Lemon Carrots and Rutabaga

Reviewed: May 6, 2007

This is one of our favorite sides.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Mom's Legendary Stuffed Hamburgers

Reviewed: May 4, 2007

This was a hit with DH! I made this for 2 servings, but made 3 burgers with it. Make sure to really flatten the burgers out so they don't come out round on the grill.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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This is the BEST cheesecake I've ever had. And it is especially awesome since I made it with all fat-free dairy, 2 egg whites, and Splenda! Awesome! I made this into 4 "mini" cheesecakes without crusts, so it only cooked for about 50 minutes. I keep different fruits cut up in the fridge for a different topping every day. Thank you for my new fave!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: May 1, 2007

Yes, I know I should have realized that when it said fiery, it would be hot. But holy hannah, I cut the cayenne to 1 tsp., pepper and salt to 1/2 tsp each and it still almost took our heads off.(to those who can eat it that hot, hats off to you) Still it was fabulous, and you HAVE to make the corn salsa with it. I doulbed corn (no jicama) and chopped up a avacado. My kids loved it, the oldest even loved the heat, youngest not so much and my husband ate it sans the salsa or avacado. With a little tweaking for our "tender midwest" palate, I will definatly make this again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Simple Country Ribs

Reviewed: Apr. 16, 2007

I did not use the onion, and use fresh bbq sauce while grilling. I can't stress enough to let meat sit for 10-15 minutes covered after taking off the grill. My second rib was much juicier than the first one was. I'm not a big rib fan but these were ok.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Peach Curry Glazed Pork Chops

Reviewed: Apr. 9, 2007

These chops would have been even better if I haden't charred them on the grill. Nobody's fault but mine........I did add pepper to the sauce and use orange marmalade (no peach jam). Will use it again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Ham and Cheese Omelet Casserole

Reviewed: Mar. 31, 2007

Great recipe here! This was awesome to just pop in the oven while I prepared the other parts of our breakfast. My husband and father-in-law gobbled this up. I made it almost exactly as written, using slightly less ham, and sharp cheddar cheese. Baked for 50 minutes in a round souffle dish. The inside was light and fluffy. Make sure you really "froth" the eggs when you mix this.

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6 users found this review helpful

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Oat-Rageous Chocolate Chip Cookies

Reviewed: Mar. 26, 2007

I used an extra 1/2c. flour, milk chocolate chips and flattened them. Good but not over the top. Doesn't make very many either.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Tofu and Rice Stuffed Peppers

Reviewed: Mar. 23, 2007

The taste was good, only because I added a lot of other spices, like other reviewers. The insides were mush. Probably won't make these again.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Mar. 11, 2007

Awesome. I loved the addition of the vinegar.

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2 users found this review helpful

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Gourmet Grilled Cheese Sandwiches

Reviewed: Mar. 4, 2007

Had to tweak this quite a bit, per other reviews, but the overall idea is good and the sandwich was really yummy. To make this for myself I used 1 T fat free mayo, 1/2 oz fat free sharp cheddar cheese, and 1 oz fat free cream cheese, and it made a generous amount of filling for regular bread slices. The recipe calls for way to much of everything. I did use the garlic salt and my husband liked it that way. Thanks for the "fancy" idea!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Garlic Cheese Flatbread

Reviewed: Mar. 1, 2007

I too put garlic in my dough. It was good but I'd rather just have french bread.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Fried Sweet Potatoes

Reviewed: Feb. 24, 2007

My sweet potato was about 8 oz. so I boiled it longer. It still took quite awhile to tender while frying in the pan. Next time I will cut the potato before boiling. Tasted good, I eyeballed the other ingredients. Definately turned out "carmelized."

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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The Best Steamed Asparagus

Reviewed: Feb. 23, 2007

I was pretty excited to try this, but found it to be kindof blah. I think plain steamed asparagus with salt and pepper is much better. It was very easy, though 3 minutes leaves the asparagus practically raw.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Broiled Tilapia Parmesan

Reviewed: Feb. 23, 2007

What can I say? There is a reason why this is a top rated recipe...it is delicious! I used non-fat mayo, fresh basil, and fresh parmesan cheese shreds. The sauce was a little to runny so I might use less lemon juice next time. Cooking times were right on.

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3 users found this review helpful

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Laura's Unbelievable Chicken and Pasta

Reviewed: Feb. 23, 2007

I was pretty pleased with this. I cooked the chicken in water and bouillon granules, along with some white wine vinegar and fat free dry italian dressing, AND fresh minced garlic. The vinegar added quite a bit of tang, but I liked it. Next time I will try plain white wine and some sweet basil. I also used fresh torn spinach instead of frozen, and grape sized tomatoes instead of cherry tomatoes. Non-fat cream cheese as well...it melted great.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Greek Chicken Pasta

Reviewed: Feb. 21, 2007

This was pretty good. I added about 1/2 cup of tomato puree (made for 2 servings) to make it more saucy, and used less noodles as other reviews said. Added more chicken for extra protein. I also used non-fat feta and whole wheat penne. We are not huge fans of the Greek flavors, but we did enjoy this. Thanks!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Tasty Buckwheat Pancakes

Reviewed: Feb. 17, 2007

Good! Added a bit of vanilla extract.

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3 users found this review helpful

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 17, 2007

My guests loved this. I left the sauce for them to use individually. They all used it...they all loved it! Will keep this recipe around for future dinner parties!

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