Crispy Rosemary Chicken and Fries

Reviewed: Dec. 17, 2009

Just made this and its pretty good. Only thing is I found it had too much oil in it so next time I will cut back on it. I also added brussel sprouts in the pan and they turned out great! This recipe is very similar to another recipe here for Greek roasted potatoes. This is a keeper :)

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Sasha

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Cousin Cosmo's Greek Chicken

Reviewed: Dec. 16, 2009

The filling for the chicken was perfect! Although like another reviewer, I almost ran out by the time I got to the last chicken breast. Next time I would use less broth than 1 1/2 C and thicken it with corn starch. The sauce was very liquidy and I'd prefer it to be thicker. I would also wilt the spinich and tomatoes with some of the broth in a separate frying plan and then spoon over the chicken instead of cooking it altogether. Prep time took longer than stated as well as the chicken browning time (I had very fat chicken breasts).

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Kadin's Mum

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Baked Calico Rice

Reviewed: Dec. 16, 2009

Hubby loved this! It's easy and I followed the recipe exactly with the exception of using basmati rice instead.

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Kadin's Mum

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Slow Cooker Chicken Stroganoff

Reviewed: Dec. 13, 2009

I was so wanting to like this dish. Following all the directions I found it to be very bland with cream cheese as an overly dominant taste. It was given a low passing grade by the rest of the family but that's not enough to serve again. As always though, I appreciate the post.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Black Magic Cake

Reviewed: Dec. 12, 2009

There's only one thing I can say: there's magic in this cake!! SOOOOOOOOOOOOOOOO delicious! I lowered the amount of sugar to 1 cup because my sweet tooth isn't that strong, and it was absolutely DIVINE! And it only took me ten minutes to whip up the ingredients... Absolutely SPLENDID recipe!

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Chocolate Macaroons I

Reviewed: Dec. 11, 2009

I think these are pretty close to ones my cousin usually makes. The flavour was great (albeit very sweet, even with semisweet chocolate chips and unsweetened coconut). I substituted large flake oats for the walnuts (some family members just don't like nuts). Like others, I had a really hard time getting my egg whites and sugar to peak - any suggestions? I gave up and went with what I had, which was fine. I ended up getting about 20 out of the recipe, and found that I had made my quite large as well....I will try and drop them much smaller next time. The dropping process itself - so messy - they didn't really "drop" - not without a lot of assistance!

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Jenney

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Zucchini and Corn Topped with Cheese

Reviewed: Dec. 11, 2009

I'm always looking for different veggie sides and this was very good. I did use fresh garlic and I didn't use as much cheese as listed. I sprinked a healthy hand full of shredded mexican blend cheese (because that's what I had on hand) and some parmesan on top and mixed it in.

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cbjc

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Roswell, Georgia, USA

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Exquisite Pizza Sauce

Reviewed: Dec. 10, 2009

I found this sauce overly sweet. As I had everything all together and just about ready to go I added more parmesan cheese, tomato paste and even a little store bought tomato sauce to tone down the sweetness. To further blend the flavours I simmered it on the stove for an extra 15 minutes as I spread out the dough. Everyone liked it but did mention that the heat from the cayenne was strong. I will probably make this sauce again and only change it to satisfy everyone. (I'm afraid I am the picky one here) Thank you for the recipe.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Traditional Russian Pirozhki

Reviewed: Dec. 10, 2009

I love this recipe, just like all other russian children, I grew up eating these! I also fry onions in olive oil until they are golden and sometimes a little bit burnt and add them to mashed potatoes, if you use the oil from frying the onions then you really dont need to add milk or butter whem mashing the potatoes. Another filling is sour cherries, i don't think anyone mentioned that, from what i know the traditional fillings for pirozhki that you can buy at a russian store is meat, potatoes, cabbage, or cherries, sometimes i'll also add 18% fat cottage cheese with a little of my favorite (or whatever i have in the pantry) jam inside.

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SarahandtheCity

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Banana Cake VI

Reviewed: Dec. 10, 2009

delicious!!! all of my self-control flew out the window with this cake. great flavour and super-moist!

