Happy Shrimp

Reviewed: Nov. 11, 2009

Made this twice so far. First time was bland . Second time double up on the spices. Plus add cajun seasoning for extra litttle kick.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Catherine's Spicy Chicken Soup

Reviewed: Nov. 8, 2009

I thiought this was very tasty. It makes a TON though so you may want to halve the recipe. I did think there were too many tomatoes in it so I would cut back on those next time. It had a great flavor and I used chicken broth in place of the water/bouillon.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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New York Rye Bread

Reviewed: Nov. 8, 2009

This is a great bread..I do it without a bread machine and it comes out wonderful everytime!

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Rustic Round Herb Bread

Reviewed: Nov. 8, 2009

This was very good..the dough was just a little thick so I added another drop or two of milk just to get the flour combined. I did leave out the sage as I don't care for it and added a few shakes of italian seasoning in it's place.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Nov. 8, 2009

These were very good. I ran out of enchilada sauce for the top layer so next time I will buy one large and one small can of the sauce. I also used a mexican blend of cheeses and added a can of chopped green chilies..very good.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Flourless Chocolate Cake II

Reviewed: Oct. 26, 2009

Not what I expect at all! I followed the recipe to the letter, except I don't have a double broiler so I melted the chocolate in a copper pot on low heat stirring constantly. The consistency was too oily and falling apart like pudding more than cake. I wanted a really dense heavy recipe and this did not turn out well at all. The taste was delicious, that was about it. I'd use less butter next time or try a different recipe.

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tyche32

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Oxford, Ohio, USA

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Stuffed Pepper Soup IV

Reviewed: Oct. 26, 2009

We thought this soup was wonderful. I left out the sage though as I am not a fan. I used one can of beef and one can of chicken stock and I had cooked the rice in the morning so I didn't have to worry about it. It seemed to take a little more thyme to me and a fair amount of salt probably due to the rice. I will definitely be making this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Cheddar Chicken

Reviewed: Oct. 23, 2009

I thought this was delicious. I took advice from others and salted the chicken. I did put pepper, and Tony Cachere's Herb and Spice seasoning in the cornflake mixture which gave it a really nice taste. They came out very moist. I will definitely be using this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Lauriee's Coconut Custard Pie

Reviewed: Oct. 16, 2009

I made this last week, this is the best tasting Coconut Custard pie ever! I did make a few adjustments though. You really need to make two pie's, there is to much filling for one deep dish pie. I added some nutmeg, and I dusted the top of the pie with some cinnamon/sugar spice mix.

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RCParkFlyer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Racine, Wisconsin, USA

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Grilled Salmon I

Reviewed: Oct. 9, 2009

Superb!!! I have several grilled salmon recipes, but this one has it all. It's as good as it's going to get. However, I do not use foil on the grill. I have 2 Weber charcoal grill, and cook over direct heat. If you want to "take it up a notch", soak some hickory chips in water for 30 minutes, and scatter them on the hot coals. Cover the grill, and as soon as you see some smoke put the salmon on the grill. You won't be sorry! If you have a gas grill, put the soaked chips in a foil package, poke holes in the bottom, and set the package over the spot where the gas ignites.

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Littlest Leo

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Oct. 3, 2009

This was outstanding!. I thought I had hoisin sauce but was Oyster sauce..different taste but worked well. The garlic paste is really spicy so go easy if you aren't used to hot foods. I used ground chicken which worked very well. I served this over Ramen noodles. I will definitely make this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Tie-Dyed Mini Cupcakes

Reviewed: Oct. 1, 2009

I made these regular size and baked them for about 20-22 minutes instead. I threw in some chocolate chips which was smart because these don't have much flavor. They came out a little heavy- more like muffins so next time I won't use as much shortening. Pretty basic. Made about 20 small regular size cupcakes. Oh and I used a chocolate ganache instead for halloween and decorated with candy corn.

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tyche32

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Oxford, Ohio, USA

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Smoky Chicken Spread

Reviewed: Sep. 30, 2009

OMG! This is so good, a keeper. I added liquid smoke to my almonds when I chopped them in the food proccesor. The honey adds the right flavor.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Rustic Country Bread

Reviewed: Sep. 29, 2009

I just made this a couple days ago and was very pleased. The taste was exactly what I was looking for and the crust was crunchy and golden. Allow yourself plenty of time to make this bread. I turn my oven on for about 30 seconds before I put my dough in to rise and I also leave on the light. This is the recipe I had hoped to find for the last couple years! I will definitely be making this a lot!

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 18, 2009

This turned out wonderfully moist and delicious. I had a 4lb bird and it took me 4 1/2 hours. Next time I will put some of the seasoning under the skin since we don't eat that. I will definitely be making this again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Lemon Horseradish New Potatoes

Reviewed: Sep. 1, 2009

It was ok to me. But the rest of family said they would pass on the dish.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Sandy's Casserole

Reviewed: Sep. 1, 2009

Quick and easy to make when you have left over chicken from the grill. I let it cook for an hour in order for the elbow mac. to cook threw. Next time I will try egg noodles and throw some canned fried onion on the top for little extra flavor.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Garlic Cheese Chicken Rollups

Reviewed: Aug. 18, 2009

These were very good!. I made them just as written and they were juicy and moist. I will definitely make them again.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Italian Breaded Pork Chops

Reviewed: Aug. 18, 2009

We love this! I make it exactly as written and it comes out great every time!

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Annie's Strawberry Dessert

Reviewed: Aug. 18, 2009

This was absolutely delicious! And very easy to make. I did make a graham crust that I baked for 10 minutes first. Instead of buying glaze I made my own from 5T strawberry jello, 1 1/2c water and 4 T cornstarch..combine and bring to a boil stirring constantly. Remove from heat and spread on the strawberries when it is cool.

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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