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Egg and Pesto Sushi

Reviewed: Feb. 10, 2009

Very interesting. Worth trying with "Mom's Sushi Rice."

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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I loved these muffins! They were all eaten in record time too, so I suppose everyone else felt the same. I doubled the amount of apples and cinnamon and thought the muffins came out perfectly that way. Thank so much for the great recipe! I will be making these often.

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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To Die For Blueberry Muffins

Reviewed: Jan. 18, 2009

Oh these are divine!!! Just made these for a relaxing sunday morning and they are fabulous. I didn't use the crumb topping (all out of butter) and I was all out of vanilla as well, but they were absolutely perfect!

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Too Much Chocolate Cake

Reviewed: Nov. 8, 2008

This cake is FANTASTIC and super easy! This is not for the faint hearted...only the true chocolate lover. It's very very rich and yummy!

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Mom's Sushi Rice

Reviewed: Sep. 18, 2008

Awesome sushi rice recipe! I cooled mine in the fan to make it extra shiny. Be careful as this makes a lot of rice.

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1 user found this review helpful

Reviewer:

MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Rhubarb and Strawberry Pie

Reviewed: Jul. 13, 2008

I was really disappointed . . . I followed the recipe exactly and I would up with strawberry rhubarb soup. It sat for two days in the fridge and continued to be very soupy. I'd like to try this again by adding some corn starch to the filling. But as is, sure didn't work.

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Clone of a Cinnabon

Reviewed: Jul. 13, 2008

The flavor on these was fantastic!!!! And the dough itself behaved perfectly. I made them by hand (no bread machine) and used AP flour and added vital wheat gluten, to make it more like bread flour. However, 400 degrees is waaaaay too hot, they went from doughy to burned in about 2 minutes, so I'm going to give them another shot tomorrow and going to drop the temperature down. Definitely a good recipe though, I'm excited to have them not burned!

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Mock Apple Pie

Reviewed: Jun. 15, 2008

I am massively impressed!!! I made this for father's day and didn't mention it was a mock apple pie and everyone was impressed with the taste. I added a little bit of vanilla during the boiling process, but otherwise the recipe was the same. Thanks!!!

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Grapefruit Bars

Reviewed: May 1, 2008

These cake bars are very good. I used the zest of a whole grapefruit, but the grapefruit flavor was still very subtle. To add a bit more, I took the suggestion of another reviewer and made an icing for the cake out of additional grapefruit juice and powdered sugar. Thanks for the recipe.

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Reviewer:

Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Apr. 24, 2008

First taste of Korean food and my husband and I loved it. I liked the sweetness that the sugar brought. Delicious!

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1 user found this review helpful

Reviewer:

Ruthie

Cooking Level: Intermediate

Home Town: Edinburgh, Midlothian, Scotland, U.K.

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The Best Thai Coconut Soup

Reviewed: Jan. 27, 2008

I added lime leaves to give it more flavor and omitted the chicken to make it vegetarian. Pretty close to restaurant quality Tom Kha, but not quite there.

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MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Best Chocolate Chip Cookies

Reviewed: Dec. 23, 2007

These cookies were amazing!!! I did have to make modifications to cut down the sugar for my diabetic father. For that, I just used the Splenda baking line, both the white sugar and the brown sugar. I cut both sugar measurements down to 1/2 cup, as directed by the conversion chart. I also cut the flour down to 2 1/2 cups. I baked them at 325 degrees for 10 minutes, which was suggested by another reviewer. Despite the changes (mostly done for heath reasons) these came out fantastic!! They survived my overnight test and are still just as delicious the next day and still soft and chewy. I can't say enough good things about these cookies!! Thank you so much for the recipe!!!

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Simple BBQ Ribs

Reviewed: Oct. 22, 2007

These were fabulous!! They came out very tender and flavorful. My best friend's mom makes these for me all the time and I was pretty excited when this was a perfect match.

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Golden Potato Soup

Reviewed: Oct. 22, 2007

This was fantastic!!! I made a few minor changes as suggested by many of the reviewers. I used cheddar cheese instead of american, sauteed the veggies and the ham first, added a little bit of garlic, tobassco, worstshire, and dry mustard. I served in soda bread bowls and it was a perfect meal for the first real cold day of the year. Thanks!!!!

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Reviewer:

moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Chemical Apple Pie (No Apple Apple Pie)

Reviewed: Oct. 17, 2007

This was surprisingly delicious!!! It tasted like applesauce pie (The crackers didn't hold up as well as I had hoped) Everyone who tried it was surprised it was Ritz crackers and were quite impressed. I will definitely be making this again, though I was given the suggestion to use just one apple, sliced up and put on the top of the cracker mixture to help give it the shape and crunch of an apple pie.

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moof86

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Simple Syrup

Reviewed: Sep. 29, 2007

Great recipe for use in drinks (especially mojitos!). Easy easy easy!

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2 users found this review helpful

Reviewer:

MEREHUNTER

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Szechwan Shrimp

Reviewed: Aug. 25, 2007

Everybody loved this one! I did use half the cornstarch, and the sauce came out perfectly that way.

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Cauliflower Au Gratin

Reviewed: Aug. 21, 2007

This is a really easy and really good cauliflower dish. Thanks for the recipe!

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Jul. 23, 2007

This is really good stuff. I added just a bit of Worcestershire sauce to help give it a bit of zip. It went perfectly with homemade buffalo wings. Thanks!

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Juli J.

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Pina Colada Onion Rings

Reviewed: Jul. 23, 2007

I can't believe no one has rated these yet. These are really good onion rings if you like slightly sweet batters. I was worried the batter wouldn't stick, so I made sure to coat them really well with flour before dipping in the batter. This made it stay on the onion rings really well during frying. I found I only had to bake them in the oven for a few minutes on each side, otherwise they would start to get a bit burnt. My family loved them and they disappeared very quickly. I think this batter may go well with other things too. I am going to use the leftover batter on some shrimp. Thanks for a great recipe.

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