Roasted Pork Tenderloin

Reviewed: Oct. 16, 2009

I followed the recipe as written. It was very good but because of all the brown sugar, it tasted quite a bit different than traditional sauerkraut. There is almost none of the kraut "bite". As long as you know that going in you won't be surprised or disappointed. I will keep looking for more traditional recipes with sauerkraut.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Roasted and Curried Butternut Squash Soup

Reviewed: Oct. 14, 2009

This didn't taste very good to me. I think the oregano and cinnamon together didn't taste right. I added coconut milk to it and it still wasn't to good.

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CFELDHAUS

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

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Plain and Simple Sourdough Bread

Reviewed: Oct. 13, 2009

I don't have a bread machine, and it came out great. First rising for 1 hour and second rising for 40 min. Baked @400 for 20min. Very nice and crispy crust but soft on the inside. I did have to add more bread flour but all starters are different. I did add just a pinch of sugar as a catalyst, as I was using a starter that was made from grapes and does not have any processed yeast in the starter(which was also my first time w/this starter). This is like a classic french-no oil which is nice and makes for a nice crusty loaf. thanks, I would definitely use this recipe again.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Pizza Casserole

Reviewed: Oct. 13, 2009

I thought this was a very good family dish. Although it wasn't spectacular it is economical and has a good pizza flavor. I omitted the onion but added mushrooms, extra cheese and pepperoni (as I would on a pizza - just my personal preference). I cooked the ground beef and noodles, and then assembled everything but milk and chesse in advance so I could just bake when desired later that day. I mixed the milk just before putting in the oven and added the cheese per the recipe. That worked out well.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Pasta Bake

Reviewed: Oct. 12, 2009

This is another recipe that you can change to suit your taste. I added italian seasoning, oregano, basil, pepper, ground chicken and italian sweet sausage as well as onion and garlic and cook them together so that the flavors would blend well before mixing all the remaining ingredients. So yummy.

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Tasha

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Lucky and Rippy's Favorite Dog Food

Reviewed: Oct. 11, 2009

After having my dog break out in a rash from corn allergy, but trying to save money on the food. Did my first run of it. Comes down to about a dollar a day to feed both my dogs. ( 70 pound and 15 pound) I read it was recommended to feed 1 cup per 35 pounds body weight, if that helps anyone. I plan on rotating chicken and fish. For the fish I used tilapia, can tuna, pack of salmon. I did about a little under half meat then the other half was white and brown rice, potato, eggs scrambled in olive oil, carrot, and brocolli. They absolutely loved it. And I feel so much better feeding them quality food instead of spending 15 dollars on a cheap bag of dog food that's practically all corn, what a rip off.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Ramen Noodle Soup

Reviewed: Oct. 10, 2009

Delish! This is a dish that you can change to your liking. Ironically, I am a spice girl (not the band) and I love to mix it up. My husband loved this recipe. It's quick to make with very few ingredients. I used Hot chili oil and hot chili sauce which you can find a your local grocery store in the ethic section. By the way, they need to expand that section big time. Use any veggies you want. It's a great starting recipe to build from and we enjoy it greatly. Blessings

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Tasha

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Best Formula Three-Cheese Fondue

Reviewed: Oct. 9, 2009

I've made this recipe two or three times and really enjoy it. This time, I had a hard time finding the Ementaler cheese, so I ended up using Jarlsburg instead and it worked. I followed another review's advice about adding some lemon juice to help break up the cheese, because I didn't have any Cabernet Sauvignon (only Chardonnay). We used two kinds of bread, carrots, broccoli, cauliflower and celery for dipping. Delicious!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Swiss Vegetable Medley

Reviewed: Oct. 9, 2009

I've been making this recipe for years! I just omit the pimentos because I don't care for red peppers. I have used munster instead of swiss cheese for when I have guests who do not care for swiss, but the swiss is my favorite. It's versatile, creamy and delicious!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Really Creamy Fettuccine Alfredo

