Authentic Thousand Island Dressing

Reviewed: May 24, 2012

This is absolutely delicious. I simply mix it up in a 1 qt. jar; I add enough catsup (for color) to the top.

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Reviewer:

Terry S.

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

Strawberry Muffins

Reviewed: May 24, 2012

I made these into mini muffins (baked 10 mins at same temp.) and they turned out great! I made the recipe exactly as written for my first pan, and then made the rest with some modifications so I could compare. I added cinnamon sugar to the tops of some and then added 1/4 of mini choc chips to the last 10. While the modifications were good, I actually preferred the "plain" ones. I felt like the other flavors competed with the strawberry. The "bland" flavor of the original muffin lets the flavor of the strawberries really shine through. Will probably be making these when my fresh raspberries come in!

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Reviewer:

BakeryBabe

Cooking Level: Expert

Living In: York Haven, Pennsylvania, USA

Down-Home Meat Loaf

Reviewed: May 24, 2012

I was pleasantly surprised by this one! Used half beef and half ground pork. Added a little more onion, some chopped red pepper, and omitted the salt while substituting spicy mustard for powdered. Added a Tbs mild curry powder and a tsp of powdered garlic. I also put 2 strips of bacon over the top in addition to the ketchup. Be sure to cook to 160 degrees. Dude, this rocks!

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Reviewer:

ming

Cooking Level: Intermediate

Living In: Weeki Wachee, Florida, USA

Gazpacho II

Reviewed: May 24, 2012

Made this for lunch today and it was delicious! I will be making this all summer :-). I took the advice of other reviewers and made some minor changes - omitted the oil completely, added 1 more tomato, a red pepper, and a jalapeño pepper. My husband, who has always been hesitant to try gazpacho at restaurants, tried it and loved it. We topped it off with some sour cream. Delicious!

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Reviewer:

SuzanneT

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Slow Cooker Oats

Reviewed: May 24, 2012

This is an easy way to go and customizes easily with what fruits/flavors you like and have on hand. I was surprised to see some of the neg. reviews didn't appear to have actually read the directions. Steel-cut oats are NOT rolled, quick, or instant. They really do take about 3 1/2 to 4 cups of water per cup of oats (and if you cook them on the stovetop, they take about 30 minutes!). I tried this the first time during the day on a weekend so that I could keep an eye on it. Every crock pot is not created equal. I have one crock pot that likes to burn this. I have to use the 'warm' setting or cook a double batch. It freezes fine. Will defrost for me (in MY microwave) on 5 min defrost cycle--no hot/cold spots. (Flattened food thaws more quickly) TY very much BrandySue

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Reviewer:

keydancer

Home Town: Redding, California, USA

Living In: Big Lake, Alaska, USA

China Lake Barbequed Steak

Reviewed: May 24, 2012

I agree; a great tasting steak, but it is NOT an inexpensive cut of meat. I've seen it in the store priced at 8.00 - 10.00 a pound. Good, but not cheap!!!

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Reviewer:

Deb

Cooking Level: Expert

Living In: Bennington, Vermont, USA

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: May 24, 2012

I made this dish last night. Following others' recommendations I too omitted the flour but added Paprika to the seasoning mix of salt and pepper. The Bay leaf was omitted also since I had run out of them. I used Canola Oil to get a higher temperature thereby quickening the browning process of the breasts. The one thing that I would do differently with this recipe would be to use 1/8 cup of Balsamic Vinegar rather than 1/4. I felt the vinegar proved a little too bitter so I had to add a sprinkling of brown sugar and some honey to get it back to my taste level. The "Cucino Balsamic Vinegar of Modena" used had an acidity level of 6% . I also used a full cup of chicken broth as opposed to 3/4. 6 garlic cloves could be overkill depending upon your love of garlic. Instead I used 2 'jumbo' cloves finely sliced. To make the dish more visually appealing I added 1/2 chopped Red Bell pepper to the sauce as well as sliced Portobello mushrooms and the regular white mushrooms. After adding butter to the sauce I opted for a smoother quality with the addition of 1 - 2 teaspoons of cornflour mixed with a little water. This VASTLY improved the sauce consistency. Using an electric knife I sliced each breast into 1/4 inch slices and served with a medley of steamed vegetables and boiled 'baby' potatoes.

