Curried Egg Sandwiches

Reviewed: Feb. 6, 2008

nga... it's okay. nothing spectacular, but it's something different. and i only ate one sandwich (no one else enjoyed the rest).

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ernesta

Cooking Level: Intermediate

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Microwave Salsa

Reviewed: Feb. 2, 2008

i added everything but the lemon juice, and that's just because of preference. i ate these with mozzarella sticks and i was satisfied.

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ernesta

Cooking Level: Intermediate

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Giant Crisp Chocolate Chip Cookies

Reviewed: Jan. 26, 2008

these are really crispy and chewy. they harden a little after being cooled, and my kids stopped eating them after they had a nibble. i divided the batter in two - one had chocolate chips (for kids), and the other had only nuts (for husband). it's weird because the ones with the nuts, stayed soft and i baked them the same time and took them out the accordingly. - although the dough was amazingly delicious, i will not be making this again.

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ernesta

Cooking Level: Intermediate

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Raspberry Star Cookies

Reviewed: Jan. 26, 2008

these cookies are delicious. i had to roll the dough out about 1/2 inch because it was so flimsy... even then the dough was still deforming when transferring. also, i think it's a good idea to put the preservatives after the cookies have been baked. some of my top cookies slightly slided off the bottom ones because of the jam, making an unexpected change of shapes. (i baked mine until i saw brown edges... just because i don't like that "raw-ish" batter taste.)

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ernesta

Cooking Level: Intermediate

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Bing Cherry Gelatin Mold

Reviewed: Jan. 20, 2008

This recipe is very good and easy to make. The pecans add a great texture to it. Add the cool whip topping right before you serve it because after a few hours the cool whip begins to harden and has a butter after taste which isn't very good.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Glazed Apple Cookies

Reviewed: Jan. 20, 2008

Very soft and more cake-like than cookie. These are delicious with the glaze on top.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Cookie Mix in a Jar I

Reviewed: Jan. 20, 2008

I had a hard time getting all the ingredients to fit. The flour gave me the most trouble because I had to pack it pretty tight in order to put the lid on it. Also one of the recipients of this cookie jar baked it and said it didn't rise. She ended up throwing the whole batch away.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Baked Teriyaki Chicken

Reviewed: Jan. 20, 2008

Delicious and very easy to make. This recipe is great if you're busy and just need something easy for dinner. I covered my chicken with tin foil until the last 10 minutes.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Mandarin Orange Cake I

Reviewed: Jan. 19, 2008

this is like a cheap version of the million dollar cake... and you can taste the difference. for someone who has never had the million dollar cake, this cake is "deliCIOUS," as someone told me when i served it (and he took half of the cake). but when you've already tried the competitor, you'll know this cake can't be a replacement.

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ernesta

Cooking Level: Intermediate

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Crazy Crust Pizza Dough

Reviewed: Jan. 14, 2008

I've made this twice so far this week (using one egg and adding more flour, flipping halfway through cooking), and it came out great both times. The second time, I added some fresh shredded basil and parmesan cheese, which complemented my toppings very nicely. This crust makes a tasty last-minute pizza.

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SeaHag

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Pistachio Cake IV

Reviewed: Jan. 4, 2008

i frosted this cake with pistachio pudding and whip cream. the presentation was heavenly. however, the taste was eh... boring. i couldn't taste the pistachio in the cake mixture even when i ate it all alone. the frosting made this cake, and next time i'll just eat the pudding. --UPDATE-- i tried this again because i needed a "green" cake, but i tweaked it a bit. i used 1 cup water, 1/3 oil, 3 eggs, 1/4 chocolate syrup and a drizzle of extra chocolate syrup when all the batter was in the bundt pan. i baked it for 45 minutes, and it was terribly delicious. the flavors were much more enhanced this time around, and my critic brother ate more than a couple of slices. now, that's saying a lot.

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ernesta

Cooking Level: Intermediate

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Snow Tunnel Cake

Reviewed: Jan. 3, 2008

i've made numerous desserts, and my step-mother never ate them like she ate these. she just loves these, as well as everyone i've ever made it for. they're so light, you'll feel no remorse. just don't use these with home made whip cream. it'll feel heavy.

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ernesta

Cooking Level: Intermediate

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Fried Onion Rings

Reviewed: Jan. 3, 2008

i've made this multiple times, and i use it for all the finger foods that can be deeply fried. it's very forgiving. i've replaced it with my japanese tempura batter, and sometimes when i don't have beer, i use carbonated water. works just as good.

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ernesta

Cooking Level: Intermediate

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Soft Chocolate Chip Cookies II

Reviewed: Jan. 3, 2008

these spread perfectly round. i've never made perfectly round cookies before. i just wish they were a little fluffly. i would chill the batter next time, just so it won't spread as much.

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ernesta

Cooking Level: Intermediate

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Chocolate Eclair

Reviewed: Jan. 3, 2008

this was just sinfully sweet. cut down the sugar and you'll be fine.

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ernesta

Cooking Level: Intermediate

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 3, 2008

i'm not sure why mine spread out crazily, but they were super flat (as opposed to the picture). they also tasted like eggs, as more than two people have stated. (i'm not sure what kind of eggs they're eating.)

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ernesta

Cooking Level: Intermediate

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Fluffy Peanut Butter Frosting

Reviewed: Jan. 3, 2008

coming from a person who doesn't care for pb, i'd say this frosting is amazingly delicious. sometimes i make this just for cracker spread. it's a pleaser.

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ernesta

Cooking Level: Intermediate

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Red Velvet Cake

Reviewed: Jan. 2, 2008

i'm only rating the icing. i don't know what happened but my icing turned out terrible. it was more like a glaze, and i was hoping for something stiffer to dollop on cupcakes. this was not it. i left it in the pot and my husband threw it out while he was cleaning. --UPDATE-- i tried the icing again, this time with granulated sugar. i could feel the grains of the sugar and it wasn't very nice. the taste wasn't either. it was too much like eating soften butter.

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