Jam Filled Butter Cookies

Reviewed: Dec. 3, 2009

Fast and delicious! I did add 2 tsp vanilla to the dough, as a previous reviewer suggested, then filled them with pear vanilla butter and sifted powdered sugar mixed with a couple dashes of cinnamon over the tops right when they came out of the oven. Also replaced sugar with Splenda. Had to bake them a touch longer than 10 min. My only suggestion would be to definitely double the batch! I only got 32 cookies out of the recipe, and they're such cute, delicious little morsels that you can't eat just one!

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UDscoobychick

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

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Premium Pizza Crust

Reviewed: Nov. 28, 2009

Any recipe that can withstand the torture I dealt this one and still turn out good deserves more than five stars. It was all going well until I covered the dough that I'd half shaped with waxed paper to rest. (Don't do that) The waxed paper stuck, taking half the dough with it, and all attempts to reshape it failed. Good thing it makes two pizzas, right? Wrong. I shaped the second one, then got cocky and tried to move it to the pizza stone without letting it rest. Yeah, don't do that either. Big holes once again. I managed to get one pizza shaped and on the pizza stone somehow, in spite of my obvious incompetence. Long story less long, this makes a great, chewy crust that is as close to pizzeria pizza crust as I've been able to create at home - definitely doesn't have that 'homemade' pizza taste to it. I hope to make it again once I've gotten over this experience. Thanks for the recipe!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Chantal's New York Cheesecake

Reviewed: Nov. 27, 2009

I haven't wrote a review in years, but this exceptional. I made this one a couple of years ago, and it's still the best, but I just did things a little differently. My husband grabbed pre-made graham cracker crust instead of the boxed kind and it still came out great. Matter of fact, the filling was enough for two pre-made graham cracker crusts. Definetly use the water bath concept and make sure eggs and cream cheese are room temperature; my cheesecake has never cracked.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Absolutely the Best Nacho Dip Ever

Reviewed: Nov. 19, 2009

Soooo good. Sounds weird but all the flavors work and tastes yummy. Try it and you will see what all the other reviewers are talking about! :)

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COOKINGDIVA

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Stuffed Peppers

Reviewed: Nov. 18, 2009

This was my first time making stuffed peppers. Instead of onion powder, I sauteed about a 1/2 cup chopped onion in a little olive oil, drained the oil, then added the beef. I also added about 2 tbs of grated parmesan cheese to the rice/beef mixture. I didn't have worcestershire sauce so I thought the saltiness from the cheese would help. I sprinkled some cheese & bread crumbs with some sauce on top before baking. I guess I am used to my mom's stuffed peppers...the mixture was flavorful and moist but I like the "juice" at the bottom of the pan. These didn't have that. Maybe I did something wrong? I will add more pureed tomato next time. Otherwise these were so good!

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COOKINGDIVA

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Mimosa

Reviewed: Nov. 16, 2009

We have been making these for years. We also use it for summer evenings on the front porch. It is a yes.

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maxxkatt16

Cooking Level: Expert

Living In: Rochester, New York, USA

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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Nov. 16, 2009

Made exactly as directed. Just didn't like it at all. Maybe I would have liked it with fresh salmon instead of frozen, but I doubt it.

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Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

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Kay Gordon's Butter Tarts

Reviewed: Nov. 9, 2009

Oh my Lord!

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Shillelagh

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Williamson, New York, USA

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Slow Cooker Carnitas

Reviewed: Nov. 7, 2009

A total hit with my family! My 2 and 5 year old and my Husband loved it. They called me a Star after serving this one with taco fixings! For a 6.5 lb. pork shoulder blade roast, I did triple each of the seasonings, leaving the salt and cinnamon as recommended for that size. And added fresh cilantro to the crockpot per our preference. Cooked on low for 10 hours. Just before serving, shredded it and put in the oven @ 400 degrees for 20 min with a cup of broth poured around it to crisp it. Looking forward to making it again soon! This was super affordable to make with plenty to freeze!

