Best Oven Baked Albanian Steak!!!

Reviewed: Nov. 15, 2009

I'm so excited my recipe finally made it to publishment lol. I hope u enjoy it as much as we do, and better ones are yet to follow....

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vlonjate4life

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Almond Oatmeal Cutouts

Reviewed: Nov. 13, 2009

I decided to take a chance and use a unrated recipe, but I struggled with this one. the flour here wasn't enough, my mix was very liquid until I added a little, didn't measure, just added until it looked like cookie dough. It smelled heavenly and tasted good as a dough. but I noticed no egg or binder. Also, and this may be why I've never seen them before, but old fashioned oats don't cut into cookie shapes well. I ended up rolling and flattening them. 15 was too long, 8 seems perfect, especially considering there is no rise nor egg to cook.

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Moist and Savory Stuffing

Reviewed: Nov. 12, 2009

I just wanted to add that when I make this stuffing, I also add browned, crumbled sage-flavored pork sausage. Mix a couple of tablespoons butter or margarine, extra sage, fresh herbs of your choice into the broth, and don't forget to add chopped walnuts or pecans for some crunch. The celery and onions will add crunch too if not chopped too fine. Can't wait to have Thanksgiving dinner..

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MARYSRN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Port Charlotte, Florida, USA

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Mimi's Zucchini Pie

Reviewed: Nov. 11, 2009

This was delicious. Like another reader, I put a center layer of tomatoes and Parmesan and then more tomatoes and Parmesan on top. This is good for brunch, lunch and dinner. Just use a little imagination on the "go withs". I see lots of possibilities in substitutions using the basics.

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EDIENICK

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Ferndale, Michigan, USA

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Five-Veggie Stir-Fry

Reviewed: Nov. 10, 2009

Took others advice and omitted the sugar and I can't imagine it being any more sweeter. The OJ adds just enough sugar. Great meal for weekend days, quick and easy especially with frozen veggies.

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KANE116

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Atlanta, Georgia, USA

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Chutney Baked Brie

Reviewed: Nov. 8, 2009

Unbelievably easy. I love curry but next time I will use a bit less. It was a bit overpowering. I will also crush the nuts.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Romaine Rice Tuna Salad

Reviewed: Nov. 8, 2009

So easy and good. I love it this way. I use two bags of Success Jasmine rice(cooks in 8 min. to perfection). Most of the time I use the chopped Romaine, but sometimes spinach. I have also used a big can of chicken breast with the pieces broken up. Add shredded carrot, black olives, and a small tomato chopped. It is best served fresh, but I have found it delicious the next day...just stir it up and serve cold. You could add some crisp-steamed broccoli too. And, if you use chicken, use EVOO, white wine vinegar, and a little yellow mustard all whisked together as the dressing.

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MARYSRN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Port Charlotte, Florida, USA

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Grilled Salmon with Citrus Salsa and Baby Greens

Reviewed: Nov. 7, 2009

This was amazing. Very fresh tasting. We used romaine lettuce and ate them as Salmon wraps. We were fighting over the last piece! Didn't have fennel so left it out. Next time I think I will add a bit more basil and a bit of cilantro too. We will be making this again soon!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Gourmet Mushroom Risotto

Reviewed: Nov. 7, 2009

This was my first time making risotto too. The only thing I did different was to add an extra clove of garlic and I used a lot more wine, decreasing the amt of chicken broth. I used dried reconstituted mixed gourmet mushrooms, which really gave it an amazing taste. Next time I might even try using the mushroom soaking liquid as part of the stock. Very yummy.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Braised Balsamic Chicken

Reviewed: Nov. 3, 2009

Very good! I just made this for my boyfriend and myself. He loved it and so did I. I omitted the rosemary because I didn't have any on hand, and accidentally dumped in too much oregano and basil, but it still tasted awesome. Also, I heated the olive oil, added some minced garlic, and on top of that seasoned the chicken with garlic salt and freshly ground black pepper. It was nice and quick and easy to make, perfect for a weeknight. Paired with leftover scalloped potatoes and steamed green beans, which proved to go together well.

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Katie R.

