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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Garlic Asparagus with Lime

Reviewed: Apr. 2, 2007
This was a nice new way to prepare asparagus. It's the perfect time of year and we picked up the most wonderful thin baby stalks that cooked quite nicely. If they were thicker I would have steamed them briefly in the microwave to get the cooking started, but it wasn't necessary the night I prepared them. They were the perfect accompaniament to thinly sliced flank steak with a rub made from chili/lime/brown sugar and paprika and the orange romaine salad from this site. A perfect spring meal!
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8 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 5 stars. This recipe averages a 4.69 star rating.

Orange Romaine Salad

Reviewed: Apr. 2, 2007
This was delicious and very light and refreshing. Maybe a bit too light in flavor. We tripled the green onion to really have the flavor come out, otherwise it would have been a bit bland. But with the additional green onion it was wonderful. We have salad every night with dinner, and this will make a nice addition to our repertoire, especially during the spring and summer months. Edited to add: We've since had this several times in the last month. I still recommend lots of green onion. I've started adding a couple TBSP of orange juice and some orange zest to really bring out the flavor of the dressing. With these changes I'd bump up my rating from a 4 to a 5. We also toss on some flavored almond slivers to complete the salad. Yummm!
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9 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 5 stars. This recipe averages a 4.67 star rating.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Mar. 28, 2007
This dish was wonderful, and so easy to prepare. I made it almost exact per the recipe. The only changes I made were I didn't add the last bit of oil when adding the tomatoes and cooked onions and everything back into the pan, and I used a little more balsamic vinegar, maybe another tablespoon or two. My family loved it. I have one pork chop and toppings leftover from last night hidden away for lunch today. I've been thinking about it all morning! I'm sure I'll be making this often.
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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 4 stars. This recipe averages a 4.65 star rating.

Garlic-Lime Pork Chops

Reviewed: Mar. 13, 2007
I'm giving this four stars because it didn't quite live up to my expectations given the previous reviews. I prepared it exactly as written. I made it on the same night I made Rich Mexican Corn on this site. The corn dish way outshone and overpowered everything served with it, including this dish. I was disappointed that night and my husband was even less thrilled. However, I heated a couple leftover chops for lunch the next day and served with some salsa on top and they were delicious. I will make again -- without the incredible but overpowering corn dish I paired it with the first time -- and if it lives up to the reviews as I originally expected, then I will revise my review and bump it up to 5 full stars.
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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 4.58 star rating.

Rich Mexican Corn

Reviewed: Mar. 13, 2007
This was the star of our dinner and really outshone what was probably a really great maindish. I made it exactly as written, with the exception of using 1 can of jalapenos instead of the fresh as my grocer was out. Whew! One whole can may have been much as it was REALLY REALLY REALLY spicy. But the sweetness of the corn and red pepper was so refreshing in contrast. I will definitely make this again and will probably use half a can of jalapenos. Or rather, I'll just double the recipe except for the jalapenos, because my family could have eaten plenty more of this! Mmmmmmmmmm! One of the most surprising and tastiest side dishes I've ever had. Definitely too rich for every day, but it will make any occasional dinner special!
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5 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 5 stars. This recipe averages a 4.72 star rating.

Broiled Tilapia Parmesan

Reviewed: Mar. 13, 2007
I followed Shannon's suggestion and added bread crumbs (I used roasted garlic, all I had on hand), paprika, garlic powder and red pepper flakes. I also sprinkled the filets with Old Bay on each side as suggested. This was one of the best fish dishes I have ever had, let alone prepared myself. I don't have very many fish dishes in my repertoire that I feel comfortable with, but this was so easy and as long as you watch your times for the broiler, a no-fail dish. This will definitely be added to our regular rotation. I can't wait to make it again!
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3 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 5 stars. This recipe averages a 4.18 star rating.

Island Kielbasa in a Slow Cooker

Reviewed: Mar. 13, 2007
This was terrific. I used a 3 lb package of kielbasa, but otherwise kept the ingredient amounts the same. I waited until the last 1/2 hour to add the pineapple as suggested. My husband and kids devoured this. I thought I was making enough to have plenty of leftovers the next day for lunch, but my 11 year old picked out the few remaining pieces of meat leaving only the rice and sauce. I can't wait to make it again, only next time I'll probably use at least 4 lbs of kielbasa.
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2 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 5 stars. This recipe averages a 4.56 star rating.

Chicken Marsala

Reviewed: Mar. 7, 2007
My husband called this a "weekly winner" and said he can't wait until I make it again. I won't mind either, considering how easy it was to make. I dislike pounding chicken, so I used chicken tenderloin instead and skipped that step. I threw in some Italian seasoning with the flour mixture, some garlic when I threw the chicken in the pan, and I doubled the sauce. Next time I will at double the mushrooms as well. My husband went back for more and there are no leftovers. This was great, especially the sauce. Mmmmm.
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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 4.69 star rating.

