Cheese Ravioli with Pumpkin Sage Sauce

Reviewed: Sep. 7, 2009

I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the white wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Sam's Club Chicken and Four Cheese ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with cooking liquid. I forgot this step and wondered why it was so gloppy! Oops! So, as written, I have to give this recipe 3 stars, but I am so glad I stumbled across it and I can't wait to try it again with these changes. Thanks Buitoni. (I love their filled pastas, too.)

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Tomato Alfredo

Reviewed: Sep. 1, 2009

I didn't really care for this recipe. The tomatoes and the sour cream didn't mix together very well. It was kind of grainy-looking and not smooth like I was expecting. The flavor was okay, but the consistency was a bit off-putting.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Zucchini Risotto

Reviewed: Aug. 31, 2009

As written, I have to give it three stars, but with my changes it is definitely a five star dish. I omitted the sun-dried tomatoes because we don't really like them. And I had fresh garden zucchini to use up. We love zucchini, so I added more than the recipe called for. I halved the recipe and used a whole zucchini. Half of a zucchini for 6 servings? I wouldn't call it "Zucchini Risotto" if it only had that much. So I would definitely use two zucchinis for a whole batch. I also found that I needed more stock than was stated; about a cup extra for the half batch. I substituted olive oil for the butter and that worked just fine. With these changes, we absolutely loved this recipe. Even if you don't omit the tomatoes, add more zucchini.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Beef and Broccoli

Reviewed: Aug. 19, 2009

This is a good, easy way to make beef and broccoli stir-fry. I never would have thought to use tomato soup. I did change a couple of things, thanks to previous reviewers. I only used half a can of tomato soup and I used Chinese 5 spice instead of the red pepper flakes. I only used 1/4 tsp. of the 5 spice because I had never used it before and didn't know how spicy it would be. But I think next time I will use 1/2 tsp. I strongly recommend the 5 spice. It added really great flavor. My husband raved about it. I wanted to add fresh mushrooms, but didn't have any on hand. Will do this next time. Note: It didn't make 4 servings for us. The two of us ate almost all of it; there was just a bit leftover. Not even a whole serving. So go ahead and make the whole batch if cooking for two. I would double it for four.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Salmon with Brown Sugar Glaze

Reviewed: Aug. 13, 2009

This was exceptional, especially considering how simple it is. I didn't think I would like it that much, but I loved it. Instead of using the broiler, I baked at 400 degrees for 10-15 minutes. (I had another dish baking, that's why I did it differently.) Great way to make salmon.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Italian Peas

Reviewed: Aug. 13, 2009

Good recipe, but I thought it needed a little something. I added dried basil and oregano. It was good, but I think next time I will use fresh. Just onion and garlic doesn't make it "Italian" enough for me. I will also try butter instead of the olive oil next time. But I'm glad I tried this recipe. Thanks for posting.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Portobello Penne Pasta Casserole

Reviewed: Jul. 22, 2009

Pretty good. I added diced chicken to mine. I forgot to add the soy sauce and it tasted just fine. I used Sargento Bistro Blends Italian Pasta Cheese. It added really great flavor. I think it might have been a bit bland otherwise. (I also did an Italian seasoning on the chicken: Penzey's Tuscan Sunset).

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Pork Fried Rice

Reviewed: Jun. 22, 2009

This was absolutely the easiest recipe I have ever made! Simple and straight forward perfect! I used left over pork loin roast from sunday dinner and the veggies from that dinner as a hot topping over the rice. I didn't have any cold rice so I just made fresh rice and used that instead. I also subsituted bacon grease for the butter. basically I just a bunch of left overs and (well except rice) and watched it vanish. Even my picky kids had thirds with the veggies! very good recipe Thank you!!!!

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bjred2002s

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Auburn, Indiana, USA

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Sweet Candied Orange and Lemon Peel

Reviewed: Apr. 6, 2009

This is an old, old recipe from when people did not waste a thing and candy was not as easy to come by as it is today. Yes, it was used as a treat, in fruitcake, and the syrups were save to use in drinks and more. The one thing that is not mentioned in any of the reviews is that the sugar should be very fine. If you can't find it in your store, it is easy to make a batch. Just put a cup in your blender or food processor and process for a few seconds at a time. This should not be as fine as powdered sugar, but much finer than granulated. Then coat a little bit at a time in a bag and shake, shake, shake to get an even coating. This is exactly how a professional candy maker does it. This will also assist in the drying process! Never make these on a rainy day, follow the same rules as for working with chocolate for best results. The end result will not be sticky at all! Just finger licking good!

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Pamela V.

