this chicken was so good i made double the sauce because what the recipe called for didn't look enough for me. i added 2 hobaneros instead of one because we like things hot. it's not that hot with one because of the brown sugar it calms the heat and makes it really sweet. it was the perfect balance of sweet and hot. i will def be making this again.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Pasta Lasagna

Reviewed: May 6, 2008

Pretty tasty. At the end of the day, this is just another mostaccioli dish to me, with a twist. I would make it again tho.

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CareyLee

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Round Lake, Illinois, USA

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Irish Soda Bread Cookies

Reviewed: Mar. 16, 2008

I was a little skeptical about trying to do anything other than the traditional Irish soda bread, but after all of the positive reviews, I just had to test this recipe out. These were delicious! I also did not roll them out (feeling a little too lazy, I guess!), but I rolled them into balls. The result was that they looked like mini Irish soda bread loaves, because they pretty much held the rounded shape!

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SHANN1005

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: Lakemoor, Illinois, USA

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Christmas Breakfast Sausage Casserole

Reviewed: Jan. 16, 2008

I followed this recipe exactly and it turned out GREAT. Made it for Christmas morning and my family loved it - every bit was gone! I used Sage sausage because it was what I had, next time will use Maple because that sounds wonderful! Thank you for this one!

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Joy Williams

Cooking Level: Intermediate

Home Town: Newark, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Chicken Tortilla Soup V

Reviewed: Jan. 10, 2008

i made this soup last night and it was good. i took others advice and poached the chicken then shredded it myself. soo good in this soup. I also used the salsa Verde instead of regular salsa. i wouldn't recommend using the salsa Verde ... it was def missing that tomatoey taste that i think regular salsa would have given it. i made my own tortilla chips. i heated up veg oil for about 5 minutes then cut a huge 12 inch flour tortilla into trips and friend them omg! they were awesome. this soup is def going to be in winter rotation.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Party Pinwheels

Reviewed: Jan. 2, 2008

these were a hit at the party. the only thin i thought it was missing something. i think these would be better with thinly sliced ham or panchetta. i layered the tortilla then the ham then the scream cheese and toppings. i didn't added the celery the taste or celery is over powering to me also.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Crispy Green Beans with Horseradish-Wasabi Dip

Reviewed: Jan. 2, 2008

green beans turned out awesome . i made these for new years and the beans were a hit ... i didn't really like the sauce. i made double the green beans but i wouldn't recommend doubling the sauce we had plenty and a ton left over. also with the sauce i wouldn't use the wasabi powder it gives the dip a funny taste. i would use wasabi paste or mayonnaise. we ended up using a little more horse radish too. other then that it was good.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 29, 2007

i made this the other night for my fiance and my mom they both loved it. my fiance said it needed more mushrooms so maybe next time i will just use a full 2 pounds. my mom thought it was absolutely delicious. it was very tender chicken too. i will def be making this again.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Quick and Easy Chicken and Tomato Pasta

Reviewed: Dec. 29, 2007

I made this last night and it was alright. in my opinion this would have been better with shrimp.with the olives and mushroom flavor chicken didn't cut it for me. i am going to make this again but i will use shrimp.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Buffalo Chicken Dip

Reviewed: Dec. 27, 2007

i made this dip for a christmas eve get together with my family and everyone wanted the recipe. it was so good and quick for a party. i don't transfer this to a slow cooker i just let it sit in a covered pot for about 10 minutes until the cheese is all melted. also so it's not so chunky when you put the chicken and hot sauce in the pan break up the chicken a little bit that way it's more of a dip instead of a topping. people are now telling me that i need to bring it to the new years eve party lol. great recipe thanks for sharing. I re-made this recipe for new years but i made it a layered dip. I would not recommend it. no one at any of it because it tasted funny. if you are going to make this def go with the dip style not the layering.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Chicken Milano

Reviewed: Dec. 27, 2007

omg this stuff is so good! this is made at least 2 times a month at my house. the left overs are just as tasty. my fiacne always asks me to make this. i try to do it as often as i can but i like to mix things up a little bit.... if it were up to him we would have this every day of the week. i would recommend adding maybe one extra clove of garlic. and a little bit more cream. other wise it's a little runny. thanks for recipe it was a hit!

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Amy's Cilantro Cream Sauce

Reviewed: Dec. 27, 2007

i don't like cilantro so this sauce wasn't appealing to me but my fiance would eat this stuff off the stem. he said it was amazing. so if you don't really like cilantro and you think this dip wont be that bad i wouldn't recommend this.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Southwestern Egg Rolls

Reviewed: Dec. 27, 2007

these turned out alright. my fiance loved them, but i didnt' care for them all that much. i didn't fry them i baked them ... maybe i shouldn't have done that lol. i was just trying to save some calories. my fiance always wants me to make them again but i didn't care for them all that much.so if you are going to make these i wouldn't recommend baking ... just deep fry them.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Teriyaki Burgers

Reviewed: Dec. 27, 2007

i made these as meatballs not burgers. they came out so good. my fiance always asks me when i'm goign to make those meatballs with the water chestnuts in them again. when you are done making the meatballs pure some extra teriyaki sauce over them and put them in the over for about 30 minutes covered and about 10 minutes uncovered they were so good. thanks for the recipe

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Hot Artichoke Spinach Dip

Reviewed: Dec. 27, 2007

this is the best spinach and artichoke dip i have ever had! i made it for christmas and now people are asking me to bring it for new years. it was such a hit. everyone was asking for the recipe! thanks for the great dish to bring to parties now. :)

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Oriental Dipping Sauce

Reviewed: Dec. 27, 2007

this recipes is awesome... i make it all the time when i make the ' Asian lettuce warps' from this site... they are a great combo.

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 27, 2007

we have been looking for a good recipe for stuffed mushrooms and we foudn it! me and my fiance can not get enough of these.... i know i make them at least twice a month. i leave out the paprika in my half because although i like a kick to my food it just doesn't taste right in the mushrooms to me. but my fiance loves it with the kick. so i guess it's just a personal preference. thanks for recipe

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Nichole

Cooking Level: Expert

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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