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Willingboro, New Jersey

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.

Southwestern Egg Rolls

Reviewed: Mar. 30, 2008
wow! These are worth the work! I actually tripled the recipe and made a dozen egg rolls. I substituted cilantro for the parsley (I had the cilantro in the fridge cause I made the Cilantro Cream sauce for dipping). I used egg roll wrappers and deep fried them. They didnt take nearly as long to fry but it may have been because my oil could be too hot. Didnt effect the incredible taste! I cant wait to serve these to my Bunco group! :-)
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Photo by happycooker

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA

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

Amy's Cilantro Cream Sauce

Reviewed: Mar. 30, 2008
Whenever I see a recipe on this site with so many positive reviews it usually turns out to be incredible. This didnt disappoint my expectations! WOW! I used this to dip the Southwestern Egg Rolls, but it's gonna be delicious with raw veggies. What a wonderful, fresh dipping sauce!
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Photo by happycooker

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 10, 2008
When I see a recipe on this website with so many wonderful reviews, I MUST try it! Well, this certainly lived up to the reviews. I had one 7.5 lb roaster. I made the spice mixture as listed (cut down on the salt). I rubbed the spices on and under the skin. I let it sit in the refrigerator for about 6 hours. I put it in a 250 degree oven. Everyone that said their house smelled great wasnt kidding! It was ready after 3.5 hours. I let it sit (cause rest of dinner wasnt finished). I really had my doubts until I started to carve it. It was SO juicy and incredibly delicious! My (17 yo) daughter felt it was too spicy, but I loved it! I made a chicken salad sandwich from the scraps of leftovers for my lunch today. WOW!
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2 users found this review helpful

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Photo by happycooker

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Banana Loaf Cake I

Reviewed: Dec. 27, 2007
Excellent banana bread/cake recipe. I actually did not have the full amount of banana's this recipe called for and yet it was still very moist and flavorful. I am sure it would have been even denser if I followed the recipe to a T. Could be a versatile recipe to add walnets or chocolate chips to for added flavor.
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3 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.

Sugar Cookie Frosting

Reviewed: Dec. 24, 2007
This icing wasn't brillant. I followed the recipe exactly and I didn't seem to get the results I was hoping for. The main problem I had was it was just took plain. I would recommend either using an additional flavoring or like other reviewers suggested, replacing the shortening with butter.
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2 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.

Cheese and Chive Crisps

Reviewed: Dec. 24, 2007
This is a really good recipe. I gave it a try to add to my spread for the holidays. The only reason I gave it 4 stars is because the recipe calls for the dough to be chilled then sliced but I found it didn't really help to chill it. Its still an awkward dough to work with. I just rolled it out to 1/4 thickness and used small cookie cutters.
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6 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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

The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2007
I will first admit that I have only made rolled sugar cookies like 2 times before and that was about 10 years ago. Its only now that I have a child that I decided to find a good recipe so we could make some for the holidays. I rolled these to about 1/3 inch thickness and baked for 6 minutes. They came out nice. However, the reason they are not 5 stars is because they have almost no flavor and are extremely doughy. I did not overflour my work surface either. In fact - the main complaint most people had, that they were too sticky, was not an issue for me. We chilled overnight. I just think these could use the addition of a flavoring, such as lemon, to brighten them up. Texture was ok - just a bit dull.
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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Photo by Kellygrrrl

Jamaican Beef Patties

Reviewed: Dec. 7, 2007
I was looking for an authentic recipe to surprise my husband with, as he misses these from when we lived in London. I knew the meat mixture would need some additions to suit our tastes - so I added the following: 1 large diced yukon gold potato 1 diced green bell pepper 1 large carrot - shredded As for spice - I found it pretty vital to add 1/8 tsp of ground cloves and 1 tsp of sugar. This gave them the warmth aromatic flavor that makes Jamaican cuisine so distinctive. I also doubled the dough recipe as many others suggested - which yeilded 10 traditional sized patties. I love this because I can make half spicy for my husband and leave the rest for the kids and I. Great recipe!!
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43 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
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Paprika Chicken with Mushrooms

Reviewed: Dec. 6, 2007
Great recipe - however I did tweak it a little bit. I followed the general flow of the recipe but I added: lightly floured the chicken breasts before saute - then sprinkled the paprika, salt and pepper on top while cooking. Once the breasts were cooked, and the mushrooms and shallots (replaced onions) were soft, I removed the chicken and set aside. I deglazed the pan with a little more butter and then my key ingredient - one can of condensed cream of mushroom soup. I added 3 tbsp on water and cooked for 3 minutes. Viola. Lovely recipe - a keeper for sure!
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9 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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

