The Best Rolled Sugar Cookies

Reviewed: Dec. 12, 2009

This cookie recipe did roll out OK; however, this kind of cookie is just way more work than it's worth. I added all the little extras to give them more flavor and to me they're still bland. There are other cookie recipes that are so much better and worth the ingredients, time, and effort. I have over half the batter left and sorry, but I'm going to throw it out.

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

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Dinah's Baked Scallops

Reviewed: Dec. 12, 2009

Yes I changed the ingredients but the concept is great. I've been trying to replicate this great basil pesto tomato scallop dish we had on the outer banks and this method came the closest. Sliced tomatoes on the bottom of the dish. I mixed premade pesto with about a cup of white wine and drizzled that over the scallops and tomatoes. Covered the top with a couple handfuls of panko, then used my olive oil sprayer (misto) to lightly coat the top. Baked as directed. YUMMY!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Belles Hamburger Buns

Reviewed: Dec. 11, 2009

Very good. I think part of my problem was my portions when divided into the rolls weren't quite even as they didn't bake evenly. The taste was great. I didn't need quite as much flour to get the "sticky" dough that the good reviews mentioned but overall very pleased and will make again

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Buttermilk Honey Wheat Bread

Reviewed: Dec. 9, 2009

End product was good but I was pretty worried during the process. I used bread flour instead of AP, and I needed to add about another cup and it was still Sticky, almost like a batter. The flavor was good so I let it rise for almost 2 hours before baking. It never rose how I hoped, but the taste/texture were Great. I'm wondering if my buttermilk was too cold? I used my kitchen aid for the mixing. Sliced it and served it with the ginger glazed mahi and greens as a sammich. DH loved it

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Caramel Apple Dip

Reviewed: Dec. 8, 2009

This was very easy to make and very, very good. We used it as a dip for apples, but it was equally good as a topping on cake and ice cream. Loved it!

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

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Restaurant Style Egg Drop Soup

Reviewed: Dec. 7, 2009

I thought this was really good. Next time I will add some carrot shreds and maybe some other vegetables with less egg. I prefer my egg drop soup to have more broth. Other than that, the recipe was delicious!

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Kari

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Salem, Oregon, USA

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Swedish Cured Pork Loin

Reviewed: Dec. 6, 2009

Deliciously different! I cut back on the salt and added a pinch of black pepper to the rub. After 24 hours, I rinsed really well and seared it for the flavor/color then into the 325 oven until 150 (about 45 minutes for my 2.5 pound roast) and then tented. I prefer my pork a little more medium than well (and everything is dead above 140 anyways). Served with the apples and onions from the apple and onion pork chops from this site with roasted potatoes. Will definately make this again for company and try using the grill when it's warmer out

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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One Bowl Chocolate Cake III

Reviewed: Dec. 3, 2009

Everyone Loved it. This was the first 'real' cake I've made and it was great.

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The_Chaotic_Five

Cooking Level: Beginning

Home Town: La Crosse, Wisconsin, USA

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Curried Chicken with Mango Rice

Reviewed: Nov. 29, 2009

Good simple weeknight meal. I used brown rice (all I had) so my cook time was longer. Also added half a red onion to the rice and some grated ginger. I marinated some shrimp in sirracha and white wine and sautéed separately since they would be overcooked if cooked with the rice. Will try again with chicken. Definiately marinate the protein otherwise it could be a bit bland.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Buttermilk Pancakes II

Reviewed: Nov. 22, 2009

Very good. Biggest complaint is that it makes waaaay more than 12 5inch pancakes. I got 12 pancakes plus 6 4 inch waffles. Took another reviewers advice and started making waffles (which were very good) so I could be done with brunch in time for dinner. But the taste and texture were great!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Easy Focaccia

Reviewed: Nov. 22, 2009

Very good. Didin't add parm to make it for vegan friends, will if it's just us in the future. Only problem was it really didn't rise well, either the first or second times. My yeast are getting older, maybe that was the problem. I will definitely make again. Went well with bruschetta and pesto dips, or on its own.. Update: made again just as above and it rose great, since I found out my water had been too hot and killed my yeast. Turned down the water heater after I found that our

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Buttermilk Pound Cake II

Reviewed: Nov. 1, 2009

ohh yeah! I switched up one cup of flour for whole wheat (we are "healthy" here) and used 1 cup brown sugar, 1 cup splenda for baking and 1/2 cup regular sugar and it was delicious. Even after I forgot the baking soda it still was yummy and rose a bit. Will make again and again and. . ..

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Grandma's Rice

Reviewed: Oct. 4, 2009

I was looking for a great rice recipe to serve with Filet Mignon or Prime Rib ( to mimic a favorite restaurant) and this is it ! I added green pepper slices but that was the only thing.. this is a wonderful dish.

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Wickie

Cooking Level: Intermediate

Home Town: Reedsburg, Wisconsin, USA

Living In: La Crosse, Wisconsin, USA

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French Onion Soup Gratinee

Reviewed: Sep. 12, 2009

Absolutely great! I followed the recipe diligently with a wonderful end result. Highly recommend!

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T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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French Baguettes

Reviewed: Sep. 12, 2009

A great bread, but nothing exceptional. Quite easy to prepare by this infrequent baker.

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T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Easy Coq Au Vin

Reviewed: Sep. 12, 2009

I experienced a great result by following this simple recipe. I substituted skinned chicken breasts in place of the full chicken and was very pleased with the result.

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T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Irish Cream Creme Brulee

Reviewed: Sep. 12, 2009

The Bailey's adds a subtle, wonderful taste. Refrigerating for the afternoon along with the superfine sugar use makes for a "must-have tap factor" to the top. I highly recommend this recipe.

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T Thommy

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Thai Red Chicken Curry

Reviewed: Aug. 28, 2009

Very good. I marinated the chicken in low sodium soy sauce, garlic, ginger, b pepper for about an hour before cooking it. Used pea pods instead of zucchini and it was very nice and quick dinner. Served over brown jamsmine rice

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