Garlic Chicken

Reviewed: Aug. 13, 2009

kids and hubby loved it.. delicious recipe.. thanks

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Easy Meatloaf

Reviewed: Aug. 13, 2009

it was my first time making meatloaf.. my hubby said it was better then his moms.. he said best he has ever tasted I made again when the kids came home and they loved it

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Sunshine Chicken

Reviewed: Aug. 13, 2009

this was delicious...

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Glazed Carrots and Snow Peas

Reviewed: Aug. 13, 2009

my kids loved this.. needed more glaze.. next time I will make extra.. thanks

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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I followed previous advice and doubled the tomatoes (I used 2 cans of diced tomatoes), used 1 cup wine, and only used 1/2 of the cooked pasta. It was yummy, I will season the shrimp ahead of time with S and P,lemon juice and lemon zest.

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LARADELAMATER

Cooking Level: Expert

Home Town: Albany, New York, USA

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Scalloped Oysters

Reviewed: Aug. 11, 2009

This recipe is o.k.. There is nothing wrong with it except it's a little dry. I found it to be boring and taste mostly like buttery crackers.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Easy Baked Oatmeal

Reviewed: Aug. 11, 2009

I have been eating oatmeal for breakfast daily. I wanted to try this as an easy way to make a lot ahead of time. It sure does make a lot!! As with the previous reviewer I used almonds instead of walnuts. I also sprinkled cinnamon on top for extra flavor. The texture of this is much more dense and chewy than a bowl of oatmeal. I have been heating up in the microwave with milk. With the warm milk it reminds me of Indian pudding, an old settler recipe which I used to love as a child.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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High Temperature Eye-of-Round Roast

Reviewed: Aug. 10, 2009

This will definitely be my go to method for cooking this cut of roast beef from now on. I rinsed the roast in a little red wine vinegar, rubbed with olive oil, minced garlic, rosemary, truffle salt and pepper. My roast was 2.68 lbs and I cooked for 19 minutes, ended up letting it rest in the oven for almost 3 hours. I personally went for the end pcs as it was probably more rare than medium rare in the middle. If you like yours a little more done I might suggest adding just a few minutes to the cook time. Thanks for sharing the recipe Lyn.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Scrumptious Frosted Fudgy Brownies

Reviewed: Aug. 9, 2009

This is the best brownie recipe! It is so moist, rich and fudgy. You won't be disappointed!. They freeze well,too! Thank you so much Celeste, we have all enjoyed them.

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SueC

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Delmar, New York, USA

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Mom's Italian Beef Barley Soup

Reviewed: Aug. 9, 2009

Loved this! I made changes out of necessity but I'm sure the recipe is perfect as written. It's a great jumping off point. I had a 1 lb hunk of leftover rare roast beef (eye of round) from yesterday's dinner so I cubed that. Then I realized I left my crock pot at a friend's so I had to make it on the stove. I finely diced and sauteed a small onion in a lil olive oil, added a tsp of garlic, then added water, bouillon, tomato sauce, beef, a bay leaf and a tiny bit of Italian seasoning (the roast I cut up was already heavily seasoned on the outside). I used about an extra 2 cups of water and lil extra bouillon. I then partially covered and let it simmer for a couple hours and reduce a bit. Then added the barley, covered and let simmer on low for about another hour. This is exactly what I wanted: rich, beefy, tomatoey and the barley has swelled and already started to thicken the broth. B/c everyone says it gets better,I'm really looking forward to trying it tomorrow and the next day, b/c it's already pretty delish now.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Jen's Heavenly Egg Salad

Reviewed: Aug. 3, 2009

this egg salad is awesome!!! I'm always hoping for egg salad that tastes as good as it looks and this one does! The lemon juice really gives it a tangy flavor and brings out the best in the eggs and onions. I had it on a slice of peasant bread with more green onions on top. Next time I'll try it with lettuce or watercress as suggested.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Cabbage Saute

Reviewed: Aug. 2, 2009

I didn't have carrots on hands so I left them out but otherwise followed the recipe exactly. I love the way the cabbage sweetens as it cooks and the garlic is a nice contrast. I served it with spaghetti and my husband said it was a great "peasant" meal. Often simple is best, thank you!!

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Actually Delicious Turkey Burgers

Reviewed: Jul. 31, 2009

These were very flavorful and moist. I added fresh basil from my garden but otherwise followed the recipe exactly. they were good and I don't normally like turkey burgers.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Chocolate Fudge Cookies

Reviewed: Jul. 25, 2009

This recipe is so easy! If you want some quick cookies this is the best. I added a little more than the called for cup of chocolate chips and 2 tbsp. of brewed coffee to deepen the chocolate flavor and they were nice and gooey good.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Baked Salmon II

Reviewed: Jul. 24, 2009

My 11 year old son said this is the best salmon he ever had and he loves salmon!! The flavor was very good. I used a whole frozen salmon fillet and it came out with a nice firm texture. I will use this marinade again.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Spinach Caprese Salad

Reviewed: Jul. 24, 2009

I made some changes to this recipe using the greens that I had on hand. I used fresh mesclun mix from the farmer's market. I also added some fresh ground black pepper and sea salt garlic grinder mix. I used basil from my porch herb garden. Yum,yum,yum.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Lemon-Garlic Pork Tenderloin

Reviewed: Jul. 23, 2009

this recipe is very good for a weeknight meal! If you like lemon (my family does) then you'll the bright flavor. I added sage from my porch garden to the marinade and made it on the grill. My boys and husband liked it.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Tomato and Avocado Salad

Reviewed: Jul. 21, 2009

This was good. I love avocado, and I love tomato, and the dressing compliments them well. However, it wasn't quite as flavorful as I had hoped. Also, I doubled the amount of avocado and tomato and kept the amount of dressing the same. Still way too much dressing.

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Alfredo Sauce

Reviewed: Jul. 17, 2009

I found this to be an ok recipe. It tasted a bit bland, but not too bad. I also had a hard time getting the cheese to melt, so the texture was a bit off. However, I would probably try it again, but add more garlic and some pepper.

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ddawson

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Los Angeles, California, USA

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'So This Is What Heaven Tastes Like!' Cream Cheese Bars

Reviewed: Jul. 17, 2009

I used neufchatel cheese because that is what I had on hand. They came out like a cake-like cheesecake. They were very rich and moist with very nice flavor and mouth-feel. I cut them into bite-sized pieces for portion control!! Everyone at work loved them. I used a shiny 9x13 pan and 25 mins in the oven was perfect because these do continue to bake a little more than expected when removed from the oven. I think any more than that and they would have been overdone and dry. I will definitely make these again and again. I can't wait to try them as mini-muffins.

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