Cream Cheese, Garlic, and Chive Stuffed Chicken

Reviewed: Oct. 15, 2009

I made this recipe as something quick for tonights dinner. I read the reviews, however, decided to follow the exact recipe. I feel as though there was only a slight flavor to the inside mixture. The chicken was juicy, but overall the recipe was bland. I wil definitely try this recipe again, adding some bread crumbs, maybe cooked bacon in small pieces and coat the chicken before.

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Dried Blueberry Pie

Reviewed: Sep. 7, 2009

Very blueberry taste, holds firm, cannot tell this pie is made from dried fruit. Very tasty, great served warm with ice cream. Whipped cream doesn't hurt, but pie stands well on its own. A cold glass of milk is perfect compliment!

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Sarah

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Patchogue, New York, USA

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Honey Baked Chicken II

Reviewed: Jul. 9, 2009

Absolutely delicious, the only things i did different was, i just bought a pack of chicken cutlets instead of a whole chicken and cut them up in to pieces (a heck of a lol easier) i didn't add the curry powder because my husband and i are not spicy food people, i did put tin foil on it like other reviewiers and didn't have to bast it, i took of the tin foil 10 minutes before the end of cooking time, delicious! husband LOVED! so easy to make, will keep on hand!

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jesi

Cooking Level: Beginning

Home Town: Patchogue, New York, USA

Living In: Charleston, South Carolina, USA

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Baked Pork Chops I

Reviewed: Mar. 11, 2009

I made this tonight and I took some other reviewers suggestions. I switched the amount of wine in the recipe with the amount of milk (I used 1%). I browned the pork chops in bread crumbs, garlic and pepper for five minutes on each side. I then cooked the pork chops at 350 for 40 minutes. After 40 minutes I added asparagus and the sauce mixture. I then cooked it for 30 minutes. The pork came out perfect and was very moist. My husband and I really enjoyed it. It is a very easy recipe and I will definitely make this again. Thank you!

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Death by Chocolate Mousse

Reviewed: Mar. 8, 2009

I usually do not rate recipes on this site but I had to for this one. Let me begin by saying that I am not a baker. With this recipe, completed with no changes, it was delicious. I will definitely make it again.

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Baked Potato Soup V

Reviewed: Feb. 17, 2009

Love, love, love this recipe. It is a bit of work because of the constant whisking as you slowly add the milk (but it gives it the great thickness you want in baked potato soup). Husband and I used 1% milk, low fat sour cream and it did not alter the taste at all. We also didn't have bacon. Love it and will make over and over. Thanks for sharing!

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Garlic-Lemon Double Stuffed Chicken

Reviewed: Feb. 17, 2009

I decided to rate this recipe on the way that it was written. i gave it four stars because my guests and I both believed there was to much garlic (over powered the lemon) and cheese. The second time I made this I used less cream cheese (approx. a small cut into a bar of cream cheese for each piece of chicken). I also used less cheddar per piece (I used sharp cheddar). The garlic I love, but I know that others may not like the strong taste that over powered the lemon. So I cut down on the garlic a bit. This recipe is very easy to make. I will definitely make it again.

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Gary's Stuffed Mushrooms

Reviewed: Jan. 7, 2009

i have had better, not enough crab and to much stuffing, will try something else next time

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jesi

Cooking Level: Beginning

Home Town: Patchogue, New York, USA

Living In: Charleston, South Carolina, USA

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Baked Potato Soup I

Reviewed: Jan. 4, 2009

Making this on a short notice of visitors coming, I bought baked potatoes from a local fast food joint. I followed the recipe but cut back on the bacon...I let my guests put the amount they wanted in. I cooked the bacon separately and didn't use the grease in the soup (I know people enjoy it, but I did have a guest that doesn;t eat meat over). Great soup!!!! Definitely a staple for my winter nights. Thank you!

