Puerto Rican Tostones (Fried Plantains)

Reviewed: Nov. 20, 2009

Yummy! They brought me back to Euador where my husband and I first met. I omitted the water steps as that just sounded dangerous to me. I used plantains that were yellow with black spots to get a sweeter taste and cut them about 1 1/2 inches thick. I also followed LatinaCook's suggestion of initially frying them for a shorter period of time--about 2 minutes per side. Then I drained them on paper towels before flattening them (I think it helped to cut down on some of the grease). Then I fried them again as the recipe called, drained and salted...my daughter loves these!

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 10, 2009

I lOVE this stuff. It's delicious, it freezes and reheats well and my picky cornbread family loves it. It's sweet, but not too sweet and easily adaptable to whatever palate you are serving. I always use a greased and preheated cast iron to bake it in and sometimes add cheese, bacon or jalapenos (and sometimes all of them!) for a change of pace.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Vanilla Sauce

Reviewed: Nov. 10, 2009

I halved the recipe and used approximate measurements and it still turned out similar to what I think it would, had I followed and measured exactly. I added a bit more vanilla than called for and served it warm over bread pudding III from this site. I was looking for something a bit more vanilla-y...this did the trick as far as adding moisture, but was more of a glorified simple syrup sauce than a rich, vanilla sauce that I was hoping for.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Bread Pudding II

Reviewed: Nov. 10, 2009

I have to admit that I didn't follow the directions exactly and took the advice of some of the reviewers. I used less eggs and more bread (leftover wheat I had on hand), bought found it to be too dry. I will use the right amount of eggs next time as I like my bread pudding to be eggier. I also added a copious amount of cinnamon, walnuts and raisins, a dash of nutmeg and cloves, and topped it with warm vanilla sauce. My daycare kids loved it, so I will probably be making this again...only changing some things.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Strawberry/Rhubarb Crumb Pie

Reviewed: Oct. 23, 2009

This was quite delicious, but I had to cut the sugar to 3/4 cup--otherwise it was way too sweet for my tastes. It also took a lot longer to bake than the recipe instructs--it took about 65 minutes. It was a huge hit at work, though!

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Liz

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Indian Chicken Curry II

Reviewed: Oct. 21, 2009

This was good, just not as flavorful as we expected. I added quite a bit more of the curry powder, around 7 TBS and added a chopped Yukon Gold potato and some peas that I had on hand. I also added some more chili flakes. Definitely not "authentic Indian" but comes close and certainly isn't without taste.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Super Sausage Gravy

Reviewed: Oct. 11, 2009

AWESOME. I was craving something warm and comforting since it started snowing this week and this was absolutely perfect. I added a large clove of garlic, 1/2 an onions and a sprinkling red pepper flakes to the sausage as I browned it. I pushed the sausage mix to the side and warmed and thickened the milk in the pan and just mixed the two together. I did however, need to add about a teaspoon and a half or so of bacon grease that I had on hand as the sausage didn't produce enough fat for the gravy. I sprinkled in a TON of pepper (I love pepper) and served over some quick mix, Biscuick biscuits. My daughter devoured them and my husband ate all the leftovers later that night before bed as a "snack." I will DEFINITELY be using this recipe time and time again.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Barbeque Pork Two Ways

Reviewed: May 16, 2009

This was SOOO delicious! My entire family loved the smell that permeated my house (I cooked it using a slower cooker) and the sweet, sticky flavor of the final product. I followed the directions for the most part, although I used a heaping teaspoonful and a half of grainy djion mustard instead of the dry and used about a cup of beef stock since I was a little short on ketchup. I didn't slice the pork shoulder either and used a bone-in piece. I cooked it on high for a few hours because mine was still pretty frozen and then turned it down to low for the remaining hours. After shredding the meat (which was amazingly easy) I spooned the extra sauce over and mixed it in. I didn't want too much sauce, so I shredded the pork in a large serving bowl. No leftovers for the three of us!!

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Irene's Barbeque Sauce

Reviewed: May 7, 2009

My family LOVES this sauce and are constantly asking me to make more!!

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Bonfire!

Cooking Level: Expert

Home Town: El Toro, California, USA

Living In: Grand Forks, North Dakota, USA

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Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Mar. 19, 2009

A little too garlicky for me but my hubby loves it!

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ktgerman

Cooking Level: Beginning

Home Town: Grand Forks, North Dakota, USA

Living In: Thief River Falls, Minnesota, USA

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Cinnamon Cream Roll-Ups

Reviewed: Mar. 2, 2009

This recipe is a blast from the past! I loved eating these as a kid and my child is certainly no different! A wonderful snack to add to my repitoire.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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German Style Kielbasa

Reviewed: Mar. 2, 2009

I agree with the other reviewers that this is a wonderful base recipe. I followed the other reviewers advice and sauted up one diced vidalia onion and five garlic cloves in butter. I then added them to the sauerkraut along with some raisins, fennel seeds (I didn't have carraway on hand), ground nutmeg, pepper, diced apples (I only used three) and white wine instead of beer. I fried up both sides of the sliced kielbasa before adding it to the sauerkraut mixture. I also seared chunks of pork in the extra sauerkraut juices and added them. I served it with grainy Djion mustard and it was definitely a hit with my husband and baby daughter.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Great Garlic Knots

Reviewed: Mar. 1, 2009

Such a quick and easy bread to make with dinner. All of the knots are eaten!

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The Midwestern Cook

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Bryn Mawr, Pennsylvania, USA

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Creamy Lemon Cake

Reviewed: Feb. 28, 2009

I love this recipe. It is simple and it is a refreshing change from rich desserts. I like to serve mine with a raspberry sauce drizzle or just fresh raspberries.

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The Midwestern Cook

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Bryn Mawr, Pennsylvania, USA

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Quick and Easy Alfredo Sauce

Reviewed: Feb. 14, 2009

Great Alfredo Sauce...People have no idea how quick and easy this recipe is! I've used this sauce for manicotti, fettuccine, and artichoke spinach pizza -awesome!

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Jarod

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Taco in a Bag

Reviewed: Feb. 6, 2009

Quite simply, the BEST RECIPE on this Website. Gordon Ramsey can go kick rocks...this is in a realm of its own and the first recipe listed to unofficially receive a 6th Star Rating...though you can't see it. Darn! I added Spicy Chipotle Ranch to it and it nearly floored me with flavor.

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*Pangle*

Cooking Level: Intermediate

Living In: Grand Forks, North Dakota, USA

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Famous Butter Chicken

Reviewed: Feb. 3, 2009

It's okay, nothing too special. Pretty buttery for our tastes.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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French Baguettes

Reviewed: Feb. 3, 2009

I love this recipe!!! This has become my go-to staple for everything that requires a baguette base. These make wonderful pizzas, garlic breads, french toast casseroles...you name it.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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A Baker's Secret for Bread Machines

Reviewed: Feb. 3, 2009

Always works for me. This is how I do almost every bread recipe in my bread machine now, the yeast first way is great.

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Reviewer:

kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Chuck's Favorite Mac and Cheese

Reviewed: Feb. 3, 2009

Delicious. I upped the cheese amounts a bit and cut back on the sour cream and cottage cheese (I didn't want it to be too soupy) and added more pasta to the sauce. I also threw in some broccoli about 2 min. before the pasta was done...SOOOO Good. My 1 year old daughter LOVED this.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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