Rosenmunnar

Reviewed: Dec. 5, 2008

I tried these cookies with another Swedish tradition - Lingonberry jam. They were pretty good, but unfortunately lingonberry jam baked isn't all that great, too tart. The jam is great on toast or pancakes though. I also tried a few of these cookies without the jam and they were delicious, light, and were gone in 30 minutes. I will definitely make these again, probably with raspberry or orange marmalade.

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Baking Mama

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Green Beans With Walnuts

Reviewed: Nov. 27, 2008

Wonderful! I made the batch for 12. I was shy about 1/4 lb of fresh beans, but luckily I had one small bag of organic frozen to mix in. It didn't make a bit of difference. I left some of the fresh beans a bit long since it looks so nice. I prepped the beans the day before, then boiled and ran them under cold water before I left for the Thanksgiving dinner. I also made up the oil and garlic mixer and put that in a container to take with us along with the chopped walnuts. Once the turkey was coming out of the oven I sauted the beans in the oil, garlic, salt, pepper, onion powder and celery salt, then added the walnuts. The beans heated just enough to keep their crispness. They were delicious and colorful. I had many raves for this recipe. Thanks. I will continue to make this one. Loved the walnuts.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Downeast Maine Pumpkin Bread

Reviewed: Oct. 27, 2008

I did not think that I liked pumpkin things but this was so good!!! I did add double the spices as others had suggested but changed nothing else and it was perfect. Thanks for a great bread recipe.

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Niki Jo

Cooking Level: Expert

Home Town: East Lansing, Michigan, USA

Living In: Denver, Colorado, USA

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Mini Mexican Quiches

Reviewed: Oct. 10, 2008

I couldn't help but notice that the prep time calls for 20 minutes. This would be correct if you already had dough balls in the frig waiting to be used. There is prep and then 1 hour of chilling the dough, plus the cooking. I'm glad I doubled checked the instructions and didn't base my timeline on the 50 minute estimate. I hope they turn out great.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Banana Banana Bread

Reviewed: Sep. 7, 2008

I make this banana bread all of the time and it is truly the best. I sometimes add a dash of cinnamon and vanilla and a tablespoon of mayo (heard that it makes breads moist?!?!)- sometimes not. It really is perfect just the way it is (I had no idea how many bananas made 2 1/3 cups- between 6 and 8 after recently measuring it out).

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Niki Jo

Cooking Level: Expert

Home Town: East Lansing, Michigan, USA

Living In: Denver, Colorado, USA

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Cocoa Oatmeal Cookies

Reviewed: Jul. 26, 2008

Excellent cookies. I only made tiny changes and it may be a version others will like as well. I had Hershey's dark chocolate powder (unsweetened) on hand so I used that. I also chopped up a Special Dark chocolate bar and added that to the mix. I don't care for raisins and chocolate so I omitted them. I also noticed I was 1/2 stick short on butter so I used 3 tsp of shortening to make up the difference. Still tasted great! The 4 year old loved them. I will be taking them to a pot luck today. I anticipate the plate fill to vanish. Thanks. PS...I made these for a second time and divided the batch in half adding butterscotch chips to one and white chocolate chips to the other. This time I also used regular cocoa powder. They are still delicious!

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Chocolate Chocolate Chip Cookies III

Reviewed: Jul. 25, 2008

These were very good and like nothing I have made before. They turned out very pretty. The dough came out a bit sticky (or super soft) for some reason, but rolling them in the powdered sugar solved that problem. I used the double boiler method to melt the chips. I think this is an easy way to keep an eye on the consistency and prevents burning. I tried 3 different versions out of the same batch. One was the traditional way, the others included unsweetened coconut alone and coconut w/ the powdered sugar. Because some people don't like coconut - I marked the cookies with both toppings with a chocolate chip on top once they came out of the oven. The cookies were soft enough it pressed right in and looked decorative. I had forgotten to add the remaining chocolate chips to the batch after I melted the recommended amount for the batter. I am sure this other step would have made them even softer. I will make this recipe again and follow the directions more closely!

