Crispy Catfish

Reviewed: Apr. 27, 2009

Loved this! We also soaked the fish in milk for 15 minutes before breading, and grilled on foil to avoid sticking and it worked great. Fish was moist, tender, and rich. Even the roommate who hates fish liked it, always a good sign. Thanks!

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Melitzanes Imam

Reviewed: Apr. 20, 2009

Surprisingly tasty, given how simple the ingredients were. Love this because I had all the ingredients in the pantry except the eggplant. Very easy and satisfying with couscous, will definitely make again.

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Peaches and Cream

Reviewed: Apr. 14, 2009

Was definitely skeptical on the sour cream, but this is amazing!!

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Restaurant-Style Zuppa Toscana

Reviewed: Apr. 13, 2009

This is very good, but it didn't remind me too much of Zuppa Toscana at Olive Garden, maybe because I used sweet sausage. And if you want 6 servings, double the water and cream. I only got 3 servings.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Blueberry Cream Cheese Pound Cake II

Reviewed: Apr. 6, 2009

I made this pound cake for a baby shower I was throwing this weekend and it was a hit. Everyone raved about it. The only thing I changed was that I accidentally got blueberry pie filling instead of the blueberries in juice. I just used all of the pie filling and it came out great. We didn't make the glaze as it was too much to do during the baby shower and everyone loved it anyway. I would defintely make this again...might get requests at the next family get-together.

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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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Clark's Quiche

Reviewed: Mar. 31, 2009

I liked the taste, but mine came out mushy. Words of advice for beginner cooks out there like myself: 1. Make sure you literally wring all the water from the spinach, otherwise your quiche will turn out mushy like mine. 2. If you're using regular 9" pie crusts, use the 8 eggs but reduce the bacon and ham by 1/3; otherwise you'll barely taste the egginess that you expect from quiches. 3. Don't buy the sweet shortbread pie crust, go for the regular graham cracker crust. 4. Make sure you bake the pies for the entire 40 minutes. I did 30 min., which may also explain the mushiness of my quiche.

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Joy

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Princeton, New Jersey, USA

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Green Salad with Cranberry Vinaigrette

Reviewed: Mar. 31, 2009

I tried the dressing with baby arugula, and the dish totally reminded me of the arugula salad from Audrey Claire's, one of the most celebrated restaurants in Philadelphia. For color, I also add a can of mandarin oranges. Never knew a beginner chef like myself can whip up such an amazing salad! Loved it!

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Joy

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Princeton, New Jersey, USA

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Carrot Oatmeal Muffins

Reviewed: Mar. 29, 2009

Very good! Skipped coconut, pineapples, and cream cheese. Should have reduced sugars when I substituted apple sauce for oil, but still very good. Didn't have the energy to shred more carrots, so only used 1.25 cups, which was plenty.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 24, 2009

I made these with chopped kit kat bars and added about 1/2 cup of peanut butter - great taste + texture!! I did make slightly small cookies, so I got 23 cookies. I also cut both sugars in half and it was plenty sweet with my kit kat bars. It would be interesting to try other chopped candy bars!

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Banana Muffins II

Reviewed: Mar. 21, 2009

These are SO good! Very moist. I used 2/3c dark brown sugar instead of 3/4c white sugar, and I added 1tsp cinnamon + 1/2tsp nutmeg. I wish I had bought more bananas today to ripen for another batch next weekend!

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Tommy's Ham Casserole

Reviewed: Feb. 4, 2009

This wasn't bad, but nothing special. A good way to use leftover ham.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Thai Green Curry Chicken

Reviewed: Jan. 20, 2009

This was my first attempt at making Thai green curry, and this recipe was a good base. I think it heavily depends on the curry paste you have, b/c they vary significantly by flavor and heat. My green curry paste was not very hot, but was flavorful, so even though I increased the amount of curry paste, the dish was missing heat for me. Next time I'll add Thai chili peppers with this particular curry paste. I added lemongrass (cut into large pieces so you can easily remove them before eating), Thai basil (totally essential!!), carrots, and red pepper. I also tried making coconut rice by putting coconut milk into the rice cooker. It was mildly fragrant with coconut, so I might tweak with that more. With the added ingredients I think the curry had a lot more dimension, texture, and flavor, but needed more spicy/heat boost to compare to the Thai curries I had in Thailand! Will add more curry paste and chili pepper next time... or try a different brand of curry paste.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Ground Turkey Casserole

Reviewed: Jan. 20, 2009

I used regular turkey and shredded it, and it still tasted good. The part about this that was weird was the sour cream and cream cheese mixture. It just didn't go with the rest. Even without that this would still be just 4 stars and not something I'll make again.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Saltine Toffee Cookies

Reviewed: Jan. 18, 2009

Many other people liked these, but I wasn't a fan. Light brown sugar may give a better taste. And I had a hard time getting the chocolate to spread, even after putting the tray back in the oven for a few minutes. Probably will not make again.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Oatmeal Toffee Cookies

Reviewed: Dec. 22, 2008

I made these last night and they are really delicious. I don't know about everyone else, but the toffee cookies I've had were always flat and thin so they'd be crispy, yet chewy from the toffee. That's exactly what this was! I baked it at 300 for about 14-15 mins, which got it to spread out so it was nice and crispy. I didn't add pecans b/c I usually don't like nuts in my cookies, but I can imagine it would add a wonderful buttery taste to them. I'll add them next time. I also used irish oatmeal instead of rolled oats (it was an accident b/c I thought I had rolled oats), but I still liked them. They turned out extra nutty and crunchy, giving it a nice contrast to the chewy sweet toffee, but I don't think that texture is for everyone.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Chewy Crispy Coconut Cookies

Reviewed: Dec. 21, 2008

These were very yummy. I made a few slight changes to the recipe. I wanted to make them a little healthier so I cut the butter down to 5 Tbl and substituted applesauce for the other 3 Tbl. I added some semi-sweet chocolate chips (just a few) and substituted quick oats for the rolled oats, as that was all I had. They definitely present some competition to my usual recipe!

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Erin

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Princeton, New Jersey, USA

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Big Soft Ginger Cookies

Reviewed: Dec. 21, 2008

Very good flavor, made exactly according to recipe. I rolled them smaller than called for so I got twice the number of cookies...more to share!

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Pecan Cardamom Bar Cookies

Reviewed: Dec. 21, 2008

Will not make these again because I couldn't taste the cardamom; cutting them into bars was next to impossible, they break and crumble; pecans should be mixed in, a lot were wasted by placing them on top and then they fall off during cutting. I could deal with the lost pecans and the crumbly-ness, but these just don't taste like much of anything.

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Reviewer:

ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Kona Chicken

Reviewed: Dec. 17, 2008

Great flavor, and lots of left-over sauce that I use later. I baked the chicken instead of doing it in a crock-pot, as someone suggested, and it turned out really good. I also didn't have green onions so I used white ones, and added fresh sliced mushrooms to the mix as someone suggested.

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