Chocolate Chip Banana Muffins

Reviewed: Dec. 20, 2008

Wonderful recipe! My bananas should have been riper but it was delicious regardless Substituted milk for yogurt, doubled bananas, added 2 teaspoons each of cinnamon & nutmeg and doubled vanilla. Made 18 muffins.

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Devlyn

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

Living In: Miamisburg, Ohio, USA

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KELLOGG'S* RICE KRISPIES* Chocolate Cereal Bark

Reviewed: Dec. 9, 2008

These are much better if you use milk chocolate chip instead of semi sweet..

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julie

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

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Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 27, 2008

These were pretty good and easy to make. Keep an eye on them so they don't get burnt like mine.

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Devlyn

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

Living In: Miamisburg, Ohio, USA

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Fluffy Biscuits

Reviewed: Nov. 24, 2008

While the recipe went together well and was easy to make, I didn't care for the taste of the shortening and might try it again with half butter.

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Devlyn

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

Living In: Miamisburg, Ohio, USA

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French Toast Souffle

Reviewed: Nov. 2, 2008

Yummy! Perfect for lazy Sunday morning brunch. Don't worry about it if you don't have time to let this sit overnight. I've made it before in the morning, and I just let it sit out 30 minutes or so before baking. I gave it five stars, but I added a few flavors to compliment the base recipe; a splash or two of orange juice (I never measure!), a few shakes of cinnamon, and a little nutmeg really add depth. I sprinkle cinnamon sugar on top as well. I'm looking forward to trying this cold as a left-over, but so far I've never had the chance...there's never any left!

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Lizzy RN

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Fredericksburg, Virginia, USA

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Pita Chips

Reviewed: Oct. 22, 2008

These are very versatile as you can mix and match the herbs & spices to your own taste. Here's a helpful tip....try cutting the pitas with a pizza cutter! It's so much quicker & easier than using a knife.

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BuffySJ

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Grilled Tuna Steaks with Grape and Caper Salsa

Reviewed: Oct. 21, 2008

This is an AAWESOME recipe - so quick and easy to make and yet absolutely gourmet in taste!! I made two small changes to the recipe, out of necessity: had no capers on hand so substituted small quartered olives (rinsed and patted dry) and broiled the tuna rather than barbecuing it. The flavour was absolutely delicious - the fresh parsley/grapes was so fresh tasting. The olives worked really well as a substitute (although I am looking forward to trying it again with the capers). (One word of caution - be careful not to overcook the tuna as it dries out) Thanks Drew for a wonderful recipe!!

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Katherine

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

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White Sauce

Reviewed: Oct. 7, 2008

It`s so nice to have some of the most basic recipes posted on this site. I am a mechanic that actually loves to cook but I am not that adventurous and do not usually try to make anything without a recipe. This sauce takes me back some 40 years ago when my Mother would make me creamed peas on toast, just add a can of peas to sauce and cover a slice of toast with it. Eat it with a knife and fork, delicious. Thanks CJO for the post.

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Ralph Carson

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

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Christmas Pinwheel Cookies

Reviewed: Oct. 3, 2008

I thought these cookies were amazing! and they're very easy to play around with and make creations/colors for any occasion!

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ShouldBeABlondie

Cooking Level: Beginning

Living In: Fredericton, New Brunswick, Canada

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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 23, 2008

This recipe was absolutely great! This cornbread baked up beautifully. The cornbread was just sweet enough, and was quite enjoyable hot from the oven with butter.

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Adam O'Brien

Cooking Level: Beginning

Home Town: Saint John, New Brunswick, Canada

Living In: Toronto, Ontario, Canada

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Wonderful Meatloaf

Reviewed: Sep. 19, 2008

Tasty, yet a bit sweet. I didn't mind it and my 7 year old son LOVED it very much. He is a junior cook :). He said he likes the sweetness, and the rice in it, because my last meatloaf was in his words "to meaty". So he gave it a 5, i gave it a 4. We will make it again. I'll try it without the ketchup on top next time. oh, and i followed the recipe as is and just added an egg in the end. It was still falling apart a bit....Still tasty!

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Jaz

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Maple Salmon

Reviewed: Sep. 14, 2008

Perfect salmon marinade. I have also added a little balsamic vinegar with excellent results. The fish is best enjoyed when grilled on a cedar plank. The marinade caramelizes on the fish and the wood gives a smoky taste.

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Lizzy RN

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Living In: Fredericksburg, Virginia, USA

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To Die For Blueberry Muffins

Reviewed: Aug. 24, 2008

I tried several different blueberry muffins and this one really is a KEEPER!!! I followed the recipe but just added a little lemon juice to the muffin mix. The Crumb topping makes the muffin even more Delicious. Thanks For Sharing!!

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Dayzee1965

Cooking Level: Intermediate

Living In: Cap-Pele, New Brunswick, Canada

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Mulligatawny Soup I

Reviewed: Aug. 15, 2008

This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway. I added 1% fat milk instead of cream, and passed around light sour cream for everyone to dollop on top (which totally was delicious, don't leave it out!) I used a total of 200g of raw chicken as well. The calories for me turned out to be 58 per 100g (I weighed the whole thing after cooking and then calculated a 100g serving.) fat 1.2g, carbs 6g, and protein 5.8g. (These calcs do not include the sour cream on top.) I'll definitely make it again, husband gave it a 10/10! And I grated the carrots, since I'm not a fan of them in dice form.

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MSBLUERASP

Cooking Level: Expert

Home Town: Sackville, New Brunswick, Canada

Living In: Cold Lake, Alberta, Canada

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Vegetarian Tortilla Stew

Reviewed: Aug. 10, 2008

This was excellent and the kids really liked it too. I didn't know what green enchillada sauce was so I used something called salsa verde...I'm thinking it's probably close the same thing?? Anyway, it turned out awesome with it. I used canned corn instead of frozen and black beans (what I had on hand) and didn't have the veggie chicken. Other than that, no changes and great results! I will be making this again and again...

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