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Ultimate Twice Baked Potatoes

Reviewed: Jan. 4, 2009

I have tried this recipe twice. The first time I had not much success because of the time for baking the potatoes. The second time they turned out great. I combined cheese, green onion, sour cream, milk, garlic, salt and pepper. Five minutes before serving I sprinkled extra cheese and a small amount of paprika before serving and broiled them. This gave the potatoes great coloring and the melted cheese was yummy! Will definitely be used for company with many of my future meals. Thank you!

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Reviewer:

VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 4, 2009

My husband and I made this for guests lastnight. We used the mixture on 2 chickens (5lb. each). We coated the chicken and then let it marinate in the refrigerator for two hours. We used the rotisserie oven and cooked it for 1 hr and 35 minutes. it was so juicy. We didn't get the "fall of the bone" effect but our guests really enjoyed it. Great recipe!!!!

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Sausage Stuffed Mushrooms II

Reviewed: Dec. 18, 2008

delish and super easy but time consuming, brought this to my work Christmas party and everybody was asking for the recipe, i added some minced garlic, onion powder and mushroom stems to the filling, i baked it at 350 for 15 minutes, then broiled it for 2 minutes

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jesi

Cooking Level: Beginning

Home Town: Patchogue, New York, USA

Living In: Charleston, South Carolina, USA

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Chicken Penne Italiano

Reviewed: Dec. 17, 2008

This was ok. I tried to take the advice of others and added a bit of crushed red pepper but it still tasted bland. It is a simple recipe that I would recommend to someone just starting off, but other than that I wouldn't make this recipe again.

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 5, 2008

This recipe is a staple for us. We love to serrve it for parties and football. To make it a bit health: boneless chicken breasts cut into cubes place into mixture of flour, salt, pepper, paprika, garlic powder and pepper. Place chicken in a colander and a bowl below,pour mixture over the chicken, cover and shake. Bake the coated chicken in a sprayed cooking pan for twenty minutes. After coat the chicken with the sauce and return to the oven for 15 minutes.

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Reviewer:

VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Cinnamon Cranraisin Bread

Reviewed: Jul. 14, 2008

Absolutely brilliant and very easy to make! Because this is Australia I had to substitute Baker's flour and bread improver to the recipe but it didn't change it at all. Absolutely yummy toasted with spread!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Patchogue, New York, USA

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MMMMM... Brownies

Reviewed: May 7, 2008

These were delicious, i followed the recipe exactly, they were very easy to make, they were good and fudgy, some other brownie recipes on this site are more like cake, if i wanted to make a cake i would make one! but these were perfect, my husband raved about them. thank you for the recipe!

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jesi

Cooking Level: Beginning

Home Town: Patchogue, New York, USA

Living In: Charleston, South Carolina, USA

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Creamy Pesto Shrimp

Reviewed: Apr. 14, 2008

This was absolutely AWESOME! Double the sauce recipe and add 1 lb. scallops (cook them the same time as the shrimp, so they're not tough).......UNBELIEVABLE!!! This has become one of my new favorite recipes of all time! Thanks!

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TAMI777

Cooking Level: Expert

Home Town: Patchogue, New York, USA

Living In: Palm Springs, Florida, USA

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Chicken Broth in a Slow Cooker

Reviewed: Mar. 30, 2008

This is my first time making chicken broth and my second time using my slow cooker. I bought a "soup" veggie pack from the store that had turnips, parsnips, leeks, carrots, onion, celery, dill and parsley all in the package chopped it up and threw it all in with a thigh, wing and drumstick pack it smells and tastes amazing.

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Reviewer:

Stephie

Cooking Level: Beginning

Home Town: Setauket, New York, USA

Living In: Patchogue, New York, USA

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Mini Ham And Cheese Rolls

Reviewed: Mar. 6, 2008

These were incredible!!! I made them for my housewarming party, (2 trays, one turkey, one ham) every single one of them were gone! Have made again and will keep making them! thank you for the recipe!

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