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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
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Rhubarb-Raspberry Crunch

Reviewed: Aug. 13, 2008
I made this today for a friend's bday picnic and it was a HIT! Gobbled up with no leftovers. I cut the sugar in half b/c I added very ripe, fragrant strawberries and blueberries instead of raspberries. I still found it VERY sweet. I probably could've added a third or quarter of the white sugar. I didn't have instant tapioca so I added 3 tablespoons of cornstarch, which turned out to be the perfect consistency. I modified the topping, doubling everything except the butter, which was a mistake. You need the butter in the topping to really make it crisp. Mine turned out kinda of soggy where there wasn't a pea-sized chunk of butter, b/c I guess the dry ingredients without sufficient butter would just "dissolve" into the wet filling. Tasted delicious, but didn't have the contrasting crunch texture from the sweet filling. I also added cinnamon to the topping, but I didn't really taste it.
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w
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.

Sausage and Bow-tie Pasta Florentine

Reviewed: Aug. 12, 2008
Took the skin off of sweet sausage and cooked in a pan on the stove. Broiler is too much work. Used 3/4 jar of alfredo and added a bit of water to save a few calories (as other user suggested). Used 2/3 pkg of spinach to avoid spinach overload...good way to sneak spinach to those that don't like it.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.

Bourbon Chicken

Reviewed: Aug. 4, 2008
Used 1/4c bourbon based on other reviews, and a few dashes of onion powder sinc eI didn't have minced onion. Tastes great, will definitely make again.
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2 users found this review helpful

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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.

Salmon Patties I

Reviewed: Jul. 31, 2008
Just not feeling this one. I like salmon, but something about this is off. It didn't even taste much like salmon.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.

Barbeque Beef Casserole

Reviewed: Jul. 20, 2008
Good base recipe. Skipped the tomatoes and peppers, added garlic to the beef and cheddar to the cornbread. Will definitely make again.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.62 star rating.

Teriyaki Chicken for the Busy Cook

Reviewed: Jul. 16, 2008
This looks too simple to be any good, but it is! The recipe works really well, and my sceptical husband couldn't believe how good this chicken turned out. Only make sure that you use the meaty parts of chicken with the skin still on - I once tried to substitute skinless chicken breast and it didn't work at all.
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Cooking Level: Intermediate

Home Town: Ufa, Bashkortostan Republic, Russia
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.

Oat Applesauce Muffins

Reviewed: Jun. 29, 2008
I followed the advice of previous reviews and added some salt, cinnamon and vanilla for flavor. I also added some wheat germ for added vitamins and fiber (about 2 tbl). I let the oats soak in reduced fat buttermilk for just over an hour. I used mini-muffin tins and they came out pretty good. They were a little bland, and I definitely plan on adding chunks of apple next time to boost the flavor even more. I use homemade applesauce, so it should be easy to leave it chunky instead of processing it in a food processor. Overall, these are yummy and very good for you.
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Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.

Maple Glazed Pork Loin

Reviewed: Jun. 2, 2008
Used one of those Reynolds roasting bags and it came out very moist.
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.

Chess Cake

Reviewed: May 25, 2008
Based on other reviewers, I decreased confectioners sugar to 3 cups. This is a great dessert, and reminds me of a local Philadelphia favorite called "butter cake", but this isn't as runny and gooey. Excellent recipe!
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Elephant Ears

Reviewed: May 25, 2008
Cook for at least 15 minutes so center is done.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Grandma Johnson's Scones

Reviewed: May 17, 2008
Seriously, such a good recipe. I follow it exactly (except I add an egg wash) and have now made this recipe 4 times. I have added dried cherries and cranberries and they have always come out perfect. Highly recommended!
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

Eclair Cake

Reviewed: Apr. 21, 2008
I'm giving this 4 stars b/c I thought it was ok, but my guests loved it. I had a version of this before that was absolutely delicious, but I don't think this recipe was as good. Part of it may be that it was barely fridged for 4 hours, so possibly if it had "sat" longer, it would've tasted better. I also used cinnamon graham crackers b/c that's all I had, and I personally didn't like the cinnamon flavor in the cake, but other people thought it was a great touch. I think some great variations would be to make it like tiramisu with some coffee flavoring, b/c overall it just tasted plain to me - sweet - but plain in flavor. The version I had eaten before had vanilla and chocolate layers. I may try that next time, maybe even add some coffee into the mix. UPDATE: I made a variation with chocolate graham crackers and Fat/sugar free cheesecake pudding w/ dark chocolate frosting. It was REALLY good. The tip to heat up the frosting is a must since it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. Also, I would recommend making this in a big rectangular tupperware so that you can just snap the lid on top. I kept finding my saran wrap would "suction" itself to my frosting when I made it in a pan and not look as pretty. It's also essential to let the cake sit for at least overnight. This version sat for 2 days and the texture was just WAY better than the first one I made which barely sat for 4 hours as the recipe stated.
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114 users found this review helpful

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w
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.

