Sun-dried Tomato and Fennel Seed Hummus

Reviewed: Dec. 10, 2009

Thanks "Gurtess" for This "WOW" recipe. I loved it and I followed your recipe to a "T", worked for me and I will make it again. Thanks for sharing. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Pita Bread

Reviewed: Dec. 10, 2009

Thanks "GODGIFU" for this recipe. Worked for me like a charm and I followed your recipe to a "T". Thanks for sharing and I will make it again, oh yes, I will. :0)

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newheart and Mr.Max

Cooking Level: Expert

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Thanks Nina for this recipe. Changes: I only used 1 cup of bulgur, 2 bunches of parsley, tomato and cucumber and I seasoned to my taste and WOW! Delicious. Thanks to the others reviews and Thanks Nina for sharing.

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newheart and Mr.Max

Cooking Level: Expert

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Jeanie's Falafel

Reviewed: Dec. 10, 2009

Thanks "Jean Marie" for this delicious recipe. Just PERFECT. I loved it and I will make it again. Thanks for sharing, :0) OBS.: I used one small egg ,lightly beaten, instead of water and worked like a charm.

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newheart and Mr.Max

Cooking Level: Expert

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Easy Passion Fruit Mousse

Reviewed: Dec. 10, 2009

For those of you who say it's too sweet...I did not realize that the frozen concentrate juice has sugar. I listed the concentrate juice as I figured that is the main or only way some of you could get passion fruit juice! The BEST thing to use is juice from the passionfruit itself, such as we do here in Brazil (yes, I live here). Then it will not be so sweet because passionfruit is a very tart fruit, almost like lemon! That is why this recipe also works well with lemon or lime juice. So, certainly, if you use the frozen concentrate...lessen the amount of sweetened cond. milk, but I'm not sure how it will turn out, because then there will be less cream. *By the way, this makes a marvelous ice cream. Just put it in the freezer instead of in the refrigerator-you don't even have to beat it again later. Yummo! *Another option is to use "light" cream and "light" sw. condensed milk.

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Rena Lynn

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Pinhais, Paraná, Brazil

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No-Knead Knot Rolls

Reviewed: Dec. 10, 2009

love these simple and easy also excellent to use in your bread machine if u have one available!!!

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sunflowerBirmingham

Cooking Level: Intermediate

Living In: Ocho Rios, Saint Ann, Jamaica

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Barbecued Beef Ribs for Two

Reviewed: Dec. 10, 2009

Great sauce and cooking technique as pointed out by many reviewers. The only things I did differently, I used thick boneless ribs and after boiling them, I trimmed the excess fat on the sides. For the chili powder I divided it between one tsp of Mexican-Style Chili powder and 1 tsp of Ancho Chili powder. I added about 1 tbsp of smoked paprika powder and about 2 tbs of molasses. Omitted hot sauce and threw in a couple of dashes of Cayenne pepper. (Doubled the sauce).

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Sugar-Coated Pecans

Reviewed: Dec. 9, 2009

Wow, these are great! I can't keep my hands out of it. Like others I did use one whole egg white and I found the cinnamon to be only slightly present (for my taste buds anyway) So I will probably add extra cinnamon next time. I also sprinkled on some brown sugar before putting it to bake. For easy removal I lined my sheet with parchment paper. Worked like a charm. If this recipe is addictive like this (without the extra cinnamon) it surely is a 5 star recipe.

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Roxanne J.R.

Cooking Level: Intermediate

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Mini Cheesecakes II

Reviewed: Dec. 8, 2009

I have been using this as a whole cheese cake recipe for years with a cookie crust so decided to try as mini cakes when I saw this. Well it came out really good. I still used my cookie crust of 1 1/2 cups vanilla cookie crumbs with 6tbl butter melted. After mixing I placed two tbl crumbs into each muffin cup and pressed in with the back of the spoon so that some came up the sides a little. Filled cups and got 12 mini cakes. Looked really cute with topping and whipped cream may give as xmas gifts.

