Good Old Fashioned Pancakes

Reviewed: Nov. 29, 2009

I followed this recipe exactly. The batter was way too thick and the pancakes themselves ended up being flavorless. I am not sure how this got such good reviews because they were not good.

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GrannyMaryLou

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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This turned out delicious! I had to keep it in the oven much longer than the recipe indicated (closer to 1.5 hours) in order for it to actually brown and firm slightly. In the end it turned out yummy and my family enjoyed it for Thanksgiving.

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sunsweet

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Columbus, Ohio, USA

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Blue Cranberry Sauce

Reviewed: Nov. 29, 2009

It turned out fantastic! I made two batches - I added raspberries and blackberries to the second batch. The cranberry sauce the first thing to go on Thanskgiving - absolutely perfect.

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sunsweet

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Columbus, Ohio, USA

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Roasted Pork Loin

Reviewed: Nov. 29, 2009

I tripled the garlic, used 1.5 T of rosemary because I had a 4 3/4lb roast. I didn't have white wine and debated going back to the store to get it but didn't. I threw this together, rubbed the top with remaining paste mixture then tossed it in the frig to hang out for about 4 hours. I covered mine with foil and let it cook on 325 (hubby set the temp wrong - ACK!!) for about 2.75 hours. It was perfect. My son even commented "Mom, why is this so good???"

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Cuban Black Beans II

Reviewed: Nov. 27, 2009

I found this recipe really bland, and it took about three times as long to cook as it should have. I soaked the beans overnight, cooked them on high in a crockpot for 3 hours, and it still took 3-4 more hours on the stovetop for them to cook. The results were unremarkable, but they were pretty good on top of nachos.

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MANDYHELLO

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Toffee Caramel Squares

Reviewed: Nov. 27, 2009

The crust came out really dry and floury for me, but the caramel layer was pure gold! This is the easiest caramel recipe I've ever used, and it set up perfectly.

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MANDYHELLO

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Easy Turkey Gravy

Reviewed: Nov. 26, 2009

Last minute changes caused us to be home for Thanksgiving. I didn't have all the things I needed, but thought I had gravy. Found out today (T-day) that I didn't, so found this recipe and it was a huge hit. Omitted salt like others, and didn't have poultry seasoning, but I had already seasoned water with chicken boullion cubes for my turkey and decided to see if that flavor was enough, and it was. Thanks for a great recipe!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Traditional Mashed Potatoes

Reviewed: Nov. 26, 2009

When the husband loves it, you know it's good.

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KYLYNN

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Cheesy Potato Bread

Reviewed: Nov. 26, 2009

This bread is amazing. It was not at all difficult to make, though I did have trouble figuring out when it was finished baking. When I first took it out, it looked done on the outside but was still doughy on the inside. Perhaps some work with temperature would help (my oven is finicky too, so that's why I'm not lowering the rating). Rave reviews all around. Thanks for the outstanding recipe!

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Imitation Meatloaf

Reviewed: Nov. 26, 2009

I have made this recipe multiple times now, and my husband and I just LOVE it!! We double it and use a stoneware casserole dish that is big enough to handle it. I have never bothered with any changes because it is so good as written! I have topped it with salsa sometimes or a variety of other sauces. It freezes just fine also. Delicious, nutritious, and inexpensive to make. Thanks for the recipe!

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Turkey in a Bag

Reviewed: Nov. 25, 2009

This is the best and only way I'll do a turkey in the oven. Saves time in roasting and clean-up and the taste, texture, moisture can't be beat!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Grilled Romaine Salad

Reviewed: Nov. 25, 2009

The dressing was a bit too sweet for my taste, I prefer oil & vinegar with blue cheese crumbles. I also do not turn the romaine, just lay the cut side down and leave a very short time until it has grill marks. Turning or leaving it too long seems to take the crunch out of it.

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Sweetpea

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Lakeland, Florida, USA

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Tortellini Soup I

Reviewed: Nov. 24, 2009

I've made this so many times and it's unbelievably good. I've taken leftovers to work (it makes a LOT) and my coworkers are always happy :-) I don't change a thing...it's great as is! edit...I fibbed a little! I forgot that I've tried this using turkey italian sausage and it's still delicious, flavorful and a hair lighter in fat

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Jennie

Cooking Level: Intermediate

Home Town: Chardon, Ohio, USA

Living In: Columbus, Ohio, USA

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Cheddar Baked Olives

Reviewed: Nov. 24, 2009

I love these and they're so easy to make. My tip: don't chill the dough. I find it's so much easier to stretch it around the olive if I warm the dough in my hands slightly. Otherwise it's just too crumbly and appears to need more binder (like butter). With it warm it all comes together. I use small olives so they're just a bite or two each.

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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BBQ Pork for Sandwiches

Reviewed: Nov. 24, 2009

I didn't have the beef broth so I just used water and my ribs had the bone in. I didn't even need 2 forks to shred, it was so tender it fell apart! Followed the rest of the recipe and all I can say is, I thought my way of doing this was good...but your version has replaced mine in the recipe box! Thank you for sharing!

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Valerie Cuff

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Columbus, Ohio, USA

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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 24, 2009

Always looking for something new to make cause the simpler it is the better my husband likes it. We both enjoyed this meal, I had a package of beef ribs in the freezer I used for the meat. I almost forget the cream cheese and because it wasn't thick at that point, I added about a tablespoon of cornstarch to thicken the gravy, then I remembered the cream chesse. I like mushrooms, he doesn't so I sauteed them and put them on my portion only. Both of us were happy! I'll be adding this to my recipes. Thank you for sharing!

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Valerie Cuff

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Columbus, Ohio, USA

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Fudge

Reviewed: Nov. 24, 2009

if you use high quality chocolate chips, it makes the recipe infinitely better. this really does taste like traditional fudge--people will rave. It's so easy why not try it!? this was a big hit.

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KateTheGreat1808

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Pork Chops to Live For

Reviewed: Nov. 23, 2009

This was tasty but bland. I added a package of onion soup mix to the milk and soup before pouring it over or I think it would've been even more bland. Great concept and the chops were so moist. I breaded the chops just as directed. Loved all the gravy. Served it with rice but it definitely needing something. Next time I think I will add some paprika and/or a few dashes of hot sauce. Also needs salt. Will definitely make again.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Jalapeno Pepper Jelly

Reviewed: Nov. 21, 2009

This is soooo good! I just made it tonight and literally licked the pot! It made seven jars complete which was a nice surprise (or maybe not since I didn't have any that I had to put in the fridge right away!). I preserve my jalapeno peppers by roasting them in the oven, mincing them, and then freezing them. I break of chunks as I need so I just used some of these. Also, I didn't have any green food coloring so I used about seven drops of red. It looks gorgeous in the jars! I can't wait to serve this with cream cheese! Thanks for a great recipe!

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