Chantal's New York Cheesecake

Reviewed: Nov. 29, 2009

Probably the best cheesecake I've ever made. I always had a problem with overbeating it. Read the first review and definitely put in the extra effort to mix it with a wooden spoon after creaming the sugar and cream cheese. I baked this on thanksgiving day for a post thanksgiving dinner the following day. Put it in the oven an hour before I had to leave for dinner, turned it off and left the house with the cake in the oven so I wouldn't be tempted to open it. Great recipe, will try it with other flavors (orange/chocolate).

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Darlene

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Astoria, New York, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Sep. 11, 2009

Really good and easy, made it with a smaller roast since there's just 2 of us, but did have enough for left over. Only change I made was I added 3/4 cup of red wine and then a little water, so good, added carrots and potato's. Made lots of gravey which I saved to put on rice the next day. Excellent.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Broiled Grouper Parmesan

Reviewed: Aug. 17, 2009

Loved it but made some changes, instead of broiling the fish I baked it for about 25 minutes at 375, just put the lemon and salt and pepper on it. Then I put on the topping, with a little extra cheese on the top and broiled it, got all melty and good. I like my fish done well that's why I baked it, sometimes when I broil it doesn't cook on the inside. Loved it, so did the family, gave the recipe out to friends, good reviews.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Blueberry Zucchini Bread

Reviewed: Aug. 4, 2009

Very tasty, moist and hardy. I added a small box of raisins and split the sugar between brown and white and only added 2 cups of sugar since the berries are so very sweet this time of the year. Will definitely make again, it's a keeper.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Thai Peanut Chicken

Reviewed: May 14, 2009

Overall, not bad, but it definitely needs adjustments. I doubled the sauce, as almost everyone else said, and I might even triple it next time, and also decreased the amount of garlic and ginger. My biggest problem was even with low-sodium soy sauce, it was WAY too salty. I would prefer for the sauce to be sweeter, so I'm going to try to substitute at least 1 TB of the soy sauce for brown sugar and water next time. With a few alterations, this could be a great dish.

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Brett Vanderbrook

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Astoria, New York, USA

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Baked Pork Chops I

Reviewed: Mar. 19, 2009

This is by far the best pork chop recipe I have ever made.My daughter raved about them and has asked me to make them regularly. I did do a few things differently.I sauted fresh onions,garlic and mushrooms for about 5 mins and added them to the soup mixture.I poured the mixture into my casserole dish and then added the chops,so that they cooked in the soup for the entire hour. This was delish and we barely needed a knife.The gravy was perfect over mashed potatoes. I have also made this on top of the stove in a very large,deep frying pan with lid and it was just as perfect as baking in the oven.

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Mama Karen

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: East Elmhurst, New York, USA

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Cranberry Orange Loaf

Reviewed: Dec. 20, 2008

Very good bread, made 2 loaves instead of one, also added 1 teaspoon of orange extract to mix, used walnuts, and a little less sugar, baked in two 8x4 pans and they are wonderful. Why go through all of that work for one loaf of bread that tastes so good. Will make again, and give as gifts.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Honey Nutters

Reviewed: Nov. 5, 2008

Definitely need a sweet tooth to eat these. Next time I'll try natural peanut butter since the honey made them sooo much sweeter than I expected. I followed the recipe to the t and found it way too sweet. At time the peanut butter was too overwhelming and others, the honey. I'll definitely make these again and will try natural peanut butter instead.

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Darlene

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Astoria, New York, USA

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Pecan Pie V

Reviewed: Aug. 26, 2008

Definitely a keeper. Not too sweet and not bland at all, which is what I thought it'd come out to. Took another user's suggestion and used 3/4C light brown sugar and 1/2C splenda instead, came out just as tasty and felt a little less guilty. =)

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Darlene

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Astoria, New York, USA

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Pumpkin Bundt Cake

Reviewed: Oct. 27, 2007

Very good,very easy. I made a mistake and accidently purchased Spice Cake mix and didn't have time to go out and buy the yellow mix, soooo I used Spice and it turned out delecious. I then used an orange glaze to make it look more festive since it was for a birthday cake and everyone loved it. So then my mistake turned out a brand new flavored cake, will try it again with the yellow mix to see the difference.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Chicken Piccata III

Reviewed: Oct. 22, 2007

Very good, very easy, presents on a plate beautifully. This is a good company dish since it looks like it takes forever to prepare. I added lots more mushrooms, a whole can of chicken broth, and then added some lemon zest along with the juice for that extra zip. Serve it over a whole wheat spaghetti and there you have a delecious meal. I've made this dish lots of times.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Cold Macaroni and Tuna Salad

Reviewed: Aug. 7, 2007

Here's what I did. Didn't have peas on hand so I added a can of chick peas, 1/2 teasp. of cumin and a handful of fresh parsley. Didn't add the hard boiled eggs, made them on the side, (deviled eggs) It was a nice cool and delicious dinner, had some sliced fresh tomato's on the side too. Very good.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Lemon Cream Cupcakes

Reviewed: Jul. 1, 2007

Very good cupcakes. I used only 1 1/2 cups sugar since I don't like a very sweet cake, and addes 1/2 teasp. of lemon extract to the batter too. This gave it a nice little zip. Will make again, they also freeze well, frost after you defrost them.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Blueberry Sour Cream Pound Cake

Reviewed: Jun. 29, 2007

This was excellent pound cake, and my family loves pound cake. The changes I made were a little less sugar just used 2/1/2 cups, and I didn't have the butter falvoring so I used a little extra vanilla and a little extra almond. I also floured the blue berries before adding them so they just wouldn't sink to the bottom of the pan. Great cake, will do again.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Coquito

Reviewed: Nov. 28, 2006

I typically don't like Coquito but made this recipe for my husband- I loved it! My pan did scorch however (much to my surprise)... but I don't have a double boiler. Oh well- yummy yummy!

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Vietna-Rican

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Fair Lawn, New Jersey, USA

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Eggplant Sandwiches

Reviewed: Sep. 2, 2006

I have been making this all summer long, and I don't even like Egg Plant but this is delecious. The garlic and the mayo is a wonderful combination and lots of blue or feta cheese make this so delecious on a nice crispy Italian bread.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Lentil and Sausage Soup

Reviewed: Sep. 2, 2006

Have made this many times, I use more sausage, mix up sweet with the hot, it's excellent have passed it on to my sister.

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mj

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Charlotte, North Carolina, USA

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Warm Brussels Sprout, Bacon and Spinach Salad

Reviewed: Jan. 4, 2006

YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again!

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Kyleen

Cooking Level: Intermediate

Living In: Astoria, New York, USA

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Peach Upside Down Cake I

Reviewed: Jul. 21, 2004

A delicious recipe, no doubt. Check your cake carefully, though; mine took about 55 minutes to bake. I would recommend letting it cool longer than listed, too, as mine fell apart when I flipped it out onto a plate. But crumbled or not, it's definitely tasty, and not very difficult. (Especially great when you have lots of leftover ripe peaches!)

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Reviewer:

Kyleen

Cooking Level: Intermediate

Living In: Astoria, New York, USA

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