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Hamburger Hash

Reviewed: Jul. 14, 2008

I took another reviewer's suggestion that using hash browns works great...it did not! The whole dish turned into complete mush. I guess I would have to of omitted the water entirely, but I didn't, I just used less. Then, when I used a bit of corn starch to thicken it - it just got mushier and the starch started to clump. I don't consider myself a novice in the kitchen so I don't know what happened to this meal. After an honest attempt to eat it, we threw it out.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Ghosts in the Graveyard

Reviewed: Jul. 10, 2008

This is a fun cake to bring to a party and the kids love it. I buy different kinds of cookies and things to make the headstones. I also found the gel food coloring that lets you draw right on the cookie.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Raw Veggie Picnic Salad

Reviewed: Jul. 10, 2008

Now here is a beautiful salad that will keep its shape when traveling to an event. It was easy to prepare. I, too, quickly steamed the broccoli and the peas but kept them still basically raw. The steam also helps to bring their color out. I used reg grapes only since that is what I had. I thought the recipe could have used more almonds so I just kept adding till it seemed more consistent throughout. The almonds I found in the store were roasted slivered almonds. They were very tasty and added a nice dimension to the rawness of the rest. I cut way back on the amount of dressing the recipe called for. It would have been drowning in mayo if I hadn't reduced it back by at least half. I think just getting it coated lightly was enough. One note: I decided to make the bacon but didn't put it on the salad but instead in a bowl on the side. That way vegetarians could still eat it - where if anyone wanted the meat they could sprinkle it on. It went over well at the party. I will make it again.

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Reviewer:

Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Chinese Roast Chicken with Gravy

Reviewed: Jul. 10, 2008

This recipe was certainly easy to do. It seemed to cook a bit faster than I anticipated but I caught it in time so it was still very tender. I must have put too much chicken broth in the pan early on because when I tried to make the gravy it didn't thicken up well, but it was more of a light sauce and still tasted very good. I put a little brown rice and a salad on the side. It was great even the second day.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Sun-Dried Tomato Basil Orzo

Reviewed: Jun. 23, 2008

I made sure to review after letting this sit for a day, but I have to agree with others who've stated that this recipe is somewhat bland. My food processor may not have chopped up the sun-dried tomatoes enough(?), but either way I think using a little less pasta would help, too. I will definitely be making this again, however, using the above changes.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Mom's Cucumber Salad

Reviewed: Jun. 23, 2008

*The* quintessential summer salad. I've been looking for this recipe for some time now, and was glad to find it here. I sweat the cucumbers first with some salt as I mix the dressing, making sure to add more vinegar than stated to balance out the sweetness. Also, onions are a must!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Kiwi Strawberry Smoothie

Reviewed: Jun. 20, 2008

I tried this and needed to make some minor variations based on what I had in the house at the time. I used fresh fruit like it called for but needed to use plain low-fat yogurt rather than frozen, but used another reviewers suggestion to then add ice. I think it turned out good. I haven't ever been much of a smoothie fan just because of the consistency, but I made it for other people and they seemed to really like it. I will try it again with the recommended ingredients.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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California Grilled Veggie Sandwich

Reviewed: Jun. 6, 2008

I didn't know if this would be my thing, but I can now say that this is *THE BEST RECIPE* on the site. I would recommend these minor additions: portobello mushrooms (essential, esp. for meat eaters) and zucchini. We had to use the oven due to rain, but I let the peppers cook longer and finished them off under the broiler. Perfection! You MUST try this. ;)

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Oatmeal and Wheat Flour Blueberry Pancakes

Reviewed: May 24, 2008

Initially I wasn't that fond of these pancakes, although my husband loved them. However, now I find myself craving them on a weekly basis. We do substitute regular milk and fresh blueberries, and occasionally add a touch of vanilla or flaxseed. I never would have thought to put oatmeal in a pancake, but these just keep getting better and better!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Bake Sale Lemon Bars

Reviewed: Apr. 5, 2008

Many thanks to GOURMETMOMMY's tips on this recipe. These were the best lemon bars I've ever had! Like other reviews, I wish I would have doubled the recipe for the crust or at least put it in a smaller pan.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Ranch Dressing II

Reviewed: Apr. 2, 2008

I was pleasantly surprised to enjoy this recipe, as I've hated Ranch dressing since childhood. I think I can see why now, though, as this doesn't have that weird, almost tangy aftertaste that bottled dressing does. For the sour cream portion, I used a mixture of buttermilk and Greek-style yogurt (which is very similar to sour cream) and it gave the final product the perfect consistency. Thanks a million!

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