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Slow Cooker Chicken Pot Pie Stew

Reviewed: Dec. 10, 2009

Too salty as written!! I even lessened the amounts of garlic and celery salt based on other reviews. With some adaptations this has potential but as written I wouldn't make again.

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Speedy Homemade Salsa

Reviewed: Dec. 10, 2009

SO easy! Next time I"ll use real tomatoes and probably just half a pepper...it had a little too much kick for our tastes!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Swiss Chicken Casserole II

Reviewed: Dec. 9, 2009

Used white wine instead of milk as suggested. It gave it more of a cordon blue taste to it. This was good, very easy to do at lunch and have ready by the time I come home! I do like the Chicken Cordon Blue II recipe better though!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Reviewed: Dec. 8, 2009

I really wanted to like recipe but I was disappointed. It could be that I am just not a hoisin fan. I found the sauce heavy and dark. Because my family liked this dish I've rated in the middle. Thanks anyway. It was fun to make.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Crisp Sugar Cookies

Reviewed: Dec. 8, 2009

Like a few other posters, I made a few changes: I used 1.5 C of butter and I added the zest of one lemon and the juice of half of lemon (to butter/sugar/egg/vanilla mix). These cookies turned out the best! It mixed perfectly - 5 C of flour IS NOT TOO MUCH. Rolled out thin, they make cut outs perfectly and cook up crisp. The lemon adds a hint of flavor and this should overcome the blandness some other posters put up. Five stars from me!

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marcus

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 7, 2009

Very flavourful, smells divine while cooking, got many rave reviews from the family following Thanksgiving dinner. Used italian sausage and made it in a covered Corningware dish instead of inside the bird. Baked at 350 for 40 minutes before putting the bird in the oven, then put it in the fridge while the bird cooked, and popped it back into the oven for 20 minutes after the bird came out and was resting/being carved. Stuffing stayed nice and moist as long as it was covered.

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bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Spiced Pumpkin Seeds

Reviewed: Dec. 7, 2009

These were great! Can't wait for next halloween - I'm definitely buying more than one pumpkin next year so I can make as many of these toasted pumpkin seeds as I can. Kind of tastes like popcorn!

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bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Gingerbread Boys

Reviewed: Dec. 7, 2009

Made a double batch for a cookie exchange and got rave reviews. Modified the recipe as follows: used half brown sugar, half white sugar, didn't have an orange so used orange juice instead of orange zest, used fancy molasses instead of corn syrup, and decreased the cloves by 1/4 tsp, increased cinnamon by 1/4 tsp. The consistency of this dough is great for rolling out - very easy to work with. A double batch will fit fine in a Kitchenaid mixer. Use the flat beater on speed 2 or 3. Made me 88 medium sized gingerbread men. These are some of the best tasting gingerbread I've ever had.

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bcrocker

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Carrot Cake III

Reviewed: Dec. 7, 2009

Really really good carrot cake. I modified the recipe to be more diabetic friendly, and even with the modifications it was super good. I substituted spelt flower for regular flower, and xylitol for sugar.

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mom

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Toronto, Ontario, Canada

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Peanut Butter Carrot Cookies

Reviewed: Dec. 7, 2009

Great idea to do the carrot, I'm always looking for ways to make snacks for my toddler more nutritious! I apologise if this offends but I played around with this recipe quite a bit. I bake a lot of cookies so I set out to fix the crumbling issue the other posters commented on and the turned out fantastic. Got my toddlers seal of approval. Here's what I did. 1/2 cup butter slightly cooler than room temp so still firm but able to be cut easily 1 cup brown sugar 3/4 cup peanut butter 2 eggs no milk 1 3/4 cups blended whole wheat flour 1/4 tsp salt 1 tsp baking powder 1 3/4 1 generous cup of grated carrots bake @ 375 until golden around the edges and they look dry on top. My oven (gas) took around 15 mins. Cheers! 1 cup semisweet chocolate chips

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