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Purple

Cooking Level: Intermediate

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Buttercups

Reviewed: Dec. 8, 2009

This cookie turned out tasting like I hope it would. There was a cookie my mum loved when I was a kid and these tasted just like them. The taste is 5 stars, but I am giving this recipe 4 stars for a couple reasons - 1. I made the dough yesterday and refrigerated overnight and when I took it out it seemed perfect to roll...boy was I wrong, it got soft so quick! I had to add quite a bit of extra flour while rolling and 2. Sure, I've never made browned butter frosting before, but the consistency bugged me and every time I added in a little water the butter seemed to separate from the rest of the icing, so I added in a bit of extra sugar and finally got a consistency I thought was just okay. The cookies baked up perfectly but be careful when handling - they are fragile. I broke a couple! I also got more than 18 cookies from the dough and made some buttercream for the extras. The recipe using the browned butter frosting definitely tastes like the store-bought cookies I knew. The jam definitely makes this cookie. It is a good recipe and I just might make it again. I kinda wished they turned out prettier because I wanted to put them on my Christmas tray this year. Maybe the next batch will be easier. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Easy Sugar Cookies

Reviewed: Dec. 8, 2009

Very easy and very good. I did not change the recipe. Melted butter in microwave since I forgot to take it out of the refrigerator.... Recomend this to anyone! We had fun making snowmen by just making three different size dough balls.... The dough tasted good even before baking it,(not a recomendation)

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Thalia

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

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Non-Edible Cinnamon Ornaments

Reviewed: Dec. 8, 2009

Made these last night for my tree. They smell so good! My house now smells like Christmas! THanks for this easy recipe. I already shared the recipe to my son's daycare teacher. She will do it with her students. Thanks!

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Mariela Does Cakes

Cooking Level: Intermediate

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Chocolate Brittle Surprise

Reviewed: Dec. 7, 2009

Who knew something this quick and easy to make could be so good?! I did use graham crackers for my base though and milk chocolate since it was what I had on hand. The toffee mixture cooked up perfectly in the microwave. As long as you follow the instructions, there's no way you can go wrong with this one. But I did find I had to double the toffee mixture and initially some of it did seep under my graham crackers but it did not make the crackers soggy or anything bad. Very good, very delicious. I sprinkled with Christmas sprinkles to be festive and it looked so pretty. Thanks for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Onion Rice

Reviewed: Dec. 7, 2009

A can of broth has almost 2 cups but not quite so I added water to make up for it rather than opening another can of broth for just a little liquid. I recommend a LARGE onion. Seems like a lot but it is not. I served this with blackened tilapia and avocado slices. A nice twist rather than plain ol' white rice.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Carne Con Chilies

Reviewed: Dec. 7, 2009

Very typical |Mexican dish, though I would strain the chili after blending it.

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Windtraveler

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Celaya, Guanajuato, Mexico

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Easy Garlic Broiled Chicken

Reviewed: Dec. 7, 2009

This was a delicious chicken. I wanted something quick and easy to have with potato salad and fried rice and this fit the bill perfectly. I used skinless chicken pieces because it's what I had on hand and I did pre-marinate my chicken in a herb mix before coating and baking - but changed nothing else. For some who said the garlic burnt or the chicken got too brown, etc. You need to turn and baste the chicken during cooking. I did this almost every 5 minutes and it turned out great. I am not accustomed to broiling my meat and it surprised me how well it cooked up and quickly too. Upon starting I thought it might need more time, but 20 minutes was enough. I will make again. Thanks.

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Roxanne J.R.

Cooking Level: Intermediate

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Lemon Curd Bars

Reviewed: Dec. 6, 2009

Thanks Thea for this recipe, in one word: PERFECT for my taste. Thanks for sharing and I will make it again. :0) YUMMMY... Note: No changes were made in the ingredients but I only made 20 squares.

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newheart and Mr.Max

Cooking Level: Expert

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Red Potato Bites

Reviewed: Dec. 6, 2009

Really good and easy. I used gourmet klondike red potatoes. They are really tiny so you can imagine how cute these looked. Before you fill the red potatoes taste the filling to make sure it has enough salt and it has the consistency you like. I added a bit of butter and used a hand held mixer to whip the potatoes. Add a tiny dollop of sour cream on top and some chopped up chives and MMM!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Sugar Cookie Icing

Reviewed: Dec. 6, 2009

This is a pretty good recipe, and the only reason I´m giving it 4 stars is because it takes a really long time to dry. About 7 hours. I think you should make a note of it in the info, because I was making them for a party and the icing never hardened, so I couldn´t pack them without making a mess. Still, I would make this again, the day before my event now that I know how it works.

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odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

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The Best Rolled Sugar Cookies

Reviewed: Dec. 6, 2009

These are fantastic! Very versatile, and they´re nice and soft. Definitely chill the dough so it´s easy to work with, and keep the dough you´re not using in the fridge while you work with bits at a time. I couldn´t find my cookie cutters, so I used a champagne glass to make circles and the size was perfect. I used the " sugar cookie icing" recipe here to make christmas spheres, trees and snowmen. Thank you for the recipe!

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odessyboina

Cooking Level: Intermediate

Home Town: Guadalajara, Jalisco, Mexico

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