Catherine's Sirloin Tip Roast

Reviewed: Nov. 11, 2009

This was a good recipe, but I will make it in the crock pot next time. I added some salt, worstechir sauce, and some gravy masters. Then I added a bit of beef broth to the pan to make a nice gravy for mashed potatoes. My daughter asked for seconds and she never does that :)

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Tuna Dip II

Reviewed: Nov. 7, 2009

I love this dip! Easy, items on hand and did I say EASY!

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Xnyebonylove0

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Covington, Georgia, USA

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No Bake Pumpkin Pie I

Reviewed: Nov. 6, 2009

have baked pumpkin pies before, and liked what i've made. I've never tried a no bake pumpkin though. and never ever cooked with gelatin. sadly, the lack of experience with gelatin bit me. i dont think it set well enough and my pie turned out a bit.. runny/sticky-ish. the flavor is good, the consistency not. tastes really good frozen and with icecream. yum

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kharis

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Apple Pie I

Reviewed: Nov. 5, 2009

simple, which i like. One of my first attempts at apple pie. The flavor was very good, however a bit runny if eating hot. Thickens when cooled. Friend suggested i coat the apples with flour before baking. will make this one again

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kharis

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Pancakes I

Reviewed: Nov. 5, 2009

simple and cooks quickly. tastes good. i often use a blender for the mix. :-)

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kharis

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Simple Turkey Chili

Reviewed: Nov. 2, 2009

Pretty good--I only changed a few things-I used pureed tomatoes since they were on sale, and from experience I can say that it made the chili nice and thick. I also added a roasted bell peppers and that gave it a really good flavor.

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Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Becki's Oven Barbecue Chicken

Reviewed: Nov. 2, 2009

I added the suggestion made by Ellen Pfeiffer and it came out great!

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Lisa

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Red Lion, Pennsylvania, USA

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Baked Slow Cooker Chicken

Reviewed: Nov. 1, 2009

Very good simple recipe...but don't be fooled. I have read most of the comments and variations. Here's mine. A. Strip all skin off the chicken or use chicken breast. (With a whole chicken you will get an amazing chicken soup). B. The aluminum foil balls do work. C. Even with quite a bit of seasoning (I used sage, salt, pepper and paprika) the end result is a "bland" taste. D. I cannot see how you can cook a 4.5 pound chicken more than 2-3 hours on high or 3-5 hours on low or 2 hours on high and 2 hours on low. (The original recipe calls for a 2-3 pound chicken) E. You can try the variations of other reviewers or simply save your seasoning for the last 1 hour of cooking. Also try http://allrecipes.com/Recipe/Busy-Day-Chicken/Detail.aspx which uses BBQ sauce variations that add much more flavor.

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Reviewer:

scott

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Cake Mix Cookies VI

Reviewed: Nov. 1, 2009

Wow. They were really soft at first. There definitely needs to be some time to let them harden up and take shape...but once they do, watch out. Soft and pillowy and moist with a wonderful richness...and I don't even like baked things very much. Pretty amazing.

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dontdoitjenna

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Chicken Marsala

Reviewed: Oct. 28, 2009

Easy and delicious meal. Served it with mashed potatoes and glazed carrots. I also doubled the sauce and made 5 pieces of chicken instead of 4 to accomodate company. I was concerned at first with cooking the chicken in the sauce (some recipes have you remove it first then add it back to the pan later) as I thought it would have made the flour coating come off easily (it did on one when I moved it). Luckily the remainder stayed on nicely and I was careful to remove them from the pan gently. We spooned the sauce onto the mashed potatoes it was so good. I would make this again. . Everyone liked it.

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Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Good Old Fashioned Pancakes

Reviewed: Oct. 28, 2009

Good! Will definitely make them again. I already made them twice.

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Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Cream of Wheat Griddlecakes

Reviewed: Oct. 28, 2009

These were pretty good pancakes. A nice little change from ordinary pancakes. They definitely taste a little different from the regular (sweeter) and are worth making again. My husband and baby liked them too.

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Reviewer:

Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Quick and Easy Brownies

Reviewed: Oct. 28, 2009

I was not a fan of these. I'm not sure if I did anything wrong but they were not very fudgy or chocolatey. And 1/2 tsp of salt was too much (I definitely tasted the salt). I made them two days ago and the pan is still sitting on my counter with only the two brownies my husband I tried that day missing. = (

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Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Best Ever Caramel Apple Crisp

Reviewed: Oct. 28, 2009

Four stars because it tastes good but I would make a few revisions next time. It was a little too mushy for me, the topping didn't have enough crunch and there was way too much caramel to drizzle on top of only an 8X8 pan of this. I had to save a good amount of it (not a problem since it would be great on ice-cream or for dipping apple slices). Next time I will try putting some of the caramel into the apple mixture, add walnuts, add more flour and lemon juice to the filling as other reviewers suggested and probably find another struesal recipe to top it with to see if its any better. Aside from the mushy gooey texture, it tasted pretty good though. Very sweet.

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Melissa D

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Farmingdale, New Jersey, USA

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Slow Cooker Tuscan Beef Stew

Reviewed: Oct. 25, 2009

Delicious! I opted to not put in as much beef and added potatoes and stewed tomatoes as well as the diced. Very delicious!

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bkylnchef

Home Town: Lockport, New York, USA

Living In: Brooklyn, New York, USA

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Czech Stuffed Green Peppers

Reviewed: Oct. 24, 2009

The pepper filling needs a tad more salt but the sauce makes this unusual and satisfying.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Butternut Squash, Apple, Onion Au Gratin

Reviewed: Oct. 24, 2009

The only modifications I made were using the entire bag of pre-grated cheese & vegtable broth (I didn't have chicken on hand). I took it to a dinner party & it won HUGE raves. A perfect autumn dish & adequate as a main course.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Stir-Fried Kale and Broccoli Florets

Reviewed: Oct. 22, 2009

Really, really good. Would be 5 stars except I tweaked it at the suggestion of other posters. -One lime was -enough-...could potentially be good with only half too. -Steam the kale first! Didn't have any a pepper to spare so I used a dash of cayenne pepper.

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dontdoitjenna

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Ooey-Gooey Cinnamon Buns

Reviewed: Oct. 20, 2009

I changed it a bit, but it's an awesome recipe. Original recipe used only nuts, but since I only had dried fruit I used that. So my version has dried peaches, apricots, apples, pears and raisins. Instead of melting the butter to spread on the dough, I softened and mixed it with Parkay and spread it on like that so that the rolls would be soft. I've put up a picture of my finished version.

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Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 17, 2009

If you have any doubt, CHECK IT AT THE DOOR, and make this soup because it is amazing!!! If using Patti's suggestion of Bill Echol's Seasoning mix, you have to make about 1.5x the stated recipe to yield 1.25oz as called for by recipe. I used beer, nothing bitter about it. I also added about 2C chicken broth, only bc I wanted a thinner soup, not a thicker chili consistency. Of course I added more of the base ing. like paprika, salt, etc. but I recommend tasting it at the 5 hour shredding mark to see how to adjust to fit your tastes. My only wish* would be for the chicken to be flavored somehow prior to adding it in the mix. Maybe as leftovers it will absorb more of the flavor of the soup, but as is it tastes like excellent soup with really moist boiled/shredded chicken tossed in. Still the best soup I've had in awhile though!!!!

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