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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Italian Style Chili

Reviewed: Jan. 11, 2008
Delicious and different! I made this because I didn't want to have to live up to a family member's traditional style chili that we all rave about. I figured this would be a great compromise. I've made this a few times now. My husband requests it often. I usually make a double batch, but I use half ground beef & half sweet Italian sausage. I use fresh mushrooms, and add extra, because the mushrooms are really stand-out in this recipe. I've used 1 can kidney and 1 can cannellini beans, but I think I'm switching to all cannellini, because they really are terrific with these flavors. Now my family thinks of this as MY chili and it's not just the other family member whose praises are sung!
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Endwell, New York, USA
Living In: Binghamton, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.

Burgundy Pork Tenderloin

Reviewed: Jan. 11, 2008
Very good! I've made this several times now, because my husband requests it a lot. The first time I made as written. The next time I omitted the celery and onion as another reviewer suggested, and it's true -- it doesn't affect the flavor all that much and eliminates straining the vegetables out. Very good, great easy meal.
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Endwell, New York, USA
Living In: Binghamton, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.

Vegetable Curry

Reviewed: Jan. 7, 2008
Excellent! I made this for dinner last night and it was great, had it for lunch today and it's even better! I subbed sweet potatoes for white, doubled the curry and turmeric and added 1 cup chicken bouillon for moisture.
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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: Binghamton, New York, USA
Living In: Masonville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Heavenly Angel Food Cake

Reviewed: Jan. 6, 2008
When I was a little girl, my mom always let us six kids and my dad pick out what kind of cake we wanted for our birthday. I always picked angel food cake with whipped cream. We had egg nog for Christmas and I had a bunch of egg whites so I decided to make an angel food cake. This one looked like the one my mom made me. I was NOT disappointed !!! I made it exactly as written and put whipped cream mixed with a little of my home made strawberry jam and it was soooooooooooo delicious. I'm a little embarassed to say that after it cooled and was out of the pan, between my hubby and I we finished it off within an hour. LOL It's not even hard to make. Just be sure that when you fold in the flour mixture, that you fold in just a little at a time and fold it very gently to keep it light, just like the recipe says. Thank you so much for this wonderful childhood memory!!!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Watkins Glen, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.

Baked Stuffed Winter Squash

Reviewed: Jan. 4, 2008
I liked this recipe, but only with my adjustments, thus the 3 star rating. I did not put raisins and pecans in it. I think the pecans would be good, but my family doesn't like raisins in savory foods. We used an heirloom squash called Uncle David's Dakota Dessert Squash. It was very good, but because it was a little drier kind of squash, we added some butter to it at the table. It seemed to absorb all of the moisture from the sausage and veggie mixture. With my adjustments, I would give it a 4 star rating. Very good, but not great.
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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Watkins Glen, New York, USA

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

Pasta Shrimp Toss

Reviewed: Nov. 8, 2007
This is such a good recipe. I changed it a little. I used a little bit of onion and subbed in some chopped green onion. I took advice and used 3/4 or so cup of cream. I used one of my big orange heirloom tomatoes and a nice red pepper. I also used some of my purple basil. It was so pretty with the red, orange, purple, green from my garden, and pink from the shrimp. The only change I might add next time, which there definately will be a next time, I will add a little white wine for a little more complex flavor. With the changes I made, this is a resteraunt quality meal!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Watkins Glen, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Potato, Broccoli and Cheese Soup

Reviewed: Sep. 29, 2007
I love this recipe because it uses only fresh ingredients, not cans of soup or mixes, because it is easy to make, and best of all, it tastes great, especially when you use fresh veggies from your garden. A couple of suggestions: I used fresh dug red potatoes and didn't peel them. They made pretty little red specks in the soup. I also used a stick blender instead of a blender. I just blended it until it had a few little chunks in it, but not pureed totally. I also like that this recipe uses no milk for those who have some kind of milk allergy. It's a wonderful fresh from the garden recipe that the whole family will enjoy!!!
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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Watkins Glen, New York, 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: Aug. 31, 2007
They are soft and they taste good, but the dough is sticky to work with.
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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Spiedies

