Loved it, I peeled the eggplant and cubed it before baking to shave off some time but over all easy recipe and turned out really good. I eyed the spices vs. measured thought because I didnt feel like it was going to be spicy enough but it was very spicy :) I think next time I will measure and adjust based on our desire for hotness as a prefect this one.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Salsa Chicken Burrito Filling

Reviewed: Aug. 9, 2009

Very good and super easy. I used the crock pot that some had suggested. I also used 1 can of HOT enchilada sauce vs tomato sauce and 1/2 cup of salsa vs 1/4 cup along with the low sodium seasoning. Everything else I kept the same. It turned out excellent and cooking it the crock pot made it easy to shred. Next time I think I will add some diced onions and maybe a diced jalapeno for some added flavor. Over all this was excellent and easy to make.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Twelve Minute Pasta Toss

Reviewed: Jul. 27, 2009

Really good but could use a few more veggies for my taste. I added some green onions but next time think I will throw in some mushrooms or green peppers as well. Over all this dish turned out very good and something we will eat again. I did chose to only toss together the amount we were going to eat to ensure that a reheat would taste better then if all thrown together.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Zucchini Herb Casserole

Reviewed: Jul. 27, 2009

This was a huge hit. Made it according to the directions but used canned tomatoes vs. fresh because we are not big tomato people and canned was all I had in the house. My husband and friend were hesitant at first but both became quick fans and had a second helping each. This is now a regular in my meal plans!

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Creme Brulee French Toast

Reviewed: Jul. 21, 2009

Very yummy and went over well. There is some planning that needs to go into making this as it needs to sit over night but turned out very good. I made it with some homemade french bread that I cut up into about 1" slices then cut each slice into 4 pieces to make it more of a finger food and allowing others to take as little or as much as they wanted. Would totally make it again and wasn't hard at all.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Quick Sausage Party Melts

Reviewed: Jul. 16, 2009

Yummy, easy and there was none left over. I didn't do the tomatoes on top as I didnt have time to be very fancy but they were all eaten just the same. Think jalapeno rings would be a nice touch too for spicy lovers. Oh I used Spicy sausage vs regular to kick it up a bit. Will make again!

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Rich Chocolate Frosting

Reviewed: Jul. 16, 2009

Awesome and super easy!

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Seasoned Oven Fries

Reviewed: May 12, 2009

These come out just right!

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COLLEENRETANA

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Brighton, Michigan, USA

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Lemon Mushroom Herb Chicken

Reviewed: Mar. 6, 2009

This is such a easy and yummy dinner. I tried it out on my husband and a friend of ours and it was a big hit. I then made it again and it was a big hit. Reheats great for lunches too. However I think the next time i make it I will cut down the amount of the herbs and add some mushrooms.

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kavalentine26

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Brighton, Michigan, USA

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Million-Dollar Pound Cake

Reviewed: Dec. 29, 2008

this pound cake was easy to make, which i enjoyed. however, i did not like the result. i followed the directions exactly, to the letter. it tasted like flour and not sweet in the least bit. i just did not like this cake.

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jessica

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Brighton, Michigan, USA

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Grandma's Green Bean Casserole

Reviewed: Dec. 23, 2008

This recipe was great. I made it for Thanksgiving instead of traditional green bean casserole and was told if I didnt make it again for Christmas my brother and his roommate wouldnt attend dinner here. As other members mentioned doing I also sauteed the onions in the butter until tender then added the flour. I only had 1 and 1/2 cups of shredded cheddar so I used that but doubled the cracker/butter topping and it was completely delicious.

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Melissa

Cooking Level: Expert

Home Town: Westland, Michigan, USA

Living In: Brighton, Michigan, USA

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Spicy Bean Salsa

Reviewed: Sep. 2, 2008

I love this salsa. I usually serve it as an appetizer when making tacos and taco salad for dinners and I must say by the time I serve dinner no one eats much after filling up on this salsa. Ive never had 1 complaint from anyone who has ever tried this, in fact It always gets rave reviews and many recipe requests! I dont change the recipe at all.

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Melissa

Cooking Level: Expert

Home Town: Westland, Michigan, USA

Living In: Brighton, Michigan, USA

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Blueberry Buckle

Reviewed: Aug. 2, 2008

Followed to a T. Turned out delicious!!! I have never made a blueberry buckle before. I picked up fresh blueberries today and needed a good recipe to use them in, and this was IT! Everyone raved. Thanks!!!

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COLLEENRETANA

Cooking Level: Expert

Home Town: Farmington, Michigan, USA

Living In: Brighton, Michigan, USA

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Greek Lamb Kabobs with Yogurt-Mint Salsa Verde

Reviewed: May 24, 2008

Much to my surprise, this recipe was easy to make. The combination of the fresh herbs and the yogurt sauce with the tender lamb meat was excellent. Using Rosemary sprigs as skewers was a great idea as it gently permeated just the right amount of flavor into the meat. Throughout dinner we kept commenting on how wonderful it was.

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freespirit

Cooking Level: Expert

Living In: Brighton, Michigan, USA

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Honey Baked Chicken II

Reviewed: Apr. 13, 2008

I followed the recipe exactly and liked the taste. It was a very subtle sweetness, with not much spice. When I make this again I'll probably use a bit more curry powder (an extra tsp.) and maybe a spicy mustard for a little zing. The recipe itself? Worth trying. Yummy chicken! :)

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