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Reviewer:

BelfastJimmy

Cooking Level: Expert

Living In: Somerville, Massachusetts, USA

Pear and Gorgonzola Cheese Pizza

Reviewed: May 24, 2012

This was very good and a refreshing change! I've had this recipe in my box for about a year and have been afraid to try it. I shouldn't have! I used the Quick and Easy pizza crust recipe from this site. I also went to the grocery store with the sole purpose of buying a pear for this recipe, so of course i forgot it! Drained and sliced a can of pears and it was still awesome. Next time I will double the toppings, as this was very crusty, and perhaps add a little garlic for extra flavor.

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Homemade Black Bean Veggie Burgers

Reviewed: May 24, 2012

These were ok but kinda dry.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Parmesan Tomatoes

Reviewed: May 24, 2012

DH liked these but I thought they were too "tangy" for me.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Truly Delicious Brussels Sprouts

Reviewed: May 24, 2012

Easy and delicious.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Easy Chicken Fajita Soup

Reviewed: May 24, 2012

DH absolutely loved this. I did add the whole box of chicken stock also (48oz) to make it more brothy and added 2 of the fajita seasoning mixes. DH likes spicy, so also added one small jalapeno. Thanks for a terrific and super easy meal. I did not saute anything. Just put everything in the stock pot and let it simmer away. Chicken breast chunks were super tender and moist. This is phase one worthy of south beach diet also. yum!

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Walnut-Coconut Coffee Cake

Reviewed: May 24, 2012

This is a delicious, old-fashioned cake recipe. Reminds me of cakes my grandma used to make. Super duper easy (it was literally mixed and ready to go in the oven in minutes), the only change I made was to toast the walnuts and coconut in a skillet because I love that flavor. I'll make this again, thanks for the recipe!

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Spinach Brownies

Reviewed: May 24, 2012

I called them Mini Spinach Bites when I served them because I baked them in a mini-muffin tin. I did alter the recipe slightly: Used 2 tbls butter to sautee 3/4 cup of chopped onion and 1-2 cloves of garlic. I added the thawed spinach to that for a few minutes, and seasoned with salt and pepper. Then followed the directions to mix it all together (with no extra butter). I used an Italian blend of shredded cheese. These bites are delicious!

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Reviewer:

Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Quinoa Black Bean Burgers

Reviewed: May 24, 2012

This is the best bean burger recipe I have ever tried! Believe me I have tried so many with great disappointment every time. I didn't have any quinoa on hand but had cooked brown rice. I used it and it worked just fine. Added in a half of diced jalapeno pepper I had too. Really, really good! This is a keeper recipe :-))

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Reviewer:

mysamba

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Nashville, Tennessee, USA

Supreme Scalloped Potatoes

Reviewed: May 24, 2012

I made this last night and it is AMAZING. Some of the best scalloped potatoes I've ever eaten. I've tried other recipes like this, but with no luck. If you follow this recipe, you can't go wrong! I can't wait to make them again. The only thing I did was saute the onion in some butter until translucent, then mixed them in with the rest of the ingredients. I also sliced the potatoes really thin, then boiled them, then mixed them with all the ingredients and poured into a casserole dish

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Reviewer:

Michelle McCormick

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Newport Beach, California, USA

Buttermilk Pound Cake II

Reviewed: May 24, 2012

Buttery deliciousness! Loved this!

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Corned Beef and Cabbage I

Reviewed: May 24, 2012

No frills, traditional, and very tasty version of the classic.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Traditional Yankee Pot Roast Recipe | MyRecipes.com

Reviewed: May 24, 2012

Simple easy basic home-style pot roast like grandma made.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Oregon Salmon Patties

Reviewed: May 24, 2012

I had been looking for a recipe to utilize a canned salmon supply in our pantry...this one is amazing! We drizzle my honey-mustard dressing over the patties and my family gobbles them up!

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