Rich Herb and Lemon Chicken

Reviewed: Oct. 28, 2009

My family really enjoyed this. I followed other reviewer's suggestions and reduced the lemon juice to the juice of 1 fresh lemon, so about 1/4 cup. I also added 1 cup of sour cream instead of the 1/4 cup. It was perfect, not too lemony, but with a definite lemon taste and very creamy. We enjoyed it over penne.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Savory Sausage Bread

Reviewed: Oct. 26, 2009

This bread was very bland and dry. The biscuit mix was over-powering and not palatable. A total waste of good ingedients.

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Miya

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Englewood, Florida, USA

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Creole Green Beans

Reviewed: Oct. 21, 2009

I started with fresh green beans, so I blanched them while the bacon cooked to not quite crisp(I only used 3 strips.) I sautees the onions, garlic and pepper until the onions were translucent then added the beans and bacon back in. Since I make my own Creole seasoning mix, I added 2 tsp and omitted the cayenne,salt and pepper. The butter was unnecessary doing it this way and the dish was flavorful, the vegetables tender crisp. This is a nice change from our usual green beans.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Bangan ka Bhurta (Indian Eggplant)

Reviewed: Oct. 18, 2009

I followed Roxanne's suggestion and roasted the eggplant over a gas burner. I also added garlic because it justed seemed to need it. I did use cayenne, but added more (about 1 tsp)a bit at a time, tasting as I added. Because I had unexpected guests I needed to stretch the meal so I added a few potatoes that I had partially cooked in the microwave. I served this with Roomli Roti from this site and we all enjoyed it. Thanks, Cartha and thanks to the person who nominated this for our healthy meal group.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Roomali Roti

Reviewed: Oct. 18, 2009

This is so simple and so delicious. I cooked them inside my pan because I have my doubts about the bottom and I ruined the first one, but after that it was fine. I used 1/2 WW and 1/2 AP flour and the flavor was lovely. We will be having them again. Thanks for sharing, Moomal.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Best Ever Meatloaf with Brown Gravy

Reviewed: Oct. 18, 2009

I used this recipe for the gravy only. This was a very good and very easy brown gravy recipe! I made it as written except I didn't have any mushrooms, but it was still very tasty! I would of liked it to be a little thicker, so next time I'll add less liquid. This will be my gravy recipe from now on!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Quick and Easy Alfredo Sauce

Reviewed: Oct. 12, 2009

I lightened this up a bit by using whipped cream cheese, low fat milk and whipped butter. I had to let it cook a bit longer to thicken up but it was delicious. Oh, I also added a few grains of nutmeg.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Tuna Noodle Supreme

Reviewed: Oct. 12, 2009

Awesome. Definitely a keeper. Perfect balance of flavors.

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Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Black Bean Pasta Salad

Reviewed: Oct. 11, 2009

I used whole wheat rigatoni and homemade salsa and a sweet onion and finished it with the juice of 1 lime. We all agreed it needs something. If I make it again, I will add a couple cloves of minced garlic and either use hotter salsa or add a jalapeno. Thanks for sharing.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Slow Cooker Apple Crisp

Reviewed: Oct. 11, 2009

I don't have a slow cooker so I did this in the oven, and I have to say I can't see why you would bother doing it any other way. Preparing the apples took the most time and you have to do it either way. I used half Granny Smith and half Macs and I added oatmeal to the topping, and baked it at 375 for about 40 minutes. The spice balance was excellent.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Irresistible Double Chocolate Muffins

Reviewed: Oct. 6, 2009

I was very pleasantly surprised, never having worked with both wheat germ and flax seed, and in the same recipe with pumpkin. The only change I made was baking this as a loaf instead of muffins. We enjoyed this and will have it again soon.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Spicy Corn Chowder

Reviewed: Oct. 6, 2009

I made this as written, although I cut the recipe in half. Unfortunately, it didn't work for us. The honey, orange, soy sauce just seem out of place considering the rest of the ingredients. I wish I had heeded my instinct to omit them, because I tasted before I added them and thought the flavor was ok.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Pumpkin Fudge

Reviewed: Oct. 1, 2009

I read most of the reviews and attempted this recipe twice. I cook, I follow recipes often, and I was shocked I totally screwed it up the first time!! My fudge didn't set, I don't think I boiled it long enough (I did 18 minutes but I don't think my heat was high enough, I kept it more like a low-medium b/c it was boiling and medium heat seemed too high and I was afraid I was going to burn it) More importantly, I didn't have a full cup of white chocolate chips for the first batch so that could have been part of it too. The second time, I think I got it right, kinda. I was afraid to under-cook it again so I cooked it for like 21 mins on medium heat. I might have overcooked it a little bit but in the end it set fine, its just a little dry...probably b/c I over did it by the three minutes. The taste is really good but I wish it was a little smoother. It feels a little grainy in your mouth unless I did something else wrong?! Overall, its decent and I will be serving it to guests! I might attempt it one more time.

