious surprise, and it makes the house smell good for a long time! Oh, and I use a large, deep electric fry pan to make this, since I don't have a dutch oven. The electric frypan works great for all the steps - it simmers well too.

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Licia Downunder

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Brisbane, Queensland, Australia

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Easy Mexican Hot Chocolate

Reviewed: May 25, 2009

This is yum. You have to be careful about it being too powdery tasting though. Stir the powder into a paste with a little hot water in a large round bowl first or oce you add the milk stick it all in your blender then add the boiling water. The last cup tasted the best and I used a pinch of cajun spice mix because it's all I had. tasty.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Chicken Soup III

Reviewed: May 24, 2009

I'm giving this 2 1/2*. Hubby said what it needs is = FLAVOUR. If you are really sick and can't even stomach the idea of eating food this would be for you. It is bland. Like hospital broth bland. Dd said, 'did you add any flavour'. Yes, I added extra bouillon, worcestishire, hot sauce, more herbs, salt etc. "Oh," she said. "You can't tell."

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Japanese Zucchini and Onions

Reviewed: May 23, 2009

Just regular zucchini and onions in soy sauce. Nothing above average or outstanding here. You don't need the teriyaki or butter or lemon at the end. I tried it both ways and don't think you can taste the difference as the soy and sesame are the dominant flavours.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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The Best Chicken Fried Steak

Reviewed: May 23, 2009

The breading was great, but I halved the hot sauce and I wouldn't want it any hotter. This gets 4* because 4 cups of milk was too much for the gravy.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Baked Beans, Texas Ranger

Reviewed: May 20, 2009

I'm not sure whether to give this 3 1/2 stars or 4. I didn't add any pork, but made a vegetarian version, so I raised it to 4. Too much vinegar, sugar and worchestire for me. When I first mixed it all into the beans, I tasted them, and they tasted fine, but baking in the oven seems to intensify the flavours ALOT. This tastes alright over salad as a protein source. Thankyou for the recipe. Oh and I didn't add any chili as this was spicy enough.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Peppermint Meringues

Reviewed: May 16, 2009

These did the job. No way did they make 48, but were satisfying and different.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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15-Minute Dinner Nachos Supreme

Reviewed: May 12, 2009

Really nice. I didn't add rice, salsa or lettuce. I added some diced green bell pepper and fresh corn to the meat sauce which tastes excellent. I used the taco dry mix from this site. I layered corn chips, meat sauce, grated cheddar and microwaved individual plates until the cheese melted and became bubbly. I added a big dollop of sour cream as well.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Mango Lassi II

Reviewed: May 11, 2009

I used 3/4 of a large tin of apricots because I didn't have mangoes. I increased the sugar to 3/4 cup because it still tasted too sour and I also added about 1/4 cup of apricot syrup from the tin. Because of all these additions, I had to blend for longer to make sure all the new ingredients were well blended into the mix, especially the sugar. This changed the consistency for the better. I highly recommend blending for 3 times as long as you normally would as the texture became like cold, melted ice cream. This drink is fantastic. My eldest child only gave it 4* because she says the yogurt makes it taste plain and she couldn't taste the fruit - I guess she can really taste the sourness of the yogurt. Delicious.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

Reviewed: May 10, 2009

This is fantastic! Seriously, if you eat salmon, you want to try this recipe. I didn't even marinate this overnight. I just threw it all into a bag and swished it around and put under my oven's grill. I didn't have fresh coriander, so I used fresh parsely and a pinch of ground coriander and I didn't use salt or chilli. I cooked my salmon from frozen, just wrap in foil for the first 5 or so minutes and I kept basting the salmon with the marinade when it cooked. I wouldn't do this if it marinated overnight however. I am going to marinate another batch now and have it for tomorrow night's dinner. Thanks. I am stunned at how great this is.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Truck-Stop Buttermilk Pancakes

Reviewed: May 8, 2009

I tried this recipe reduced to 2 1/2 eggs and I have to say the taste was great. I did add a tsp of vanilla. However, I had big problems with texture, consistency. My mix was lumpy and it wasn't because I cooked the eggs. I used lemon juice and milk for a sub for buttermilk, let the mix sit for 10 mins and it started to curdle, well it kind of curdled everything. I had to strain it, but then the mix was far too runny and made crepes. I added about 1 1/2 cups of more flour and whisked it in and it was better. By that stage I couldn't care less about the lumps but they didn't make that much of a difference. I will try this recipe with real buttermilk and update. UPDATE: I'm changing my rating from 4* to 2*. That might seem a bit harsh, but I am really disappointed with this recipe. I used commercial buttermilk this time in the hopes that this would make the recipe better. It is just as lumpy and weird to work with. Homemade buttermilk makes no difference. I didn't strain it, and didn't add any vanilla and the taste was bland.(more like the orig recipe) I can taste the lumps in the mix as little hard bits of flour and on your plate the pancake is lumpy. Why would you want lumps in your pancakes?

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Broccoli and Cheese Brunch Casserole

Reviewed: May 7, 2009

This turned out surprisingly tasty and pretty. And this despite the compromises. I used brocolli, onions and mushrooms instead of pork, and used just 6 eggs. Though it needed about 65 minutes in the oven. Definitely making it again.

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artemis ect

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

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Crispy Orange Beef

Reviewed: May 7, 2009

this was soooo good... i made it as is except i used minced jar ginger instead of fresh shredded and only used 1tbsp of that as opposed to the 3 of the shredded and fried it in about half a cup of oil in my frying pan... came out perfect. i couldnt stop eating it but i had to save room for cake. definitely a keeper.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Best Lemonade Ever

Reviewed: May 6, 2009

This is very nice. I have made lemonade with sugar syrup before and I've found that tasting as you go along is the only measure to get it exactly right for your personal preference, because sometimes lemons are more tart. Because of some of the other reviewers saying it was too sweet, I cut the sugar to 1 1/2 cups. I did use the microwave to heat the sugar syrup and added a tray of ice cubes to cool it down quick (in about 3 minutes). I poured the syrup and lemon juice in a jug and poured it into an empty, cleaned 3 Litre juice bottle that we just finished. I then added 8 cups of cold water from the fridge. Again, I shook the bottle at 7 cups of water, tasted, bit too sweet and tartish, so I added another cup of cold water. Perfect. If it is too sweet and you've run out of lemons, try adding more cold water and serve over ice cubes. The tip about letting the lemons sit in warm water for a few minutes really does help with juicing them.

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