Orange Bundt Cake

Reviewed: May 5, 2007

I made this recipe for a baby shower gathering. I borrowed a friend's bundt pan, which is a standard size. It didn't even occur to me the recipe was to serve 6. (What cake ony serves 6?)The cake mix barely filled the pan. It was the tiniest cake ever. I followed the directions exactly on the cake, but my mother needed to alter the glaze by thining it down. She thought it was too thick to drizzle. All in all it turned out nice, but I was still surprised how little the recipe made. I had to back it up with 2 other desserts.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Lazygirl's Ground Turkey Stroganoff

Reviewed: Apr. 11, 2007

This recipe tasted really good, but like many others, I altered the recipe. I sauteed 1/4 onion with one clove of garlic in some EVOO. I transferred it to another dish and cooked up the ground turkey. After that was cooked I added back the onion and garlic, then used a 1/2 can of cream of chicken soup, 3/4 cup of light sour cream, and a splash or two of salt free chicken broth. Once mixed in I added sliced mushrooms and peas. I didn't need to add any salt, but my husband did add cracked pepper to his serving. We also used egg noodles. For the amount of turkey we had, it only made 3 good size servings. I typically don't have sour cream around, so this is a meal I will have to prepare for.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Orzo with Parmesan and Basil

Reviewed: Mar. 3, 2007

I made this dish two nights ago and currently have it on the stove for more. I made the dish for three girlfriends at a little party trying various nibbles. It was excellent and the perfect dish to prepare as guests are arrving. Simple to make and easy to walk away for a few minutes. The timer went off and it was perfect. This time I am using just a little less butter. It seemed a tad bit buttery for my taste, but that could have been from the cheese - which gave it great flavor! I am just taking a bite of the second batch. Still great. I think this could easily have a bit of meat, like chicken, turkey, or pork added to make a one dish meal...whch would appeal to my husband more.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Carrot Chile and Cilantro Soup

Reviewed: Jan. 6, 2007

I made this soup last night for a dinner party and was it ever a hit! Very flavorful and light! Perfect for preparing the palate at the beginning of a meal!

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pkd14u

Cooking Level: Expert

Home Town: East Lansing, Michigan, USA

Living In: Allendale, Michigan, USA

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Chicken Katsu

Reviewed: Jan. 2, 2007

Great! I served this with white rice and a side of stir-fried vegetables, but didn't use the recommended sauce as it was somewhat expensive. Nonetheless, pineapple teriyaki sauce made a great substitution. Thanks for the recipe! :P

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Mississippi Mud Cake III

Reviewed: Oct. 21, 2006

I've made this cake several times and it's always successful. Sometimes, I soak dried cherries in the rum (or whiskey) and add those in.

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Czarna Owca

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Restaurant-Style Coleslaw I

Reviewed: Sep. 12, 2006

Phenomenal. This was my first and last try experimenting with coleslaw recipes. It was exactly what I was looking for and I'll never need to look for another again! A definite winner with everyone else who tried it, as well. :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Zucchini Bread IV

Reviewed: Sep. 12, 2006

I cut this recipe in half to make just one loaf, using one egg and half an eggshell of water. BIG MISTAKE...Sure, the bread turned out very well, but the one loaf disappeared way too fast! :) Make the whole thing if you can, because this recipe is definitely worth it!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Classic Tiramisu

Reviewed: Feb. 14, 2006

Phenomenal! Quite expensive, but worth every penny...

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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German-Style Weck Rolls

Reviewed: Apr. 20, 2004

This is the fourth year I've made these rolls for a gathering of about thirty friends. They're well liked every year. You really need to take almost a whole day to make them from start to finish, so plan ahead. Last year, I got started a little too late and had to skip the last rising, but they still turned out well.

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Czarna Owca

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Asian Tuna Patties

Reviewed: Apr. 1, 2004

i really enjoyed the consistency of these...they were MUCH better than the dreaded "tuna burgers" my mother used to make when i was little. i followed the ingredients exactly, but made the patties half of the size stated. i served them on beds of shredded lettuce and served them with wasabi mayo and sushi-like accompaniments such as wasabi soy sauce and pickled ginger. that was a big hit. :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Gyro Burgers

Reviewed: Mar. 28, 2004

this was pretty good. i can't say i liked the taste of boca burgers, but the sauce was an excellent cover up! onions and cucumbers, both sliced paper-thin, made a great finishing touch.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Home On The Range Tuna Salad

Reviewed: Mar. 26, 2004

wow. this was really tasty. i did omit the celery salt and found that to be helpful, but another option may be using low sodium tuna. i thought about using this for a pot luck or even when having friends over, but will definitely make it with albacore. It was excellent!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Chicago Dip

Reviewed: Mar. 5, 2004

this is WAY better than anything from the store! and JBANDKL's idea of using a small bowl inside for clean up was just as big of a hit as the dip itself. :) definitely let this one sit overnite, if you can leave it alone that long...

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Beignets

Reviewed: Mar. 1, 2004

excellent! i didn't have a thermometer, but i heated the oil on medium heat and it gave the beignets a nice golden color. the chilled dough didn't hold its shape though, so it worked better to roll the dough out and place it on a cookie sheet in the freezer for about 10 minutes beforehand.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Salad with Artichokes

Reviewed: Feb. 16, 2004

superb! i skipped the dressing and added my own, newman's own olive oil vinaigrette. i also added some whole black olives. try serving it with the champagne and shrimp pasta or the crab and shrimp bisque. even my boyfriend loved it, and he hates artichokes! :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 16, 2004

this recipe gave a baking time of 6-7 minutes... they were definitely still liquid after about ten minutes in a well-heated oven. however, i read a similar recipe stating to cook for 14-15 at 425 instead. sure enough, this did the trick! i used strawberries and real whipped cream, but next time i may try a milk chocolate and see how it turns out. great for valentine's day! :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Shrimp and Crab Bisque

Reviewed: Feb. 16, 2004

this only stays fresh for a day or two, but it doesn't last much longer anyway! :) i agree with others in that it definitely does not make six servings...unless used as one of a few courses. also, i added lots of cayenne pepper. try serving this with french bread and a light salad. :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Pesto Chicken Florentine

Reviewed: Feb. 7, 2004

this was pretty good...i used about half the pesto, though, and it was as salty as everyone said. next time, i think i'll omit the pesto altogether -- the alfredo sauce mix (from spice island) i used was WAY too good to mess with! :)

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Mock Filets

Reviewed: Jan. 29, 2004

essentially, this recipe makes a glorified version of meatloaf...which is good if you are a fan of that sort of thing. the flavor was good (i added some worchestershire, a clove of garlic and some honey), but i think spicing up the sauce and seasoning the meat MUCH more may counteract that "meat-loafy" feeling, too. also, i think i inadvertantly kept it from drying out by broiling on low for 8 min. and then 4 with the sauce, respectively. all in all, i think i'd try this again (with more spices, of course), but probably not for a while.

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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