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DanaL

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Pineapple Chicken Tenders

Reviewed: Oct. 1, 2009

Excellent! I wish I could give it more than 5 stars. Follwed the recipe and would not change a thing. I could not BBQ so I put in under the broiler, and I made kabobs with Pepper, onion and fresh pineapple. it was great!

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Restaurant-Quality Baked Potato Soup

Reviewed: Sep. 27, 2009

Good grief! I have been making this for nearly 4 years (based on the date at the bottom of the printed recipe) and somehow haven't rated it until now. We've been absolutely loving it, but I do double the amount of potatoes used (for a chunkier soup) and microwave them when I haven't planned sufficiently ahead. Sometimes I'll use potato flakes as stated, but if there are leftover mashed potatoes on hand, then those will be subbed. I also saute a clove of garlic with the chopped onion. Thankfully it's a very forgiving recipe. I've had to increase the number of servings that I make in hopes of having a bowlful leftover for lunch the next day. Yum!

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DianeF

Cooking Level: Expert

Living In: Long Island, New York, USA

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Daddy's Whisker Soup

Reviewed: Sep. 26, 2009

I cut this recipe in half since only 2 of us were eating. I substituted 8 oz. of extra sharp white cheddar and 12 oz yellow cheddar for the processed cheese. I grated it and added it to the milk and heated and stirred the milk until it all had melted. Other than that I followed the recipe as written. We enjoyed it and will be making this again over the winter, although I may add a bit more dill and maybe a shake of worstershire. Thank you JM for a soup that will warm many a cold night at our house.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Roasted Beets and Sauteed Beet Greens

Reviewed: Sep. 24, 2009

I made a meal of 1 bunch of beets and their greens. I followed the recipe as written. I did add some crumbled feta as I had seen on another similar recipe. This was healthy, flavorful and an excellent use of ingredient. Thanks for sharing the recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Rustic Country Bread

Reviewed: Sep. 22, 2009

I was going to write this recipe off as pretentious based on a quick scan of the ingredients- I mean spring water? In rustic bread? Then I thought about it and I realized that many people have trouble with breads because of the chlorine and flouride in their water. That said, I used filtered tap water and AP flour because that is what I had on hand. I follow the instructions and made a lovely biga and waited impatiently for 12 hours to use it. The dough came together beautifully. Without adding any additional flour it was slightly sticky, but I decided to see how it felt after the first rise. I cloaked it very lightly with flour before punching down and from that point on it was perfect. The extra rise helped the flavor develop and it baked into the most beautiful boule. I tossed 4 ice cubes into the bottom of my oven at the start of baking and the crust was chewy and crusty. I refrigerated the remaining biga and will be making another loaf tomorrow. Very nice recipe, Chris!......9/26/09 UPDATE: I just made another loaf using the reserved starter. This time I used 1 cup whole wheat, 1 cup AP flour and 1/2 cup rye. It is slightly denser, but still has a great crust and still came together almost effortlessly.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Fluffy French Toast

Reviewed: Sep. 20, 2009

I am not a cook and am very intimidated by the kitchen, but this recipe was super easy and the French toast was delicious! I will definitely make it again!

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Christine0402

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Atlanta, Georgia, USA

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Mellas Family Lamb Stuffed Zucchini (Koosa)

Reviewed: Sep. 18, 2009

This took care of a monster zucchini someone gave me. I made 3 very minor changes. First, I eliminated the salt for dietary reasons and to my taste it wasn't missed. Second, I didn't realize I had no tomato paste until I was well into preparing this so I just cooked the sauce down to thicken it. Third, I used fresh mint instead of dried because I had it on hand. The cinnamon adds a lovely flavor and I think next time I will increase it slightly. Thanks for a tasty dish.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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