Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

Reviewed: Jan. 5, 2008

This turned out really well...followed the recipe exactly except for the fact that I didn't use an entire gallon of water....just seemed too much. There were no leftovers, so that has to be a great thing. Thanks for the post Austin.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Hot Turkey Salad Sandwiches

Reviewed: Jan. 5, 2008

This was good. We had extra turkey leftover from Christmas and thought to use this recipe. Not too sure I liked the egg consistency with the turkey, but the flavor was great. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Creamy Chicken and Wild Rice Soup

Reviewed: Jan. 5, 2008

I took the advice of another reviewer and sauteed a bit on onion and garlic before starting the soup....and I am glad I did. The only other thing I did differently was to add some corn to it. I doubled the recipe thinking we could have the leftovers for lunch tomorrow...but hubby apparently didn't like that idea. He ate the rest of the leftovers so there was none left. Thanks for the post, we will definately be making this again.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Asian-Inspired Honey-Vanilla Chicken

Reviewed: Jan. 5, 2008

This was a good, quick meal. The only complaint that the soy was too dominant of a flavor (had to double the recipe). I think we will reduce that just a bit next time...want to taste more of that vanilla. I added some green onions and sesame seeds at the end. Nice idea, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Never Fail Pie Crust II

Reviewed: Dec. 27, 2007

I am now a homemade pie crust expert thanks to this GREAT no-fail pie crust...I made (2) cherry cobblers for Christmas and used this crust recipe...my brother just called me ranting and raving about how delicious the CRUST was (a key element in any pie or cobbler you make especially when he asked me to load up on the crust as I was fixing his go-to container after dinner)...thank you SO much for this recipe..I also followed the advice about mixing the crust and chilling it while I made my chocolate chips cookies and coming back to it later. I also rolled it out for a perfect crust...thanks again.

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Lady Chef

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Italian Love Cake

Reviewed: Sep. 16, 2007

This is one of the BEST cakes I have ever made. I was a little leary because the reviewers either loved or hated it...no in between. I had to make dessert for the bosses birthday, and tried this. She loved it, and so did the rest of my coworkers. I did make it the day before and frost the day we served it. The frosting in of iteself is delicious and I know I will use this on other desserts. I was afraid that the ricotta mixture wouldn't sink, but it did. It had beautiful presence and everyone was wowed. Definately one of the moistest cakes to date. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Golden Baked Chicken

Reviewed: Sep. 14, 2007

This was SO GOOD, and SO EASY. I can not believe how well this turned out. I cooked it exactly as the recipe states...the only difference is that I put it under the broiler for about 3 minutes on low to get more color....delicious. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Butter Schnitzel

Reviewed: Sep. 7, 2007

I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the bottom. I cooked the mushrooms first, added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Parmesan and Basil Chicken Salad

Reviewed: Sep. 1, 2007

I took this to school for lunches...and it was good. I liked the combo of parmesan and basil...definately different. I didn't puree the celery, instead I just chopped it, and I did reduce the mayo by about half because I wanted to taste the chicken not the mayo. The second day I decided to add some red seedless grapes with white bread for a sandwich, and I really liked that sweet with the basil and parmesan. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Tuna Lime Tostadas

Reviewed: Sep. 1, 2007

I did like this....did not add any hot sauce (couldn't have it, and don't really like it anyway). Hubby liked this recipe too. Unfortunately I halved the recipe and shouldn't...it didn't make enough for us for a dinner. Didn't use mayo like some other reviewers, just the sour cream. Nice for a light lunch that takes no time to prepare. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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The Best Sweet and Sour Meatballs

Reviewed: Sep. 1, 2007

I actually liked this recipe....didn't think that I would. The sauce was a perfect combo of sweet and tangy (vinegar amount was perfect). I did add some garlic to the meatball (what meatball doesn't have garlic). I wish I would have had some pineapples to add which I think would have made this even better. I chopped up some green onions for garnish and just a bit of crunch. I also baked at 325 for 25 minutes and broiled on low for another 5. Then I put the meatballs in the sauce for another 10-15 minutes. Nice idea, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Tonkatsu - Asian-style Pork Chop

Reviewed: Aug. 28, 2007

I make this all the time. The panko definately adds much more crunch and texture than regular bread crumbs. Make sure that your pork is sliced thin otherwise the outside will be "really done" and the middle will be still pink. Nice idea, thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Hawaiian Chicken I

Reviewed: Aug. 21, 2007

I really liked this recipe. It was different than most chicken recipes that I have tried in the past. I liked the sweetness of the pineapples with the soy. I did cook the chicken in the skillet for a few minutes to get some color as well as the pineapples (which I marinated as well). Then I baked with a little more of the marinade. It turned out well. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Alfredo Mostaccioli

Reviewed: Aug. 21, 2007

Made this for hubby's friend who was helping us move some things into the house. I decided to add some chicken to make this a little more hearty (these boys would have laughed at me if I just gave them pasta to eat). I did add more cheese than the recipe called for, but it turned out delicious. Will definately make again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Herb Marinated London Broil

Reviewed: Aug. 17, 2007

This was a very tender piece of meat....but I was a little disappointed on the flavor. I thought with the wine and seasonings it would be a little stronger, and I did marinade it for over 3 hours. Will make again, but try to marinade longer. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Quick Elephant Ears

Reviewed: Aug. 15, 2007

I make this all the time for my son. The only thing I do differently is that I have to cut the tortillas so that he can eat them (he is only 2 and giving him a whole one would just be a disaster). Not my favorite, but definately great when you need something quick and easy. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Slow Cooker Beef Stroganoff I

Reviewed: Aug. 1, 2007

This was really good. I did do a few things differently. I covered the meat into flour and just fried it up in the pan for a minute or two to get some color. Then added it to the slow cooker. Also sauted some mushrooms with that too...since I knew that I wanted more than the soup would provide. It turned out really well. The meat was very tender and had tons of flavor. Will make again and again. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Waikiki Meatballs

Reviewed: Aug. 1, 2007

I really liked these. I did bake them like other reviewers suggested on 350 for about 20 minutes, then broiled them to get just a little more color on top. I also used fresh ginger that I grated instead of ground ginger. Hubby said that the meatballs were delicious, but the sauce was only o.k. I loved the sauce. Was a little afraid that it would be too sweet after reading some of the reviews, but I guess we like sweet. I will definately make again, very easy. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Burgundy Pork Tenderloin

Reviewed: Jul. 24, 2007

This was really good, but I will be making some changes next time. I will saute the pork in some EVOO before baking. I think I will also omit the onions and celery...it didn't do anything for the flavor and I had to strain the "gravy" before thickening. The wine flavor was too overpowering so I did end up adding about 3/4 c. of water. I will add some mushrooms next time too. I think it will go well. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Parmesan Crusted Salmon

Reviewed: Jul. 23, 2007

I like other reviewers had trouble keeping the "Parm crust" on the fish. Other than that...the taste was amazing. I liked it and hubby said it was excellent. The only complaint was the presentation, it did look a little messed up with part of the crust on the fish and the rest of it stuck to the pan and the spatula. Thanks for the post...might try baking next time (and broiling at the end).

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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