Homestyle Turkey, the Michigander Way

Reviewed: Nov. 29, 2009

Excellent! The only change I made was adding a little paprika and lemon pepper. The method is perfect, and the broth in the bottom made a beautiful gravy. I just strained it into a sauce pan, brought it to a boil, and added about 3 tbs of cornstarch dissolved in three tbs of cold water. The gravy thickened right up and looked and tasted great! Thanks so much for sharing this recipe!

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Tex-Mex Turkey Soup

Reviewed: Nov. 29, 2009

Good stuff! I did double up all of the spices except the garlic after reading other reviews that it was a little bland. Also used 1/2 beef broth and 1/2 water which gave the soup a really rich taste. The only problem I came across was that my sour cream didn't dissolve well when I stirred it into the soup- I think the soup may have been too hot. I would recommend stirring it in just before serving after it has had a while to cool down from the boil.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Salmon with Brown Sugar Glaze

Reviewed: Nov. 26, 2009

This was absolutely amazing! I baked mine for 15 minutes and it was perfect. However, the dijon mustard I used was a bit too piquant for my 18 mth old. Will definitely make again for guests, though.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Watergate Salad

Reviewed: Nov. 23, 2009

I love this salad and this not the way to make it. Followed the directions as written and tried to save it by adding milk, but next time I will make the pudding first according to the pie filling directions, as it calls for less milk. Once set I will add the pineapple, followed by the pecans. Lastly I will fold in the marshmallows and whipped topping. I have also had it with coconut which is good, but my husband doesn't care for it.

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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Bacon-Mustard Salad Dressing

Reviewed: Nov. 19, 2009

I wish I could give this dressing more than 5 stars ... it deserves a 10. I didn't have orange juice so I substituted apple juice instead (I figured it would mingle well with the other flavours) and it was supurb! I served it on a bed of mixed greens topped with sliced grilled chicken. Yum! This is definitely a keeper. I will make this next time with OJ. Thanks for sharing this wonderful recipe, Fran!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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To Die For Blueberry Muffins

Reviewed: Nov. 17, 2009

This recipe was not to my liking. I got 6 large muffins out of the batter and it took double the time to bake these. Then I decided to take the advice of Chef Joy and used softened butter for the crumb topping - big mistake because it was more of a spread rather than a crumb topping. I followed the rest of the recipe to a T and found it very bland. I'm going to stick to my recipe for blueberry muffins. Sorry but I won't be making these again. UPDATE: These tasted a little better the next day but nothing that I would make again. The crumb topping was chewy like candy and I could taste the oil in the muffin. Maybe butter would be a better substitute. Sorry won't make again.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Banana Crumb Muffins

Reviewed: Nov. 17, 2009

These were good but not "scrumptious". But my 18 month old loved them! I will stick to my recipe for banana muffins, though.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Quick and Easy Brownies

Reviewed: Nov. 16, 2009

These were pretty good and very simple. I am a real novice at baking, but I found these brownies to be easy to put together. I also used only 1 cup of flour, which gave them a great fudgey texture, and I left out the walnuts as I was baking for a large party and wanted to avoid nut allergy issues. That being said, it seemed like something was missing. If you decide to leave out the nuts, be sure to add more cocoa powder or maybe even some chocolate chips to give the brownies a fuller flavor. However, even though I thought they were lacking something, they were a big hit at the party!

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J. Mill

Cooking Level: Beginning

Home Town: Spartanburg, South Carolina, USA

Living In: Ludwigshafen, Rheinland-Pfalz, Germany

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Ham and Cheese Bowties

Reviewed: Nov. 15, 2009

Yummy! I subbed some swiss & fontina cheeses for the colby since thats what I had on hand. I was out of milk so I used a cup of half & half and a cup of chicken broth. Also used the whole box of pasta instead of only 8 ounces.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Russian Style Creamy Salad Dressing

Reviewed: Nov. 14, 2009

Sorry, but I did not care for this at all. I found the flavour of the mayo a bit overpowering. I thought I would also like the mayo/ketchup flavour, but I didn't care for it at all.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 14, 2009

I give a four stars but with some adjustments it is a 5 star. I made changes that JillyBean14 summarized from other posts. Turned out great.

