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Best Marinara Sauce Yet

Reviewed: Mar. 9, 2007

Delicious! Of course I had to add more garlic, just because I love it, but very very good recipe. When you see how easy it is you'll never buy the jarred stuff again.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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This frosting is great!! My grandma used to make blackberry jam cake with caramel icing, and this tastes just like it. About some comments from other viewers, this icing is not a soft spreadable kind like you might be looking for, but don't let that scare you away. It sets up fast and my grandma just poured it over the cake still in the pan. I'd imagine it would be very good on carrot cake (which I'm not a fan of) or any other cake that could stay in the pan, just make sure the cake and pan are completely cooled first.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 9, 2007

Very good, even better than restaurant quality. I also substituted sour cream for the mayo, and I suggest adding a 1/4 cup of milk to thin it out some. Also, stick to the recipe for the amount of cheese, spinach and artichokes. A quarter cup of mozz doesn't sound like much, but if you add more, it makes the dip too rich. I also stirred it in to the mix instead of sprinkling it on top. Very very good, definitely a keeper.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Beef Florentine

Reviewed: Feb. 8, 2007

This dish tasted exactly like hamburger helper to me :(... I even used bowtie pasta instead of the egg noodles and ricotta instead of cottage cheese, which I imagine would have made it worse. It didn't taste bad for what it was, which is the only reason I'm giving it two stars instead of one. It was just an incredible waste of time, effort and money to make this big dish that tastes like it came out of a $1.99 dinner box. I even doctored it up with extra spices to try to give it some originality, but it didn't work. If you want your kids to eat spinach, save some money and throw a can into some hamburger helper lasagna. I was disappointed and definitely will not make again.

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Reviewer:

Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Renaissance Stuffed Mushrooms

Reviewed: Dec. 21, 2006

Very good. Didn't have port wine on hand (and don't like it anyway) so I substituted a little Worchestershire sauce instead. Turned out well.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Roasted Vegetables

Reviewed: Dec. 21, 2006

Very very good. You can alter the herbs you use to suit your own taste. Very versatile, very easy.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Grilled Salmon Kyoto

Reviewed: Dec. 21, 2006

I thought this was a very good recipe. The salmon turned out delicious. The only alteration I will make next time is using less soy sauce, which was really the only flavor that came through. I also substituted regular OJ for the concentrate and couldn't taste it at all, so maybe that was my mistake. I think I will take the suggestion of adding a little brown sugar as well.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Sushi Roll

Reviewed: Dec. 14, 2006

Yummy! First time I ever made sushi myself and it was good!

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Roasted Brussels Sprouts

Reviewed: Dec. 14, 2006

GREAT recipe for brussel sprouts! Thanks for sharing. Delicious the way the recipe calls for, but I think next time I might add some more seasonings like garlic and onion powder in with the salt and pepper.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Cheesy Baked Salmon

Reviewed: Oct. 22, 2006

I made this on the request of boyfriend who doesn't like salmon at all... and didn't really like this either. I love salmon, and thought the cheddar cheese completely ruined the dish. Maybe this would be a way to trick non-salmon likers to eat it, or maybe not.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Salmon Cakes II

Reviewed: Jul. 2, 2006

I followed the suggestions of other reviewers and used 2 eggs, Parmesan cheese and about onion powder instead of onions. I also added some garlic powder for good measure. These were delicious! I really liked the Parmesan, although you might want to use the Cheddar to get kids to eat them.

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Reviewer:

Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Asparagus with Brie

Reviewed: Jun. 23, 2006

Definitely a good side dish, although the recipe calls for WAY TOO MUCH cheese and bread topping. I followed the advice of reviewers and cut the cheese and topping in half, but next time I make the dish, I'll only use a quarter of what's called for in the recipe.

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Reviewer:

Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Blue Cheese Burgers

Reviewed: Jun. 23, 2006

This recipe was delicious, much better than the burgers molded around a lump of bleu cheese like I'd tried before. Based on other reviews, I only used 2 lbs of meat and 8 oz of bleu cheese, since me and my family love it. I also coated the burgers with cajun seasoning before grilling, to give it a "black and bleu" flavor... It was great!!!

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Reviewer:

Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Classic Reuben Sandwich

Reviewed: May 25, 2006

I love this classic sandwich. It is very delicious, which is odd because I don't like sauerkraut, Thousand Island dressing or rye bread. But all together I guess it's a masterpiece. I also like to mix one part Thousand Island and one part spicy Russian dressing for the sauce.

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