Grilled Fish Steaks

Reviewed: Mar. 7, 2007
In an effort to be healthier, I'm trying to incorporate fish into our diet. This was great. It didn't have that fishy flavor. It was very easy & fast. I used a tsp dry parsley instead of fresh & haddock instead of hallibut. It was snowing, cold & windy when I grilled this, so I just dumped the fish & marinade onto a piece of foil & went back inside. Super. Thanks for the recipe.
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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 4 stars. This recipe averages a 4.33 star rating.

Lemon-Butter Snow Peas

Reviewed: Feb. 13, 2007
Made this while I was making salmon--acted as a great means to cleanse the palette between bites of fish. Quick and easy ! Will definitely make again.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Binghamton, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.

Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 13, 2007
This was amazing! Used a little more white wine than suggested & it came out great. Will definitely use this recipe again... Complemented the fish w/ white Japanese rice and lemon-butter snow peas (to cleanse the palette). Delicious!
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1 user found this review helpful

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Cooking Level: Intermediate

Home Town: Staten Island, New York, USA
Living In: Binghamton, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

Easy Turkey Tetrazzini

Reviewed: Feb. 12, 2007
After following alot of the suggestions, I made this and it was so good! I browned onions and garlic in the butter before adding the mushrooms and I also doubled the soup and sour cream. My hubby loved it and so did I. I can't imagine making it without doubling the soup and sour cream. It wasn't over-moist as it was.
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23 users 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 4.68 star rating.

Tomato Chicken Parmesan

Reviewed: Jan. 30, 2007
This was very good and we loved it. The only comment I will make is that the 1 cup of parmesan cheese plus the 7 oz of bread crumbs was way too much for the amount of chicken breasts. I had alot of the breading mixture that I had to throw away. Other than that, excellent!
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5 users 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 1 stars. This recipe averages a 4.23 star rating.

Savory Feta Pies

Reviewed: Jan. 30, 2007
I did not like this at all and neither did my family. I made it exactly as written except I used a little less of the cayenne than it calls for but it wasn't good. Nothing in particular, just didn't like it at all. Alot of work and not very good.
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0 users 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 4.23 star rating.

Classy Green Bean Casserole

Reviewed: Jan. 30, 2007
This dish was much better than the classic green bean casserole. I did change it a little because of my limited budget. I used my home frozen green beans and used saltine crackers instead of the buttery round crackers. My family really liked it and I will DEFINATELY make this again !!!
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3 users 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 4.89 star rating.

Bumbleberry Pie II

Reviewed: Jan. 26, 2007
The 1st time I used the crust recipe given. It is beautiful to work with, but I prefer the taste of my own. The filling is fabulous! Give it ample time to cool or the berries will ooze everywhere.
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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 4.75 star rating.

Chantal's New York Cheesecake

Reviewed: Jan. 23, 2007
Absolutely perfect in every way! Follow directions exactly and prepare to be wowed!
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3 users found this review helpful

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Cooking Level: Intermediate

Living In: Binghamton, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.

Owen's Mozzarella And Tomato Salad

Reviewed: Jan. 23, 2007
Mmmmm. One of my favorite basic salads. I don't refrigerate mine, though. I let it sit at room temp 10-20 minutes before serving. I could eat this everyday.
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2 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 3 stars. This recipe averages a 4.34 star rating.

Beef Burgundy III

Reviewed: Jan. 23, 2007
The sauce was quite good. I am giving this three stars because the meat was not tender at all. I don't think I'll make it again for fear that it would still be tough. But the sauce was good enough to warrant the three stars. I added extra mushrooms and it was tasty over the noodles I served it with.
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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 4.5 star rating.

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jan. 19, 2007
Wonderful! Upon the recommendations of some other reviewers, I made a couple additions. I threw in some hot red pepper flakes while the shrimp was cooking, and I added some tomato paste and heavy cream to the sauce. I used fettuccine and the sauce clung wonderfully. I also made some changes with regards to the basil. Fresh basil doesn't like to be chopped too much, and it also is best left to be added later to a dish. I threw in some dried basil while the sauce was initially reducing to incorporate the flavor, but I didn't want to waste the fresh basil and have it turn black by heating it too early. Instead I made some fresh basil ribbons that I threw in when I added the shrimp back in. It worked perfectly. This was wonderul and easy and I will definitely make it again. My husband asked me to add it into our regular repertoire of meals.
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7 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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