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DANASTRUNK

Cooking Level: Intermediate

Home Town: Huntingdon, Tennessee, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Wild Mushroom Risotto

Reviewed: Nov. 11, 2009

use red wine instead of wine

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happyhippy1000

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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Roasted Root Vegetables With Apple Juice

Reviewed: Oct. 31, 2009

used red wine instead; the kitchen smelt like a candy store!

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happyhippy1000

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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Squash Braid

Reviewed: Oct. 24, 2009

This is a gorgeous loaf of bread! Even my husband said it was good and he usually doesn't eat butternut squash. I was skeptical about not preheating the oven and about the short baking time, but it really baked up beautifully. I wanted it a little darker, so I turned off the oven after 25 minutes and left the bread in the oven overnight. By morning, it had the sheen golden glow that I was looking for. I did find that 3 cups of flour wasn't enough - the dough was a bit sticky. I added an extra cup of flour plus some for dusting. Other than the extra flour, this recipe is perfect and I'm filing this into my keeper's pile. Thanks for sharing this wonderful recipe, Amy!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Chicken Tikka Masala

Reviewed: Oct. 20, 2009

I just made this dish as today's dinner. I reduced the salt and will have to add some more spices to make it more spicier next time. My boyfriend came into the kitchen asking if he could eat it just as it was at that point, without rice or anything else on the side. He just loved the smell that was filling the air. Will definitely make this again!

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Angie

Cooking Level: Intermediate

Living In: Bremen, Bremen, Germany

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Mint Chocolate Cake

Reviewed: Oct. 18, 2009

I was displeased with this recipe, I followed instructions to a T, and the mint icing had pieces of confectioner's sugar that were unwilling to blend, and it was hard to get the chocolate melted and on the cake quick enough... the taste was OK but I was very disappointed.

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Gourmet Mushroom Risotto

Reviewed: Oct. 17, 2009

I cut this recipe in half and then further decreased the amount of mushrooms. Turned out great.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Boilermaker Tailgate Chili

Reviewed: Oct. 15, 2009

1) forgot the red pepper 2) didn't have cayenne pepper, so i used cajun seasoning and tonys creole... which the hubby actually put in 3) got boullion powder packets by mistake 4) used brown sugar instead of white 5) used a whole can of beer 6) used 2 cans of kidney beans instead of the 3 chili beans 7) store didn't have green chili peppers, so i used 3 red chili peppers 8) used 5 pieces of bacon i cooked and the mister crumbled them in 9) sauteed the onions, celery, and garlic in the bacon fat 10) he likes it really spicy so i added about a Tbs more of the hot sauce to HIS taste. It's going to sit in the fridge until tomorrow when the hubby man takes it to work! he tasted it and said it was good! bad thing is, im a vegetarian so i couldnt taste my handywork! ive actually never made chili before! im interested to hear if he thinks it tastes better the next day since the flavors will have a chance to marinade over night!

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kimcest

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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baked mushroom and rice pilaf

Reviewed: Oct. 14, 2009

made for our first table d'hotes on 14.10.2009 in Quinson guests: David & Lynn Anderson (Quinson)

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happyhippy1000

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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Cream Cheese Pound Cake

Reviewed: Oct. 13, 2009

This is my third time reviewing this recipe and I changed the rating from 4 to 5. It really is a delightful pound cake. I first tasted it after it came out of the oven and it had cooled a bit, and was turned off by the sweetness. This was my first time making pound cake. The flavour improved the next day (not as sweet), but by the third day it tasted unbelieveably delicious. Even my 17 month old can't get enough of it! I made it with all margerine and used a low fat cream cheese (that's all I had at the time) and it still turned out moist and dense. I must agree with the other reviewers that by adding some vanilla extra it would enhance the flavour even though it still tasted good without it. This is a great recipe and I wonder how it would taste with fresh blueberries, a squirt of lemon juice and some zest from the lemon peel? Pretty darn good, I bet! This is a keeper and will make ahead 3 days before serving it to guests. Thanks for sharing!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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