Banana Pumpkin Bread

Reviewed: Nov. 27, 2007
After reading all the reviews, I really experimented with this recipe! I only had one banana, so I used it and a bit of apple sauce (in addition to the pumpkin). I didnt have any honey so I used real maple syrup (not the pretend stuff!). The maple syrup gave it a great "background" flavor. I also added some chocolate chips (because according to my family: "everything tastes better with chocolate chips!"). They were baked as muffins (so they actually took less time). In addition to the 12 "regular size" muffins, I also had enough batter to bake 3 large muffins (they obviously took a few minutes more in the oven). The house smelled WONDERFUL from these muffins too!
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Photo by happycooker

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Nov. 25, 2007
I've always known these as "Devils on Horseback" - this is a great recipe and so easy. Crowd pleaser all around!
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2 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.

Easy Coq Au Vin

Reviewed: Nov. 25, 2007
I feel the need to come to the rescue of this recipe. First of all the "bland" flavor is the nature of the cooking method. When you are braising a whole chicken in large quantities of any liquid, even wine - you will never have an intense flavor. The intensity you might crave can come from the reduction of the cooking liquids into a demiglase. Reduce that and you have a beautiful sauce to serve over the coq au vin.
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9 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.

German Pancake

Reviewed: Nov. 24, 2007
I think this is a good recipe in that the result is just like the picture. However - I think it should be noted that this is in no way like a "pancake" - its pretty much just like yorkshire pudding which is served alongside savory dishes. For that reason alone I didn't care for it since I was expecting something different.
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1 user found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Brown Sugar Meatloaf

Reviewed: Nov. 24, 2007
Great recipe - just like my mom always makes. I am surprised at the people who said the topping was too sweet - mine almost had a sweet and sour flavor which was just perfect to cut through the dense taste of the meatloaf. This is a good family recipe that will remain a keeper.
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3 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Pastry for Double Pie-Crust

Reviewed: Nov. 24, 2007
Excellent recipe. I'm always a bit nervous with pie-crust because you can easily overwork it. This recipe was simple and produced wonderful results. I did chill the dough for about 30 minutes before rolling it out which made it easier to work with.
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5 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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

Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 23, 2007
Excellent recipe. I didn't have any problems with excess pumpkin mixture - but I did use a 10" shell. Also - I opted for a graham cracker crumb rather then pastry shell. It was a much nicer compliment to the cheesecake layer I think. This is a great pie to bring to holiday gatherings - and easily satisfies many cravings for cheesecake, pumpkin and pecan pies. Also - I did bake for about 30 minutes longer than the recipe called for - as it just didn't even come close to setting up in 50 minutes. That may be down to the fact I used a larger shell. Either way - took 1hr 20 min to bake.
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3 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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Apple Pie by Grandma Ople

Reviewed: Nov. 20, 2007
I can't say enough good things about this pie. When asked to bring pies for Thanksgiving my husband quickly suggested just buying store-bought but I am so glad I made time to try this recipe. Two notes: Do not skimp on the apples. After I peeled up the 8 I thought I had way too many and it would not work. But I piled them all in the shell and topped with lattice. The end result is a stunning 4 inch think pie in the center. You can't buy pies like this in the grocery store. Other note - as many other reviewers suggested, I think mixing 3/4 of the sauce with the apples and 1/4 brushed on top would have a more uniform coating. This seems almost vital - since much of my glaze remained on top and left the apples tasting a bit naked.
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8 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.

Gramma Brown's Corn Chowder

Reviewed: Nov. 8, 2007
Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews. The two key issues I had with this recipe: Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing. Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead. Granted - I should have instinctively not done both of these things - and will amend if I make this again.
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76 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Mahogany Chicken Wings

Reviewed: Oct. 28, 2007
This is a great recipe. I often fry my chicken wings - but hate the mess and smell afterwards. Now I am never frying a wing again - baking is the way to go! This makes for a nice wing that satisfies people who like sweet sauces - but also has a nice asian flavor to balance it out. I didn't have molasses on hand and figured I could save some calories by omitting it - so followed the recipe without it. They turned out great! I did pour off the excess liquid in the last 15 mins so they could crisp up a bit more - and maybe the molasses would have made it stick better - but the flavor was in no way dimished. I served with a wasabi ranch dressing (just bottled ranch and wasabi powder mixed in) and they were a hit. Be sure to have lots of napkins on hand if serving at a party - these are messy! :-)
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4 users found this review helpful

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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.

Italian Sausage Soup with Tortellini

Reviewed: Oct. 16, 2007
This is a good recipe - nice way to use up fresh vegetables laying around. I added some cannellini beans as well - kinda turned this into a nice minestrone with more depth of flavor.
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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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