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Detroit, Michigan, USA

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Sweet and Spicy Pumpkin Seeds

Reviewed: Nov. 2, 2009

What I did differently: melted the butter and added everything BEFORE coating the seeds, so I could taste the mixture first. I used light brown sugar but after taste-testing, decided to add a bit of white sugar too. Added more hot sauce (probably about 10 "drops"). I also boiled the seeds first in salted water for 10 minutes, per another reviewer's suggestion. I made some with this coating and some without. Didn't "wow" me on the first taste, but I found myself going back for handful after handful till I noticed they were gone! Next time will try dark brown sugar and definitely more hot sauce. These weren't really spicy at all, even with the extra hot sauce. And boiling the seeds first didn't affect the quality at all, definitely recommend that.

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Reviewer:

Jeanne

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Honey Of An Oatmeal Bread

Reviewed: Nov. 1, 2009

This was a wonderful bread. I used apple sauce instead of oil, and I split the flour between bread flour and white whole wheat flour. I also added a couple teaspoons of gluten, and had a bit of a free hand with the honey. This was a very good, soft bread with a nice crust.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 31, 2009

Well I prepared this for dinner tonight, and I have to say that I was not pleased with the outcome.. because of the dough, I don't know if it was the type of refrigerated dough that I bought but there was a slight sweet taste to it, & I didn't find that to my liking..I don't often have chicken & dumplings...but when I do I usually make the dough from scratch adding my seasoning to the flour before preparing the dough and I do not use sugar...so I have to say that it was a heck of a lot easier to just open a pkg and roll the dough out... But the end product was Not very good to me...

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Sadia

Home Town: West Haven, Connecticut, USA

Living In: Detroit, Michigan, USA

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Fluffy Pancakes

Reviewed: Oct. 31, 2009

I have made this recipes about 40 times since finding it about 3 mos ago. My daughter won't eat anyone's pancakes but mine! one tip: This morning I forgot to add the butter, and they were better than ever. Lighter, taller, fluffier! Soaked up the syrup and kept its texture! AWESOME! THANKS SO MUCH!

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Oatmeal and Applesauce Pancakes

Reviewed: Oct. 31, 2009

These were really good. Everyone loved them. I did add about a 1/2 cup extra oatmeal and extra baking soda and powder. I also used whole wheat flour instead of all-purpose. I let the batter sit in the fridge for about half an hour and then thinned out the batter with a bit more milk, but it was still thick. This only about 9 pancakes, but they were so filling that you only need to eat two.

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AdicaArethusa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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S'mores Crumb Bars

Reviewed: Oct. 27, 2009

Really good. I love marshmallows so this was awesome for me. I think next time I would use 2/3 of the crust mixture on bottom and 1/3 on the top. So much of the top crust crumbled off, it seemed like a waste. So easy and fast. I refrigerated before cutting which made it very easy. Actually easier than making real s'mores!!

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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No Bake Oatmeal Cookies

Reviewed: Oct. 27, 2009

I give it a 4 stars only with a few alterations. I didn't have cocoa powder, so I melted one square of semi-sweet baking chocolate into the butter. I also reduced the butter to 1/2 C (one stick). To make the cookies stck together, I added 4 Tbs. of peanut butter (I like crunchy, but you can use any kind). I loved the end result!!

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KatBeth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Tampa, Florida, USA

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Chicken Marsala

Reviewed: Oct. 25, 2009

I know there are a ton of reviews on this but just had to add my own twist to the recipe. First off I try to do as much the day before in prep as I can, it makes things much easier when I go to cook the dish. I doubled the mushrooms and sauteed them in butter/oil/salt n pepper, just till they released their juices. I also carmelized an onion. I put this away in a tupperware in the fridge. I then took my chicken breasts and thinned them so I had half chicken breasts. I then put those away. The day of, I floured the chicken breast halves as the recipe called for using more oregeno and sauteed them on one side. (I had to do it in batches) I then put the chicken back in the pot raw flour side down, and added the mushrooms and onion with their juice. I added a little more marsala, and a little more sherry to make plenty of sauce. I use a good drinking sherry, not cooking sherry. I braised for 20 minutes stirring twice. I was outstanding. I served this over fettuccine dressed with olive oil/butter/salt n pepper/parsley.

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davebuoy

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Austin, Texas, USA

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Gourmet Mushroom Risotto

Reviewed: Oct. 17, 2009

I cut this recipe in half and then further decreased the amount of mushrooms. Turned out great.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Bean Soup

Reviewed: Oct. 14, 2009

Yummy! Used four cans of rinsed white beans instead of dry and an reserved ham bone. Added extra carrots, another bay leaf and three Yukon Gold potatoes diced small. Used a combination of chicken stock and water and added extra ham since my hambone did not have enough meat on it.

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