No Bake Chocolate Oat Bars

Reviewed: Apr. 18, 2008
Also made butter & peanut butter 3/4c. Used aluminum foil to line pan - no greasing and no dirty pan. Milk chocolate would have been better, the semi-sweet doesn't taste as good with peanut butter.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Chantal's New York Cheesecake

Reviewed: Apr. 18, 2008
This cheesecake came out very good. I made it for a friends b-day at work and have gotten rave reviews so far. I did things a bit differently. I did use a water bath and unfortunately, although I covered the pan with foil some water seeped into the crust so it was a bit soggy. I cooked the cheesecake for an hour and then left it in the oven for 2 hours, left it on the counter for 1 hour and then put it in the fridge. Unfortunately there was a huge crack right down the center of my cake anyway. I'll have to figure out how to stop that, trial and error is the only option I guess. This was my very first cheesecake and was really a success especially with the good reviews I got from friends. Will definitely make this again.
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.

Chicken, Stuffing and Green Bean Casserole

Reviewed: Apr. 14, 2008
I have been making this recipe for years. I have loved it every time. My husband likes it as well. I have changed it just a tad bit and normally add a little bit of milk and light sour cream to the cream of chicken soup. This makes it a little bit creamier then normal. very good
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.

Simple Scones

Reviewed: Mar. 28, 2008
I just made these and couldn't wait for them to get to room temperature. I ate them warm, so I don't know if the texture hadn't "set" yet, but I'm used to my scones being a little more crumbly. Mine turned out a LITTLE bit cakier than crumbly, but it could be the changes/mistakes I made. First of all, I totally forgot baking powder, so I only had baking soda in the mix (still puffed up fine). I subbed fat free greek yogurt for sour cream. Instead of white flour, I used 2 c whole wheat flour, which made the mix drier since it absorbs more liquid, so I did have to add about a tablespoon more yogurt. My flavor variation was that I added a 1/2 cup of chopped assorted dried berries and 1 tsp of almond extract. The taste is really delicious; aromatic, lightly sweet, nutty from the whole wheat, airy/light, not too heavy or dense, moist... yum! The texture is not bad, just not what I expected from a scone, but let's see what it's like when it's cooled down.
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w
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.

Spicy Rapid Roast Chicken

Reviewed: Mar. 26, 2008
This chicken was okay. The skin and seasoning was really good, I doubled it as most people suggested and rubbed the seasonings under and over the skin. I had a 4 pound chicken, cooked it for the recommended time and the white meat was dry and flavorless. My husband really liked it but I have a thing about dry chicken. The legs, thighs and wings were really good though which is why I am giving it 4 stars. I also didn't experience any smoking as others reviews wrote.
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 25, 2008
This was awesome. I really had my doubts about this recipe as it just didn't seem like the sauce would compliment asparagus. Boy was I wrong. I made this for easter dinner and everyone raved about it. I switched the balsamic vinegar and soy sauce amounts as other suggested and browned the butter and it was so good. I am actually going to make it again tonight. Everyone wants me to make this for every holiday now. 12 minutes was the perfect cooking time as the asparagus was not mushy and not hard...it was firm but tender. Fantastic recipe
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Big Soft Ginger Cookies

Reviewed: Feb. 26, 2008
These cookies are very close to my neighborhood bakery's ginger molasses cookies (which I still think are the best). I used full-bodied molasses, which gave it a richer color and taste. Even cutting back on the butter (to 1/2 cup) and sugar, the cookies turned out very moist, soft, chewy, and sweet, baking for 8 mins on the dot. I actually would put more ginger in next time. In my batch I made them extra decadent by adding in chopped dark chocolate-covered candied ginger from trader joe's... really rich and yummy! I'm sure it would be great with just chopped candied ginger, or plain, as it is in the recipe. Sometimes I'm in a mood for a crispier cookie so one pan I made the cookies smaller and baked them for a full 10 mins - they turned out like gingersnaps!! YUM! Fantastic how one recipe can give you big, soft, chewy ginger cookies and also crunchy, crispy gingersnaps!
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1 user found this review helpful

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w
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Thai Pork with Peanut Sauce

Reviewed: Feb. 17, 2008
Very easy and tasty even without the onion, peppers, and cilantro.
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Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA
Living In: Princeton, New Jersey, USA

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