Golden Rum Cake

Reviewed: Apr. 21, 2008

Delicious!! I did as one reviewer suggested and sifted the yellow cake mix and pudding to ensure that the batter would be clump free and the cake would turn out fluffy. I also substituted 1/2 C. Skim milk instead of 1/2 C. water into the cake batter. I used a dark rum I bought while I was in the Dominican, and it was a-mazing! My cake only took 40 minutes to bake, so make sure you watch yours while it's in the oven. I also used a long wood skewer to poke holes all over so the rum sauce would seep in. It turned out beautifully!

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Senushi

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Ann Arbor, Michigan, USA

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Rosemary Marinated Lamb Chops

Reviewed: Apr. 20, 2008

I cooked this for my parents and I for dinner tonight. We all really enjoyed it. My mum gave it 3 stars and my dad and I both gave it 4. We thought it was really flavourful. I asked and no one thought that it was in the least bit sweet due to the orange juice as previous reviewers warned. I marinated my chops for 24 hours and doubled the marinade recipe as per previous reviewers recommendations. I cooked the chops in a frying pan on the stove and the family decided that it wasn't something that we would do on the barbeque. I will cook this again. Thanks for a great recipe.

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SARAH1984

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Melbourne, Victoria, Australia

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Strawberry Bread

Reviewed: Apr. 19, 2008

Pretty good, it got eaten all up at the brunch I took it to. I made it in a bundt pan. It was a little sweet for my liking so next time I will use less sugar.

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AussieChef

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Westminster, California, USA

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Boilermaker Tailgate Chili

Reviewed: Apr. 18, 2008

I made this for a chili competition with my friends. Unfortunately I didn't win any awards, but everyone really enjoyed the chili. My signature chili is the Georgia Peach Chili, which is basically a chili with peaches in it. Last years chili was awful, very bitter aside from the peaches so I was looking for something that had a lot more flavor and wasn't bitter. This recipe is it. I followed it exactly (except for adding peaches) and I really enjoyed it, no bitter after taste, just lots of wonderful flavor.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Spinach and Red Pepper Couscous

Reviewed: Apr. 18, 2008

I made this for my weekly dinner group with my friends and it was a huge hit. This was extremely flavorful and very colorful, which satisfied my need to have at least 3 colors at every meal. I served it with grilled lamb skewers and everyone went back for seconds. Some people even asked for it to bring home for lunch the next day. The only change I made was using regular white wine vinegar, because that's all I had on hand. This dish was wonderful hot, and is just as good cold as leftovers, I've been eating it with lunch for the rest of the week. This will be added to my regular recipe rotation. Thanks.

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MANDIE722

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Norcross, Georgia, USA

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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 15, 2008

The best, so moist and delicous. The frosting makes so much that you will have leftovers.

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AussieChef

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Westminster, California, USA

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Apple Pie by Grandma Ople

Reviewed: Apr. 15, 2008

Easy to make and it looks spectacular. I made a few of these for a bake sale and they were the first things gone.

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AussieChef

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Westminster, California, USA

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American Lasagna

Reviewed: Apr. 11, 2008

loved it!! I used no pre cooking lasagne sheets, bought creamed cottage cheese by accident and left out the garlic (I am nursing a baby who can't tolerate garlic - it is tragic!)thanx

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Double Chocolate Biscotti

Reviewed: Apr. 11, 2008

I made these for the second time last night and the were not really my cup of tea. I did over cook them as I was watching a movie at the same time but I think I will try something different next time when making an italian dessert. I did break the Biscotti up and mix it in with some vanilla icecream and I thought that made them more to my liking.

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Italian Vegetable Soup

Reviewed: Apr. 11, 2008

I made this last night for my partner and I as an starter. This is obviously best served as part of the main course as it is so full but it worked great in a small serving. We both loved this recipe, I haven't given it 5 stars because I think there was a tiny bit of room for improvement but it was still great and I will make it again. I didn't include the celery because I forgot to buy it but didn't feel like it needed to be there anyway Thanks for a great recipe, its a very thick soup so I'm going to have it on toast for breakfast!

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Gourmet Mushroom Risotto

Reviewed: Apr. 11, 2008

I tried cooking the Mushroom Risotto last night for my partner. I have cooked mushroom rissoto before but this was the first time with this recipe. Usually I add the mushroom in with the rice to make them "soggy" and to add the colour and flavour from the mushrooms through the whole risotto but as this recipe called for them to be added at the end this is what I did. I ommited the shallots and chives as I really don't like the texture of these foods in risotto I prefer everything to be soft. I found that the mushrooms were overpowering in this recipe. I love mushrooms but I thought that there were either to many or that maybe there needed to be a stronger chicken flavour in there. Pretty dissapointing result considering all of the 5 star reviews. I think I will go back to my old risotto recipe.

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Modenese Pork Chops

Reviewed: Apr. 11, 2008

The Modenese Pork Chop recipe was "okay". I followed as directed but I thought that the flavour was a little bit plain and boring. On the plus side this recipe was easy to make and can be made with ingredients lying around the house. I don't think I'll make this recipe again as I don't eat pork very often and I really was looking for something with a little more "bang".

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pieceofpie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Gourmet Mushroom Risotto

Reviewed: Apr. 11, 2008

Very tasty, I deleted the wine and added rough chopped bacon, pre fried, about half way through step 3. Universal acclamation, well it was good anyway

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Russell

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Rick's Special Buttercream Frosting

Reviewed: Apr. 6, 2008

Very nice. I was a little put off by the cream aftertaste that I had in my mouth when I first made it, but I put it into the fridge overnight and the next day all the flavors blended together. I used 1 cup crisco and 1 cup butter...then 6 cups of icing sugar. It was a little sweet, but I just added a pinch of salt to it while mixing and it balanced it out. Very nice and firm enough for piping. This was very good.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Dave's Mocha Chicken

Reviewed: Apr. 1, 2008

I didn't have any sherry on-hand, so I just left it out, adding a little chicken stock to the pan when simmering to make up the liquid measure. As a note, allow an hour to cook the chicken thoroughly - 35min is not long enough! In the end, the taste was deep and rich, but was missing a certain... sweetness, I think? Perhaps the sherry was vital to the recipe, I wouldn't recommend leaving it out (maybe more brown sugar, or another sweet sauce).

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Rebecca M

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Mini Ham And Cheese Rolls

Reviewed: Mar. 30, 2008

These are always a winner at paries. Thanks for the recipe.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Restaurant-Style Coleslaw I

Reviewed: Mar. 30, 2008

This is my favourite recipe for coleslaw. I always grate my own vegies rather than buying the store bought packet. The coleslaw always tastes better the next day but it does become watery.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Mar. 30, 2008

Sensational. I have made these a few times now and they are always enjoyed. I do adjust the hot sauce to our taste. Popping them in the fridge is the key to this recipe.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Burrito Pie

Reviewed: Mar. 30, 2008

This was good but I don't think I will make it again. It ended up just like a lasange, I think I was expecting something a bit different.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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Buttery Soft Pretzels

Reviewed: Mar. 30, 2008

I followed others advise and only added 4 cups of flour. After the dough had risen, I then divided into two. One for sweet the other for savoury. For the savoury I chopped up jalepeno peppers and added this with grated parmesan to the dough. I also sprinkled extra parmesan on top before baking. These tasted wonderful. The sweet were coated with cinnamon and butter when they came out of the oven. I didn't find the dough buttery like the title suggests but they were still good.

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CZARDAS

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Narre Warren, Victoria, Australia

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