Reviewed: Aug. 31, 2007
Having been born and raised in the Binghamton, NY area, I'm very familiar with Spiedies. The best ones were cooked over a small grill outside of small taverns on the north side of Endicott, NY (a stone's throw from Binghamton). Fresh herbs do not make a "real" spiedie, you must use dried for the authentic taste, and if it's not served on a slice of fresh Italian bread, again, it's not a spiedie. All of that said, this is a good recipe though the best are made with the Spiedie sauces made in the Binghamton area.
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Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Saint Augustine, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Irresistible Jif Peanut Butter Cookies

Reviewed: Aug. 28, 2007
I've been using this recipe for years. Soft & chewy. Just bake longer for a crisp cookie. It always turns out well. Variations: -1- add m&m's -2- top with a chocolate kiss
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5 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Fluffy French Toast

Reviewed: Aug. 19, 2007
Great. Delicious. The best ever. I used this recipe for a french toast fanatic (my husband) and received very nice compliments from him. Thanks to you. The only thing I changed was the bread. I used Portuguese sweet bread instead.
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1 user found this review helpful

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Cooking Level: Intermediate

Home Town: Binghamton, New York, USA
Living In: Tiverton, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Stephanie Knewasser

Black Russian Cake I

Reviewed: Aug. 16, 2007
I used water instead of vodka. Still wonderful. I put the cake back in the pan after poking it with holes. Slowly pour the glaze over cake. Let cake set in pan for an hour to absorb glaze. Rich & moist.
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1 user found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Golden Rum Cake

Reviewed: Aug. 6, 2007
I pricked the top & sides of the cake with a toothpick before reinserting it into the pan. I pricked the bottom with a skewer. The glaze was absorbed within an hour. Very moist & easy. This went over well at a family luau party. Sent the recipe home with a guest. The rum flavor is strong.
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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Pumpkin Fluff Dip

Reviewed: Jul. 31, 2007
Tastes like pumpkin flavored cool whip.
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2 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Pineapple Chicken Tenders

Reviewed: Jul. 26, 2007
Good, but nothing special.
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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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

All Day Apple Butter

Reviewed: Jul. 26, 2007
Good and easy. I put 13 large peeled & cored apples though the food processor to shred them. I only used 2 c sugar. Freezes well.
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7 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.

October Apple Pie

Reviewed: Jul. 26, 2007
OK. Caramel not that noticable. Will stick with my apple pie recipe.
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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Restaurant Style Chicken Nachos

Reviewed: Jul. 26, 2007
I baked a crust of reduced-fat crescent rolls (per package directions) then topped with this, ommitting the tortilla chips. Yum. Also good as written.
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2 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Photo by Stephanie Knewasser

Hawaiian Fried Won Tons

Reviewed: Jul. 26, 2007
Per reviews, I -1- minced the ham & chestnuts in my food processor -2- used SCRAMBLED eggs -3- rolled to wrap. I used LEFTOVER HAM instead of spam. Made these hours ahead, put in pan lined with wax paper, wax paper between each layer. I thought these were just ok. People at the party had nice things to say & none were left.
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2 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Photo by Stephanie Knewasser

Gluten-free Peanut Butter Cookies

Reviewed: May 7, 2007
I made these & thought they were pretty good for no gluten. I kept tweeking the ingredients trying to make it taste more like a traditional pb cookie. With my alterations, I'll be making again for those who can't eat gluten. How I make them: 2 c p.b., 2 c sugar, 4 eggs, 1/4 c soy flour, 1/2 tsp salt, 1/2 tsp b.soda, 1 Tbsp vanilla, 1 Tbsp crisco, no chips or nuts. They're flat as can be, but tasty!
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2 users found this review helpful

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Photo by Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA
Living In: Riverview, Florida, USA

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