Cooking Level: Expert

Living In: Auburn, Indiana, USA

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Amish Bread

Reviewed: Feb. 2, 2009

I have made 4 loaves of bread in my new bread machine using Cusinarts recipes and all have felt like they were lead weights used to sink a body or something! Good for toast but not for sandwiches. This Amish Bread recipe is outstanding, stupendous, easy, quick to gather ingredients and most of all my first time it came out perfect and made me so happy to have asked for this bread machine for Christmas! I have boycotted commercial breads since they use chemicals that I do not wish to ingest anymore! Besides all that, this bread tasted sooooo goood and the texture of it was perfect and OMG it made delicious sandwiches! It was good just plain, nothing on it! Just bread and water, I could live with that now! Now I must try all my favorite sandwiches like PB & J that is when it is safe to have Peanut Butter again! I love this bread!

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KAWAIIKAMI

Cooking Level: Expert

Home Town: Auburn, Indiana, USA

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The Best Rolled Sugar Cookies

Reviewed: Oct. 23, 2008

These were great cookies to make. I followed other users advice by adding an extra cup of sugar and an extra tsp. vanilla. They are great with frosting and easy to make with a 4 year old!

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~*Kimberly Kay*~

Cooking Level: Intermediate

Home Town: Garrett, Indiana, USA

Living In: Auburn, Indiana, USA

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Honey Ginger Carrots

Reviewed: Jul. 8, 2008

As is, I have to give this recipe only 3 stars. Here's how I changed it into a five star recipe: Reduced butter to 3 tbsp. Reduced honey to 1 1/2 tbsp. Reduced lemon juice to 1/2 tsp. Increased ginger to 1/2 tsp. Even with reducing the honey, it's flavor far overshadowed the ginger. Next time I might reduce the honey even further. But a great recipe to build on. Glad I tried it.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Slow Cooker Chicken Taco Soup

Reviewed: Dec. 23, 2007

Great recipe! I always end up making changes to every recipe I make, so here is what I will do differently the next time I make it. 1. Reduce the amount of chili powder. I used Patti's recipe for taco seasoning (in the reviews.) I thought it was a little heavy on the chili powder. Next time I will reduce it by half and maybe add some cayenne or a dash of hot sauce to get some heat without the chili flavor. 2. Use two cans of black beans instead of one black and one red. The red beans (combined with too much chili powder) made my brain think I was eating chili. 3. Even this time I used 12 oz. chicken stock instead of the beer. I don't like beer and was afraid the flavor would come through. Also, I am pregnant and can't have alcohol (no, it doesn't all cook out!) Other than that, thought it was just wonderful. Will definitely be making this again soon.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Easy Roasted Pork

Reviewed: Sep. 9, 2007

The only thing I recomend to make this recipe better is go easy on the ginger. It is a wonderfully juice roast that is the result. I just made it and everyone was raving about it. Even my garbage gut that will eat anything and not comment was very excited about how good it tasted!

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bjred2002s

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Auburn, Indiana, USA

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Michelle's Peanut Butter Dots

Reviewed: Jul. 26, 2007

These are great and very easy to make. Thank you for the recipe.

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~*Kimberly Kay*~

Cooking Level: Intermediate

Home Town: Garrett, Indiana, USA

Living In: Auburn, Indiana, USA

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Hot and Spicy Pecans

Reviewed: Mar. 27, 2007

This recipe was pretty good. I used mixed nuts instead of pecans and I doubled it. After tasting the seasoning once it was on the nuts, I thought it needed a little something, so I added some of Penzey's Old World seasoning (paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway seed, tumeric, dill weed, bay leaf, marjoram, thyme, savory, basil, and rosemary.) This helped tremendously. Next time I may just use this entirely. Has anyone tried using olive oil instead of the butter?

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Thanksgiving Leftover Casserole

Reviewed: Nov. 28, 2005

I had to add a lot more turkey than was called for (total of about 3 cups) otherwise the turkey covered only a third of the bottom of the dish. I also had to use more mashed potatoes and more stuffing mix to cover everything. The dish turned out well; my husband loved it. I would just increase the amount of turkey, mashed potatoes, and stuffing.

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Aseleener

Cooking Level: Intermediate

Home Town: Auburn, Indiana, USA

Living In: Middleville, Michigan, USA

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Whipped Cream Cream Cheese Frosting

Reviewed: Feb. 10, 2004

This is absolutely the most wonderful frosting I have ever made! It is light and yet very creamy. And it supberb on lemon pudding cupcakes! Everyone has to try this one!

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bjred2002s

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Auburn, Indiana, USA

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