Reviewed: Oct. 8, 2009

Very easy - yes! Creamy - yes! I prepared the sauce as directed and added steamed broccoli at the end (when mixing it with the pasta). Next time I will cut back on the cream cheese and sub it with extra parmesan or maybe even sour cream? The cream cheese just had too strong of a flavor for it to be "alfredo". I will also add a bit more garlic (maybe use fresh-minced?) and add some white ground pepper. Also - the leftovers the next day were not good! The sauce got clumpy and the taste was gone!? Good recipe regardless and I would make this again with the changes I mentioned.

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Flatlander Chili

Reviewed: Oct. 7, 2009

This is a great tasting chili con carne and terrific meal for football weather. I took the advice of others and used a base of 28 oz diced tomatoes, 29 oz tomato sauce, and a 10 oz can of tomato soup. I topped it with shredded cheddar and oyster crackers and served with a side of cole slaw. I would prefer it a little thicker so next time I will remove the cover for 30 minutes or so while simmering.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Bleu Cheese Coleslaw

Reviewed: Oct. 7, 2009

This is a very tasty slaw but you really need to like bleu cheese to enjoy it. I followed the recipe as written but went a little heavy on the cheese since I really like it. I don't think the sour cream adds much to the flavor, in fact I think it reduces the tang of the bleu cheese. Next time I will cut back or eliminate that ingredient.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Sensational Chocolate Sauce

Reviewed: Oct. 6, 2009

The first time around, I followed the directions to a t. I found that it got too thick - almost the consistency of fudge. The second time around I cooked it less before adding the sugar and it came out in a fudge-sauce consistency.

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SRonan

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Savory Chicken Breasts

Reviewed: Oct. 6, 2009

The only changes I made were to add a thin slice of ham over each breast, as was previously suggested, and coated with EVOO, salt, pepper, and Italian seasoning. The chicken breasts were tender and juicy. The sauce was pretty good but for me tasted too much like the soup. It needs a little punching up.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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Italian Spaghetti Sauce with Meatballs

Reviewed: Oct. 6, 2009

The sauce was outstanding and had a good (thick) consistency. I wasn't in a hurry so I let it cook an extra 30-40 minutes before I added the meatballs. I added oregano, garlic powder and 1/4 cup of milk to the meatball mixture. The meatballs cooked well in the sauce. They tasted great but were just a little dry so next time I will try oats instead of breadcrumbs and/or add an extra egg to moisten. I will definitely make this regularly.

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Muffin Man

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Murphy, Texas, USA

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California Italian Wedding Soup

Reviewed: Oct. 5, 2009

The meatballs are excellent with the fresh basil but after the soup was finished, even with the wonderful addition of the lemon zest, I felt the flavor was somewhat flat. I do use a low sodium chicken broth, so perhaps that made a difference. After spiking the soup with a bit of Penzey’s chicken soup base and adding some cooked carrots for both flavor and presentation, the end result was a soup we really enjoyed. It was even better the day after it was made.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Irish Cream Brownies

Reviewed: Oct. 5, 2009

These brownies are spectacular! I often find brownies with frosting too overwhelmingly sweet, but this frosting is a superb complement to the fudgy brownie. It is light, fluffy and perfectly flavored with just the right amount of Irish Cream and coffee. I used a Ghirardelli Triple Chocolate Brownie mix but the frosting was the star. I cannot wait to wow my brownie loving friends with this recipe!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Oct. 5, 2009

I really don't like being a negative Nelly, but I didn't care for this recipe at all. :O( I followed the recipe as written, so it may just be that I don't like my soups to be sweet. I ended up draining the veggies and freezing them to do something with at a later time.

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Sep. 30, 2009

I had some buttermilk leftover from another recipe and thought I'd find something yummy here to make with it. This cornbread is yummy! Not too sweet, not crumbly at all, cuts perfectly and would make the perfect snack.

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