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itsallaboutfamily

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Vegan Red Lentil Soup

Reviewed: Nov. 4, 2009

I thought this was good, but not as spectacular as some of the reviewers made it out to be. This makes a very thick soup and has a unique flavor. If you like squash and cilantro you will probably like it. It tastes better fresh and isn't nearly as good as leftovers. I made this mostly according to recipe except without fenugreek seeds which I couldn't find. Also I used a whole can of lite coconut milk. My roommate thought this was good but not substantial enough for a meal.

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MYIMAGINARYBAND

Cooking Level: Beginning

Home Town: Rochester, New York, USA

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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Nov. 4, 2009

Very good. I couldn't wait until it thickened and simmered down because we were hungry and it looked so good, but you know what... it didn't matter.... it was still delicious! The only change I made was I added a little Parmesan cheese to the sauce. The ham I chose to use was a smoked ham from the deli that I had cut thick, it had a peppered outside and added a nice depth of flavor. Very good dish. I used different pasta and not fettuccine because of my preference.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Crescent Beef Casserole

Reviewed: Nov. 2, 2009

This was pretty good. The more I ate it the more I wanted. I followed some suggestions and browned the mashed potatoes in the pan first to make the crust firmer. I added garlic to the veggies and found I needed a bit more tomato puree than stated. (about 2 cups once simmered). For feta I used the tomato and basil flavored kind and it seemed to add a nice flavor. I will make again.... if I change anything next time it will be to use tomato paste and sauce instead.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Cranberry Apple Bread

Reviewed: Nov. 2, 2009

Very tasty! The batter is thick like a cookie dough, but I wasn't scared and went ahead and followed directions. Came out wonderful! Didn't change a thing and I'm glad. I will definitely be making again One note: when I cut into it, it wasn't done. Needed more cooking time than stated.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Grandma's Gingersnaps

Reviewed: Oct. 31, 2009

I cut the ginger down by about 3/4 tsp (personal preference) and substituted pure maple syrup for molasses because it's what i had on hand. They are heavenly!!! Cooked for 8-9 minutes and they are crispy on the pan side and chewy in the middle. Yum. Mine came out quite flat though, but maybe my baking soda was too old.

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Lit'l Smokies® Mummy Dogs

Reviewed: Oct. 31, 2009

Fun, easy, tasty and cute! I must admit, not all of our "mummies" look as good as the stock photo, but a quite a few came out really well. The taste can't be beat and they really our adorable.

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Green Punch

Reviewed: Oct. 31, 2009

Way too sugary! I must admit i modified the recipe quite a bit, but i still found this to be too sweet. I used a whole can of pineapple juice, 1 can of frozen OJ, 2 packets of lime jello as advised, and 2 liters of lime flavored seltzer water (no sugar) instead of gingerale in order to give it some fizz. For someone not used to eating/drinking a lot of sugary items, it was just completely overwhelming. Three stars though because it was a *great* color for halloween and a lot of fun :)

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Persian Cucumber Yogurt (Maast-o Khiar)

Reviewed: Oct. 30, 2009

I feel the recipe calls for too much cucumber. Also, I guess I have to thank this recipe for teaching me that Im not a fan of dillweed. I never tried it but now I know. I prefer another tzatziki recipe thats simpler; it is mostly yogurt, garlic, salt. No offense, just not my taste.

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BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Oct. 30, 2009

I followed the recipe except that I reduced the beans and stock, and cooked half the spices with the meat and the other half with the rice as per several reviewers' suggestions . It was ok. Im sure this tastes good for the recipe it is; maybe Im just not crazy about this particular spice combination--although I like Middle Eastern spicing. If I were to make it again I'd probably add raisins and some cinnamon, just to give it some contrasting flavor-- needs a little sweetness or something. I added a generous squirt of ketchup, maybe it was my attempt to add some sweetness.

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BatikWindmillTurban

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Tuscan Soup

Reviewed: Oct. 30, 2009

I've made this twice now, and it has come out perfect both times. I really enjoy the smooth broth and the spicy sausage. I used poultry sausage both times and I am extremely pleased with the results.

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